Thursday, September 18, 2008

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.

Cherry Country
Little Pots and Pans
Sundance Lavender
Vanveen Bulb

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. JalapeƱo 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.