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.