Thursday, August 07, 2008

Grapevine August 10 2008 Market

this week
- What's Coming To The Market This Week?
Cooking Ideas - Tomato Salsa

We passed the midway point of the summer season last week. The spring weather delayed the harvest schedule a bit but everything seems back on track. Peaches are coming in, there are lots of berries available, tomatoes are coming to the market and corn will be here soon. Better late than never.

Josh Kadish is back with this month's Market Jam. Salubrious is back at the market this week as are Copper Crown, Rick Steffen Farm and Sundance Lavender.

The Providence Bridge Pedal is happening this Sunday. If live across the river be sure to check the bridge closure schedule before you set out for the market on Sunday morning.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Peaches apricots, cherries and nectarines will be readily available. Plums should be in good supply too. There will be a few melons available as well. There are still lot of berries - blackberries, blueberries, marionberries, raspberries and strawberries.

As for vegetables, corn should start coming in this weekend but not in large quantities. Like everything else this year, corn is a little late. Eggplants, 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, tomatoes 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.

Copper Crown
DeNoble Farm
Rick Steffen Farm
Sundance Lavender

Blossom Vinegars (back next week)
DeNoble Farm
Little Pots and Pans (back next week)
Two Brothers Chocolate

Cooking Ideas - Tomato Salsa

Tomatoes are really coming into the market now as nearly all the other ingredients for salsa - cilantro, onions and hot peppers. Why not make your own salsa? Mix up the colors of the tomatoes and make the salsa more colorful too. Enjoy!

Tomato Salsa

1 lb. fresh tomatoes plus one or two extra tomatoes
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
1 teaspoon roasted cumin seed (optional)

Remove stems from tomatoes and finely dice. Prepare the jalapeño by removing the stems, ribs and seeds. Be very careful while handling the hot pepper. Avoid touching the cut pepper with your fingers and wash your hands thoroughly with soap and hot water after handling.

Combine all of the ingredients in a medium sized bowl. Taste. If too hot, chop up another tomato and add to bowl. Add cumin seed if desired.

Let sit for an hour for the flavors to combine.

A printable version of the recipe is available at the Culinate site.