In This Issue
Blueberry French Toast
Featured Vendor
This Week at
the Market

Shiva Mae

Metropolitan Family Service

Portland Office of Transportation

Tip of the Week

Test Eggs for Freshness

Place eggs in a bowl of warm water. Fresh eggs will lie on their side on the bottom of the bowl. Older eggs (3-8 weeks) will float in an upright or semi-upright position. Rotten eggs will float on the surface of the water.

- Tina Ashling, Toadstone Farms

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The Local Dirt

Tokens As Good As Cash

Run out of cash while shopping at the market? Stop by the information booth to use your debit or Oregon Trail card. Staff member Jeanette McMahon will explain how to turn your plastic into wooden tokens to buy food at the market. Debit tokens are treated just like cash and Oregon Trail tokens may be used to purchase the same eligible items you would buy in a grocery store.

For more information, visit the information booth this Saturday or check out the 'about' section of our website.

Blueberry French Toast

For Trish Hamilton, Hollywood Farmers' Market Board member, the arrival of berries at the market is a sure sign that summer is here. And the star of the show is the blueberry. Trish loves eating blueberries by the handful, but always saves some for Sunday morning brunch. One of her family's favorite brunch treats is blueberry French toast.

Blueberry French Toast
6 slices challah, cut ¾" thick
4 eggs
½ c milk
¼ tsp baking powder
1 tsp vanilla
4 c blueberries
½ c granulated sugar
1 tsp cinnamon
1 tsp cornstarch
2 T melted butter
¼ c powdered sugar

In medium bowl, whisk together eggs, milk, baking powder and vanilla. Put bread slices in another bowl and pour mixture over bread slices, coating them completely. Cover with plastic wrap and refrigerate overnight.

The next morning, preheat oven to 450 degrees. Spray a 9x13" baking pan with cooking spray. Combine blueberries, granular sugar, cinnamon and cornstarch. Pour berry mixture into baking pan. Place the bread, wettest-side up on the berries. Wedge the slices in tightly. Drizzle the bread with melted butter. Bake for 20 - 25 minutes. Just before serving, sprinkle with powdered sugar. Serves 4 - 6.
Featured Vendor: Winter Green
Winter Green Farm

In 2002 Winter Green Farm was honored with the Oregon Tilth "Producer of theYear Award" for commitment to integrity in biologically sound and socially equitable agriculture. That award confirmed what owners Jack Gray, Mary Jo Wade, and Wali and Jabrila Via have strived for in their biodynamic farming methods since the 1980s. A biodynamic farm uses no pesticides or herbicides like an organic farm, but in addition it functions as a mini-ecosystem in which crop rotation, composting, and cover cropping seek to heal the earth.

"The vast majority of our fertility is produced on-farm, and we view this as one sign of a farm in biological balance," the owners observe. "The backbone of our fertility program is the use of well ripened compost, green manure crops, careful crop rotation, and pasturage of our grazing stock. The health of our farm is reflected in the quality of our crops that include annual herbs, vegetables, blueberries, fruit trees, hay, and beef cows."

Winter Green Farm also has a Community Farm program. For a set annual price consumers become members and receive a box of fresh produce every week of the growing season and a generous share of winter storage vegetables as well. In 2006 there were 525 member families.

The farm has developed a close link with the local food bank, as well, providing thousands of pounds of produce to those in need. Winter Green also works to bring today's youths closer to the world of biodynamic farming. Since 1992, the Pumpkin Project has involved students from a local elementary school. Students learn to plant, transplant and harvest pumpkins even as they integrate math and planning skills in a real life application.

For more information, check us out online at

See you Saturday!

Hollywood Farmers' Market