Grapevine October 16 2011 Market
Wednesday, October 12, 2011 at 10:45PM
Clayton K. in Grapevine

We at the market were sorry to see Alba Osteria and Cafe Autogrill close earlier this year. Luckily, two new restaurants have moved in. Chef Noe Garnica and family opened Verde Cocina opened in late August. Verde Cocina is a popular food vendor at several farmers markets in town and a regular Hillsdale Farmers' Market shopper. Sasquatch Brewery will be opening later this month. You can get a sneak peek on Thursday, October 20th. The Brewery will be open from 5-8pm as part of Hillsdale Main Street's Third Thursday event. You can find out more about this month's 3rd Thursday event on Hillsdale Main Street's website (link).
Food Front is holding a Harvest Festival this Sunday, October 16th from 11am-4pm. There will be samples, caramel apples, pumpkin painting and other fun things to do. Stop by the Festival before or after you visit the market this weekend.


See you Sunday,
Eamon Molloy
Market Manager

 

What's Coming to the Market?


Greenville Farm The peach (and nectarine) harvest is winding down. There should be some available but in limited supply. Strawberries, raspberries and blueberries should be available, weather willing. Grapes will be limited but available. Apples and pears will be plentiful and there should be a good selection of plums as well. Draper Girls had pluots last week and there may be some available this Sunday. Pumpkin and other winter squash, broccoli, celery, and greens (lettuce, spinach, arugula, kale) will be plentiful as well. Check the availability list for details on what vendors expect to have this weekend. The list is updated throughout the weekend.

Pine Mountain Ranch and Kookoolan Farms still have heritage turkeys available for Thanksgiving. Both farms nearly sold out last year. If you are seeking a particular breed or size then you should place a reservation this weekend. If you are looking for other holiday meats be sure to speak with Sweet Briar Farm (pork) and Meadow Harvest (beef and lamb) about placing a holiday order.

IN
Baird Family Orchards (last week)
Copper Crown
Eagle Organic Cranberries

OUT
Ancient Heritage Dairy (back in November)
Ayers Creek Farm (back Nov 13)
Blossom Vinegars (back Nov 6)
Graceful Blades
Meadow Harvest (back next week)
Nonna's Noodles (back next week)
Riverwave Foods (back Nov 20)

Cooking Ideas - Plum Gnocchi


Chef Kathryn Yeomans The Farmers Feast

Plum GnocchiThere is something about autumn that beckons one use the season’s fruits in all courses of a meal. Perhaps it is an effort to cling to the sweet side of summer as the sun bends towards the equinox and days grow increasingly shorter, nights crisper. Plums ease particularly well into this role.

This recipe comes from Trieste/Istria by way of Lidia Bastianich, owner of the famed Manhattan restaurant Felidia. A specialty of Austro-Hungarian derivation, this fruit-filled dumpling demonstrates the plum’s savory side, while teetering on the brink of sweetness.

Ingredients

½ Tsp. salt
1 egg, beaten
2 cups unbleached all purpose flour
16 Italian-type prune plums
1/3 cup sugar
6 Tbsp. unsalted butter
1 ¾ cups unseasoned bread crumbs
2 Tsp. cinnamon

Steps


  1. Boil the potatoes in their skins until a skewer goes through them easily (about 30 minutes). When cool enough to handle, peel and rice the potatoes. Spread the potatoes out loosely on a baking sheet to expose as much surface as possible to air (to allow for the evaporation of as much moisture as possible) and set them aside to cool completely.

  2. On a cool surface, gather the cold riced potatoes into a mound, forming a well in the center. Stir the salt into the beaten egg and pour the mixture into the well. Work the potatoes and eggs together with both hands, gradually adding 1 ½ cups of the flour and scraping up the dough from the work surface as often as necessary. Incorporation of the ingredients should take no longer than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier it will become.

  3. Halve the plums lengthwise and remove the pits. Fill each cavity with ½ Tsp. of the sugar, and re-form the plums by pressing the halves together.

  4. Hand-roll the dough to form a cylinder 2 inches in diameter, and slice it evenly into 16 rounds. Flatten each round in the palm of one hand, place a plum (or half plum) in the center of each, and carefully gather the dough up around the fruit, enclosing it completely with no breaks or tears in the dough. Pat the covered plums between your hands to seal and even the dough.

  5. To a wide pot of boiling water, add half of the gnocchi. Stir gently to prevent sticking, and cook 6 minutes after they surface. Remove the gnocchi with a slotted spoon and keep warm on a platter while proceeding with the second batch.

  6. Meanwhile, melt the butter in a heavy skillet. Add the bread crumbs and toast over medium heat, stirring almost constantly, until golden brown. Add the remaining sugar and the cinnamon and blend thoroughly.

  7. Roll the cooked and drained gnocchi in the bread crumb mixture until all are well coated. Arrange on a serving plate and sprinkle with any breadcrumbs remaining in the skillet.


Note:  It is best to cook all of the gnocchi when they are made.  As they sit, the fruit will weep and the dough will become heavy.  If you have leftovers, the finished gnocchi can be re-heated in an oven or toaster oven and enjoyed for breakfast, as is traditionally done with these gnocchi.

Hillsdale Harvest Festival October 16th


Welcome the autumn season at Food Front Hillsdale October 16, 2011. Caramel apples, cider, pumpkin painting and more.

Article originally appeared on Hillsdale Farmers' Market (http://www.hillsdalefarmersmarket.com/).
See website for complete article licensing information.