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| September 24, 2015 |
Vol 10, Issue 32
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Fall Market Reminder: starting in October (just one week away!) the farmers market's hours will change to 9am - 1pm.
Please remember not to show up early; vendors will not be able to sell before the opening bell. Enjoy the extra hour of leisure in your morning : )
This week at market, both
Gluten Free Gem and
Dancing Light Lavender Farm will be taking the weekend off. Gluten Free Gem will be returning next week, and Dancing Light will be returning mid-October.
Oregon Brineworks will be attending market as an on-call vendor.
We will also be welcoming
Mt Hood Organic Farm back to the market this season as their high-altitude fruit harvest has finally began! They'll be at the market through February selling their organic apples and pears.
 This Saturday
Gales Meadow Farm will have their pepper roaster at the market, and will be offering freshly roasted
Beaver Dam
peppers!
See you at the market!
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Roasted Cauliflower with Apple and Dill
Adapted from The Herbal Kitchen by Jerry Traunfeld
1 head cauliflower, core removed and broken into florets
1 apple, cored and diced
½ red onion, sliced
3 T olive oil
¾ t salt
3 T currants, chopped figs, raisins, etc.
2 T fresh dill, chopped
Preheat oven to 450. Toss together cauliflower, apple, onion, oil, and salt, and spread in a baking dish. Bake 20-30 minutes, stirring once, until edges begin to brown. Stir in dried fruit and bake 10 more minutes. Sprinkle with dill and mix.
Spiced Miso Roast Squash
Adapted from 101Cookbooks.com by Heidi Swanson
½ lb. fingerling potatoes
¾ lb. thin-skinned squash (delicata, kabocha, etc.)
¼ C olive oil
¼ C white miso
1 T harissa, berbere, or other spicy paste or powder
3 T lemon juice
1 ½ oz. hazelnuts, almonds, or other nuts, coarsely chopped
Preheat oven to 400. Slice potatoes and squash into ½" pieces. Whisk together olive oil, miso, and spice paste. Rub about ½-2/3 of the mixture into the veggies, and turn out onto a baking sheet. Bake 20-25 minutes, until veggies are tender, tossing nuts in towards the end to toast.
Whisk lemon juice into the remaining dressing. Season to taste. Stir into roasted vegetables.
Mini Potato Pancakes with Pear-Apple Chutney
(source unknown)
Chutney:
½ lb. golden apples, peeled, cored, and cubed
½ lb. Bosc or Comice pears
½ medium red onion
½" piece ginger, grated
2 ½ T sugar
⅛ C vinegar
Heat 1 T vegetable oil over medium heat in a saucepan. Add apples, pears, onion, and ginger and saute until softened, about 10 minutes, stirring regularly. Add sugar and vinegar, stir, lower heat, and simmer 50 minutes, until soft and thick but fruit still holds its shape.
Potato Pancakes
1 lb. Idaho or Russet potatoes
2 eggs
2 T chopped parsley
⅓ C oil
salt
sour cream
chives
Preheat oven to 250. Peel and grate potatoes, and soak in a large bowl of cold water. In another large bowl, lightly beat eggs and whisk in parsley. Strain potatoes and squeeze moisture out. Add to egg mixture, then add salt and mix thoroughly. Heat oil over medium-high in a large skillet for several minutes. Use about 2 T mixture per latke. Drop into oil, flatten, and cook about 5 minutes per side. Transfer to lined ovenproof plate and keep warm in oven. Top with sour cream, chutney, and chives.
Makes about 15 mini latkes.
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At the Market
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Remember: starting in October, the market hours change to 9am-1pm.
Music:
Haleakala
Community Booths:
Upcoming Events:
Face Painting with Crista
Saturday, September 26th, 9:00 am - 12:30 pm
Hollyween Family and Pet Parade
Saturday, October 31st
11:00 am
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Featured Products
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Saturday, September 26th
Kabocha Squash
Winter Green Farm
I would say Kabocha is the best-kept secret in winter squashes, but I think the secret is out at this point. Two of our last four winners of the annual pumpkin pie contest have been made with Kabocha squash. Sweeter than pumpkin, with a subtle nutty flavor, this is the best pie squash!
Raw Milk Feta
Fraga Farm
This cheese has a devoted following; perhaps none more so than HFM's Token Program Administrator Pony Jacobsen! It's aged in brine for several months, and is good in salads, on pizza, in sautees - basically in anything. Now available in pints and quarts.
Fresh Apple Cider
ProFarm Produce
It's apple cider time! Pro Farm uses a blend of three different types of apples, but don't ask them which three, because the exact varieties and quantities are a family secret. They have been producing fresh apple cider (no sugars or additives) for five years and it has become one of their hottest sellers. The containers are expandable, so they are perfect for freezing. Be sure to stock up for winter!
Kielbasa
Olympia Provisions
Hands-down the most popular sausage over at the Olympia Provisions stand is the Kielbasa. This traditional polish sausage, made in-house at their NW Portland location, is full of smoky, garlicky flavor. Try it in the morning with eggs and hash, or use it as a wonderful addition to a fall soup, like Split Pea.
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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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