Thursday, January 22, 2009

Grapevine January 25 2009 Market

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

Despite managing the market for five winters, I am still amazed by how much produce is harvested in the winter. Despite the December storms, many crops are recovering. Arugula, spinach, escarole - who says you can't find locally grown green vegetable in the winter?

Deep Roots Farm is back this week as is Kookoolan Farms. Lisa at Jacobs Creamery has extended her vacation and won't be back until February. Otherwise, all the regular vendors will be there.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Apples, kiwi and pears will be available this week. Asian pears should be available as well.

Many crops are recovering from the December storms. You should find many more greens this week including arugula, escarole, collards, kale and spinach. Salad mixes and braising mixes should be readily available as well. Winter squashes, beets, carrots, celeriac, leeks, parsnips, potatoes, radishes and turnips should be plentiful this weekend.

It may be January but that doesn't mean you can't work in the garden. Garden Color will have a wide variety of hellebores and Greengable Farm will potted tulips and daffodils as well as cut flowers.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

Deep Roots Farm
Garden Color

Jacobs Creamery (back in February)
Honeyhill Nursery (back in February)

Cooking Ideas - Wilted Escarole Salad

Salads don't need to be cold and the green doesn't need to be lettuce. This recipe works just as well with any winter green mix. The bacon is optional. You can add nuts instead or do without. Enjoy!

Wilted Escarole Salad
1 lb. escarole (about one head)
3 T chopped shallot
3 T olive oil
1 T balsamic vinegar
2 slices bacon, cooked and broken into bits (optional)

Wash the escarole, dry and tear into bite size pieces.

Heat oil in a large saute pan over medium heat, add the shallot, and cook until the onion is softened. Add the escarole and saute for a minute or two. Add vinegar, cover pan and remove from heat.

Remove lid after a few minutes. The escarole should be wilted but still bright in color. Place escarole into a serving bowl. Add the bacon (optional),salt and pepper to taste and toss. Serve warm.

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