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.