What’s in this week at Moreland?
Melons (butterscotch, charentais, cantalope, watermelon),
Heirloom tomatoes, cherry tomatoes, and sun dried tomatoes
Peppers, sweet, hot and spicy
Shelling beans (cannelini and “tongue of fire”),
Lettuce (romaine and butter leaf)
Corn on the cob, eggplant, squash, beans, cucumbers, potatos, onions, herbs, apples, pears, peaches, grapes; blackberries, raspberries and strawberries and eggs, fish, lamb, sheep cheese, chocolate, nuts, hot prepared food and hard and sweet cider!

Stephens Farm will have sweet apple cider and three varieties of seedless grapes tomorrow: white Himrod, red Canadice and blue Mars. Each has a distinct flavor from the other. Speaking of grapes, the Oregonian’s Food Day section has a whole slew of recipes using fresh grapes today. One that intrigued me was the Harvest Grape Cake found here at : http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=7006

That’s the sweet; here’s the savory. One of our volunteers sent this to me as a use for the delicious corn and hot peppers that are popping up in the market.  It comes from Caprial’s Kitchen.
Ancho Chili Fried Corn
Serves 6
1/4 cup unsalted butter
8 ears of corn, kernels removed
3 Anaheim chilies, roasted, peeled, seeded, and diced (see note on roasting peppers)
Salt and cracked black pepper

Heat the butter until bubbling in a very large sauté pan.  Add the corn and allow to sit until it starts to brown about 3 minutes. Toss well and add
roasted chilies. Cook until the corn starts to “pop” about another 3-4 minutes then season with salt and lots of black pepper. Serve warm.
Note:
Roasting peppers is really easy, and the aroma is wonderful!!  You can do it directly over a gas flame, or on a baking sheet 4” below a very hot broiler. Turn peppers regularly until the skin has blistered and is beginning to blacken on all sides (about 5 min. for an open flame, about 5 min. per side for the broiler.)  Be careful not to char the flesh, only the skin. When charred all over, put the roasted peppers in a bowl and cover with plastic wrap or kitchen towel and let stand until cool enough to handle. Peel off the charred skin, then pull out the stems and seedpods.  Be sure to capture the flavorful juice that might fall from the peppers.

  • Tomorrow starts the first of the cooking series for seniors: Eating Fresh, Eating Well. Chef Vanessa Rubin conducts this hands-on and tasting class at the market.
  • Be sure to stop by our community table tomorrow to learn more about the Walk to Defeat ALS.
  • New music for the market: 3-5PM Njuzu Mbira, 5-7PM Chihuahua Desert
  • Stay tuned for details of the Village Feast (Sept. 30th) and our 2nd annual pre-Thanksgiving Holiday Market, November 24th.

We need your help closing the market!! Closing shift is 7:00-8:00PM. Guaranteed to build muscle! Contact us at laura@morelandfarmersmarket.org or stop by the information booth to sign up for a shift.

Thank you for continuing to support your local farmers market.