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| November 19, 2015 |
Vol 10, Issue 40
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It's our last market of the regular season, and your committed vendors will be out in full force so you can stock up for Thanksgiving holiday.
Sage & Sea Farms,
Eagle Organic Cranberries and
Columbia River Fish return for one last time this year.
Dancing Light Ranch will be on site with lavender goods a plenty, and
Laurel Ridge Vineyards will be joining as well.
On-call vendors
Oregon Brineworks, Cardamom Hills Trading Co, Eagle Organic Cranberries and
Sweetheart Bake Shop are all also joining market this week.
Dragonfly Forge will be on site sharpening blades, and the blue
Dog Bus returns once again with cards, prints, jewelry and more.
This Saturday,
Give2Get will be running a food donation drive outside the Hollywood Grocery Outlet, from 9am to 2pm. Your donations of non-perishable food items will go to feed seniors and people with disabilities through emergency food pantries.
 It's prime winter squash season at the market, with dozens of delectable varieties to choose from!
Remember, winter squash that you buy now will last well into the new year if stored properly (in a dry place with good air circulation), so take advantage of the selection available now! To help you use those squashes, we've compiled a few choice winter squash recipes below.
See you at the market!
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1/2 pound small fingerling potatoes, washed and dried, or other waxy potatoes, cut into ½" cubes
3/4 pound delicata squash
1/4 cup extra virgin olive oil
1/4 cup white miso
1 tablespoon harissa paste, berbere powder, or other strongly spiced mixture
3 tablespoons freshly squeezed lemon juice
1 1/2 ounce kale, de-stemmed and finely chopped
1 1/2 ounces almonds, toasted pepitas, hazelnuts, or other toasted nuts
Preheat the oven to 400F degrees. If using fingerlings that aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on delicata squash.
In a small bowl whisk together olive oil, miso, and spice paste/powder. Place the potatoes and squash in a large bowl with 1/3 cup of the dressing. Use your hands to toss well, then turn everything out onto a baking sheet. Bake 25-30 minutes, until everything is baked through and browned, tossing once or twice.
Whisk the lemon juice into the remaining dressing. Taste. The flavor should be intense but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.
Place the warm roasted vegetables in a bowl and toss with the kale mixture and nuts.
Pumpkin Pancakes
1 C flour
4 T brown sugar
2 t baking powder
1 t baking soda
½ t nutmeg, ground
1 t cloves, ground
1 T cinnamon, ground
2 t ginger, ground
½ t salt
1 ½ C milk
2 eggs
4 T coconut oil, melted
2 T vinegar
1 C pumpkin puree
Mix dry ingredients in a medium bowl. Mix wet ingredients in a larger bowl, whisking so that there are no lumps. Stir the dry ingredients into the wet ingredients. Heat a skillet over medium and lightly oil. Drop batter onto skillet by 1/3-cupfuls. Cook first side until air bubbles begin to appear. Flip and cook second side a few minutes, until golden. Place pancakes in a warm oven until done.
Squash Tahini Dip
1/3 C puree of any sweet winter squash
4 dates, pitted
2 T tahini
Process all ingredients until creamy. Add water or other liquid as needed to reach desired consistency. Serve with apple slices, celery sticks, crostini, etc.
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At the Market
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Music:
The Horsenecks
Remember, there is no market next Saturday, November 28th. Winter markets will continue 1st and 3rd Saturdays, starting December 5th!
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Featured Product
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November 21, 2015
Cranberries
Eagle Organic Cranberries
OK, we thought that Eagle Organic Cranberries would be ending their season last Saturday, but it turns out they still have some cranberries and will be at the market this Saturday! Eagle Organic Cranberries is a third-generation farm located in Bandon, OR. They transitioned to organic growing back in the 1990's, back when many though it was impossible to grow cranberries organically.
Knife Sharpening
Dragonfly Forge
This Saturday is a perfect time to get your knives professionally sharpened, in preparation for a big day of cooking! Drop off your items while you explore the market and pick them up before you leave. They also will sharpen other items like garden tools.
Smoked Fishes
Linda Brand Crab
The smoked salmon dip is a particular favorite - great as an appetizer for your Thanksgiving dinner, to snack on with some crackers.
They even locally source the brine for their smoked fish from Jacobsen Salt Co., harvest in Netarts Bay on the Oregon Coast.
Linda Brand also offers smoked tuna, cod and oysters.
Hot Sauces
Gales Meadow Farm
These hot sauces are crazy good! This year, Gales Meadow has branched out even further - in addition to their nine (!) pepper sauces (each using a specific pepper or blend of peppers), they've added a ground cherry and habanero sauce, and a smoked Jalapeno pepper sauce. The sauces range from extremely mild to "look out"!
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Lloyd Farmers Market
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Looking for a market to pick up some midweek groceries?
Tuesdays, 10am - 2pm
Year-round!
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Days:
Every Saturday, April - Thanksgiving
1st & 3rd Saturdays, December - March
Hours:
April - September, 8am - 1pm
October - March, 9am - 1pm
Location:
NE Hancock Street between 44th and 45th Avenues (one block South of Sandy Blvd). In the Grocery Outlet parking lot!
For more information call 503.709.7403,
and check us out online at www.hollywoodfarmersmarket.org.
See you Saturday!
Hollywood Farmers Market
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