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.