Thursday, April 16, 2009

Grapevine April 19 2009 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas Alu Gobhi (Potato-Cauliflower Curry)

The market session this Sunday marks the end of the winter schedule. There is no market April 26th but we will be back to begin the 8th season on Sunday May 3, 2009. The weekly season will end on the Sunday before Thanksgiving, November 22, 2009. When the market returns to the weekly schedule, the no pet policy will again be in effect. Animals may return to the market in December.

As I mentioned in the last newsletter, I will be sending out a market preview on April 23rd. There aren't too many changes but we will have a few new vendors and a few vendors have changed their schedules.

Verdura Culinary Gardens will be at the market again this Sunday and on April 19th to help you with gardening questions.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Cauliflower and broccoli along with several kinds of raabs will be available this week. Another sure sign of spring, radishes, leeks, nettles, asparagus and morels will be available as well. You will also find kale, chard, spinach and several kinds of salad and braising mixes this week. Apples and pears will be available as will kiwi.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. The list is posted Thursday afternoon and updated through the weekend. You can find Sunday morning updates on our Twitter feed located in the right column of the list page.

Happy Harvest Farm
Linda Brand Crab
Sweet Briar Farms

Deep Roots Farm (back in May)
Garden Color (back in May)
Vanveen Bulb (back in May)

Cooking Ideas - Alu Gobhi (Potato-Cauliflower Curry

Trying to decide what seasonal item to focus on for the recipe can be tricky in the spring and fall. When Jeff Rosenblad of Happy Harvest Farm called and told me that he had a lot of cauliflower, I immediately thought of this recipe. There are a lot of recipes around. Some recipes add peas, others add carrots but at its core, alu gobhi is about cauliflower and potatoes. It's really not hard to make and it tastes great. Enjoy!

Alu Gobhi

1/4 cup vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon turmeric powder
2 garlic cloves, minced
1 tablespoon grated ginger
1 teaspoon garam masala
1 cauliflower, cut into bite size pieces
1 lb potatoes (not russets) peeled and cut into 1 inch cubes
1 onion thinly sliced
3 tomatoes, chopped
2 tablespoons chopped cilantro
1/2 teaspoon cayenne (optional)

1. Heat the oil in a wide pot over medium-high heat.

2. Add the mustard seeds, stirring constantly. When the seeds begin to change color and pop (about 30 seconds), add turmeric, garlic, ginger and optional cayenne. Stir briefly, add onions, lower heat to medium and cook until onions are soft, about 5 minutes.

3. Add tomatoes and cook for until the tomatoes soften, then add cauliflower and potatoes. Stir everything together, turn heat to medium low, cover and cook until potatoes and cauliflower are soft, stirring occasionally. If vegetables appear too dry or start to stick to pot, add up to ½ cup of water. When vegetables are soft, add masala, stir together and cook for 1 minute. Taste, adjust seasonings, salt to taste, add cilantro and serve.

You can find a printable version of the recipe here.