In This Issue
Cooking Demo: Chef Anthony Cafiero
Faces of the Market: Ari Rosner, Volunteer
Community Booths
This Week at
the Market

Annual Customer Dot Survey


Oregon College of Oriental Medicine

Heifer International Portland
Tip of the Week

Sautéing Garlic

When you are cooking chopped garlic, never let it get brown. For the greatest flavor (and health benefit), chop the garlic first and let it sit for a while exposed to the air. Enjoy its aroma as you chop your other vegetables. Add it to your sauté mix just a few minutes before you finish cooking.
--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!

tomatoes di liguria
Tomatoes di Liguria
(Big 'B' Farm)

Yellow Doll Watermelon

 (Deep Roots Farm)

Butternut Squash
(Hassing Farms)

Matsutake Mushrooms
(Peak Forest Fruit)

Borlotto Piemontese
(Gales Meadow Farm)
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The Local Dirt
Next week will be the final market day for Sol Pops, Hot Lips Soda, and possibly Baird Family Orchards. Be sure to get your fill while you still can!

Coming up on its third week, The Hollywood Farmers' Market's Oasis Project - a mobile market designed to address the fresh produce needs of the nearby Cully neighborhood continues to make a splash. Last Saturday, nearby residents and kids greeted the market upon set-up, and staff of the Rigler Elementary School continue to show enthusiastic support for the mobile market. The Oasis Project seeks to improve oasis projectaccess to fresh produce in the neighborhood and also provides an especially great opportunity for EBT customers, as there is a dollar-to-dollar match up to five dollars for SNAP (formerly known as food stamp) recipients. The Oasis Project, which is running every Saturday in September, is made possible by vendors, staff and volunteers from the Hollywood Farmers' Market, Hacienda CDC and a generous Pacific Village Grant from New Seasons Market. 

For more information or to get involved please send an email to the Oasis Project.

Cooking Demonstration:
Chef Anthony Cafiero
To a crowd hushed in fascination last Saturday, Chef Anthony Cafiero of Tabla Mediterranean Bistro held a wide swatch of flattened dough up into the sunlight,Chef Cafiero explaining the translucence and texture of a well-crafted fresh pasta. Then, with a semi-technical ode to Semolina flour, Cafiero dashed, sliced and fluffed the dough into a series of photogenic Pappardelle nests. "Make a few nests like these and throw them in the freezer for another day," he tells the audience. The great ones always make things look so easy, don't they?

To take a crack at Chef Cafiero's Caponata Pasta with Whole Wheat Pappardelle make sure you are prepared with the recipe below and a pasta machine (or a rolling pin and some fantastic triceps). To try another bite made by the man himself, stop by Tabla Mediterranean Bistro at 200 NE 28th Avenue, where you can taste an "über-seasonal menu"; as one blogger explained, "Cafiero relentlessly prowls the local farmers' markets, buying what is fresh and looks good."

Last Saturday these fresh, good-looking--and indeed delicious--ingredients included eggs, eggplant, garlic, tomatoes, peppers, basil, parsley and oregano from Deep Roots Farm, Gales Meadow Farm, Hassing Farm, and Persephone Farm. Thank you to our donating vendors!


Caponata Pasta
Whole Wheat Pappardelle

Anthony Cafiero Chef De Cuisine,
Tabla Mediterranean Bistro

For the Pasta:
4 whole eggs
4 egg yolks
2 cups sifted whole wheat flour
1 cup all purpose flour
1. Place the sifted whole wheat flour and all purpose flour in the bowl of a Kitchen Aid mixer.
2. Make a well in the flours, then fill the well with the whole eggs and egg yolks.
3. With the dough hook attached, run the mixer for three minutes on low, slowly incorporating the eggs into the flour.
4. Turn the speed up to medium, allowing the dough to form and begin working the gluten for about two minutes.
5. Reduce the speed back to low, and knead the dough for an additional 3-4 minutes.
6. Gather all the dough together, wrap in plastic wrap tightly, and let sit for 40 minutes or until ready to roll out.

To Roll Out the Pasta:
1. After the dough has rested, divide it into four small pieces.
2. With the pasta machine set at its widest setting, roll each ball through, then adjust the machine to the next thinnest setting and roll each piece through again.
3. Pair up each of the pieces, placing two pieces on top of the other two pieces.
4. Readjust the machine back to the widest setting and roll the two stacks of dough through.
5. Adjust the machine to the next thinnest setting and roll the two pieces through again. Stack one on top of the other.
6. Readjust the machine back to the widest setting again a final time, and then roll the stack through, creating one piece of pasta. 
7. Continue rolling the pasta through the machine, adjusting the setting each time, thinner and thinner. Dust the pasta with flour if it becomes wet and sticky. To optimize your workspace, as the pasta goes through the machine, fold it onto itself like a ribbon.
8. If you are using an Atlas pasta roller, I would roll the pasta through the number 8 setting.
9. Once you have achieved your desired thinness, remove the pasta machine from your work surface, and cut the sheet of pasta into eight-inch sheets.
10. Allow the sheets to dry, uncovered, until they are no longer wet and floppy. 
11. Build stacks of five with your sheets, dusting each layer with semolina flour.
12. With your stacks turned so that they are lengthwise, fold them upon themselves into thirds, like folding a letter. 
13. Using a long, sharp knife, cut the pasta into strips slightly smaller than the desired width, remembering that the pasta will expand in the boiling water.
14. After your cut your pasta, unfold it and dust the noodles again with semolina flour to keep them from sticking to each other.
15. Once all the pasta has been cut, group the noodles into loose bundles, about 2oz each, and place on a semolina coated sheet pan and allow to dry until you are ready to drop them into the boiling water. 
16. At this point you can cook them, allow them to dry over night (to be used within the next few days), or place the bundles into ziploc bags and freeze for future use.

