This Week at
the Market |
|
| Old Library Studio
|
| Tip of the Week |
Preparing Romano Beans
Romano Beans are delicious and simple to prepare.
Cut into 2 1/2" pieces and steam for about 4-5 minutes. Transfer to a pan and saute in olive oil with garlic and onions.
Enjoy!
-- Anne Berblinger, Gales Meadow Farm
|
Featured Produce
Part of the beauty of farmers' markets is that our produce changes with the seasons. Stay current with weekly produce highlights here!
|
 |
Beefsteak Tomatoes(Sweet Leaf Farm) Crenshaw Melons - pictured(Happy Harvest Farm)
Green Zebra Heirloom Tomatoes
(Winter Green Farm)
Honeycrisp Apples
(Kiyokawa Family Orchards)
Royal Burgundy Beans
(Think Unique Gardens)
|
|
|
This Saturday is our Annual Customer Dot Survey. Please help shape the direction of your favorite Saturday morning market by participating in the survey. Look for the easels and volunteers handing out "dots".
Also, the Photo Contest winners will be announced at 11am at the Musician's Tent. Apologies to all who expected it last week. We received some really great photos this year, and it's worth the wait.
See you Saturday! |
Cooking Demo Recipe: Eggplant Cooked in the Pickling Style
Recipe courtesy of Sophie Rahman, HFM volunteer
EGGPLANT
COOKED IN THE PICKLING STYLE
Ingredients:
1
tsp freshly ground root ginger
1/4 tsp ground tumeric
1 tsp freshly ground garlic
1 large/2
medium sized eggplants
1 14oz can tomatoes -
chopped (or 3/4 lb
tomatoes, peeled and finely chopped)
1 tablespoon ground coriandar
1 tsp salt (or to taste)
1 tsp whole fennel seeds
1/2 tsp kalonji or whole
cumin seeds
1/4 - 1/2 tsp cayenne pepper
(depending on how hot you like it)
Oil for cooking eggplant (1/4
cup) plus 3 tablespoons
Method:
Cut the eggplant into slices
or wedges that are 3/4" thick and about 1 1/2" long. Heat oil in pan (usually
begin with 2 tablespoons) - when oil is hot (make sure it is really hot) add
enough eggplant to cover base of pan. Fry in oil for a minute or two until eggplant is a reddish color. (As you put
the eggplant in to the oil, it will absorb it completely). Fry in batches using 2 tablespoons of oil at
a time. (You should have about two batches in all). Drain eggplant on a paper
towel.
Put 3 tablespoons of oil in a
frying pan and heat over a medium flame.
When hot, put in the fennel seeds and kalonji, or whole cumin. As soon as the fennel seeds turn a few shades
darker (this takes just a few seconds), put in the chopped tomato, the ginger
and garlic paste, coriander, tumeric, cayenne and salt. Stir and cook for 5 - 6 minutes, breaking the
tomato pieces with the back of a spoon. Turn up heat slightly and continue to stir and cook until the spice mixture
gets thick and paste like.
Add the fried eggplant
slices to the spice mixture and stir together gently. Cook
on a medium-low heat for about 5 minutes, stirring gently as you do so. Cover the pan, turn heat to very low and cook
another 5 - 10 minutes if you think it is necessary.
Serve over rice and enjoy!
|
|
Community Booth Spotlight
 Learn more about the organizations tabling at the market each week in our community booth column.
Old Library Studio
Mixing music and mentoring, Old Library Studio
gives teens in and around Portland a place to compose and record their
own music. Teens at OLS benefit from a relaxed and welcoming learning
environment, hands-on use of professional recording equipment, and help
from skilled instructors. We are a 501(c)(3) arts-education charity that is
truly a rarity.
Northeast Community Center
The Northeast Community Center provides a safe and clean environment where Portland residents of all
ages and backgrounds participate in recreational, educational and
physical activities in a climate of mutual respect and care.
The
Northeast Community Center welcomes everyone. There is no joining fee
and no long-term contracts. Stop by any day of the week, take a tour,
meet the staff and find out how you fit in at NECC!
|
|
Featured Vendor: Linda Brand Crab
John Edwards of Linda Brand Crab was born and raised in Portland. Initially, he
was drawn to the sea to troll salmon and only got into crabbing to carry him
through the winter until salmon season began again. He has been crabbing since
1974 and under the Linda Brand Crab name for about 10 years.
John chose his location of Chinook, Washington because the
port is close to the ocean, saving him both time and fuel and shortening his
commute. This is crucial for a job with hours that vary with the tide. John's
day may start anywhere between midnight and 8:00 am, depending on the tide
tables. His home in Chinook is just across the border from Oregon in
Washington, and John has licenses to fish both waters.
A crab fisherman is as good as his boat, and the F/V Linda
has been good to John and his wife Ruby. Built in 1947, the F/V Linda is
solidly constructed and, like other boats from the 1930s and 40s, has outlasted
many boats built since. Over the years, the motor has been replaced and the
hull refastened, but the boat still carries its original name. It is considered
bad luck to change the name of a boat once it is named and documented and the F/V Linda is no exception.
Weather is the biggest obstacle that John and Ruby face in
their line of work. The hurricane-force winds that hit the coast in December of
last year were particularly brutal. The crabbing had been strong before the
storm, but the arrival of the powerful gale forced the fisherman to shore for
days and left many crab traps damaged, carried up to 30 miles away or lost
entirely.
Through foul weather and fair, John is proud of the team of
fishermen he works with to bring their customers the best of the best. At the
Linda Brand Crab stand, you will not only find John and Ruby's crab, but Jim's
salmon, Robby's black cod and Ernie's clams. This collaborative of Chinook
fishermen supports each other and enables them to provide their customers with a
wide array of quality products.
Linda Brand Crab sells their products at six weekend
farmers' markets in the Portland metro area, including the Hollywood Farmers'
Market. They also have a small retail location in the tiny building that houses
their commercial kitchen in Chinook.
| |
The Hollywood Farmers' Market is open Saturdays, May through October from 8am - 1pm and November 1, 8, 15 & 22 from 9am - 1pm. We are located on NE Hancock Street between 44th and 45th Avenues (one block South of Sandy Blvd).
For more information, check us out online at www.hollywoodfarmersmarket.org.
See you Saturday!
Hollywood Farmers' Market
|
|
|
