August 11th, 2010
Vol 4, Issue 17
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Market Updates                      
This Saturday is the last day to sign up for the Vinegar Pickles Class. Learn how to pickle cucumbers and other veggies in a hands on environment! You'll leave with four jars of your very own pickles. The class costs just $50, or sign up for the series for only $135. These classes are a fundraiser for the Fresh Funds Program. Help us keep it going!

din din, Photo by Tim Gunther (
You can also help out the Fresh Funds Program by attending one of our special Market Lunches. The first will be held on Saturday, August 28th at 1:30pm after the market. Featuring fresh produce and other ingredients from the market prepared by din din Supper Club chef Courtney Sproule, this is an opportunity to support low income shoppers at our market while experiencing the unique style of an exacting and visionary chef.

Market Lunches will be held directly after the market at 1:30pm at the Moon & Sixpence on NE 42nd & Tillamook. The cost is a sliding scale of $30 - $50 and includes the cost of beer and wine. To purchase tickets to the event stop by the Information Booth at the market Saturday or call 503-709-7403.

See you at the Market!
Cooking Demonstration
Cooking Demonstration: Kristen D. Murray, "Sweet Savant"

One of Portland's most respected and beloved pastry chefs, Kristen brings over a decade of fine-dining pastry experience to the Pacific Northwest. Known for her passionate interest in all aspects of sourcing, producing and teaching. Murray has a poetic approach to cooking, in creating beautiful, intellectual and whimsy, as an integral part of her cuisine. She has been profiled in numerous publications, including The New York Times, Boston Magazine, Art Culinaire and Portland Monthly. 

This Saturday at the Hollywood Farmers Market, Kristen will demonstrate Sweet Corn Biscuits with Honeyed Bush Berries and Creme Fraiche.

Cooking Demonstrations at the Hollywood Farmers Market in 2010 are coordinated in conjunction with Slow Food Portland, OR and are focused on affordable market shopping and simple meals.

Demonstrations are held at 9:45 am and 10:45 am on the second Saturday of every month from June through October.
Berry Pie Contest Winner: Raspberry Lavendar Pie by Anne Meixner
Last Saturday the market held its first annual Berry Pie Contest. Our four judges endured the grueling tasting and evaluation process, and emerged with a winner: Anne Meixner's Raspberry Lavendar Pie! Try the winning recipe below.

Thanks to all our contestants for their creative and delicious pies! Thanks also to our vendors who graciously donated all the prizes: Baird Family Orchards for their marionberry jam, Classic Foods for their sugar snap pea ravioli, Confectionery for their salted caramels, Dancing Light Ranch for lavender sachets, Gales Meadow Farm for shallots and garlic, Jacobs Creamery for vanilla pudding, Nature's Best -- Oregon Honey for berry honey, Olympic Provisions for their salamis, ProFarm Produce for pickled asparagus and green beans, Sweet Briar Farm for free range eggs, and Winter Green Farm for their organic strawberry jam!

Raspberry Lavendar Pie Recipe by Anne Meixner
2 9" pie crusts (my standby recipe provided)
5 cups raspberries
2 TBSP flour
1 1/4 cup lavender sugar (directions provided)
1/4 tsp freshly grated nutmeg
zest from one lemon
2 TBSP lemon juice
1 TBSP butter

Directions: Preheat Oven to 425 degrees F. Gently combine the raspberries and flour in a bowl. In a separate bowl combine lavendar sugar, nutmeg and lemon zest. Gently combine the sugar mix with the raspberries. Add the lemon juice to the mixture. Pour into the pie shell. Dot top with butter. Top with pie crust and crimp the edges. Bake for ~ 50 min. Let cool before eating.

To make lavender sugar: Layer dried lavender buds and sugar in a glass jar and cover. Let alone for at least 2 weeks. Then use in recipes. You can filter out the lavendar buds if you want.

Easy Pie Crust from Better Homes and Garden- makes one 9" crust:

1 1/3 cup flour
1/2 tsp salt
1/3 cup vegetable oil, I use canola
3 TSPS Milk

Combine flour and salt in a bowl.
In measuring cup combine oil and Mil.
Add wet ingredients to dry ingredients. Stir with fork  to combine. Depending upon the flour you made need to add additional liquid. I typically add milk or water and occasionally oil.

Roll out between wax paper.

This Week at the Market
Luis Soto

Community Booths:

Schoolhouse Supplies
Blue Sky Renewable Energy

Cooking Demonstration:
Kristen D. Murray

Upcoming Events:
Vinegar Pickles Class - 8/21
Market Lunch - 8/28
Locally Grown Poetry - 8/28
FreshFundsFresh Funds
Check here each week for updates on our fund raising efforts for the Fresh Funds Program, the Hollywood Farmers Market's SNAP (formerly known as food stamps) match program.

Fresh Funds Goal: $7,000
Amount Raised to Date: $3,691
Total Dollars Matched to SNAP Customers to Date: $3,398
Amount to Reach Goal: $3,309

Every Saturday, SNAP customers can use their EBT card to withdraw SNAP dollars to be used on market fresh produce and goods. The Hollywood Farmers Market will match up to $5 in tokens to increase SNAP customer spending power at the market and reward healthy eating.

A big thank you goes to New Seasons Market for their generous $3,000 grant that got this program started. Now it is up to us to keep it going.

This match only lasts as long as we have funds for it. Please consider donating today! Call 503-709-7403 for more information.
Pie Pics
The winning pie, Raspberry Lavendar Pie by Anne Meixner.
the winning pie

pie A

pie B

pie C

pie D

pie E

hfm_mapThe 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).

For more information, check us out online at

See you Saturday!

Hollywood Farmers Market
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