Thursday, May 14, 2009

Grapevine May !7 2009 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Penne With Asparagus and Morels

Wow, three Sundays in a row without rain. I guess we being rewarded for all those snowy, icy winter market sessions.

As we move closer to summer, more vendors will start returning to the market. Stephens Farm returns this week. They will be bringing strawberries too. Ancient Heritage, DeNoble Farm and Fraga Farm are all off this week and back next week. In other farmer news, Jeff Rosenblad of Happy Harvest Farm was featured in a Salem Stateman Journal article this week. You can read the article and watch a video here.

Greg Clarke returns to Hillsdale this Sunday. Always popular, Greg is looking forward to being back at the market. And we are looking forward to hearing Greg play.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Asparagus, morels, radishes, lettuce, kale, spring onions, spinach, raab, broccoli, cauliflower top the list of vegetables you'll find this weekend. You should also find an ample supply of hydroponic tomatoes, shiitake and maitake mushrooms, spinach, arugula and carrots. As for fruits, you will find apples, pears, and strawberries. With the return of Stephens Farm there should be more berries this weekend too. For all you gardeners, there will be a wide assortment of vegetable starts, perennials and trees.

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. For Sunday morning updates, check Twitter feed either on our website sidebar or on our Twitter page.

Copper Crown
Greengable Farm
Stephens Farm
Vanveen Bulb

Ancient Heritage Dairy (back next week)
DeNoble Farm (back next week)
Kookoolan Farms ( back June 28)

Cooking Ideas - Penne With Asparagus and Morels

Asparagus and morels are plentiful this time of year. I've been thinking an easy dish using both of them all week. Pasta is always a safe bet. I like to use penne with this dish because you can cut the asparagus into the same length as the noodle. I'm not the only one thinking about morels and asparagus. Portandia, a market shopper, posted a nice recipe on her blog too. I like pecorino and included it in this recipe but you can certainly not use cheese if you want a vegan dish. Enjoy!

1 lb. asparagus (one bunch) ends trimmed and cut into 1½ inch pieces
3 oz. fresh morels, cleaned and sliced in half
3 cloves garlic, minced
¾ lb. penne
2 Tbsp. olive oil
~ salt
~ pepper
~ Pecorino Romano, grated (optional)

1. Set a large pot of water to boil and cook penne.
2. In a large skillet, heat olive oil over medium high heat. Add morels and garlic. Saute for about five minutes. Add asparagus and cook until the asparagus is bright green and just cooked.
3. Place cooked penne into a large serving bowl. Add vegetables, stir together, season to taste.
4. If desired, serve with grated Pecorino Romano.

Printable version here.