In This Issue
Volunteer Spotlight
Microenterprise Workshop
Featured Vendor
This Week at
the Market

Larry Peters

Chess for Success

Cooking Demonstration
Tip of the Week
Storing Coffee Beans

The ideal location for storing coffee beans is in a cool, dark cabinet. Don't store them in the refrigerator or freezer.

- Nancy Rommelmann,
Ristretto Roasters
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The Local Dirt

Join us this Saturday, September 8th as David Siegel, Chef of the East Side Dining Club, leads a cooking demonstration featuring one of his "summer-getting-ready-for-fall" recipes. The cooking demos will take place at 10am and 11am at the south entrance to the market.

If you can't make this week's demonstration, look for the recipe in next week's edition of "The Local Dirt"

Deborah Chase

Volunteer Spotlight

Each time you volunteer at the Hollywood Farmers' Market, you are entered to win "Volunteer of the Month" and ten dollars in HFM tokens to spend at the market. Deborah Chase is August's Volunteer of the Month.

Deborah answered the following questions about her experience at the Hollywood Farmers' Market.

1. How long have you been volunteering at the market?
Since 2004. I signed up through the Rose City Park Presbyterian Church.

2. What is your favorite product at the market?
I love the tamales from the Micro Mercantes, especially their vegetable tamales. I think they taste better than other tamales I've had. I like their salsa too.

3. What do you do with this product?
I usually have the vendors serve two of them hot and take them to go. I eat them with their salsa or the Habanero-Lime Salsa from Trader Joe's.

4. Why do you volunteer?
It is a good way to get involved in the community and to make friends. Volunteering at the market is an easy and convenient way to do that because it is just a few seconds walk from where I live. Volunteering has been a good experience because I have made friends and broadened my social life outside of work. Also, it has been good to buy locally grown food and to buy it without necessarily having to go to the grocery store. It has been nice to shop in more then one venue.
Getting Your Recipe to Market

Food Microenterprise Workshop Series

Did you know that many local food business entrepreneurs have started their business ventures either selling products at a farmers' market or using the premium quality ingredients available from vendors at a farmers' market?

The food business entrepreneurship program of the OSU Food Innovation Center Experiment Station (Portland) and the PCC Small Business Development Center are sponsoring a 12-session workshop series that will begin on September 11, 2007. Getting Your Recipe to Market focuses on building a specialty food business from the ground up. Participants will learn how to produce, promote and profit from their business. At the conclusion of the series, participants will hold a mini trade show to gain experience presenting their products and business goals to food buyers, brokers and investors. This is a great way for someone with a food product idea to start a new business.

Interested participants must complete a concept readiness interview as a part of the application process. The 12-week course is scheduled for Tuesday evenings (6:00 - 9:00pm) and costs $1995.

Call the PCC Small Business Development Center at 503-978-5080 to register. To learn more, contact John Henry Wells at the Food Innovation Center at 503-872-6680 or by email at
Featured Vendor: Gilson Marine FarmsGilson Marine Farms

Hollywood Farmers' Market regulars have been savoring oysters from Gilson Marine Farms since 2001, but few of them likely know of the complex behind-the scenes activities that have brought these delicacies to the Hollywood District each Saturday for six years. Gilson Marine Farms began with a vision to establish a "floating ecosystem" to supplement shrinking land-based farming. Bringing this vision to light involved years of negotiating government regulations, learning how to apply these guidelines, and employing this knowledge to produce the tasty oysters for sale today.

The first step in oyster farming is acquiring a lease from the state of Oregon, which involves the approval of approximately fifteen government agencies at the federal, state, and local levels, a process that takes a year and half to complete. Gilson Marine Farms leases four plats with two in Netarts Bay and two in west Tillamook Bay, two of the cleanest coastal areas in Oregon. A member of the Pacific Coast Shellfish Growers Association, Gilson Marine Farms has been active in promoting the concerns of shellfish farmers including environmental, health, regulatory, marketing, and research issues.

John, Dawn, James, and Peter of Gilson Marine Farms are proud of their products and rightfully so. At the Hollywood Farmers' Market, shoppers can buy fresh oysters ranging in size from petite to large, all harvested - handpicked - the night before. In addition, shoppers get tips on how to prepare the oysters to maintain their freshness and enhance their flavor. This season, Gilson Marine Farms has also featured abalone, made possible after further government approval and the establishment of a new greenhouse aquaculture system. With the conversion of one of its four plats to clam farming, Gilson Marine Farms plans to add clams to its future offerings. 

In the coming weeks, market patrons can look for Kumamoto oysters and a new treat - oyster shooters.

- Edited by Lee Smith, HFM Volunteer

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

See you Saturday!

Hollywood Farmers' Market