While shopping think fresh cucumbers (Winter Green Farm and Sweet Leaf Farm) and herbs (Naked Acres and Stoneboat Farm), berries and cherries, until you burst (Deep Roots Farm, ProFarm Produce, Peak Forest Fruit), spreadable goats milk cheese from Fraga Farm, crunchy hazelnuts from Ken & June's and honey (Nature's Best-OR Honey and Nature's Wild Harvest) to make your meals come together without much effort or need to cook (see below for No-Cook Recipes).

While you're making market rounds enjoy a fresh pressed bottle from

Portland Juice Company, a cup of cold hibiscus 

tea or horchata from

Montiel's Cocina or a fresh cucumber limeade or basil lemonade from

Sweetheart Bake Shop. 

Be sure to stop by Stone Barn Brandyworks and welcome them to Hollywood for the season. Owner and spirits maker Erika will be with us every 1st Saturday of the month with her regional fruit and artisan ingredient inspired brandies and liquors.  

Other vendors back at market for the week include Portland Bitters Project, Portland Pet Food Company and Mocha Roma's Coffee Company. 

 

 

HFM T-shirt and tote bags

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Looks like warm weather will be returning next week, and what better way to enjoy it than by wearing a brand new Hollywood Farmers Market t-shirt to the market? High-quality, locally-printed tote bags are also available. You can find both at the farmers market's information booth (corner of 44th and Hancock) this Saturday!

Help us paint a mural on Hancock Street!

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The Hollywood Street Painting Project has a final design! See below. Mark your calendars for Sunday July 10th, when we will paint this beautiful 80-foot-long mural on our beloved block of Hancock Street. You can sign up for project updates by emailing Sarah at [email protected], or join our Facebook event here.

 

 

 

See you Saturday at the market!

2 medium cucumbers, peeled, seeded, and diced
1 small sweet onion, chopped
1 jalapeno, diced
1 T basil, chopped
1 T cilantro, chopped

Dressing:
1/2 C rice vinegar
1/2 C water
4 T sugar
1/2 t salt

Mix dressing ingredients until dissolved. Combine salad ingredients and marinate in dressing 30 minutes before serving.

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoon chopped dill
Kosher salt and freshly ground pepper
8 cups spinach (7 ounces)
6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch ribbons
1 medium English cucumber-peeled, halved lengthwise, seeded and thinly sliced
4 radishes, halved and thinly sliced
2 scallions, thinly sliced

In a large bowl, whisk the olive oil with the lemon juice and dill and season with salt and pepper. Add the spinach, smoked salmon, cucumber, radishes and scallions to the bowl and toss well. Transfer the salad to plates and serve.
(Adapted from Foodandwine.com)

2 small zucchini
Salt
Handful dried cranberries or cherries
1/4 cup hazelnuts, chopped
1/4 bunch of fresh mint, chopped
Juice from one lemon

Using a vegetable peeler or spiralizer, make long thin strips of zucchini. Add to a a bowl and toss in salt. The salt will draw water out of the strips, so let it sit for about 5 minutes, and drain off water. Add the cranberries, mint and chopped nuts. Drizzle in lemon juice and serve.
(Adapted from Treehugger.com)