The Local Dirt: Fill Your Thanksgiving Table at the Hollywood Farmers Market

November 17 , 2017

Vol 12, Issue 40

Vendor News

----------------------

It's the last Hollywood Farmers Market of November, and that means time to stock up for Thanksgiving and more. Our farmers, foragers, fishers, and food makers bring a wide and unique variety of sweet potatoes

vegetables, fruits, proteins, and hand crafted foods to bring a rainbow of color and flavor to your table, and there is no better way to thank them for their hard work than show them your support.

Sweet potatoes from Winter Green Farm, hazelnuts and walnuts from Sun Gold Farm, Brussels sprouts from Persephone, squash from Sweet Leaf Farm, and peppers and tomatoes from Deep Roots Farm, and assorted allium from Gales Meadow Farm each offer a world of options for sides, soups and meals large and small.

Happy Harvest Farm will be hosting their annual Thanksgiving meal, so stop fill your market bags one last time and get a little nibble of something special from farmer Jeff.

Back at market for the week are Dancing Light Ranch, Dragonfly Forge, Laurel Ridge Winery, Nossa Familia Coffee, Nourishment, Stone Barn Brandyworks, and Thomas & Sons Distillery.

Keep in mind that the Hollywood Famers Market continues year round. We are closed next Saturday 11/25, and then re-open for our Winter Market Season for the 1st and 3rd Saturdays of the month December to March.

It will be the last market for Buns on the Run, Deep Roots Farm, ProFarm Produce, Sweet Briar Farms, Sweet Leaf Farms, and Tabor Bread until the spring.

See you at the market!

Recipe of the Week: Thanksgiving Sides

Shredded Brussels Sprouts with Bacon and Hazelnuts
Adapted from Cooking Light, November 2004

2 lb Brussels sprouts, thinly sliced
1/2 C chopped bacon (about 3 slices)
1/2 C chicken stock or water
1 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp chopped hazelnuts, toasted

Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp. Remove the bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add stock or water to pan; bring to a simmer. Add sliced Brussels sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine. Sprinkle evenly with bacon and hazelnuts. Serve immediately.

Tip: Use a food processor's thin slicing blade attachment to prepare the Brussels sprouts.

Homemade Cranberry Sauce

Recipe adapted from The Prarie Homestead

12 oz whole cranberries
3/4 C orange juice (about 2 large oranges for fresh-squeezed)
1/2 - 3/4 Choney
1 tbsp orange zest

In a medium saucepan, combine in the orange juice, honey, and zest. Bring to a gentle boil, and simmer for about 5 minutes.
Stir in the cranberries and continue to cook them until they burst (about 15 minutes).
Spoon the cranberry sauce into a mold (or bowl, or whatever you want) and refrigerate for 6-8 hours, or until set.

Roasted Hubbard Squash Pumpkin Pie
Amy Holmes Hehn, 2011 Pumpkin Pie Contest winner

CRUST
Ingredients:
1 1/2 C flour         1 tsp white sugar
1/2 tsp salt            1/8 tsp baking powder
4 tbsp butter        5 tbsp shortening
1 egg yolk            2 tsp distilled white vinegar
3 ice cubes          1/2 C cold water
1. Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
2. Measure flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
3. Add the butter and shortening into the dry ingredients and pulse off and on for about 1 minute until the fat chunks are pea-sized in the flour. Do not over-process.
4. In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Chill for 3 to 4 minutes.
5. Remove flour and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of the egg-water-vinegar mixture, a little at a time, into in the flour, mixing gently with a fork, until clumps of sticky dough begin to form and hold together. The key to this: you do not want a wet dough, and you do not want to overmix.
6. Place this dough onto plastic wrap, press into a flat disk without kneading or overworking, and chill in refrigerator for at least 30 minutes.
7. Remove from refrigerator and roll out, lift into pie pan using a rolling pin, prick bottom with a fork and dress entire crust with egg white.

FILLING
Ingredients:
2 C Hubbard Squash puree
2 tbsp butter, cut into small pieces
2/3 C sugar                    1/8 C bourbon (Wild Turkey)
1/2 tbsp molasses       3 eggs and 1 yolk, lightly beaten
2/3 C milk                      1/2 tsp freshly grated nutmeg
1/4 tsp + 2 pinches salt   pinch of cinnamon
pinch of powdered ginger 2 tsp vanilla extract
1. Preheat over to 350 degrees. Halve the squash and scoop out the seeds and fibers, cut into quarters. Place the squash in a baking dish and cover with foil. Bake until tender when pricked with a fork, about 40 minutes. While still hot, scoop the squash away from the rind and into a food processor. Puree until smooth.
2. Transfer 2 cups of squash puree to a large bowl and stir in the butter so it melts. Whisk in the sugar, bourbon, molasses, eggs and egg yolk, milk, nutmeg, salt, cinnamon, ginger and vanilla until smooth.
3. Carefully pour the squash mixture into the unbaked crust. Sprinkle the edges of the crust with Sugar in the Raw. Bake the pie until the center is just set, 45 to 60 minutes.
4. Bake center leaf decoration separately and place on the pie when the pie is nearly done (so that it doesn't sink into the filling).
5. Cool the pie on a rack. Serve at room temperature or chilled.

Entertainment and Events

Music

Lindsie Feathers

Community Booths

Opal Creek Ancient Forest Center

1000 Friends of Oregon

Remember, the Hollywood Farmers Market runs year-round!

Winter markets run December through March on the 1st and 3rd Saturdays of the month

Vendors at Market
this Saturday