The vitality and joy of summer is amplified by the opposing sensations of hot and cold. The summer sun creates heat in the air and in our mouths. Only in contrast to warmth, does the cool offer such respite and satisfaction.

Fortunately, we'll have a bit of both for you this weekend. Don't miss out on Habañeros from Naked Acres Farm, Poblanos and Anaheims from Flying Coyote Farm, or delicious sweet red, yellow, and purple bell peppers from Deep Roots Farm, Pablo Munoz Farms, and Happy Harvest Farm. Then cool off with a refreshing glass of cucumber-mint water or a cold slice of juicy cantaloupe or watermelon.

Excitingly, apple and pear season has arrived and some delicious varieties are available. Find Gravensteins and Pristines at Kiyokawa Family Orchards, and more at ProFarm Orchards and Maryhill Fruit Company. Pick up a scrumptious pear from Sun Gold Farm or Kiyokawa as well.

We are happy to welcome back Gabriel Bell of Dragonfly Forge. Gabriel offers custom sharpening services, so bring your dull knives and garden spades for a tune up. He will be located by the entry of market on 44th Ave so that items can be dropped with him upon entry and picked up upon exit. As well, pre-orders can be picked up without entering market.

Back this week: Alleamin, Freeland Spirits, Nature's Wild Harvest, No Mess Chef, Orange and Blossom, Roundhouse Foods, Sacred Summit Herbal Elixirs and Chocolate and The Fermentista.

Off this week: 503 Distilling, East Fork Cultivars, Ken and June's Hazelnuts, Westward Whiskey, Wildland Kombucha

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. We look forward to seeing you from afar at the market this weekend!

We would like to take a moment to honor the life of Beth Heriza who, sadly, passed away on July 23d of this year. Beth was a market manager at Hollywood Farmers Market from 2000-2003 and we would like to thank her for her wonderful commitment and contributions to our organization. Some of you may have known Beth from visiting the market, and you can find her obituary here. Condolences and best wishes to her loved ones.

INGREDIENTS

2 pounds eggplant, cubed

8 ounces ground pork

2 teaspoons Shaoxing wine

¼ teaspoon ground white pepper

2 teaspoons plus 1 tablespoon light soy sauce, divided

½ teaspoon sesame oil

½ teaspoon cornstarch

10 ounces dried spaghetti or noodles

4 tablespoons oil (divided)

½ bell pepper (diced)

1 tablespoon ginger (minced)

1 tablespoon garlic (minced)

1 red chili (chopped)

2 tablespoons ground bean sauce

1 teaspoon dark soy sauce

2 tablespoon oyster sauce

2 cups chicken stock (or water)

¼ cup chopped cilantro (optional)

INSTRUCTIONS

Dissolve 1 teaspoon of salt into 8 cups of water in a large bowl. Soak the cubed eggplant for 15 minutes. Drain the eggplant, and use your hands or a clean dish towel to squeeze the water out. Set aside. This helps the eggplant cook faster and absorb less oil later on.

In a separate bowl, mix the ground pork with 2 teaspoons Shaoxing wine, ¼ teaspoon ground white pepper, 2 teaspoons light soy sauce, ½ teaspoon sesame oil, ½ teaspoon cornstarch, and 2 teaspoons water. Marinate for 15-20 minutes.

Cook the noodles according to the package instructions. Drain, and set aside.

Heat 1 tablespoon of oil in a clean wok over medium heat, and cook the bell pepper for about a minute. Transfer the peppers to a dish, and set aside.

Next, heat 3 tablespoons of oil in the wok over low heat. Cook the ginger and garlic for about a minute. Add the chili, and cook for another minute. Add the ground bean sauce, and cook for another minute. Then add the pork, and turn up the heat. When the pork is browned, add the eggplant, and stir-fry everything together thoroughly.

Cook for a couple of minutes before adding 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoon oyster sauce, and 2 cups chicken stock (or water). Mix everything together well, cover, and simmer for 15 minutes over medium heat, or until the eggplant is tender. At this point in the cooking process, there should be plenty of sauce in the wok. The starch from the spaghetti or noodles will help thicken it.

Lastly, add the bell pepper, cooked noodles, and chopped cilantro.

Recipe adapted from The Woks of Life

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. 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

The history of this potato is incredible: brought to the Olympic Peninsula of Washington in 1791 with the conquistadors, this potato was cultivated by the local Makah Nation tribe for 200 years before it was discovered by WSU during a research trip to the area, who did genetic testing and linked it directly to Peru. So this potato is not hybridized, crossed or anything else, its just the Original!

Asparagus season has long passed, but ProFarm has preserved some of their famous "skinny asparagus" into something you can enjoy all year round. Pick up a jar of their pickled asparagus, in either regular or spicy version.

Packed with antioxidants and low on the glycemic index, Cinnamon Chia Seed Peanut Butter Bliss is an all-natural peanut butter made with dry roasted peanuts, nutritious chia seeds, Saigon cinnamon and sweetened with just a bit of local honey. It's great on toast, crackers, apple slices, or just eaten with a spoon!