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Have you tried RP's? by Amy Pace

With all the wonderful produce at the market, you probably have the vegetable portion of your menu covered... but what are you going to serve with that? Make sure to stop by RP's Pasta Company and pick up one of their fresh pastas!

This week, at the recommendation of Anne Valley, I tried the Cayenne and Garlic Linguini. I prepared it just as the package suggested, with some sauteed vegetables, olive oil, and a bit of parmesan. It was fantastic, with a perfect texture and a delightful combination of heat and flavor. Substantial but not too heavy, one package made enough for two hungry people, seconds for my husband, and leftovers for his lunch the next day.

Based on the quality of this linguini, my husband and plan to try one of RP's many flavors of ravioli. And next time, I get the leftovers.

Canned White Potatoes
by Jan Montgomery, J & R Farms

Jan Montgomery of J & R Farms enjoys her home-grown potatoes all year 'round. Here's how she cans them...
 
Peel and wash potatoes. Boil 10 minutes. Drain. Pack hot into hot jars, leaving 1 inch head space. Add 1/2 tsp salt to each pint or 1 tsp salt to each quart. Cover with boiling water, leaving 1 inch head space. Adjust caps. Process pints 35 minutes, quarts 40 minutes at 10 pounds pressure. When ready to use, drain the water off the potatoes in a colander and rinse them thoroughly.

Cut them up and use them in stews, soups or make fried potatoes.
  

This week at Artisans Row...
Vicki Lane - Funky Bracelets (link)
Jean Mani - Soap, lotion, candles (link)
Kevin Revolinski - photos, travel books
Rachael Winkley - Jewelry
Muriel Simms - Cards, bookmarks
The Hefty Family - Windswimmers fish art

Market Report for August 9
article and photos by Amy Pace

 
This week's market, though quite warm, drew large crowds of folks enjoying accordion music while shopping from a colorful variety of summer produce.

It seems that everyone wants to bring some of that summer color home! Paul and Laura from Woods Edge sold out of their gorgeous gladiola bouquets as well as their mixed bouquets.

Natalie Ortega brought more of her popular head lettuce (romaine, red and green) and reports she will have more next week.

Melons are showing up (and leaving) in large numbers now, too. Troy sold out of their muskmelons early in the day.

Ron Salzman sold (and sampled - yum) 9 crates of his sweet muskmelons before 11am. Both Ron and Jimmy Hudson report that their watermelons should be ready in 2-3 weeks. Jimmy will also have Honeydews as well as Charleston Gray watermelon, a Southern specialty with sweet, fine red flesh. Jimmy also has some sweet carrots this year. The seeds, he reports, were purchased for $170/lb. Luckily for us, the tasty end product is much less expensive!

Rich Pederson had heaps of sweet peppers; green, yellow, and purple.
 

Kurtis Stram had a little bit of Mississippi River perch this week and immediately sold out. Their catfish products, caught fresh in Prairie du Chien, continue to do well. The Stramms are at the NFM every other week.

Tomato Mountain Farm had Bloody Mary Mix and Roasted Tomato soup, as well as their many fantastic salsas.

Troy Community Farm had an abundance of everything, including stripey purpley Dragon Tongue Beans. Claire Strader describes them as sweeter and crispier than 'regular' beans. I bought some and they are indeed sweet and delicious both raw and steamed, although their purple striations do fade with heat.
 
Cha and Nina Yang, who specialize in unique Asian produce, had some Phat Boon (similar to spinach), Yo Choy, Bitter Melon, and Poc Choy this week (pictured below), as well as giantic Hmong cucumber and Bitter Eggplant. Not sure how to cook and eat these vegetables? Just ask the Yangs, they'll give you some tips.
 
 
Looking for organic Garlic Powder? Visit Cindy Hollenbeck of Keene Organics... she makes her own.... and it's okay to sample her garlic scape pesto while you're there. Their fresh eggs continue to go fast, so get there early.
 
 

See you at the next market!

Grilled Eggplant, Tomato and Hazelnut Salad by Angela Trentadue

Adding some cooked bulgur wheat, whole wheat couscous or quinoa to the mix then place a heaping spoonful atop some spicy salad greens and this becomes a nourishing, tasty meal.

Ingredients
1 globe eggplant
2 tsp sea salt
1/4 cup extra-virgin olive oil
sea salt & fresh ground pepper
6-8 sun-dried tomato halves
1/2 cup toasted and skinned hazelnuts
1/4 cup, packed, fresh basil
1/2 pint fresh cherry tomatoes


Directions
1. Cut globe eggplant, crosswise, into 1/2" thick slices and lay out on a sheet pan. Sprinkle with salt and let sit about 15 minutes.

2. Prepare the grill. When you can hold your hand 1-2" over the fire for about 3-4 seconds, the fire is ready.

3. Pat eggplant dry with a towel and brush olive oil over each slice. Season with salt and pepper.

4. Grill until lightly charred and tender, but not mushy, about 4 minutes per side.

5. When cool enough to handle, cut into 1/2" dice and put into a large bowl.

6. In the meantime, roughly mince sun-dried tomato and add to bowl.

7. Cover hazelnuts with a towel and press down with the heel of your hand to break them up into assorted sizes. Add to eggplant.

8. Roughly chop basil and add to bowl.

9. Cut cherry tomatoes in half and add. Stir gently to mix all ingredients, adding a dash of olive oil if necessary.

10. Season with salt and pepper.

Serves 2-4