The air is crisp and trees are ablaze in yellows, oranges and reds - it's a beautiful time to get out and enjoy the colors and smells of autumn!

This weekend Gales Meadow Farm will be bringing their roaster, and cooking peppers over an open flame. It's a good time to stock up on roasted peppers for the winter!

Sweet Briar Farms will be making their final appearance of 2020 this Saturday. Keith Cooper, the owner, recently had a severe injury on the farm. He is currently in stable condition and recovering, but as a result Sweet Briar needs to cut short their season at the farmers market. Stop by their booth to stock up on pork and help them get through the winter!

Remember that we are now operating on our fall/winter hours, opening at 9am. We will continue to close at 1pm. (Note: this change means that we no longer have a vulnerable population shopping hour. The full 4 hours of the market will be open for general shopping.)

Back this week: Bliss Nut Butters, Laurel Ridge Winery, The Fermentista, Westward Whiskey

Off this week: 503 Distilling, East Fork Cultivars, Freeland Spirits, No Mess Chef, Stone Barn Brandyworks, Westward Whiskey

Last week at the market this season: Ken & June's Hazelnuts, Sweet Briar Farms

Done for the season: Maryhill Fruit Company

Thank you for your continued support of the farmers market during this time! Sending just one member from your household and observing our safety guidelines is what supports us to stay safe and stay open. Note that face shields may not be used as a substitute for face coverings/masks.

Join nutritionist Sara Calderon each Sunday afternoon and learn, step-by-step, how to create a delicious new dish with your farmers market fruit and veggies. Send Sara an email to register to join the class. It's FREE! 

This week's recipe: 

Kohlrabi, Turnip, and Apple Slaw!  

INGREDIENTS

- 2 medium kohlrabi, peeled and julienned

- 1 medium turnip, peeled and julienned

- 1 sweet, crisp apple, peeled julienned

- 4 teaspoons fresh lime juice, plus 1 teaspoon finely grated zest (from 1 lime)

- 1 tablespoon thinly sliced Fresno chile (or other medium heat pepper like jalapeno)

- 2 tablespoons extra-virgin olive oil

- Kosher or sea salt, to taste

- 1/4 cup fresh mint leaves, roughly chopped

- 1/4 cup cilantro leaves, roughly chopped

PREPARATION

- Separate stems from kohlrabi bulb, trim the ends, and peel away tough outer layer with a paring knife or vegetable peeler. Trim ends of the turnip and peel the skin. Peel the apple.

- Julienne slice (or alternatively, shred on a box grater) the kohlrabi, turnip, and apple.

- Whisk together lime juice and zest, chile, and oil. Season with salt.

- In a bowl, toss the kohlrabi, turnip, apple, and herbs with the dressing. Season with more salt, if desired; serve.

Face coverings/masks are required for Hollywood Farmers Market shoppers.

We are very grateful for you all continuing to wear masks to protect our vendors, staff and each other! We have a small number of disposable masks available at the entrance for shoppers who do not arrive with a mask, but please bring your own if you are able to. Note that face shields may not be used as a substitute for face coverings/masks. Thank you for keeping the Hollywood Farmers Market safe!

You can preorder directly from Hollywood Farmers Market vendors through the WhatsGood app, as well as through the businesses' individual pre-order systems. See this page on our website for more information.

We accept credit cards, Supplemental Nutrition Assistance Program benefits (SNAP), and Double Up Food Bucks as payment. See our website for more information on how to activate SNAP payment.

Ordering in advance of the market will allow you to limit your time and interaction at the market, while still ensuring that you get the items you need. Consider sending one person to pick up preorders for more your community (family, friends or neighbors).

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Vendors with a strike

ProFarm is excited about this new apple variety! A Washington-bred cross between the Honeycrisp and Enterprise varieties, Cosmic Crisp has a perfect sweet-tart balance and firm, juicy texture. They aren't even in grocery stores yet, but you can find them at ProFarm's booth this Saturday.

Sarah of The Fermentista has come out with a new fermented hot sauce, in collaboration with Wild Roots Farm. 100% of all proceeds go to Unete Oregon to support migrant farm workers and to help families displaced by the recent fires. She'll have it at the market this Saturday!

If you have not yet explored the bounty of wild foraged mushrooms that Oregon has to offer, it's not too late - particularly the vibrant and floral chanterelles, Oregon's official state mushroom. This is a good time for chanterelles as we transition into the rainy season. In a month or two, with colder weather we will begin to see less of these as foragers have to travel farther south to find them.