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Market News
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August has arrived and tagging along with it are piles and piles of late summer produce. We've got plums in every color, new varieties of melon arriving weekly, and everything you need for homemade salsa. Our vendors will be here at 8am this Saturday, ready to help you fill your baskets and bags with all things August.
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With the current dip in temperatures and the kitchen bearable again, now is time to take advantage of all this beautiful summer stonefruit and get baking. Stop by
Kiyokawa Family Orchards,
Maryhill Fruit Company, and
ProFarm Produce to pick up peaches and plums for pies, tarts, pastries and more!
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Sweet corn is here and ready to fill your market basket! Stop by
Sun Gold,
Happy Harvest, and
Big B Farms to grab some cobs for grilling, roasting, or adding to salsa.
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Power of Produce kids program continues every Saturday!
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Remember, we'll be offering
free, fun and educational kids activities
(for ages 5 to 12)
EVERY SATURDAY
at the farmers market through September 1st. And kids who participate get
$2 in farmers market tokens
to spend on fruits and veggies. Stop by the POP Club booth this Saturday and join in!
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Hollywood Farmers Market Board invites you to join!
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The Hollywood Farmers Market is now accepting applications to join its Board of Directors in January 2019! Board membership is a terrific opportunity for volunteers, vendors and market lovers to become involved with this successful nonprofit farmers market.
Board meetings are always open to the public, so if you’re not sure whether the Hollywood Farmers Market board is right for you,
please feel free to attend a meeting as a guest. Our next two meetings are Wednesday, September 19th, and Wednesday, October 17th, at 6:30pm at Rose City Park Presbyterian Church (there is no August meeting).
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Ratatouille
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With summer squash, eggplant, bell peppers and fresh lavender all in season, right now is the perfect time to make ratatouille! Check out this recipe from
Serious Eats, which can be served chilled and pairs perfectly with a thick slice of country bread.
- 3 cups 1/4-inch diced summer squash (about 4 small or 2 medium squash)
- 3 cups 1/4-inch diced Italian eggplant (about 1 medium eggplant)
- 3 cups 1/4-inch diced yellow onion (about 3 medium onions)
- 3 cups 1/4-inch diced red and yellow bell pepper (about 4 large peppers)
- 6 medium cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 3/4 cup extra-virgin olive oil, divided
- 2 cups pureed canned whole tomatoes, with their juices, from 1 (28-ounce) can
- 1 herb bundle made from fresh herbs such as thyme, parsley, lavender, and basil, tied together with butcher's twine
- Chopped fresh parsley (optional)
Place summer squash in a wire mesh strainer set over a bowl; place eggplant in a second wire mesh strainer and set over a second bowl. Toss both with a liberal amount of kosher salt and let stand to drain at least 15 minutes and up to 1 hour. Discard any liquid that collects in the bowls.
In a large skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering. Add onion and garlic, season with salt, and cook, stirring, until softened, about 6 minutes. Scrape onion and garlic onto a rimmed baking sheet and spread in an even layer to cool for 3 minutes. Transfer onion and garlic to a large pot.
Meanwhile, add 3 more tablespoons olive oil to skillet and heat over medium-high heat until shimmering. Add bell pepper, season with salt, and cook, stirring, until softened, about 7 minutes. Scrape bell pepper onto the rimmed baking sheet in an even layer to cool for 3 minutes. Transfer bell pepper to pot with onion.
Add 3 more tablespoons olive oil to skillet and heat over medium-high heat until shimmering. Add summer squash and cook, stirring, until softened, about 4 minutes. Scrape onto rimmed baking sheet in an even layer to cool for 3 minutes. Transfer to pot with onion and bell pepper.
Add remaining 3 tablespoons olive oil to skillet and heat over medium-high heat until shimmering. Add eggplant and cook, stirring, until softened, about 4 minutes; add more olive oil as needed if skillet dries out while cooking eggplant. Scrape eggplant into pot with other vegetables and stir to combine.
Set pot of vegetables over medium-high heat and stir in tomato puree and herb bundle; heat until ratatouille is gently bubbling, then lower heat to medium and cook, stirring, until tomato puree coats vegetables in a thick sauce, about 15 minutes. Discard herb bundle. Season with salt, stir in chopped parsley (if using), and drizzle with a small amount of fresh extra-virgin olive oil. Serve right away, or chill and serve either reheated, slightly chilled, or at room temperature.
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Entertainment and Events
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Music
Community Booths
POP Club Activity
Pico de gallo
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Vendors at Market on
August 4th
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Featured Products
August 4th, 2018
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Mountain Huckleberries
Peak Forest Fruit
It's time to walk on the "wild side" of the vaccinium genus (the same as blueberries) and toss some huckleberries into your pancakes or muffins! Their tart-but-sweet flavor is concentrated in their skins, and they are bursting with antioxidants.
Fresh-Caught Salmon
Columbia River Fish Company Treaty 1855
Salmon is back! Columbia River Fish Company's salmon is fresh - caught the day before the market just below the John Day Dam. It can be purchased in whole fish, fillets, steaks or smoked. This is why you live in the Pacific Northwest, right? To feast upon freshly caught, wild salmon.
Pacific Northwest Fernet
Townshend's Distillery
This distillery (from the same folks as Townshend's Tea) uses tea, as well as other botanical infusions, in many of their spirits and infusions. Their fernet, a flavorful digestif, has botanicals sourced from around the world, but prominently features Northwest ingredients like Douglas Fir, Willamette hops, and birch bark.
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Looking for a farmers market to pick up some midweek groceries?
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Tuesdays 10am-2pm
Year Round!
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