Grapevine July 6 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Greek Cabbage Salad

This week's email is going out a little earlier than normal. With the July 4th holiday falling on Friday, we want to be sure you receive the newsletter before the three day weekend.

A few more Hillsdale regulars return to the market this week. Gee Creek Farm, Sundance Lavender and Two Brothers Chocolate all return to the market this week. As for music, this Sunday is the first Sunday of the month which means it's Market Jam with Josh time. Finally, to celebrate the July 4th Holiday, we will again be giving out red, white and blueberry sundaes.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Last week's heat created problems for the berry farmers. There will be plenty of strawberries nonetheless. Raspberries showed up in small quantities last week. There will be a lot more this week. Blueberries are starting to show up at the markets this week and there will be some available on Sunday. Cherries, mostly Bings, will be in good supply. Peaches are probably a few weeks off.

As for vegetables, the variety is increasing as we finally get consistent summer weather. Snow peas, fava beans, sugar snap peas, lettuce, chard, zucchini and fresh onions will be plentiful. You'll also find arugula, napa cabbage, green cabbage, carrots, beets, radishes and a lot more. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Gee Creek Farm
Sundance Lavender
Two Brothers Chocolate

OUT
Blossom Vinegars (back next week)
Deep Roots Farm (back next week)
Chanka's (back next week)
Little Pots and Pans (back August 3)
Salubrious (back next week)

Cooking Ideas - Greek Cabbage Salad
The cabbage coming to the market has been really good the last few weeks and while I love coleslaw there are many other cabbage salad possibilities. Here's another recipe from our friends at Culinate. Several farms are bringing fresh herbs including thyme and you have a choice of goat's milk feta (Fraga Farm) or sheep's milk feta (Ancient Heritage Dairy). Enjoy!

Greek Cabbage Salad (by Carrie Floyd, from the Culinate Kitchen collection)

1 small head green cabbage (or half of a large cabbage), tough outer leaves removed, cored, and cut into thin slivers
4 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
5 oz. feta cheese, crumbled
2 1/2 tablespoons fresh thyme, leaves removed, stems discarded
Salt and freshly ground black pepper

In a medium bowl, toss the sliced cabbage with the oil, vinegar, crumbled feta, and thyme leaves. Season to taste with salt and pepper. (Go easy on the salt, as the feta is salty already.) Serve immediately.