The Local Dirt: Plant Your Seed at the Hollywood Farmers Market

May 12, 2016

Vol 11, Issue 13

Market Updates

We've got another full market in the works for Saturday, with more vendors kicking-off their season at the Hollywood Farmers Market. We welcome back Winter Green Farm in all of their organic and biodynamic glory, Blooming Goodies with unique Asian vegetables and arrangements, and the berry bursting Unger Farms will be starting up with Albion strawberries by the flat, pint and handful. Stoneboat Farm is also back for the regular season. Wash is all down with a refreshing cup of Jun from our newest vendor Sacred Summit Herbal Elixirs.

Columbia River Fish Company will be returning once again with beautiful spring Chinook by the whole fish, filet, steak and more. Need your filet knife sharpened for slicing your beautiful salmon? Take a stop by and chat with Gabriel at Dragonfly Forge, he's ready for all your blade sharpening needs.

In case you missed them last week, Gluten Free Gem, Dancing Light Ranch, Laurel Ridge Winery, Old House Dahlias, Sage and Sea Farms, Umi Organic and Village Crepery are all back again this week, and every week for the regular season. Thomas & Sons Distillery join us again this Saturday , and will be here each second Saturday of the month going forward.

This Saturday kicks off our series of kids' activities at the market! Joanna from Turnip the Heat Cooking School will be leading our "market sprouts" (all our young shoppers, that is) in a seed planting activity from 9am to noon. Kids can plant a seed, learn about the lifecycle of a plant, and take their soon-to-be seedling home! Thanks to Portland Nursery for their donation of seeds and supplies. See our website for a schedule of kids' activities for the season.

Thanks to chef Stacey Givens of The Side Yard Farm, for her delicious cooking demo this past Saturday - late spring potato gnocchi, and an urban farmer salad. Also thanks to Gales Meadow Farm, Happy Harvest Farm, Naked Acres Farm, Nature's Wild Harvest, and Sweet Leaf Farm for their generous donation of produce!

Please show your support by voting for us in Willamette Week's Best of Portland , in the "Best Farmers Market" category! Last year we came in second place - this feels like our year to take the gold!

The Hollywood Street Painting Project has a final design! Mark your calendars for Sunday July 10th, when we will paint this beautiful mural on our beloved block of Hancock Street. You can sign up for project updates by emailing Sarah at [email protected].

Asparagus & Rhubarb: those twin stems of spring locavores! They arrive at the market in April, when their very novelty brings excitement after weeks of kale and potatoes. And then they're just about gone by the time summer rolls around. See below for some recipes that will help you enjoy that asparagus and rhubarb while they're here!

See you Saturday at the market!

Asparagus and Rhubarb Recipes

Pasta with Asparagus, Lemon, and Egg

Pasta and asparagus dressed with a light, lemony sauce makes a quick vegetarian dinner.

Ingredients:
Salt and pepper
1 bunch asparagus, ends trimmed
2 tablespoons butter
2 scallions, minced
zest of 1 lemon
1 egg
3/4 cup finely grated Parmesan cheese
12 ounces spaghetti or other pasta
handful fresh mint leaves

Directions:
1. Put a pot of salted water on to boil. Meanwhile, slice asparagus in half lengthwise, then cut diagonally into 2-inch pieces.
2. Melt butter in a large skillet over medium heat; add scallions and cook until wilted, about one minute. Add asparagus and ¼ cup water. Cover pan, and cook until asparagus is tender, 3 to 5 minutes.
3. Meanwhile, in a small bowl, whisk together egg, lemon zest, and ¼ cup cheese. Season with pepper. Cook pasta until al dente, reserving ½ cup pasta water before draining. Return pasta to pot and immediately stir in egg until pasta is coated; thin as needed with pasta water. Stir in asparagus and mint leaves. Divide among bowls and top with remaining Parmesan cheese.

Roasted Asparagus and Radishes
Once you roast radishes, you'll never go back. This side dish makes a great addition to roasted chicken or salmon.

Ingredients:
1 bunch asparagus, ends trimmed, and halved (about 1½ pounds)
1 bunch radishes, greens discarded or reserved for another use, trimmed and halved
coarse salt and pepper
1 tablespoon olive oil

Directions:
1. Preheat oven to 425. In a large bowl, toss the asparagus and radishes with olive oil; season to taste with salt and pepper. Transfer to a rimmed baking sheet and roast until tender, tossing once halfway through cooking time, about 15 minutes.

Pork Chops with Rhubarb-Cherry Sauce

The rhubarb sauce can be refrigerated in an airtight container for up to one week. Try it with roasted chicken or drizzled over toasted bread topped with goat cheese.

Ingredients:

½ cup dried cherries or cranberries
1 tablespoon balsamic vinegar
1 teaspoon plus 2 tablespoons olive oil
½ cup finely chopped onion or shallot
8 to 10 ounces rhubarb, ends trimmed, cut crosswise into ½-inch pieces (2 cups)
3 tablespoons sugar
Pinch of ground nutmeg (optional)
Coarse salt and ground pepper
4 pork loin chops, (each 1/2 inch thick and 6 to 8 ounces)

Directions:

In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.

In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.

To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.

Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.

Variations:

The cherries can be replaced with other dried fruit, such as dried cranberries; soften as instructed in step 1.

Saturday at the Market

Music

Three Pound Note

Community Booths

Master Gardeners

Project Pooch

Women of a Certain Age

Upcoming Events

Kids Activity with Joanna Sooper

Activity: Seed Planting!

Saturday, May 14th, 9am to 12 noon

Expected at Market Saturday