Wednesday, October 22, 2008

Grapevine October 26 2008 Market

this week
- What's Coming To The Market This Week?
- Leek and Delicata Squash Soup with Caramelized Apple Croutons


This Sunday marks the end of the 2008 summer season at the Hillsdale Farmers Market. We switch to our winter schedule (two markets per month) in November. The first winter market session will be November 9. Ayers Creek Farm and Must Love Dogs return on November 9th. Square Peg Farm and other winter market vendors will be coming back later in the winter. Hot Mama Salsa, a new winter market vendor, joins us this week with salsa, chips and pan de muerto.

Once again, we should have nice weather for this weekend. Joe Baker and His Barefoot Brakemen are playing at the market this weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Apples and pears will be the dominant fruits at the market this weekend. Grapes should be readily available as well. Figs will be available in small quantities.

Pumpkins and other winter squashes will be plentiful this weekend. Greens (arugula, lettuce, collards, chard, kale, mizuna, spinach) and root vegetables (beets, carrots, celeriac, parsnips, potatoes, radishe) will be readily available as well. You'll also find eggplant, cabbage, broccoli and celery this weekend. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Hot Mama Salsa

OUT
Greenleaf Farm
Linda Brand Crab
Salubrious
Zbeanz (back November 9)

Cooking Ideas - Leek and Delicata Squash Soup with Carmelized Apple Croutons

Here's another recipe from the Culinate recipe box. Delicata squash has been available at the market for a while now. I was looking for something different to make with delicata and found this recipe. Enjoy!

Leek and Delicata Squash Soup with Caramelized Apple Croutons

Ingredients

Croutons
1 tart green apple
¼ cup light brown sugar

Soup
2½ lb. Delicata squash, halved lengthwise, seeds removed
2½ Tbsp. unsalted butter
2 large leeks, white and tender green parts, chopped
½ tsp. dried thyme
2½ cups vegetable broth or “no chicken” chicken broth
¾ tsp. salt
½ tsp. freshly ground pepper
Sour cream, for garnish

Steps

Make the croutons: Peel and core the apple and halve it lengthwise. Using a mandoline or a very sharp knife, cut the apple into very thin slices.

Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with the brown sugar.

Bake slices for 20 minutes at 350 degrees until crisp. Transfer to cooling racks and let cool completely.

Make the soup: Leave the oven at 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut the flesh away from the skin (Delicata skin is edible, but not tasty in this dish). Set aside.

Melt the butter in a saucepan over low heat. Add the leeks and thyme and stir occasionally until soft and brown, 10 to 15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes.

Using an immersion hand blender, purée the soup directly in the pot until smooth. (Alternately, purée the soup in batches in a standard blender or food processor.)

Season with the salt and pepper. To serve, ladle hot soup into individual bowls, then top with sour cream and the apple croutons.

You can find a printable version of the recipe here.

Thursday, October 16, 2008

Grapevine October 19 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Cream of Wild Mushroom Soup


It's hard to believe that there are only two weeks left to the summer market season. We have two markets sessions left in October, the 19th and the 26th. The winter season begins November 9. If you are interested in ordering a turkey from Kookoolan Farms, stop by their stall or visit their website.

John Twist is playing at the market for the final time this season. We have been fortunate with the weather this fall and it looks like we have another nice weekend coming up.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

As we moved deeper into fall, the summer fruit harvest ends. Peaches, nectarines, strawberries and blueberries are finished for the season. Apples and pears will be abundant. Grapes should be in good supply too. Several farms still have a few melons in the field so we may see some on Sunday.

There will be a good selection of greens like arugula, lettuce, collards, chard, kale and spinach. Eggplant, 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
Vanveen Bulb

OUT
Baird Family Orchards (finished for the season)
Crabapple Company (finished for the season)
Greenleaf Farm
Salubrious

Cooking Ideas - Cream of Wild Mushroom Soup

Along with their cultivated shiitake, maitake, nameko and lion's mane mushrooms, Springwater Farm has been bringing a nice variety of wild mushrooms to the market. White and yellow chanterelles have been especially abundant. Here's a soup recipe from Springwater Farms using chanterelle, maitake and shiitake mushrooms. Enjoy!

