Grapevine September 28 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Tomato and Sweet Pepper Salad

Fall is a great time of the year. The cool weather crops start coming in and at the same time most of the summer crops are still available. The cooking possibilities are endless.

Cooking Up A Story is a website offering three different shows about people, food and sustainable living. Their latest offering is about Jeff Rosenblad of Happy Harvest Farm and his active participation in the Farm to School program. Take a look.

Looks like we'll have sunny weather this Sunday. John Twist is performing this weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Blueberries and blackberries are finished for the season. Strawberries should be around for several more weeks. Grapes have been coming in and should be in good supply this weekend. Peaches and nectarines will be available and for the next few weeks if the weather is cooperative. Apples and pears will be abundant and there should a wide variety of both fruits.

Tomatoes, corn,and squash should be readily available. Green beans will be available but in smaller quantities. Eggplant, arugula, lettuce, chard, cabbage, carrots, broccoli, celery and radishes should be available as well. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Blossom Vinegar
Linda Brand Crab
Vanveen Bulb

OUT
Ayers Creek Farm (back in November)
Alotto Gelato (finished for the season)
Little Pots and Pans (finished for the season)
Salubrious (back in October)
Sundance Lavander (finished for the season)
Wild Oregon

Cooking Ideas - Tomato and Sweet Pepper Salad

It's sometimes a bit tricky cooking in the fall, especially early fall. The weather is cooler and the hardier fall crops are starting to come in. Part of me wants to start making soups and stews. At the same time, summer crops like tomatoes, peppers and zucchini are still around so I still want to make salads and grill.

This recipe is a compromise of sorts. It uses peppers and tomatoes but it's cooked and served at room temperature. You can find many different colors of peppers and tomatoes at the market this weekend. Have fun making a colorful salad. A printable version may be found here. Enjoy!

Tomato and Sweet Pepper Salad

4 sweet peppers
6 ripe tomatoes, Cut into 1 inch cubes
2 cloves garlic, minced
4 tablespoons olive oil
2 teaspoons paprika
salt
pepper

Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Broil peppers until skins are charred. Place charred peppers in a plastic bag, seal tightly and steam for about 15 minutes. Slip off and discard the skins. Cut the peppers into 1 inch squares.

Heat 3 tablespoons of olive oil in a heavy skillet. Add the peppers, tomatoes, and garlic plus a little salt and pepper. Simmer over a low flame, stirring occasionally until the liquid begins to evaporate. Cook until the liquid has a thicker, saucelike consistency. Remove from heat and let cool to room temperature. Season with salt and pepper to taste, add remaining tablespoon of olive oil, toss and serve.

Grapevine September 21 2008 Market

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

Fall weather is starting to roll in this week but the late summer harvest is still going on. The days are getting shorter though, so it will soon be time to say "see you next year" to a few vendors. Sundance Lavender is finished for the season. Other farms will be finishing up in the next few weeks. But with the change in the season comes a change in farms. Keep an eye out for farms joining the market for the winter season.

We have a full schedule this Sunday. Greg Clarke will be performing at the market this week. A new Hillsdale business, the Pilates studio Moving Moxie, will be at the market talking about its services. Finally, the Oregon Association for Talented and Gifted (OATAG), an advocacy group for talented and gifted children, will be at the market promoting their conference being held next Saturday at Wilson High School. All in all, a pretty busy day.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The late summer fruit harvest continues to be bountiful. You'll find apples, figs nectarines, pears, peaches and plums this week. Many varieties of melons will be readily available as will strawberries, raspberries and blackberries. The blueberry season is winding down so you will find blueberries but in much smaller quantities than in prior weeks.

Tomatoes, corn, squashes and pole beans will be plentiful this weekend. You'll also find eggplant, lettuce, chard, cabbage, carrots, broccoli, 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
Cherry Country
Little Pots and Pans
Sundance Lavender
Vanveen Bulb

OUT
Blossom Vinegar (back next week)
Salubrious (back in October)
Sundance Lavander (finished for the season)

Cooking Ideas - Salsa Verde

Tomatillos love the warm weather and there has been a bountiful crop coming to the market in the last few weeks. Here's an easy recipe for salsa verde. Jalapeño peppers tend to be the preferred pepper for this salsa but feel free to choose your own pepper and spiciness level. A printable version of the recipe may be found here. Enjoy!

Salsa Verde

2 pounds Fresh tomatillos
1 cup chopped onion
1 Or 2 hot peppers, cored, seeded and chopped.
1 cup minced cilantro
1/4 cup Fresh lime juice
2 cloves garlic
salt to taste

Remove husks from tomatillos, wash, dry and cut in half. Place tomatillos cut side down on a foil lined baking sheet. Roast until the skin begins to blacken, about 5 minutes. Let tomatillos cool for about 10 minutes then place in a food processor along with the onions, peppers, cilantro, lime juice and garlic. Pulse until the mixture is finely chopped. Season with salt, put into a container and refrigerate for a few hours.

Grapevine September 14 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Pappa di Zucchini (Zucchini Soup)

Despite the warm weather, there is no doubt that we are entering fall. The apple and pear harvest increases each week, the grape harvest has started and the blueberry season is ending. You will notice a few vendors leaving the market as we move into fall. Ayers Creek Farm finishes its summer season this week but will be back in November for the winter market. Other fruit growers will be departing over the next four weeks. The weather can change fast in late September so check the availability list for the last minute information.

