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Grapevine October 5 2008 Market

(post, Hillsdale Farmers' Market)

We're entering the final month of the regular season. The market will run weekly through October 26th and then switch to the twice-monthly winter schedule. The 2008-2009 winter dates are: Nov 9, 23 Dec 7, 21 Jan 11, 25 Feb 8, 22 Mar 8, 22 Apr 5, 19.

This weekend is the first market of the month which means it's Jam Day with Josh. Liepold Farms and Chanka's are finished for the season but Boyco Foods, Wild Oregon and Pine Mountain Ranch are back this week. Greenleaf Farm from Jefferson, OR joins the market this week.
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 too.

Tomatoes, corn and summer squash should still be readily available. There should  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.

Linda Brand Crab
Wild Oregon

Chanka's (finished for the season)
Liepold Farms (finished for the season)

Cooking Ideas - Arugula-Pear Salad

As much as I love both vegetables, it's time to start moving away from tomato and lettuce based salads. Here is a fairly simple arugula pear salad. The peppery flavor of arugula works really well with the pears. While the recipe calls for blue cheese, Ancient Heritage's Heritage Cheese works really well too. Enjoy!

Arugula-Pear Salad
    1/2     lb. arugula
    1/2     cup walnuts pieces, toasted
    1     Red Anjou or Starkrimson pear, thinly sliced
    4     oz. blue cheese, crumbled
    1     Tbsp. fig vinegar (or balsamic vinegar)
    4     Tbsp. olive oil
    ~     sea salt

Wash and dry arugula. Trim ends as necessary. Tear arugula into bite sized pieces and place in a large salad bowl. Add walnut pieces. Mix together vinegar and olive oil, add to salad and toss. Sprinkle a little sea salt, add crumbled blue cheese and toss again. Arrange pear slices on top and serve.

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