|This Week at
|Cooking Demonstration with Morgan Jacobson|
Hollywood Senior Center
|Tip of the Week|
Now that it is officially cold out we all want something warm. Why not
whip up some eggnog? And what better to do it with than fresh
eggs, whole milk, and cream from the Hollywood Farmers' Market? You can pre-order your holiday cream and
milk requirements at Jacobs Creamery.
If Grandma doesn't have an eggNog recipe for you, check out this darling website, devoted solely to eggnog of all types.
--Lisa Jacobs, Jacobs Creamery
of the beauty of farmers' markets is that our produce changes with the
seasons. Stay current with weekly produce highlights here!
|Available at the market this November:
apples, arugula, asian greens, bacon, beef, beets, black truffles, blue cheese, bok choy, bread, broccoli, brussels sprouts, buffalo, burritos, cabbage, canary mushrooms, carrots, cauliflower, cauliflower mushrooms, celery, cheese, chicken, chocolate truffles, cider, coffee, collards, crepes, dried beans, eggs, elk, filberts, garlic, goat, golden chanterelles, goat cheese, gourds, greens, ground cherries, hedgehog mushrooms, herbs, honey, hot peppers, huckleberries, kale, kohlrabi, lamb, lavendar, leeks, matsutakes, milk, mustard greens, onions, parsnips, pastries, pears, pesto, pinto beans, porcinis, pork, potatoes, pumpkins, quince, ricotta, sausage, shallots, spinach, sweet peppers, sweet potatoes, tamales, turkey, turnips, white truffles, winter squash, yak, yogurt, and more!
'Tis the season for the Hollywood Farmers' Market to start at 9am! Don't forget to sleep in a little, then come down to the market for late harvest hauls and locally made crafts. According to the weather report, it is supposed to be not raining!
This Saturday, November 14th, join us for a cooking demonstration by Morgan Jacobson, a fixture at the Hollywood Farmers' Market, who also happens to be a cook at Nourishment.
November 21st join us for our last market of the season, with music by the ever-popular, Sneakin' Out and a Vendor Talent Show!
See you at the market!
Cooking Demonstration: Morgan Jacobson
This weekend, Morgan Jacobson, who contributes his cooking skills every week at Nourishment, will perform a cooking demonstration of Cinderella Pumpkin Soup with Hazelnut Sage Garnish. The soup is sure to be delicious, but so is Morgan's inspiration for it.
HFM: How long have you been involved with the Hollywood Farmers' Market?
started working the market with Ramona, of Nourishment, last October as
a substitute and eventually started working for her every weekend. I
met Ramona on my first day of class at the Oregon Culinary Institute;
she was my first instructor. I moved to Portland after living in New
York for nine years and working in animation and arts administration.
HFM: Why the switch to culinary arts?
Morgan: Well, partly because what I
enjoy the most is hosting people. It started as throwing dinner parties
and brunches back in New York. I started realizing that was my passion
and I wanted to use my energy and creativity to feed people because
that's how I show that I care; that's how I make connections with
HFM: What is your favorite season to cook in?
Morgan: Each season has its
own height of foods to cook in, so I actually don't have a favorite.
I've definitely developed a passion for local and seasonal ingredients.
It gives each dish the best flavor and visual presentation.
HFM: Are you vegan?
Morgan: I'm not vegan, but I have a huge interest in
vegan cooking. I think that vegan food should be absolutely satisfying
and delicious. I've been working over the last year or so to create
vegan dishes that are full of flavor and are just as filling and
satisfying and well rounded as any other dish that you could make.
HFM: What can you tell me about your Cinderella Pumpkin Soup with Hazelnut Sage Garnish?
dish that I'll be making this weekend is definitely seasonal. It's
great for holidays and great for cold weather. It's one thing you can
make where pretty much everyone can enjoy it, because it's vegan,
gluten free and delicious.
|Pumpkin Pie Contest Winner: Pumpkin Chiffon Pie with Gingersnap Crust by Jen Brigham
Last Saturday at the Hollywood Farmers' Market, eleven pies were presented, lovingly and caringly, to four tough but elated judges. After an hour of slicing, tasting and ogling, three pies emerged victorious with the Chiffon Pie taking the cake. Try your hand at the winning recipe included below!
Thanks to all our contestants for creating delicious and imaginative pies! Thanks also to our neighboring and market businesses for their prize donations; thanks to Alma Chocolate for lavender caramel sauce, Classic Foods for their butternut squash gorgonzola ravioli, Gales Meadow Farm for their lovely squash, Jacobs Creamery for vanilla pudding, Kamamu for coffee kitchen soap, Mirador Community Store for an American-made rolling pin and to Wingnut Confections for vegan truffles!
