|This Week at
School House Supplies
NE Community Center
Customer Dot Survey
Wiggles the Clown
|Tip of the Week
We suggest eating your sweet corn right away. If you must store it, leave the husks on and
refrigerate the ears in a plastic bag for as little time as possible. After
about four days the corn's sweetness diminishes.
- Nick O'Connor,
Winter Green Farm
Join us this Saturday, September 15th for our Annual Customer Dot Survey at the west entrance of the market (NE Hancock and 44th Ave). This is a chance for you and your neighbors to tell us a little bit about yourselves and to let us know how we're doing! Stay tuned for the results of the survey ... they will be posted right here in The Local Dirt.
November 3, 10 & 17
9 AM - 1 PM
Are you one of those people that tear-up a bit when the market closes in October? Do you mark next years' calendar with opening day? If so, you will be happy to hear that the Hollywood Farmers' Market is extending our season into November. The market will remain open for the first three Saturdays in November -- the 3rd, 10th, and 17th. We will open one hour later (9am) and will close at our usual time (1pm).
The Hollywood Farmers' Market's extended season is supported
by New Seasons Market's Pacific Village Grant Program which is dedicated to
supporting small Northwest growers. "Our Pacific
Village program enables
us to partner with organizations dedicated to helping local family farms stay
in our community for generations to come," said Lisa Sedlar, president of New
Customers can expect many of their favorite vendors at the November markets, only in a slightly a smaller setting. Craft vendors will also join the market, just in time for holiday shopping. Due to colder weather, customers won't be seeing any live music but instead can warm-up in a covered tent featuring heaters and seating to relax and visit with your neighbors.
Volunteers are still needed to set-up and breakdown the market, staff the information booth and greet market customers. To volunteer, please contact Sarah Broderick, the Community Volunteer Coordinator, at [email protected] or call 503-803-7279.
Cooking Demo RecipePlease enjoy the following recipe, created by Chef David Siegel of the East Side Dining Club, for last week's cooking demonstration. The demo would not have been possible without the generous support of our market vendors. The name of each vendor donor is listed next to the ingredient they contributed to the demonstration.
Linguine With Pumpkin Leaves, Chanterelles & Pumpkin Blossom Gremolata
1 Bunch of pumpkin leaves & blossoms from Blooming Goodies
1 pound of chanterelles from Peak Forest Fruit - cleaned and sliced
1 shallot from Gales Meadow Farm - diced
Fresh Linguine from Classic Foods - enough for four people
1/4 Cup Italian Parsley from Persephone Farm - chopped
1/2 Cup bread crumbs
A handful of toasted hazelnuts from Ken & June's Hazelnuts - crushed
The zest of one lemon (optional)
Good Olive Oil
Salt & Pepper
A pot of boiling, salty water
Start by picking the pumpkin leaves off of the stems. Set the blossoms aside for the gremolata. Drop leaves in the pot of boiling water for about ten to twenty seconds, then pull them out with a strainer and run them under cold water to stop the cooking. Gently squeeze excess water out of the leaves and let them sit to dry on a paper towel.
To make the gremolata, chop up the pumpkin blossoms into small pieces. Combine the chopped parsley, breadcrumbs, crushed hazelnuts, lemon zest and chopped blossoms in a bowl and mix well. Season with salt and pepper.
Heat a sauté pan or skillet over medium to high heat. Add some olive oil and just as it starts to smoke, add the sliced chanterelles and diced shallots. Cook for a minute or two until the mushrooms start to get a little soft. Add the blanched pumpkin leaves and toss or stir everything around to mix.
Drop the fresh pasta in the boiling water, and ladle a little of the pasta water into your sauté pan. (If you are using dry pasta, par cook it before you begin putting together the dish, and at this point you can finish cooking it in the boiling water per the normal recipe). Cook until slightly more firm than al dente. Continue to stir chanterelle mix and add more pasta water if needed. Strain pasta and add it to the pan. Toss everything, and season with salt and pepper.
Portion the pasta onto plates, drizzle with olive oil and top off with gremolata. Enjoy!
Featured Vendor: Herr's Family Farm
Herr's Family Farm is a
family-run business with an attention to detail. First time shoppers cannot
help but notice their eye-catching bouquets and regulars have been buying their
flowers since they started selling at the Hollywood Farmers' Market six years ago.
The Her family began their farming career growing vegetables in California. When they moved to Portland, they knew they would continue farming but wanted to try something different. Herr's Family Farm was the
first Hmong flower vendor in the Portland
area in 2001 and since
then many others have followed suit. Their new venture proved to be a success and through years of hard work, their business
has flourished. Herr's Family Farm now sells at three other area markets including Hillsdale, Interstate and Milwaukie.
Chow and Yua Her grow over
50 varieties of flowers on their four acres in Troutdale and Corbett, Oregon.
They pride themselves in the freshness of their bouquets, cutting flowers for
the market every Friday. They are sometimes in the fields until as late at 1:00
A brief walk past their
stand reveals bouquets of various sizes. Want a custom bouquet? Just ask! The
Her family is happy to put together an arrangement with the particular colors
or flower varieties you choose. They also assemble flower arrangements for
weddings and other special events.
|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