The Local Dirt: May Magnificence - Plant Starts - Hazelnuts - Honey

May 2, 2020 | Volume 16, Issue 11

Market Updates

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Every month of the year offers its own story. May brings the magnificence of abundant blooms, and a peppering of days where deprived Oregonians soak up some much-needed vitamin D. The sun's rays are as helpful to all the crops, as they are to the human spirit. Many salad mixes and lettuces are at their prime in the spring, and strawberries, asparagus and purple sprouting broccoli are bursting forth.

We warmly welcome more returning vendors this week. Nature's Best Oregon Honey is back with honey, beeswax candles and more. This family-operated beekeeping business has been serving the Portland community for over 40 years. Additionally, the quality of Ken and June's Hazelnuts, cannot be beat. They have run their farm out of St. Paul, Oregon for over 50 years. And I hope your garden beds are prepped, because Christina Perron of Sprig and Sprout will be bringing a slew of unique garden starts that were grown right here in NE Portland.

Back this week: No Mess Chef, Northwest Cactus and Succulents, and The Fermentista.

Off this week: 503 Distilling, Cranberry Kitchen, Central City Coffee, Dancing Light Ranch, Flying Coyote Farm, Freeland Spirits, Happy Harvest Farm, Persephone Farm, Stoneboat Farm and Westward Whiskey Distillery.

Every shopper's observation of our safety guidelines is what supports us to stay safe and stay open. Thank you for your continued engagement. We look forward to seeing you from afar at the market this weekend!

Preorder online using SNAP, DUFB or Credit Card!

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You can now preorder directly from Hollywood Farmers Market vendors through our WhatsGood app! We accept credit cards, Supplemental Nutrition Assistance Program benefits (SNAP), and Double Up Food Bucks as payment. See our website for more info.

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).

More vendors are joining the app every day! Products now available for preorder include strawberries, asparagus, cut flowers, mushrooms, and much more!

Preorder directly from your vendor

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Many of our vendors also offer preorder options on their websites or by email. See below for current preorder information, or our website here for the most up-to-date info.

Dancing Light Ranch (lavender products) – link
Deck Family Farm (meat, eggs) – link
Deep Roots Farm (produce) – email
Flying Coyote Farm (produce, chickens) – order site launching soon
Gales Meadow Farm (produce, plant starts) – email with subject line “Hollywood Farmers Market Pickup”
Herr Family Farm (cut flowers) - link
Linda Brand Crab (seafood) – email or by phone at 360-777-8476 or 503 791-2338
Naked Acres Farm (produce, meat, soap, eggs) – link
No Mess Chef (bone broth) – link
One Stripe Chai (chai concentrate) – link (use discount code HWFARMERSMARKETFRIENDS)
Pine Mountain Ranch (meat, eggs) – text 541-604-4051 or email
Scratch Meats (sausages) – link
Sprig & Sprout (plant starts) - link
Stoneboat Farm (produce) – email
Sun Gold Farm (produce, grains, beans, nuts, plant starts) – link
Sweet Leaf Organic Farm (produce) – link

Please support our community health efforts

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Like grocery stores, farmers markets continue to operate as essential businesses, and we are taking substantial precautionary measures to keep the farmers market as safe as possible. See our website for more information, as well as what we are asking of you, our shoppers.

Asparagus, Nettle and Green Garlic Frittata

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Ingredients:

2 tbsp butter
3 stalks green garlic or spring onions, trimmed and thinly sliced
1/2 pound asparagus, trimmed and cut on a sharp angle into very thin slices
About 4 big handfuls nettles (but don't pick them up with your hands!)
salt and pepper
6 eggs

Directions:

Heat broiler.

Melt butter in a skillet over medium heat. Add green garlic and cook until it begins to soften, 1 to 2 minutes. Add asparagus and continue sautéing until asparagus is crisp-tender, another 3 to 4 minutes.

Pile nettles into skillet--with tongs!--and toss to wilt and tenderize, 2 to 3 minutes. Season everything with salt and pepper.

Beat eggs in a medium bowl, season with salt and pepper. Pour eggs into pan over the garlic, asparagus, and nettles, mixing everything with a rubber spatula.

Let eggs cook without disturbing them for about 1 minute. Then, with a silicone spatula or a table knife, gently lift edges of eggs, letting liquid eggs pour over the edge and underneath. Let that set for another few seconds and then continue lifting and letting eggs flow. This will create layers and make the frittata lighter.

When eggs aren't super runny anymore but top is still moist and undercooked, slide pan under broiler for a minute or two to lightly brown top of frittata.

Run spatula or a small knife around edge of frittata and then tip pan over onto a cutting board or cooling rack. Shake and tap to release frittata. If a bit sticks to the pan and rips, don't worry, just piece it back together. Let frittata cool until it's just warm, and serve in wedges.

Recipe adapted from Sunset Magazine