Pumpkin Chiffon Pie with Gingersnap Crust
adapted from The Gourmet Cookbook (2004)
20 (2-inch) gingersnaps, finely ground
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
3 1/2 teaspoons unflavored gelatin (from two 1/4 ounce envelopes)
1/4 cup bourbon or brandy
6 large eggs, separated
3/4 cup packed brown sugar
2 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 cups very cold heavy cream
chopped crystalized ginger (for garnish)
Make the Crust:
Put a rack in middle of oven and preheat oven to 350˚F. Invert bottom of springform pan (to make it easier to slide pie off the bottom), then lock on side and butter pan.
Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened. Press onto bottom of springform pan. Bake until edges are golden brown, about 8 minutes (watch carefully toward the end of baking; crust burns easily). Cool in pan on rack.
Make the Filling:
In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin,
spices, and salt and cook over moderately low heat, whisking, until
mixture registers 160°F. on a candy thermometer. Remove pan from heat
and immediately add gelatin mixture, whisking until gelatin is
Transfer filling to a metal
bowl set in a larger bowl of ice and cold water and cool, stirring
constantly, just until the consistency of raw egg white. Remove bowl
from ice water.
In a bowl with an electric
mixer beat cream until it holds stiff peaks and whisk about one fourth
into filling to lighten. Fold in remaining cream gently but thoroughly
and pour filling into crust. Chill pie until set, at least 3 hours and
up to 24, covered with plastic wrap after 1 hour.
Top with bits of crystalized ginger, serve and enjoy!
Dot Survey Download: Dogs at the Market
by Anne Berblinger, HFM Board Member
Farmers' Market has done a "dot survey" for many years now. We always
have structured questions and we always have an option for customer
comments. Customers who agree with a given comment can use one of their
dots to support
that comment. Year after year, without fail, the comments which attract
the most additional dots are those relating to dogs at the market. And
year after year, customer opinion is split between those who support
having dogs at the market and those who do not.
After the 2008 market, the HFM board discussed the dog policy. The Portland
Market (at PSU) and the Hillsdale Market boards had just decided to ban
dogs altogether. HFM made a different choice: to have the first two
hours of the market "dog-free" and to allow dogs from 10:00am until the
close of the Market at 1:00pm.
There were several considerations behind this decision:
· There are customers who are definitely uncomfortable in the presence of dogs
· We observed that fewer dogs come in the first two hours of the market
· Many customers really enjoy bringing their dog to the market
· Most dogs and their owners at the market follow the HFM dog rules
· A survey of the vendors showed lopsided support for allowing dogs at the market
· The responses to the structured question about dogs in the 2008 Dot Survey were split down the middle.
year's dot survey did not include a structured question about dogs, but
there were plenty of written comments on the subject. Here they are,
with the number of supporting dots:
Take back the "no dog" hours 24
dogs after 10 23
Like the dog-free hours 18
I'm glad dogs are still allowed. 11
Like the new dog policy 7
Maintain current "no dog" hour; works for me 6
Thanks for having time for dogs+ families and time without dogs--it's a win win! 4
Like the dog-allowed hours! Yes to pooches! 2
no dogs 27
Extend the "no dog" hours 23
Dogs are a nuisance. Please have all day ban. 6
no dogs on hot days 2
Dogs should not be allowed for health code reasons. 1
And a summary:
Dogs all hours - 24
Support the present policy - 61
No dogs at all - 59
again to all the customers who participated in the Dot Survey! There
will be a few more articles in The Local Dirt with more information on
Dot Survey Comments to come.
Learn more about the organizations tabling at the market each week in our community booth column.
To expand positive life opportunities for all young Oregonians by connecting them with caring mentors
Mentors works with youth mentoring organizations around the state with
a vision of providing a mentor for every child who needs one. Oregon
Mentors also serves as a resource for those involved in youth
mentoring: volunteers, mentoring programs, youth advocates and funders
seeking more information about mentoring. Stop by their booth to see how you can get involved.
Hollywood Senior Center
The Hollywood Senior Center is an independent non-profit community organization serving older
adults, their caregivers and the neighboring community through the
provision of education, information, health and wellness, recreation,
nutrition and social services. The Center is committed to
assisting seniors in leading independent, secure,
healthy and fulfilled lives within their own community.
This weekend at the market they will be showcasing crafts handmade by local senior crafters that are available for sale at the Hollywood Senior Center. Get some great holiday shopping ideas by swinging by their booth this Saturday at the market!
|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