|Market Updates |
This Saturday marks the final market of the 2010 season. Market vendors will be happy to help you stock up for the approaching holiday season.
Storage onions, potatoes, winter squash, carrots, beets, other root vegetables and more all keep well under the right conditions. Please ask your vendor or stop by the Information Booth for tips on how to make the harvest last after Saturday.
Nothing says winter is approaching like steamy hot apple cider. This Saturday, the Hollywood Farmers Market will offer gallons and half-gallons of ProFarm Produce's fresh apple cider for sale. 20% of all proceeds will go directly to next season's Fresh Funds Program. And in case you are wondering, cider freezes tremendously well. Enjoy it all winter long!
It may be wet this Saturday, but the Sandy Saunders Band will keep the market feeling alive and festive with their bluesy rock tunes. And there will even be a heater for you to gather around and warm up by before heading home.
Looking forward to the 2011 season, the Hollywood Farmers Market Board & Staff are already working towards changes that you have asked for. Based on customer comments and Dot Survey results, we are in the planning stages of greening the market through waste reduction & composting and are exploring options for a year-round market and exciting collaborations with the Fook Lok-Hollywood Loaves & Fishes Center. With a newly elected Board, there is plenty of fresh energy to put projects in motion. If you are interested in volunteering with the market to work on projects for next season, please send us an email!
See you at the market!
|Cinderella Pumpkin Pie Recipe|
|Cinderella Pumpkin Pie|
Last week we featured the winning Pumpkin Pie recipe in the enews. This week, we are featuring the 2nd place pie recipe, by Ben Grossman. Please enjoy!
Cinderella Pumpkin Pie
by Ben Grossman
16 oz All Purpose flour (sifted) plus more for rolling
10 oz cold butter
4 pinches kosher salt
2.5 oz ice cold water
1 oz apple cider vinegar
Cut the butter into pea sized cubes and toss with flour to separate. Set aside in the freezer for about 20 minutes. Whisk together the salt and flour. Smoosh together the butter and flour, making sheets with the butter until the flour feels sandy but there are still chunks of butter. Add the water and vinegar just to comine the dough; do not knead. Cut and shape into four balls and flatten into disks. Refrigerate for at least three hours or overnight. After the pie filling is done, set the dough out for about 10 minuts and roll it out. Line the pie pan with butter and a dusting of flour.
3 cups half & half
14 oz can sweetened condensed milk
4 whole eggs plus 4 yolks from Sweet Briar Farm
4 cups pumpkin puree* (Cinderella pumpkin from Winter Green Farm)
5 oz brown sugar
1/2 tsp organic vanilla extract
1/2 tsp Peychaud's Bitters
1 bay leaf (in a cheesecloth sachet)
8 whole cloves (in a cheesecloth sachet)
3 peppercorns (in a cheesecloth sachet)
1 Tbsp ground cinnamon
1/2 of one nutmeg grated
pinch of salt
Combine half & half, condensed milk, pumpkin, and spices in a sauce pan. Heat gently for 15 minutes, whisking to incorporate cinnamon. Meanwhile, combine eggs, vanilla, bitters, salt and sugar, beating just enough to break up the brown sugar without aerating the egg whites. Remove the sachet from the cream and slowly temper the warm mixture into the egg mixture.
Heat the oven to 450 degrees with a baking stone in the bottom rack. Place the pie tin on a baking sheet, put the crust in, put the filling in. Bake for about 30 minutes or until the crust is golden and the filling is not liquid, but still jiggly.
Let cool and enjoy!
*Pumpkin puree - cut the pumpkin into workable chunks, drizzle with olive oil and sprinkle with salt. Roast at 375 degrees F until tender, about an hour. Let cool and push through a ricer.
|This Week at the Market|
|November 20th, 2010|
The shockingly huge stalks of Tango celery from Persephone farm will go great in your stuffing, or you can use it when you use your turkey leftovers to make soup!
Party in a Jar
This festively colorful jar includes; goat cheese, olive oil, herbs, garlic, sundried tomatoes, roasted peppers, and pine nuts. It is a great appetizer to bring to Thanksgiving dinner, along with some bread!
Alsea Acre Alpines
2006 Barrel Select Pinot Noir
& 2008 Deuce
"The perfect wine to go with Thanksgiving dinner." The Pinot Noir is a great compliment to any large meal and the Deuce is an exciting new release, 50% Cabernet and 50% Merlot. You can try a sample of each before deciding which of these, or their many other options, works for you and your guests!
Laurel Ridge Winery
Nikola and Desiree Potatoes
These two types of potatoes are perfect for serving roasted or mashed for the holidays. Nikolas are a white variety, which have a more dry and flaky texture. Desirees are red potatoes, with more moisture content and a similar delicious flavor to the Nikolas.
Winter Green Farm
Sugar Pie Pumpkins
If you were fortunate enough to be around when the remnants of our 2010 Pumpkin Pie Contest were being offered to customers, you may have felt inspired to make your own for the holidays! Sun Gold Farm, among others, will have Sugar Pie Pumpkins, as well as many other tasty squash varieties. Don't forget to check the HFM website for those prize-winning recipes!
Sun Gold Farm