In This Issue
Risotto Primavera
Featured Vendor: Russell's Bread
Community Booths
This Week at
the Market

Beets and Beats Music Series

American Civil Liberties Union

Oregon Environmental Council

American Iranian Friendship Council

Tip of the Week

Cooking with Garlic

"Timing is important. When you put the garlic into the food you are cooking makes a huge difference in its eventual taste. The longer you cook the garlic, the less it will taste and smell and the more creamy and subtle its flavor becomes.

If you want just a hint of garlic essence, use a mild variety of garlic in either whole cloves or thick slices and put them in early in the cooking process.

If you use crushed garlic, there is more allicin to dissipate, but the result will be a richer, creamier garlic taste. Even large, powerful garlic can be tamed by cooking it for longer than you otherwise would.

If you want your creation to be bold, powerful and fairly reek of garlic, crush the cloves and put them in just before the cooking is complete and you are almost ready to remove it from the fire. Even mild garlic will seem more potent when used this way."

-- from Gourmet Garlic Gardens

Featured Produce
Part of the beauty of farmers' markets is that our produce changes with the seasons. Stay current with weekly produce highlights here!

(Blooming Goodies)

Thompson Farms
(Red Haven Peaches)

New Silver Queen Corn
(Sweet Leaf Farm)

Patriot Blueberries
(Winter Green Farm)

Chioggia Radicchio
(Persephone Farm)
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The Local Dirt
Last Saturday, Lisa Schroeder cooked up a delicious Risotto Primavera for folks at the market. We have published the recipe below so you can try it at home. Don't forget to come to the market for the ingredients! A special thanks goes out to the folks at Buns on the Run and Village Crepery for helping us out with our technical difficulties.

This week is the second installment of the Beets & Beats Music Series. Come check out the tunes while you shop and say hello to Quality Vegan and Blossom Vinegars who are filling in this week.

See you at the market!

Risotto Primavera
by Chef Lisa Schroeder

Lisa Schroeder, of Mama Mia Trattoria and Mothers Bistro and Bar, performed a cooking demonstration last Saturday at the Hollywood Farmers' Market. Stop by the market this Saturday to pick up the ingredients and try the recipe at home.
Lisa and KeriHard copies are available at the Information Booth.

(Makes 4 main course or 8 appetizer servings)

For the Rice

5 ˝ cups chicken or vegetable stock
2 tablespoons unsalted butter
1 onion, diced fine (Big "B" Farm)
3 cloves whole garlic cloves, peeled
˝ cup dry white wine
1˝ cups Arborio rice
1/3 cup. grated Parmesan cheese, preferably Parmigiana Reggiano
Bouquet garni of parsley and thyme (Deep Roots Farm)
Salt & freshly ground white pepper to taste

For the Vegetables
˝ pound fresh green beans cut into 3/4" lengths (Hassing Farms)
1 pound thin asparagus cut into 3/4" lengths*
1 cup fresh baby peas (Gales Meadow Farm)
2 pounds fava beans, shelled, blanched, shocked & peeled (Gales Meadow Farm)
*with asparagus out of season, Lisa substituted carrots (Sweet Leaf Farm)

Procedure: Vegetables

1.   Bring a large pot of salted water to boil. 
2.   Add beans and cook 2 minutes, or until almost   tender. DO NOT COVER THE PAN. 
3.   Immediately remove beans and place in bowl of ice water to stop cooking. 
4.   Bring water back to the boil and add the asparagus.  Repeat the process with the asparagus, cooking it about 1˝ minutes, and shocking in a fresh bowl of ice water.  Drain and set aside. (NOTE: if using frozen green beans or asparagus, reduce cooking time to 30 seconds.)
5.   Allow peas to sit at room temperature while you continue.

Procedure: Rice
1.   Heat the broth to a simmer and maintain heat. 
2.   In a saucepot or dutch oven, melt 2 tablespoons of butter over moderate heat. Add onion and sauté until onion is translucent. Add whole garlic cloves and sauté for one minute. Add rice and cook for a minute or so, stirring to coat the grains, until the rice feels warm to the touch.
3.   Add wine, cooking until liquid has reduced to about 1 tablespoon, stirring almost constantly.
4.   Add hot broth, 1 cup. at a time, stirring and cooking over moderate heat until it is almost completely absorbed.  Continue until the rice is al dente, about 18 - 20 minutes. 
5.   When rice is al dente, add vegetables and another ˝ cup broth, cooking and stirring gently 30 seconds until the vegetables are just tender.  Add the Parmesan and remaining butter, stirring gently to combine.  Adjust consistency with stock and butter as necessary.  Spoon immediately into serving bowls or onto plates.
Special thanks to the following vendors for donating ingredients to the cooking demonstration:

