Join Courtney Sproule, Chef of din din, this Saturday when she prepares a Sorrel and Beet Salad with fresh ingredients from the market. The cooking demonstrations will take place at 10am and 11am in the south row of the market (closest to Value Village). Samples and copies of the featured recipe will be provided to market customers.

Not able to join us for the demo? Look for the recipe in next week's edition of The Local Dirt.

Nicolette Purcell is Volunteer of
the Month for July. She received $10 in HFM tokens and answered the following questions about her experience at the Hollywood Farmers' Market.

1. How long have you been 
volunteering at the market?
Since May 2006.

2. What is your
favorite product at the market? 

This is an impossible question! Dave, from Wingnut Confections, makes the best chocolate around, Deep Roots Farm has amazing organic produce, and Gales Meadow Farm grows unique and delicious garlic and onions.

3. Do you have a cooking tip to share with customers?
Splurge on the Morel mushrooms when they are in season.
I like to saute them in Extra Virgin Olive Oil and a pinch of
Sea Salt. Delicious!

4. Why do you volunteer?
I enjoy being an active member of my community and 
supporting local farms. Every week I get to come to the 
market and talk with people about some of the best things 
life has to offer: good food, fresh peaches, and Portland, 
Oregon. What could be better?

Featured Vendor: Russell's Bread

Over four years ago, Russell chose to direct his passion, skills, and vision about bread into his own business. The result is Russell's Bread, a family business operated out of the commercial bakery Russell built in the garage of our house in Vancouver, Washington. We chose not to have a storefront so we have the flexibility to run the business adaptively. Our primary product outlets are farmers' markets, where our older son Andy is stall manager, and an e-mail-based order-and-delivery service in the off-season.

Russell's Bread products focus on hearty, classic breads that bake well in the unique conditions of a wood-fired brick oven. We also specialize in flavorful non-pastry sweet baked items. Earlier this year, Russell built a new brick oven more than twice as large as the previous one, which he had to demolish to free up space for the new oven. Russell uses locally-sourced ingredients whenever possible, such as fruits from our fellow market vendors, and chooses organic materials as often as practical.

Thank you to Russell's Bread for supplying cookies to the wonderful volunteers of the Hollywood Farmers' Market. We appreciate your generosity and support!