Cream of Wild Mushroom Soup

Ingredients
4 oz. fresh shiitake mushrooms
4 oz. fresh maitake mushrooms
4 oz. fresh chanterelle mushrooms
1 tablespoon olive oil
¼ lb plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
2 cups chopped leeks, white and light green parts (2 leeks)
¼ cup all-purpose flour
1 cup dry white wine
1 cup half and half
1 cup heavy cream
½ cup minced flat leaf parsley
kosher salt
fresh ground black pepper

Steps

1. Slice mushrooms ¼ inch thick. If mushrooms are big, cut into bite-sized pieces. Set aside.
2. To make stock, heat olive oil and 1 tablespoon butter in a large pot. Add onions, carrots, thyme sprig, 1 teaspoon salt, ½ teaspoon pepper and cook over medium-low heat until vegetables are soft, about 10-15 minutes. Add 6 cups water, bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Strain vegetables from liquid. Press excess liquid from vegetables. You should have about 4½ cups of stock. If not, add water to bring liquid up to 4½ cups and set aside.
3. While stock is simmering, heat remaining butter and add leeks. Cook over low heat for 15-20 minutes or until leeks begin to brown. Add sliced mushrooms, and cook for 10 more minutes, until browned and tender. Add flour and cook for 1 minute, stirring constantly. Add white wine and stir another minute, scraping the bottom of the pot while stirring.
4. Add stock, minced thyme leaves, 1½ teaspoons salt, 1 teaspoon pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Add half and half, cream, parsley, salt and pepper to taste and heat through. Do not boil. Serve hot.



You'll find a printable version of the recipe here.

Thursday, October 09, 2008

Grapevine October 12 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Penne with Chard and Ricotta


After the blustery weather we had last Sunday, the forecast looks a lot better for this weekend. We have a full market this week and Pam Beaty will be playing this Sunday for the last time this year. Food Front also is holding its Grand Opening this weekend. Be sure to stop by the store after you visit the market.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Peach season is winding down but you should find a few late season varieties this week. Same goes for nectarines. Grapes should be in good supply if there isn't too much rain. Apples and pears will be abundant. Strawberries should be available and probably some melons as well.

Tomatoes, corn and summer squash should still be readily available. There will be a good selection of greens like arugula, lettuce, collards, chard, kale and spinach. Eggplant, 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
Linda Brand Crab

OUT
Blossom Vinegar (back next week)
Salubrious
Vanveen Bulb (back next week)

Cooking Ideas - Penne with Chard and Ricotta

Chard is a pretty easy vegetable to work with. You can simply chop it up and saute with a little garlic. Or by adding some cheese and pasta, you have a nice main course. This dish is good for those nights when you are looking for something to make quickly. The recipe calls for Pecorino but you can use Parmesan too. Enjoy!

Penne with Chard and Ricotta

4 Tbsp. olive oil
1 bunch chard, stems removed and leaves cut into 1 inch wide ribbons
3 cloves garlic, chopped
1 lb. penne
1/2 lb. ricotta
1/2 cup water
salt
pepper

Bring large pot of salted water to a boil. Place oil and garlic in a large pan over medium heat. Cook until garlic begins to sizzle. Add chard and water. Cook until chard is tender, about 5 minutes. Remove from heat.

Cook penne and drain when done. In a large serving bowl, toss together penne, ricotta and greens. Add salt and pepper to taste. Serve with grated Pecorino Romano (optional).

You'll find a printable version of the recipe here.

Thursday, October 02, 2008

Grapevine October 5 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas Arugula-Pear Salad


We're entering the final month of the regular season. The market will run weekly through October 26th and then switch to the twice-monthly winter schedule. The 2008-2009 winter dates are: Nov 9, 23 Dec 7, 21 Jan 11, 25 Feb 8, 22 Mar 8, 22 Apr 5, 19.

This weekend is the first market of the month which means it's Jam Day with Josh. Liepold Farms and Chanka's are finished for the season but Boyco Foods, Wild Oregon and Pine Mountain Ranch are back this week. Greenleaf Farm from Jefferson, OR joins the market this week.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Peach season is winding down but you should find a few late season varieties this week. Same goes for nectarines. Grapes should be in good supply if there isn't too much rain. Apples and pears will be abundant. Strawberries should be available too.

Tomatoes, corn and summer squash should still be readily available. There should be a good selection of greens like arugula, lettuce, collards, chard, kale and spinach. Eggplant, 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
Linda Brand Crab
Wild Oregon

OUT
Chanka's (finished for the season)
Liepold Farms (finished for the season)
Salubrious

Cooking Ideas - Arugula-Pear Salad

As much as I love both vegetables, it's time to start moving away from tomato and lettuce based salads. Here is a fairly simple arugula pear salad. The peppery flavor of arugula works really well with the pears. While the recipe calls for blue cheese, Ancient Heritage's Heritage Cheese works really well too. Enjoy!

Arugula-Pear Salad

Ingredients
1/2 lb. arugula
1/2 cup walnuts pieces, toasted
1 Red Anjou or Starkrimson pear, thinly sliced
4 oz. blue cheese, crumbled
1 Tbsp. fig vinegar (or balsamic vinegar)
4 Tbsp. olive oil
~ sea salt
Steps

Wash and dry arugula. Trim ends as necessary. Tear arugula into bite sized pieces and place in a large salad bowl. Add walnut pieces. Mix together vinegar and olive oil, add to salad and toss. Sprinkle a little sea salt, add crumbled blue cheese and toss again. Arrange pear slices on top and serve.

You'll find a printable version of the recipe here.