Onion: Big "B" Farm
Parsley: Deep Roots Farm
Green Beans: Hassing Farms
Carrots: Sweet Leaf Farm
Shelling Peas: Gales Meadow Farm
Fava Beans: Gales Meadow Farm
Featured Vendor: Russell's Breads
by James Anderson, HFM Volunteer

A lot of folks who line up at Russell's Breads are probably surprised to find out that there is no Russell's Bakery. That is, no place where you could stop in, have a cup of coffee, and get one of those fabulous rolls on a weekday. Russell's Breads is a handmade brick oven in a garage in Vancouver, Washington, presided over by Russell, who puts all of his own love for bread, and his skill, into making those wonderful products.

Russell was in the construction business for a long time before he decided to turn his baking hobby into a business. He went to Clark College for some training and then in 2003 set to work converting his garage into a commercial bakery and built the brick oven. When neighbors stop in to watch what's going on in the garage, they are watching Russell, the only baker at Russell's Breads. You can only imagine the marvelous aromas that fill the neighborhood.

A few customers stop by too. One neighbor has a special loaf baked just for him. Another customer
might need some special breads for a party. However, most of what Russell produces is sold at the Hollywood Farmers' Market and another farmers' market in Camas, WA. This is the fifth year
Russell's Bakery has been at HFM, their first outlet. Andy, Russell's son, who manages the stall at
HFM and is the company's sales manager, says,
"We love the customers and atmosphere in Hollywood. It's a community market with customers we've known for more than four years. After that long you develop ties with people. The general vibe is so uplifting and happy, and we have received so much positivesupport from that community. We love HFM."

The real reason they love the HFM so much, Andy adds,
"It is a community that values my dad's work, and he values their choice and, for many, their

Being a small company without a lot of name recognition does present challenges. Russell's cannot count on their name to help sell its products. Quality alone does the selling and brings customers back week after week.

Many people have a favorite treat that Russell has produced, something unique, like the cardamom
bread pudding loaf that may surpass the amazing stuff your grandmother made, or a breakfast bun stuffed with of fresh fruit and almond paste. Customers often buy a week's supply of artisan loaves or rolls for a dinner party. Customers eat good bread and are grateful for Russell's hard work and devotion to bread baking. Andy tells us we can look forward to more sourdough breads; the starter "is getting healthy and strong."

In the fall months you can expect heartier, stronger breads alongside the regular favorites. Whatever your favorite, you can be sure it is the personal work of a truly unique man and family who have become valuable partners in the Hollywood Farmers' Market community.

Community Booths
Learn more about the organizations tabling at the market each week in our community booth column.
The Oregon Affiliate of the American Civil Liberties Union (ACLU) is a non-partisan organization dedicated to the preservation and enhancement of civil liberties and civil rights. The ACLU works on many different issues and uses many different strategies in its work. Please stop by their Community Booth this Saturday to find out more about current issues and to become involved!

Oregon Environmental Council
Back in 1968, a group of ordinary citizens came together to form the Oregon Environmental Council. These were PTA and garden club members, outdoor enthusiasts, conservationists and other folks who believed they could get more done to protect the legacy of a clean and healthy Oregon by working together.

American Iranian Friendship Council
The American Iranian Friendship Council (AIFC) was founded in April 2006 in Portland, Oregon. Several members of the Council come from a rich tradition of American/Iranian friendship from serving as Peace Corps volunteers, medical workers, or English teachers in Iran. AIFC believes they have an important story to tell, which can offer a different view than the current negative portrayal of people from the Middle East that dominates the media.

As a non-partisan organization, the AIFC seeks to establish human connections and to educate the public about Iran's complex history and contemporary realities to help avoid a military confrontation.

In the past two to three years, nine American members of the AIFC Board of Directors have traveled to Iran with citizen ambassador tours. Another group of four Americans are traveling to Iran next month. For more information please stop by the American Iranian Friendship Council's booth at the Hollywood Farmers' Market this Saturday!
The Hollywood Farmers' Market is open Saturdays, May through October from 8am - 1pm and November 7, 14, and 21 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