In This Issue
Cooking Demo Recipe: Eggplant Cooked in the Pickling Style
Community Booth Spotlight
Featured Vendor: Linda Brand Crab
This Week at
the Market

Old Library Studio

Annual Customer Dot Survey

Face Painting with Crista

Photo Contest Winners Announced

Northeast Community Center

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.


-- 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!

crenshaw melon
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)
Join Our Mailing List
The Local Dirt
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 Demosophie rahman Recipe: Eggplant Cooked in the Pickling Style
Recipe courtesy of Sophie Rahman, HFM volunteer

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
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

old library studioLearn 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

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

See you Saturday!

Hollywood Farmers' Market