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| November 12, 2015 |
Vol 10, Issue 39
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We have a wet weekend in store, but your committed Hollywood Farmers Market vendors will be sharing their sunshine and you should too.
Eagle Organic Cranberries will be joining us for just this market, so show your support and stock up.
It's also time to warm up with a taste from House Spirits Distillery, and pick up a bottle for your Thanksgiving celebrations. Dragonfly Forge will also be on site catering to all your blade sharpening needs.
It's your last week to enjoy a hot brat from
Buns on the Run, and so don't miss out.
We also welcome new vendor
The Hummus Stop for the fall/winter season, so make sure to stop by for a sample.
Hollywood Farmers Market is in the running for two years' worth of donations from Albina Bank! We'll use this funding to match SNAP purchases at our farmers markets, ensuring that our most vulnerable community members have access to fresh, local food. At Hollywood Farmers Market, we believe that everyone deserves access to fresh, local produce from their neighborhood farmers market. Click here to vote for HFM and make that a reality! Voting closes tomorrow, Friday at 5pm.
Thanks to all the bakers who entered pies in our 7th Annual Pumpkin Pie Contest last Saturday! Congratulations to Johna Koenig, whose pie, made with a mixture of Persephone Farm's pie pumpkin and Gales Meadow Farm's Uncle David Dakota squash, took home first place! See below for the recipe.
See you at the market!
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Recipe: Classic Pumpkin Pie
Johna Koenig
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 Starts with 'The Perfect Homemade All Butter Crust'
2 3/4 cups Organic All Purpose bleached flour
3 tbsp pastry sugar
1 tsp sea salt
2 sticks unsalted butter, cut into cubes and chilled
1/2 cup ice cold water
1/8 tsp nutmeg
pinch cardamom
Combine all of the dry ingredients fluffy them with a large fork.
Cut in the butter using a pastry cutter.
Once the flour mixture and the butter resemble small peas, add the water slowly and a few tablespoons at a time (as to not overdo it). Once a dough begins to form and the mix is combined, transfer the dough to a lightly floured surface and knead a couple times. Divide the dough in half, flatten into a disc shape, wrap tightly in plastic and refrigerate a couple is hours or make a day ahead.
When ready to use, roll out one disc into a round shape about an 1/8 of an inch thick that will fit into a pie plate with enough dough to crimp up the edges as desired (or other decorated edges)
Filling:
1 Pie Pumpkin (from Persephone Farm)
1 Uncle David's Dakota Sweet Dessert Squash (from Gales Meadow Farm)
Preheat oven to 400 degrees
Rinse all dirt from the outside of the pumpkin and squash.
Cut both the pumpkin and the squash in half.
Scrap out all of the stringy flesh and seeds thoroughly.
Rinse the pumpkin and squash again, pat dry.
Oil the cut sides and inside with oil of choice. (I prefer Avocado oil) Place the pumpkin and squash cut side down in a roasting pan. Add a half of cup of water and roast for approximately 90 minutes or longer (maybe shorter) depending on the size of your pumpkin/squash. Once it's done allow it to cool just enough to be able to handle it without burning your hands. Scrap out all the freshly roasted pumpkin/squash and place it in a dish to be puréed. I used a Vitamix. (and I highly recommend it!) I puréed the pumpkin and squash together until it was a smooth, silky consistency. (If needed to achieve this, you can use a little bit of the remaining water used for roasting).
Preheat your oven to 425 degrees
1/2 to 3/4 cup sugar (to preferred sweet taste)
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/8 (or less) tsp cardamom
1 tsp organic, pure, real vanilla
1 tbsp Bourbon (Jack Daniels seems to give it the best flavor)
1 2/3 cups evaporated milk or light cream (go organic if you can find it)
1 Duck egg
I cup freshly roasted puréed Pumpkin
1 cup freshly roasted puréed fresh dessert Squash
I like to mix all the dry ingredients together in a dish and fluff them a bit with a fork. Set them aside.
In a bowl large enough to thoroughly mix all the pie filling ingredients, hand whip the duck egg. Then add the pumpkin and squash, mix well together. Next add the remaining wet ingredients. Again, mix well. Finally add all the dry ingredients. Mix well.
Carefully pour the filling into the pie shell as to not drip any filling on the decorative edges.
Place the pie in the middle of the oven rack and bake at 425 for about 15 minutes. Then leaving the pie in the oven, turn the heat down to 350 degrees and bake for 45 minutes longer or until a knife inserted in the center comes out clean.
Allow the pie to thoroughly cool before slicing it up.
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At the Market
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Music:
Community Booths:
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Featured Product
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November 14, 2015
Cranberries
Eagle Organic Cranberries
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. Market news tip: It is likely that Eagle will
not be at market on November 21st, so make sure and pick up some cranberries this Saturday for your Thanksgiving dinner!
Whole Turkey
Stoneboat Farm & Deck Family Farm
Thanksgiving is just two weeks away, and it's time to plan your dinner! Both Stoneboat Farm and Deck Family Farm are offering pre-orders on broad-breasted and heritage pastured turkeys. You may be wondering, what is the difference? Broad-breasted are modern breeds, with a higher proportion of white meat. Heritage turkeys are the turkeys your great-grandmother might have eaten - leaner, with more dark meat and unparalleled flavor. Stop by these farms' booths at the market this Saturday for more info!
Comice Pears
Kiyokawa Family Orchards
Comice is one of the sweetest and juiciest of all pears, sometimes called the "Cadillac of pears". It's a late-season pear, so will be achieving peak flavor and texture over the next month or two. Perfect for baking, poaching and snacking!
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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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