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| October 29, 2015 |
Vol 10, Issue 37
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Pull out the umbrella and join us on Saturday at HFM. Dancing Light Ranch returns with their lovely lavender wares, as well as the remaining regular vendors for the fall.
It will be the last week at market for Fleur de Lis Bakery, Gluten Free Gem, Big B Farm, and possibly the last week for Herr Family Farm and their beautiful flowers. On call vendors Harvest Nursery and Cardamom Hills will be at market this week. Make sure so come show your support of these, and all our great vendors.
Feeding your musical hunger this week is Portland's Three Pound Note. This trio will be warming the crowd with "traditional English music on mandolin, guitar and accordion with plenty of vocal harmonies."
 This Saturday is Halloween, and that means it's time to join the HFM crew all dressed up for our annual
Hollyween Family and Pet Parade
! It's a chance to bring your costumed family or four-legged friend and show your stuff. The parade will begin at 11am. This will be the last market of the season for our face painter Crista, so make sure and get your face painted to match your costume!
The Hollywood Lions Club will have a booth at the market this Saturday, where they will be collecting donations of used eyeglasses. If you have a pair you're not using anymore, bring them to the market and the Lions will get them to someone in need!
 Attention bakers! HFM's 7th Annual Pumpkin Pie Contest is coming up in just a couple weeks! The contest will be held on Saturday, November 7th, so if you are thinking of entering, this Saturday is the time to pick up a pumpkin or squash for your prize-winning pie!
See our website for contest rules, or grab an entry form this week at the information booth. Happy baking!
If you need some inspiration, below is the recipe of one of our past contest winners, Jen Brigham's Pumpkin Chiffon Pie with Gingersnap Crust.
See you at the market!
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Recipe: Pumpkin Chiffon Pie with Gingersnap Crust
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adapted by Jen Brigham fr
om The Gourmet Cookbook (2004)
For Crust:
20 (2-inch) gingersnaps, finely ground
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
For Filling:
2 1/4 cups pumpkin puree
3 1/2 teaspoons unflavored gelatin (from two 1/4 ounce envelopes)
1/4 cup bourbon or brandy
6 large eggs, separated
3/4 cup packed brown sugar
2 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 cups very cold heavy cream
chopped crystalized ginger (for garnish)
Make the Crust:
Put a rack in middle of oven and preheat oven to 350˚F. Invert bottom of springform pan (to make it easier to slide pie off the bottom), then lock on side and butter pan.
Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened. Press onto bottom of springform pan. Bake until edges are golden brown, about 8 minutes (watch carefully toward the end of baking; crust burns easily). Cool in pan on rack.
Make the Filling:
In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
Top with bits of crystalized ginger, serve and enjoy!
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At the Market
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Music:
Three Pound Note
Community Booths:
Upcoming Events:
Face Painting with Crista
Saturday, October 31st, 9:00 am - 12:30 pm
Hollyween Family and Pet Parade
Saturday, October 31st
11:00 am
Pumpkin Pie Contest!
Saturday, November 7th
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Featured Products
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October 31, 2015
Fuyu Persimmons
Sun Gold Farm
One of the rarer items at Hollywood Farmers Market; some years Sun Gold doesn't even harvest enough to bring to market! Fuyu persimmons (as opposed to the other common variety, Hachiya) can actually be eaten out of hand while still hard and not fully ripe - almost like a sweet and spicy apple. They are also of course great in baked goods, salads, and dehydrated for snacking.
Matsutake
Peak Forest Fruit
The matsutake is an elusive mushroom with a spicy, cinnamon-like aroma and flavor. In Japan, they are traditionally given every autumn as hand-delivered gifts in pine boxes. Back in the 1990s, international demand sent prices skyrocketing, but they've since come back down to earth.
Handmade Soaps
La Fountain Herbal
La Fountain's herbal soup are produced in Portland, Oregon, with herbs sourced from local farms. One of their new scents this year is "Northwest Woods", with the fragrance of cedar and pine.
If you can't decide, they also offer bags of 7 mini-soaps in the shape of hearts - great for holiday gifts!
Winter Squash
Sweet Leaf Farm
Hopefully you are all going to be entering our November 7th pumpkin pie contest! If you are looking for the perfect roasting pumpkin, stop on by Sweet Leaf's booth and ask for recommendations. Look out for Cinderella pumpkins, they are sweet and meaty and make great pie filling as well as soups.
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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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