We have a few things happening at the market this weekend. Pam Beaty will be playing this Sunday. We also have a cooking demonstration by Wendy Cohan RN, a dietery educator and nurse specializing in Celiac Disease and gluten intolerance education and support services. Wendy will provide cooking ideas and will be available to answer questions. Wendy’s demonstration will start at 11 AM.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The season is nearly over for blackberries and blueberries. Both should be available but in limited quantities. On the other hand, apples, figs nectarines, pears, peaches and plums will be readily available this week. Melons will be in good supply as will strawberries and raspberries. The grape harvest has begun and you should find plenty of grapes this weekend.

The harvest for tomatoes, corn, squashes and pole beans continue to be quite strong. You'll find eggplant, lettuce, chard, cabbage, carrots, broccoli, beets, radishes and a lot more in good supply as well. As for mushrooms, early chantarelles are coming in. The matsutake season has begun but the supply is still limited. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Boyco Food
DeNoble Farm
Liepold Farms
Two Brothers Chocolate

OUT
Cherry Country (back next week)
Little Pots and Pans (back next week)
Salubrious (back in October)
Sundance Lavender (back next week)
Vanveen Bulb (back next week)

Cooking Ideas - Pappa di Zucchini (Zucchini Soup)

This recipe is from Kelly Myers, a regular columnist at Culinate and co-chef du cuisine at Nostrana. Like Kelly, I think this vegetable is a bit maligned. In a recent article, Kelly suggested several ways to use zucchini. She also include this soup recipe. If you want a printable version of the recipe, just click here or on the recipe title below. Enjoy!

Pappa di Zucchini (Zucchini Soup) (From the Kelly Myers collection at Culinate)

2 lb. zucchini
3 onions, diced
Olive oil, plus extra-virgin olive oil for garnish
Salt and pepper to taste
6 zucchini flowers, plus more for garnish
1½ qt. vegetable or chicken stock


1. Slice the zucchini into rounds no larger than ¼-inch thick.
2. Place the olive oil in a large skillet and brown the zucchini and onions in batches; add salt while browning to keep the green of the zucchini looking bright. Add pepper.
3. Add the zucchini flowers and let cook for a few minutes. Add the stock and heat through.
4. Place in a blender (or use an immersion blender) and purée; the soup will be thick. Garnish each serving of soup with a drizzle of extra-virgin olive oil and a few julienned squash blossoms.

Grapevine September 7 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Summer Corn Chowder

School is back in session but it looks like we are still in for summertime weather this weekend. It's probably a good weekend to put in a few more plants and get a jump start on next year.

Like many other people, a number of vendors are coming back after taking a vacation. Check the list below for returning vendors. It is the first weekend of the month so it's Market Jam with Josh this Sunday. Down at the front of Rieke Elementary there is a Sidewalk Chalk Festival sponsored by the Wilson Area Arts Council. Stop by to see artists in action and add your own as well.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The late summer fruit harvest continues to be bountiful. You'll find apples, figs nectarines, pears, peaches and plums this week. Many varieties of melons will be readily available as will strawberries, raspberries and blackberries. The blueberry season is winding down so you will find blueberries but in much smaller quantities than in prior weeks.

Tomatoes, corn, squashes and pole beans will be plentiful this weekend. You'll also find eggplant, lettuce, chard, cabbage, carrots, broccoli, beets, radishes and a lot more. The early chantarelles are coming in and are in good supply. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Boyco Food
Cherry Country
Little Pots and Pans
Sundance Lavender
Vanveen Bulb

OUT
Salubrious (back in October)

Cooking Ideas - Summer Corn Chowder

Here is another recipe from Culinate. This recipe is fairly simple and doesn't take all that long to make. While the recipe calls for a russet potato, yukon gold would work well too. If you want a printable version of the recipe, just click here or on the recipe title below. Enjoy!

Summer Corn Chowder (from the Jamie Passaro collection at Culinate.com)

Ingredients
6 ears fresh sweet corn
6 cups chicken or vegetable broth
2 cloves of garlic, peeled and bruised
1 russet potato, peeled and cut into ½-inch dice
2 cups milk
Salt and pepper, to taste
¼ lb. slab bacon (rind removed), cut into ¼-inch dice
1 medium onion, cut into ¼-inch dice
4 medium ripe tomatoes, seeded and cut into ¼-inch dice
¼ cup slivered fresh basil
Steps

1. Strip corn from cobs; set aside.
2. Simmer cobs, broth, and garlic in a pot, partially covered, for 10 minutes. Discard cobs and garlic. Stir in the potatoes and half of the reserved corn. Simmer, partially covered, until potatoes are tender, 10 to 12 minutes. Puree; transfer to a bowl. Stir in the milk, salt, and pepper; reserve.
3. Cook the bacon in a pot over low heat to render the fat, about 6 minutes. Add the onion; cook for 10 minutes. Add the reserved soup and remaining corn; simmer for 8 minutes. Stir in the tomatoes and basil. Serve immediately.

Notes

When necessary, add 2 tablespoons of olive oil to the pot if your bacon is lean.