| Market Updates | Two more weeks!
 Last week's market was abundant, relatively dry, and festive. It seems that everyone is embracing the fall and in the mood for hot apple cider, pumpkin pie, and the comfort of roasted root vegetables and winter squash. Check below to see who won the Pumpkin Pie Contest and to try the recipe out yourself.
Many folks asked about cut flowers last week, as Herr's Family Farm had to suddenly end their season. We didn't have cut flowers last week, but this Saturday, River Rock Nursery will be bringing cut chrysanthemums to brighten up your house. These flowers will easily last two weeks, and Gretchen isn't sure she'll have them on November 20th, so definitely stop by and pick up a bunch this weekend.
Chili, Chili, Chilis.
The Better Bean Company will be returning for the final two markets of the season.They have been busy developing their new Three Sisters Chili. It is named after the three sisters of sustainable native American agriculture - Beans, Corn and Squash - which were grown together for over 1000 years without need for fertilizer or herbicides. The Three Sisters Chili has Pinto & Black Beans, Butternut Squash, Posole Corn, tomatoes, onions, peppers, celery, great spices and a touch of orange juice. It is a mild, savory, family style chili. This Saturday they will be selling at 50% off ($2 a tub!) all their experimental chilis including a spicy chipotle chili with espresso, and on the 20th the Three Sisters Chili will debut. They will also be offering their great refried red & black beans and Caribbean black beans.
 If you're in the mood to make your own chili, Sun Gold Farm & Gales Meadow Farm will both have dried beans for sale this Saturday. Deck Family Farm & Pine Mountain Ranch have delicious locally raised and pastured meats perfect for your chili. And last we checked, Gales Meadow Farm also has an amazing and colorful array of chilis to heat up any dish. It's chili season!
 | | This dog owner could benefit by visiting NW Custom Animal Supply at the market for a new leash! |
Dog Lovers! Check out our newest craft vendor, Northwest Custom Animal Supply. Trevor works hard to make hand-crafted high-quality collars, leashes, and harnesses for you and your pets. This is his first time at an outdoor market venue, please stop by and say hello. And bring your pooch - after 10am, of course!
See you at the market!
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 Pumpkin Pie Contest Winners |  Last Saturday at the Hollywood Farmers Market, nine pies were presented to five grateful and diligent judges for the Third Annual Hollywood Farmers Market Pumpkin Pie Contest.
All pies were made lovingly with pumpkins and squash from Hollywood Farmers Market vendors, and the judges agreed that all the pies were delicious.
 | | First Place Pie |
However, there had to be a winner, and when the dust settled, the 1st place winner was reigning champion Jen Brigham's Pumpkin Meringue Pie, recipe below. Jen also won the Pumpkin Pie Contest in 2009 for her Pumpkin Chiffon Pie with Gingersnap Crust. (Check out our enews archive for that recipe).
 | | Second Place Pie |
The 2nd place award went to Ben Grossman's Cinderella Squash Pie, and 3rd place went to Amie Edelstein's Pumpkin Pie Tart.
 | | Third Place Pie |
Please check next week's issue of The Local Dirt for those recipes. Thanks to everyone who participated!
Pumpkin Meringue Pie Featuring Winter Green Farm Pie Pumpkin Jen Brigham Recipe is from Bon Appétit | November 2002 For convenience, you can begin making the crust up to two days before you plan to serve the pie. Maple sugar is available at New Seasons and Whole Foods or other natural food stores. Ingredients Crust - 1 1/2 cups plus 2 tablespoons all purpose flour
- 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/3 cup ice water
Filling - 16-ounce fresh cooked pumpkin
- 1 1/4 cups whipping cream
- 3/4 cup maple sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
Meringue - 3 large egg whites
- 1 2/3 cups powdered sugar
Preparation For crust: Combine flour, butter, sugar, and salt in bowl of electric mixer. Place bowl in freezer 15 minutes. Using electric mixer fitted with paddle attachment, beat mixture on low speed until pea-size clumps form. Drizzle 1/3 cup ice water over mixture and beat just until dough comes together. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate at least 8 hours and up to 1 day. Let dough soften slightly at room temperature before using. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold in overhang, forming double-thick sides. Crimp dough edge decoratively. Refrigerate crust 30 minutes. Preheat oven to 425°F. Line crust with foil. Fill with pie weights or dried beans. Bake until sides are set, about 20 minutes. Remove foil and weights. Bake until golden brown, placing aluminum foil collar around edge of crust if browning too quickly, about 15 minutes. Cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) For filling: Preheat oven to 325°F. Whisk pumpkin, cream, maple sugar, cinnamon, ginger, and salt in large bowl to blend. Whisk in eggs. Pour mixture into crust. Place aluminum foil collar around edge of crust. Bake until filling is set and knife inserted into center comes out clean, about 1 hour. Cool to room temperature. For meringue: Preheat broiler. Whisk egg whites and sugar in large metal bowl until combined. Place bowl over saucepan of simmering water and continue whisking until mixture is just warm, about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg-white mixture on medium-high speed until stiff and glossy, about 5 minutes. Spread meringue atop pie, mounding in center. Place pie in broiler and broil until meringue is brown, about 1 minute. Cool to room temperature. (Can be made 8 hours ahead. Let stand at room temperature.) |
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Fresh Funds Program
| Fresh Funds Goal: $7,000
Amount Raised to Date: $7,237
Total Dollars Matched to SNAP Customers to Date: $6,371
Amount left in Fresh Funds: $866
Amount needed to Reach Goal: $0
Well done, HFM Community! We met our goal and couldn't have done it without your support.
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.
To donate, call 503-709-7403 or stop by the HFM Info Booth on market day.
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The Hollywood Farmers Market
is open Saturdays, May through Thanksgiving from 8am - 1pm. (November Markets begin at 9am). 
