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Market Updates |  It should be a beautiful market Saturday with weather in the upper seventies. A perfect weekend for making pie! With blueberries, blackberries, peaches, apricots, raspberries, and strawberries in abundance at the market there are no limits to the kinds of pies you can make. And what about cherry pie? Peak Forest Fruit will have pie cherries this weekend! Start practicing now for the Pie Contest on August 7th.
 Photo Contest winners will be announced this Saturday, July 17th at 11am. Prizes will be awarded in three categories: People, Pets, and Product. Will your photo be a winner? Perhaps you or your pet is in the winning photo! Find out this Saturday.
See you at the Market!
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Cooking Demonstration Recipe
| Fava Bean Salad with Chard &
Pickled Spring Onions by Rachel Barron
Chef Rachel Barron and her mighty assistant demonstrate how to make Fava Bean Salad. | Salad
4 lbs fresh fava
beans, in their pods (Gales Meadow Farm)
3 tablespoons extra virgin olive oil
Kosher Salt, Fleur de Sel & ground pepper, to taste
1-2
tablespoons red wine vinegar
1 head tender, young chard (Winter Green Farm)
2 soft
boiled eggs (Frog Meadow Farm)
3 ounces feta cheese, or to taste (Alsea Acre Alpines)
Shell
and peel the favas. Cook them in a medium sized skillet, over medium
heat, in enough olive oil to coat them. tossing or stirring them often,
for about 6 minutes, or until they are tender. Salt to taste.
Bring the eggs to a boil in a pot in enough water to just cover
them, and then cover the pot and take it off the heat and time them for 7
minutes. Remove the eggs
from the
hot water and put them in cold water to stop them cooking. Peel the
eggs while they are still a little warm, as it is easier. Mash,
roughly, with the back of the fork on a cutting board or in a bowl.
Wash
the chard, then cut it into 1 inch square pieces, taking out the center
stem, since is it rather chewy. Toss with the vinegar and leave it, in
a bowl, to wilt a little, for about 5 minutes.
In a large bowl, toss the chard, the favas, the soft boiled eggs,
and the feta cheese together, adding olive oil to gently coat the
ingredients. Garnish with pickled onion and feta cheese.
Taste, and
add fleur de sel and pepper to your liking.
Spring Onion Pickles
2-3
spring onions (Big 'B' Farm)
kosher salt
3/4 cup Rice vinegar
2 Tablespoons
sugar
Thinly slice the onions, against the grain. Toss with
kosher salt and let sit for about half an hour.
Rinse the
onions
and drain them in a colander, then place them in a bowl.
Mix the
vinegar and the sugar and pour over the onions.
Let sit for an
hour. Add salt to taste.
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Market Pics
| Puppy!  |
Think Unique has such interesting and gorgeous plants!  |
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Hollywood Urban Park Design Charrette
| Following three site walks to evaluate potential sites and
gathering the survey results we are gearing up for the Design Charrette
next week, Thursday July 22, at 7 pm at the Hollywood Senior Center,
located at 1820 NE 40th Ave.For those of you who were not able to
attend the site walks the maps are available on the Hollywood in Portland blog.
There is still time to cast your votes for the Amenities and Activities for the new Hollywood Urban Park. If you haven't taken it please take a minute to do so now. Click here for the
the link. Hope
to see you on Thursday the 22nd!
Design
Charrette - 7pm, Thursday, July
22, 2010. At the Hollywood Senior Center, 1820 NE 40th Ave.
Presentation
of Findings - 7pm,
Thursday, August 26, 2010. At the Hollywood Senior Center, 1820 NE 40th
Ave.
Please check here for news updates on what is
happening with these efforts.
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The Hollywood Farmers Market
is open Saturdays, May through Thanksgiving from 8am - 1pm. (November Markets begin at 9am). 
