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.