|Tip of the Week|
3-4 medium-sized peaches
3/4 cup sugar mixed with 3 T cornstarch
1 cup regular cream
Slice peaches into an unbaked 9" pie shell
Sprinkle the sugar mixture over the peaches; pour the cream over all, and sprinkle the cinnamon on top.
Bake at 425 degrees for 10 minutes, then reduce the heat to 350 for about 30 minutes, or until bubbling and a knife inserted comes out quite clean.
-- HFM Customer, 1954 Recipe from Montana
of the beauty of farmers' markets is that our produce changes with the
seasons. Stay current with weekly produce highlights here!
Dall Occhio Halian Heirloom Bush Beans
(Gales Meadow Farm)
(Peak Forest Fruit)
(Winter Green Farm)
support local school kids this Saturday by bringing school supplies to the
Farmers' Market. Local organization Schoolhouse Supplies will be accepting donations of new school supplies as they gear up for back-to-school season. See the Community Booth Spotlight below for more
Tickets are almost sold out for tonight's lecture with Joel Salatin. There are two more tickets left so call Sarah at 503-709-7403 or email her if you want to go!
See you at the market!
|Green Beans Poriyal|
by Sophie Rahman, HFM volunteer
Sophie Rahman, HFM volunteer, caterer, and Indian cooking instructor, performed a cooking demonstration
at the Hollywood Farmers' Market last Saturday. Stop by the market to
pick up the ingredients and try the recipe at home. Hard copies of the recipe are available at the Information Booth.
¼ cup yellow split peas
2 tablespoons oil
1 teaspoon black mustard seeds
1 lb green beans (diced) about 3 cups (Gales Meadow Farm and Winter Green Farm)
1 green chili finely chopped-optional (Hassing Farms)
½ teaspoon chutney powder
¾ tsp turmeric powder
4-6 curry leaves (optional)
1 teaspoon black mustard seeds
2 teaspoons urad dal
1 teaspoon minced fresh ginger
¼ cup fresh coconut or ¼ cup coconut powder
(grind unsweetened desiccated coconut in food processor)
1. Boil 2 cups of water. Add split peas and ¼ teaspoon turmeric powder. Cook split peas over medium heat, uncovered, for about 20 minutes. Drain and set aside.
2. Heat oil in a large skillet over medium heat with curry leaves. When oil is hot, but not smoking, stir in mustard seeds and urad dal. Cover and heat until mustard seeds burst (listen for popping sound), and urad dal is golden.
3. Add beans and stir well. Add ginger and green chili. Cook over medium heat for about a minute.
4. Add salt and remaining ½ teaspoon of turmeric powder. Add chutney powder. Mix well.
5. Cover beans and cook over low heat without water for 5 to 7 minutes. Note a sprinkle or two of water may, however, be added on top of the green beans to facilitate the cooking process. (I like my beans to have a little crispness to them - so cook accordingly.)
6. When beans are tender but still crisp, add cooked split peas and coconut. Stir well.
7. Serve immediately or remove from heat and keep covered until serving time. Be careful not to overcook beans.
A blend of various spices such as curry leaves, red chilies, toovar dal, and urad dal. It is available in Indian grocery stores, labeled as Chatney/Chutney Powder. A popular commercial preparation is the MTR brand.
½ cup whole red dried chili peppers (about 16)
2 tablespoons urad dal
1 tablespoon toovar dal
¼ cup curry leaves
2 teaspoons oil
½ teaspoon asafoetida powder
½ teaspoon salt (or to taste)
1. Separately roast red chilies, urad dal, toovar dal and curry leaves each in ½ teaspoon of oil over medium heat to a light golden color.
2. Combine the above roasted spices with asafoetida and salt.
3. In a spice (or coffee) grinder, grind the roasted ingredients together to make a fine powder.
Makes ½ cup. If cutting recipe into half or quarter, dry roast the red chilies and use just enough oil to roast the urad and toovar dal - making sure the powder is not too oily.
To learn more about the spices and techniques used in preparing
a tasty 'curry dish' and experience the diversity of Indian cuisine by joining Sophie for Indian Cooking Classes. For details of costs, and a schedule of classes, email Sophie.
Special thanks to the following vendors for donating ingredients to the cooking demonstration:
Yellow Beans: Gales Meadow Farm
Chili Peppers: Hassing Farms
Purple and Green Beans: Winter Green Farm
Onion: Winter Green Farm
Cilantro: Winter Green Farm
Featured Vendor: Classic Foods
by Jake Greenberg, Classic Food and HFM volunteer
Foods, located near the Hollywood District
on NE 20th Ave, is a supplier of fine ingredients and fresh pasta to the restaurant trade. Our unique ravioli are made
with local, seasonal, organic produce, often sourced directly from market vendors. In
Italy, our ravioli would be called artiginale, artisan quality, made in
small batches from scratch. Many of Portland's finer restaurants feature
our ravioli and we do not sell retail at any outlets other than the Hollywood
Farmers' Market. Ravioli of our quality is not available in grocery stores
as those are mass-produced with standard quality products and pasteurized for long shelf life; this has nothing to do with quality, only easy
manufacturing and distribution.
week we are featuring our Farmers' Market Ravioli with all organic items
sourced at the Hollywood Farmers' Market: grilled asparagus
paired with Oregon bay shrimp and sugar
snap peas from Deep Roots Farm. Soon
we'll have ravioli made from locally produced ricotta by Jacob's
sell various fresh pasta cuts at the market including organic Whole Wheat Penne
Rigati with flour from Bob's Red Mill and Spelt Rotini. Other flavors this
week include Spinach, Tomato, Herb & Garlic, Black Pepper, Roasted
Red Pepper and linguine flavored with herbs grown on-site - Sweet Basil
and Lemon Basil.
make our own pesto in-house including our brand new Chimichurri -
an Argentine inspired pesto featuring oregano, parsley and lemon juice.
We'll have the following varieties available in a 4-oz size (perfect for 1
lb ravioli or fresh noodles):
- oregano, parsley, lemon juice, jalapeno - used as a meat
- basil, toasted pine nuts, parmesan, garlic
Cilantro-Lime - cilantro, lime juice, toasted pepitas
Sun Dried Tomato - sun dried tomatoes, roasted garlic, toasted pine nuts
by the booth to check out this week's offerings!
Learn more about the organizations tabling at the market each week in our community booth column.
Schoolhouse Supplies connects members of the community with students in over 130 schools throughout the Portland
Public School district. We take private and corporate donations of all kinds - from basics like pencils and
paper to books, backpacks, and folders - and put them in the hands of students.
Supplies will be accepting donations of school supplies at the
Hollywood Farmers' Market on August 15th and August 22nd. Please bring what you can to help Portland school children start off the school-year right!
NW Down Syndrome Association
The NWDSA mission is to create and nurture a loving and inclusive community celebrating every person with Down syndrome.
The NWDSA will accomplish this mission by empowering and supporting
families and individuals who have been touched by Down syndrome. We
will work to increase education, promote public understanding and
acceptance, work toward full inclusion, and defend the civil rights of
individuals with Down syndrome. Our vision also embraces professionals
and the cross disability community. Our statement of values is the core
of our organization and the basis for how we make decisions to support
We believe that relationships are the cornerstones of our organization and that they should be both honored and nurtured.
|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 www.hollywoodfarmersmarket.org.
See you Saturday!
Hollywood Farmers' Market