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.