|Market Updates |
|Although there are only five markets left this season, the market is as full as ever! |
October is a great month at the market as we can still find summer favorites such as tomatoes, peppers, and the lovely eggplant, and at the same time we can begin to enjoy fall favorites like sweet potatoes, a huge array of squash, apples, pears, and more. Did you see the celery at the market last week?!
If you're looking for an opportunity to taste it all, consider joining us for lunch this Saturday. Chefs Anthony Cafiero and Greg Mistell are cooking up a big harvest meal to support our Fresh Funds Program. The salmon will be cured on-site and the pasta will be made fresh just before you eat. Delicious!
Crista will be at the market this weekend and next, painting the faces of young and old alike. We're looking forward to another great market this weekend and hope you are too.
See you at the market!
|The Hollywood Farmers Market introduced the Fresh Funds Program this year to increase the buying power of Oregon Trail (SNAP) customers at the market using grant funds from New Seasons Market. The good problem|
we've encountered is that the program has been 400 percent more popular than we had expected, and we need more funds!
To help continue the Fresh Funds pProgram through the end of the market season, this Saturday, October 23rd, Chef Anthony Cafiero of Tabla Mediterranean Bistro and Chef/Owner Greg Mistell of Fleur de Lis Bakery & Cafe will cook for us!
They're offering this exceptional lunch (more or less depending on the harvest that day!) using market-fresh
ingredients garnered from the market just hours before they'll be arranged on the plate:
flatbread, smoked Linda Brand Albacore tuna, romesco
Persephone Farm raddichio, cured salmon, Alsea Acre Alpines Feta
chitara pasta with Peak Forest wild mushroom, Sweet Briar lardons, Olympic Provisions shaved charcuterie, tarragon
poached pear tarts with Wandering Aengus cider sauce
This menu is not to be missed -- Anthony and Greg are using some of the best ingredients the Market has to offer to create this ambitious menu that includes on-premise curing and smoking, fresh pasta, and more!
Make your reservation now: contact Courtney at firstname.lastname@example.org or 971-544-1350.
Please join us in supporting this program and delighting in the bounty the Hollywood Farmers Market has to offer.
Call now to reserve a seat at the table!
When: Saturday, October 23rd, 1-3pm
Where: Moon and Sixpence British Pub, 2014 NE 42nd Ave (near the corner of NE Tillamook & 42nd)
Cost: $30 - $50 sliding scale for four courses and beverages (wine, beer, or non-alcoholic)
How: Call Courtney at 971-544-1350 or send an email to reserve a seat at the table today!
Big thanks to Albina Bank for their support of the Market Lunches!
|Fresh Funds Program|
|Fresh Funds Goal: $7,000|
Amount Raised to Date: $6,223
Total Dollars Matched to SNAP Customers to Date: $6,002
Amount left in Fresh Funds: $221
Amount needed to Reach Goal: $777
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.
|This Week at the Market|
|Music: Iron Bound String Band
Grey to Green Program
Chess for Success
-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.-Saturday, October 30th: Haunted Hollywood Walking Tour at the Hollyween Farmers Market. Tours leave from the Info Booth at 9,10,11, and Noon. Free and not scary.
-Saturday, October 30th: Pet and Family Costume Parade at the Hollyween Farmers Market. 11am, all ages, free. Prizes awarded for the best costumes.
October 23rd, 2010
A peppery and delicious green, popular in Italian cooking.
Big 'B' Farm
Creamy and sweet, these pears are great for eating in salads and are beautiful, red burgundy in color
Mt. Hood Organic Farm
Beets & Beets & Beets
Red Ace, Forono Gold, Touchstone, and Chiogga beets. Mild, fun stripes, deep red - you name it, they've got a beet for you.
The newest cheese from Lisa Jacobs, try this with apples or perhaps a StarKrimson pear.
Camila's Certified Organic Coffee Beans
From a Brazilian family farm, this roast is delicious!
Nossa Familia Coffee