This Week at
the Market
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Haldeman's Oom-pah Boys
3Degrees
Friends of Seasonal and Service Workers
Oktoberfest
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| Tip of the Week
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Hardy Greens
Cook hardy greens such as spinach and chard in water until
bright green. Add cooked greens to pan-fried pork for a quick and delicious
meal.
- Jose, Lone Elder Farms
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 Celebrate Oktoberfest at the HFM
This Saturday, the Hollywood Farmers' Market celebrates our fifth annual Oktoberfest. Started in Germany, Oktoberfest is a celebration of the fall harvest. Our festivities include music from Haldeman's Oom-pah Boys, a sauerkraut-making demonstration and beer sampling.
Haldeman's Oom-pah Boys are a three-piece band playing traditional waltz and folk music. Children are encouraged to come as the "Chicken Dance" is sure to get their feet moving.
Stop by the musician's tent where local resident Alfred Novacek demonstrates how to make sauerkraut, the fermented "sour-cabbage" delight. Join in the fun and assist Alfred as he shreds enough cabbage to fill a 6 gallon stone jar!
Laurelwood Brewing Company will be handing out samples of their Organic Free Range Red in honor of the occasion. Head Brewer Chad Kennedy notes, "This beer is Laurelwood. Organic, hoppy but balanced, and super drinkable. Free Range is by far our most popular beer." Laurelwood is Portland's original certified organic brewery. They recently moved to their new Hollywood home at NE 51st and Sandy Blvd. |
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 Roasted Summer Squashes and Peppers
By Jean Johnson
It's the middle of September and our dog days have finally surrendered to enough cloud cover to cool things down. In my kitchen that means it's time to turn the oven back on.
I still have lots of summer squashes from the farmer's market: yellow zucchinis, pan patty, and these mottled green zucchinis with ridges that I've not seen before. Then there are my own peppers from the garden, some green bells and some red pimentos.
Once you have your veggies chopped up into pieces that are fairly bite sized -- and there's no need to labor overly much here -- just pour a puddle of canola or olive oil in your palm and work it over the veggies. Then sprinkle on some paprika, salt, pepper, and herb of some kind like fresh minced rosemary or thyme if you have it or some dried marjoram or oregano. Work this in and you're ready to go.
Heat the oven to 350 degrees and spread the squash and peppers on whatever pans and skillets you have. Cast iron skillets give superior results, but the old humble baking tray will fill the bill as well.
I made a salad of sorts with these vegetables that had cooled to room temperature by the time I got around to eating. They were excellent with a scoop of my homemade pinto beans that included plenty of soupy goop. Then I crumbled a little blue cheese over the top, minced a little hot fish pepper (a new small variety that I grew this year) to give it some zing. I also added a few drops of balsamic vinegar to brighten the flavors. Totally sumptuous this food was.
Stop by the market this week to stock up on peppers and squashes. See a variety of pepper or squash that you're not familiar with? Our vendors would be happy to tell you more, and may even have a cooking tip or two!
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 Featured Vendor: Oregon Gourmet Cheeses
Oregon Gourmet Cheeses was started in 2001, the dream of Brian Richter and his aunt Connie Collins. Brian has years of cheese making experience and was formally trained in Southeastern Australia in 1995 by one of the country's top cheese makers.
Oregon Gourmet Cheeses specializes in French style cheeses that are made from the milk of one specific dairy. Brian made this conscious choice in the interest of creating the highest quality cheeses possible. Working with one dairy, Brian familiarizes himself with the consistency of the milk and can better control the quality of the cheese.
We have a great following of people who come to the farmers' markets every week and support us, even through the tough times. We, the crew at Oregon Gourmet, would like to thank our loyal followers for all their support. We are working on some exciting new changes, so please stay tuned! We look forward to more great market seasons to come. |
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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
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