|May 27, 2010||Vol 4, Issue 6|
Market Updates |
|The market starts filling out this Saturday with the start of Big 'B' Farm, De Martini Family Farm, and new vendor Masala. Big 'B' Farm and De Martini Family Farm both bring fresh produce to the market. Masala will be serving masala dosa, a traditional South Indian breakfast complete with fresh coconut chutney. Be sure to welcome them to the market!|
The 4th Annual Hollywood Farmers Market Photo Contest: It's on.|
Photo Contest season at the Hollywood Farmers Market from now until
July 14th! Amateur photographers are encouraged to submit photos of
their favorite market delights; first-place prizes will be awarded in three categories:
People:All kinds of people, young and old, come to the Hollywood Farmers
Market each Saturday to shop, sell, eat, and people-watch. Capture the
spirit of the diverse group of people who make up our market community.
Hollywood Farmers Market is known among pet lovers as the place to be
on Saturday mornings. From dogs to cats, birds to iguanas, which pet
will you capture on film?
Product:The real reason we come together each week is the high quality products
brought fresh to market. Fruits, vegetables, cut flowers, plants, baked
goods, fish, cheese, and meat- what's your favorite product at the
Hollywood Farmers Market?
will be announced on July 17th at 11:00 AM in front of the music tent.Good luck, happy snapping, and start sending us your submissions!
must be taken at the Hollywood Farmers Market (between NE 44th and 45th
Avenues on Hancock Street, from 8am to 1pm) during the 2010 season
before July 14th.
· Photos must be submitted as a .jpg, .pdf or .tiff file, with maximum size of 10MB, via email to firstname.lastname@example.org Wednesday, July 14, 2010, with the words "Photo Contest Entry" in
the subject line. Include the photographer's name, photo category, and contact
information in the body of the email.
· No digital modifications allowed.
photos become the property of the Hollywood Farmers Market (HFM). The
HFM may feature the photos online and at the Info Booth without
compensation to contestants.
· Staff and board members of the Hollywood Farmers Market are not eligible to enter.
· One photo per category, per person will be considered.
· Amateur photographers only, please!
|May 29th, 2010|
Linda Brand Crab
Lavender & Salted Caramel Cupcakes
Sweet Leaf Farm
Honey Greek Yogurt
Green garlic roots from Sweet Leaf Farm.
Matt from Linda Brand Crab has six arms and lots of product.
|Recipe of the Week|
Morel & Black Trumpet Risotto|
1 1/2 cups arborio rice
1/2 oz dried black trumpet mushrooms (Peak Forest Fruit)
1/2 cup dry white wine (Laurel Ridge Winery)
2 shallots, chopped - about 1/2 cup (Persephone Farm)
1 cup sliced morels (Peak Forest Fruit)
4 Tbsp butter - 1/2 stick
1/2 cup finely grated Parmesan cheese
1 Tbsp chopped parsley or basil
salt to taste
dried black trumpet mushrooms in 6 cups of just boiled water for about
twenty minutes. Strain the stock, set aside and keep warm. Chop the
soaked mushrooms and set aside.
Melt 1 Tbsp of the butter in a pan and saute the sliced morels until soft. Remove from heat and set aside.
In a large heavy-bottomed pan, heat the oil and 1 Tbsp of the
butter over medium heat. When the butter has melted, add the chopped
shallots. Saute for 2-3 minutes or until shallots are slightly
the rice to the pot and stir with a
wooden spoon so that the grains are coated with the oil and melted
butter. Saute for another minute or so until a nutty aroma develops,
but don't brown the rice. Add the chopped black trumpet mushrooms (but
not the morels).
Add the wine and cook while stirring, until the liquid is fully absorbed.
Add a ladle of hot mushroom stock to the rice and stir until the
liquid is fully absorbed. As soon as the rice has absorbed the stock add another
ladle and repeat the process.
Note: While it can be a bit of a pain, it's important to continue stirring while the
stock gets absorbed by the rice and add the next ladle as soon as the rice is almost dry. This prevents scorching.
Continue adding ladles of hot stock and stirring the rice while the
liquid is absorbed. As it cooks, you'll see that the rice will take on
a creamy consistency as it begins to release its natural starches. Continue this process for 20-30 minutes or
until the grains are tender but still firm to the bite, without being
When you're down to your last few ladles of stock, add the
cooked morels. If you run out of stock and the risotto still isn't
done, you can finish the cooking using hot water. Just add the water as
you did with the stock, a ladle at a time, stirring while it's absorbed.
Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley, and season to taste with salt.
Risotto turns gummy if held for too long so it is best served
right away. A properly cooked risotto will form a soft, creamy mound
on a dinner plate. It shouldn't run across the plate, nor should it be
stiff or gluey.
Serve with Raw Kale Salad (recipe in last week's enewsletter). Makes 6-8 servings.
If you like the taste of morels but aren't interested in a "mushroomy"
flavor for your risotto, you can omit the black trumpet mushrooms,
increase the amount of morels, and use chicken stock instead. You can
also use sweet spring onions instead of the shallots.
-- adapted from culinaryarts.about.com
|The Hollywood Farmers Market
is open Saturdays, May through Thanksgiving from 8am - 1pm. (November Markets begin at 9am).
We are located on NE Hancock Street between
44th and 45th Avenues (one block South of Sandy Blvd).
information, check us out online at www.hollywoodfarmersmarket.org.
See you Saturday!
Hollywood Farmers Market