Market Updates |
|Last week we had Haunted Hollywood Walking Tours that were so enjoyable, we have scheduled another round to take place on Saturday, October 30th. Mark your calendars now! Starting at 9, 10, 11, and 12 from the Information Booth at the Hollywood Farmers Market, architect and Hollywood historian John Perkins will lead you on a short tour of Hollywood's most haunted locations. Not scary or too spooky, this walking tour is fun for the whole family!|
Keep your calendars out! Many folks have been wondering how long the Hollywood Farmers Market lasts. We are open until Thanksgiving! Our last market will be November 20th, and our hours in November are 9am - 1pm, starting one hour later than normal.
This Saturday we have a few absent vendors - Frog Meadow Farm and The Village Crepery will not be at the market, returning next Saturday, October 16th. This Saturday is also the last day for THINK Unique Gardens with her delicious and amazing heirloom tomatoes, eggplant, and garlic. It is likely the last Saturday for Maryhill Orchards' amazing peaches as well. But not to worry! Mt Hood Organic Farms and Kiyokawa Orchards have your fruit needs covered with delicious varieties of apples and pears.
This Saturday is the last weekend to sign up for our final preserving class of the season on Fermented Veggies and Sauerruben. Have you always wanted to learn the traditional way to pickle vegetables? Been curious about the process of making lacto-fermented products such as pickles, sauerkraut, and kimchi? Interested in the health benefits of lactobacilli in fermented vegetables? Now is your chance to find out how it works and how to do it yourself.
The class will take place on Saturday, October 16th, from 9:30-11:30am at the Hollywood Farmers Market. It costs just $50 and is a fundraiser for our Fresh Funds Program. Call 503-709-7403 to reserve a spot or stop by the Information Booth this Saturday at the market.
Please don't forget about the last Cooking Demonstration of the season this Saturday at the market. Details below.
See you at the market!
|Cooking Demo: Jeremy Niehuss
"Making people happy is the
greatest reward in life," says Jeremy Niehuss, Executive Chef at In
Good Taste Cooking School. Formally trained in classic French cooking at Chicago's Kendall College
School of Culinary Arts, Jeremy's extensive knowledge spans far and wide, from
cuisines of the Mediterranean to the food and flavors of the Pacific Rim. |
17 years of industry experience to In Good Taste, having learned from talented
chefs in Chicago, Lake Tahoe and Portland. Prior to this position, he was chef
de cuisine at Fenouil, an urban
French brasserie, and Lucier, a French urban restaurant. Jeremy also finds
great pleasure in sharing his passion for food by teaching at In Good Taste -
not surprising forsomeone who sees his work as "an artistic outlet that creates
Saturday, Jeremy will demonstrate a homemade ice cream with reduced red
berries, a great way to capitalize on the last bursting berry flavors
Cooking demonstrations will be held at 9:45am and 10:45am at the
|Alfred Novacek's Sauerkraut Recipe|
Here is the recipe demonstrated at last week's Oktoberfest Celebration. A fermented vegetable product, Alfred's sauerkraut is healthy and delicious. And it's a super simple recipe with only two ingredients! |
Pick up some cabbage at the market this Saturday and try it yourself. If you start the process now, you'll have plenty of practice before Thanksgiving. You can also try a blend, or use red cabbage for a deep and beautiful sauerkraut. Interested in finding out more variations? Sign up for the preserving class on Fermented Veggies! Call 503-709-7403 to register or stop by the Information Booth at 44th & Hancock this weekend.
|This Week at the Market|
Music: Gerardo Calderon
Friends of Trees
Grey to Green Program
Ice Cream with Reduced Red Berries by Jeremy Niehuss, 9:45 and 10:45am at the Music Tent
-Sunday, October 10th, 10am - 1:30pm: Block Styrofoam Recycling at St.
Michael and All Angels Episcopal Church, 1704 NE
-Sunday, October 10th, 3:30-8pm:
Western Oregon Young Farmer Mixer, Naomi's Organic Farm Supply, 2500 SE Tacoma St.
-Tuesday October 12th, 5:30pm: InFARMation on 'Barriers to Funding Faced by Oregon
Farmers', Holocene, 1001 SE Morrison St.
-October 11-14: Lewis & Clark College's Symposium on Environmental Affairs - "Following the Food Chain". Free and open to the public.
-Saturday, October 16th, 9:30-11:30am, Preserving Class: Fermented Veggies at the Hollywood Farmers Market. $50, call 503-709-7403 to register.
-Saturday, October 23rd, 1pm: Market Lunch with Chef Anthony Cafiero of Tabla and Chef Greg Mistell of Fleur de Lis Bakery. Lunch will be held at the Moon & Sixpence, 2014 NE 42nd. Tickets are $30 - $50 sliding scale. Email or call 503-709-7403 to reserve a seat at the table.
|Fresh Funds Program|
|Fresh Funds Goal: $7,000|
Amount Raised to Date: $6,219
Total Dollars Matched to SNAP Customers to Date: $5,419
Amount left in Fresh Funds: $800
Amount needed to Reach Goal: $781
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.
This match only lasts as long as we have funds for it. Please consider donating today! Call 503-709-7403 for more information.