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| September 10, 2015 |
Vol 10, Issue 30
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We have lots of fun things happening at market this week for kids day, as well as quite a few oddities in the vendors at market! A sign of the arrival of fall,
Thompson Farms is done for the season. A few of our regular vendors will be taking the week off, including
The Village Crepery,
Nossa Familia Coffee, and
Gelato Maestro. In their place, we have some on call vendors to share their products with you. We'll be joined this week by
House Spirits Distillery,
Oregon Brineworks, and
Seed & Thistle Apothecary.
 This Saturday is
Kids' Day at Hollywood Farmers Market! It'll feature
live kids' music by Steve Cooper and Tallulah's Daddy, a community booth by Rose City Neighborhood Preschool, and the final
kids' cooking activity of the season by Joanna Sooper of
Turnip the Heat Cooking School! This Saturday's activity -
Easy Quick Pickles! Kids will be able to pick out some veggies and flavoring, and go home with their own jar of fridge pickles! Activity runs from 9:30 to 11:30am.
We are still looking for interested community members to
join our board of directors
! People with background in the areas of community outreach, agriculture, communications, account/financial planning, and marketing are particularly needed. Click
here
for more info and the application!
See you at the market!
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 Eggplant
- Eggplant was sent by the gods to test us. It will soak up oil like nobody's business and it tastes terrible when undercooked.
To successfully prepare eggplant: Cut the eggplant into pieces - small to medium chunks are best. If the eggplant is big and tough-looking, you can sprinkle it with salt, let it sit and blot the resulting liquid from the surface. If you've got a fresh, firm, cute eggplant from the farmers' market, however, don't bother.
Start with a small bowl of olive (or canola) oil at your side and with a heat-proof brush. Heat a frying pan to medium-hot, brush it with oil, allow it to heat slightly, and then add the eggplant. Cook it until the surface of the eggplant is a medium brown, then brush some more oil in the pan, and turn the chunks on another side. Continue brushing and turning until all the sides are beautifully browned. Now cover the pan, turn the heat to super low, and let the eggplant steam itself until it collapses. Above all else, the flavors of cooked eggplant should be sugar & cream, not acid & oil.
Broccoli & Cauliflower - Eat the stems too! Cut the florets from the stem, then peel the tough skin from the stalk. Slice or dice the tender 'inner' stem, and use it along with the florets.
Chard - Chard is two actually vegetables: the leaf and the stalk. Separate the leaf from the stalk by holding the stalk with one hand and ripping the leaf away with the other, moving from bottom to top. At a certain point, the stalk will come off with the leaf.Cut the stalk in ½-inch slices. Blanch the greens in salted water and remove, but keep the water. When the greens come out, add the stalks to the same water. Blanch until there's no crunch. Dress the greens with olive oil, garlic and parsley. Dress the stalks with a vinaigrette.
Peach Pie
For the ultimate peach pie: Cut peaches into thick slices and place in bowl. Mix together 1/2 cup sugar and 2-3 Tbsp flour. Toss with the peaches until well combined. Add 1/2-3/4 cup heavy cream.
Make (or buy if you must) a double pie crust. Put one crust in a pie pan and fill it with the peach mixture. Roll out the top crust and use a water glass to cut a big circle in the center. Place the crust on top of the pie and crimp the edges together. Bake at 375˚ in the lower third of the oven for the first 15 minutes, then lower temperature to 350˚ for another 45 minutes or so. Try to let it cool before you devour it.
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At the Market
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Music:
Steve Cooper
Tallulah's Daddy
Community Booths:
Friends of Seasonal and Service Workers
Upcoming Events:
Kids' Day
W/ Live music and Kids' Activity: Easy Pickling for Kids!
Saturday, September 12th
Customer Dot Survey
Saturday, September 19th
Face Painting with Crista
Saturday, September 26th, 9:00 am - 12:30 pm
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Featured Products
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Saturday, September 12th
Hops
Dancing Light Ranch
Attention brewers and other hops fans! Dancing Light Ranch will have fresh hops at the market this Saturday, including Cascade, Willamette, Goldings and Nugget varieties. Even if you don't brew beer, hops make a great "sleepy-time" tea!
Honeycrisp Apple
Kiyokawa Family Orchards
The beloved Honeycrisp apple is here! If you haven't fallen in love with the Honeycrisp's sweet crunch yet, stop by and sample one! Kiyokawa Family Orchards is located near the top of the Hood River Valley; up there, the warm days and cool nights make for the sweetest of apples.
Collard Greens
Persephone Farm
These collard seems to get bigger and more impressive every year! If you've gotten a breakfast burrito from Ramona at Nourishment, you've probably already had Persephone Farm's collards without knowing it. Ramona says "Collards are my favorite vegetable!"
"Sassy Salmon" Crepe
Village Crepery
The salmon, arugula and pepper jelly chevre are all purchased from other vendors at Hollywood Farmers Market. No wonder it's so good!
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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, check us out online at www.hollywoodfarmersmarket.org.
See you Saturday!
Hollywood Farmers Market
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