For the Caponata:
1 eggplant, peeled and sliced lengthwise into 1/4" slices
2 red peppers, cored and seeded, with ribs removed, and diced. A red bell pepper and a sweet/hot pepper work well together.
2 garlic cloves, crushed and chopped
1/4 bunch parsley, leaves only, chopped
1 T capers, rinsed and chopped
1/2 cups tomatoes, seeded and chopped, or 1/2 C cherry tomatoes, halved.
2 anchovy filets, oil packed, rinsed and chopped
2 T fresh oregano leaves, picked and chopped
1/2 cup white wine
2 T lemon juice
1 T sugar
salt and pepper
extra-virgin olive oil
1. Sprinkle salt on both sides of the eggplant slices, and allow to drain for 10 minutes.
2. Meanwhile, combine the chopped capers, oregano, anchovy and parsley with a little olive oil until incorporated and season to taste in a small bowl. Set aside.
3. Rinse the eggplant slices, squeeze dry with a towel, and cut into 1/4" dice.
4. Heat a medium saute pan over medium-high heat.
5. Add 3 T olive oil to the saute pan, then add the eggplant, tossing slightly, until the eggplant starts to brown.
6. Add the diced peppers, allowing them to cook for about 2 minutes.
7. Add the garlic and tomatoes, allowing it to cook for just a minute, then deglaze with the white wine.
8. Add the lemon juice, caper/parsley mixture, and sugar. Remove from heat.
9. In a pot of salted boiling water, add the pappardelle pasta noodles, allowing them to cook until al dente.
10. Strain the noodles, allowing a little pasta water to drip into the caponata, creating an emulsification.
11. Add the pasta to the caponata and toss until incorporated.
12. Arrange the pasta on 6 plates, garnishing with fresh oregano, bread crumbs, or a bit of grated Parmigiano, serve.
Faces of the Market: Ari Rosner, VolunteerAri Rosner

HFM: When did you start coming to the market?

Ari: I started coming to the market immediately after moving to Portland last spring, in 2008. It was maybe a week or two after I moved. I think I was there for opening day that year. The market was just down the street from where I moved to and I thought volunteering would be a good way to get to know the neighborhood and connect with people. I've been to almost every market since I started volunteering. I missed one market day in 2008 and one day this season. I was out of town for both of those.

HFM: What do you do at the market?
Ari: I used to volunteer as a greeter but I think my niche is in the info booth now. The most common questions we get are "Where can I buy tokens?" (answer: Right here at the info booth.), and "Do you have water?" (answer: yes, water is free, help yourself. We also take donations to cover the cost of cups and filters). That's usually about 90% of the questions we get. The rest of the questions have to do with where to find specific produce, what types of produce are just coming into the market, where favorite vendors are located and volunteer inquiries.

HFM: What's your favorite part of volunteering?

Ari: The people; it's a good group of people. I like spending time with them.

HFM: I heard you were Volunteer of the Year last year.

Ari: That's what they tell me. 

HFM: Do you have any advice for aspiring Volunteers of the Year?

Ari: Just be reliable and confident. I think that's all I did. And maybe stick around to help with break down.

HFM: What's your most common purchase at the market?

Ari: Oh gosh, probably something boring. Well, I get a Nourishment burrito almost every market. 

HFM: What do you splurge on at the Market? 

Ari: (Laughs)  I don't splurge. I probably spend less than $10 at every market. Oh, maybe I buy  Wandering Aengus cider or some cheeses as gifts. But for myself--the bare essentials, mostly just vegetables.

HFM: What is your favorite special event at the market?

Ari: The Pumpkin Pie Contest. It's the event that gets the customers together in a way that most directly relates to the market, and highlights the market bringing seasonal produce to customers. I remember last year we were dreaming of having a pie contest every month, to reflect the produce of each month. And you know, everyone loves pie.
Community Booths
Learn more about the organizations tabling at the market each week in our community booth column.

Oregon College of Oriental Medicine

Oregon College of Oriental Medicine (OCOM) is a nonprofit educational institution dedicated to advancing health care and the art of healing. Founded in 1983 in Portland, Oregon, OCOM was one of the first Oriental medicine colleges in the United States to provide master's-level instruction. In 2005, OCOM became the first college in the nation to graduate doctors of acupuncture and Oriental medicine.

OCOM will be at the Hollywood Farmers' Market this Saturday performing demonstration acupuncture treatments. The public is welcome to participate so please stop by!

Heifer International Portland
Ending hunger and caring for the earth.

Heifer International Portland is a grassroots volunteer group in the Portland Oregon and Southwest Washington area, with a common goal of fulfilling Heifer International's basic mission - "To end hunger and save the earth by passing on the gift to others." We are an extension of Heifer International and together we are improving our world and the lives of resource-poor families while building the foundation for a peaceful world in practical, down-to-earth ways.

Check out their booth at the Hollywood Farmers' Market this Saturday to learn more!
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