|This Week at
NE Community Center
Wiggles the Clown
|Tip of the Week
Avoid storing peaches in plastic bags to prevent molding. Instead, keep them in paper bags or on a paper towel. The paper will soak up moisture and allow the peaches to breathe.
- Marci Peters, Baird Family Orchards
the lively Portland-based marimba band, returns for their 10th year at the
market. Playing at the Hollywood Farmers'
Market was one of the band's first public gigs and they have been returning to
play for receptive crowds ever since. Their music originates primarily from the
Shona people of Zimbabwe
and incorporates drums, marimbas, steel drum and even accordion! Some of the
members have changed but the music remains lively and uplifting.
recently released their second CD, Remember
Your Mudzimu, and will make it available for sale at the market on
Saturday. More information on ZiMBA! and how to book the band for your event
may be found on their website at www.zimbamarimba.com.
Cooking Demonstration Recipe
and Beet Salad
sorrel from Gales Meadow Farm, de-stemmed, rinsed, dried, and cut
lengthwise into 2" wide strips
beets, greens reserved for another use (if golden beets are available, use a mix of
red and golden), rinsed and dried
1 T white
3 T olive
scant ½ t
(or to taste) pink peppercorns*, lightly crushed
1 ¼ t
salt such as Fleur de Sel (optional)
- Wrap the
beets in two layers of foil and roast at 400º until tender, about one
hour. Let rest until just cool enough to
make the dressing: To a bowl
or a blender, add the vinegar, pink peppercorns, shallots, and a large pinch of
kosher salt. Whisking or with the blender on, add the olive oil in a thin
steady stream and whisk/blend until emulsified.
the beets, peel off the skin and discard. Cut into ¼" circular slices, discarding bottoms. Toss with the dressing and let stand for a
few minutes, adding salt if necessary.
- In a
separate bowl, toss the sorrel with enough hazelnut oil to well coat.
- To plate: Form a
bed of sorrel and mound the beets on
top. Add a few small chunks of goat
cheese and a sprinkling of finishing salt (if using).
salad is nice with the beets served warm, but it can also be made ahead and
pick the pink peppercorns out of a "gourmet" peppercorn mix, which is widely
available. Sometimes the pink shell comes
off, but you can identify the pink ones by their light brown interior and
nutty, earthy hazelnut oil is a great compliment to the lemony, tart
sorrel. But if you don't want to fork
out for a whole bottle, you could use a mild oil mixed with crushed
Sproule, din din
|Featured Vendor: Alsea Acre Alpines
Alsea Acre specialty cheeses are produced on a small
goat dairy located in an isolated valley
of Oregon's Coast Range
where mild winters and cool summers are ideal for the production of European
style cheeses. Definitely not "mega-goat industries", this small
herd of French and American Alpine dairy goats is lovingly cared for by artisan
cheese maker, Nancy Chandler, a former Marketing Manager for a high-tech firm,
who quit the rat race and "bought the farm", and her partner, David
Lygren, who is a printer by trade.
Fifteen years ago Chandler's son, Daniel, started a 4-H project
with two doe kids, Rhyme and Reason. As Chandler's herd grew, so did the idea of
starting a dairy and making cheese. About five years ago, David joined her on
the farm, taking over much of the care of the herd, allowing Nancy to concentrate on cheesemaking. As the
entire operation continues to grow it remains a family affair.
Passing out thousands of samples at farmers' markets,
greeted with wildly enthusiastic responses and a burgeoning demand for Plain,
Sun-Dried Tomato, and Basil/Roasted Hazelnut flavors of her smooth, creamy
Fromage Blanc. Chandler has also innovated by aging some of her fetas in
kalamata olive brine and marinating her fresh chevre in extra virgin olive oil,
generously adorned with greek olives, sun-dried tomatoes, roasted red peppers,
pine nuts, roasted garlic, rosemary, basil and black pepper. One devoted
HFM purchaser of this gourmet delight dubbed it "PARTY IN A JAR!!" and the
word has spread.
|The Hollywood Farmers' Market is open Saturdays, May through October from 8am - 1pm and November 3rd, 10th and 17th from 9am - 1pm. We are located on NE Hancock St between 44th and 45th Ave (one block South of Sandy Blvd).
For more information, check us out online at www.hollywoodfarmersmarket.org.
See you Saturday!
Hollywood Farmers' Market