Most of you are probably aware of the recent E.coli outbreak in strawberries from Jaquith Strawberry Farm in Newberg, Oregon. We are relieved to let you know that none of the strawberries sold at the Hollywood Farmers Market were from Jaquith Strawberry Farm. However, some of the recalled berries were sold at other nearby farmers' markets. If you preserved strawberries purchased before August 1st in any uncooked form (frozen, uncooked jam, etc) and you don't remember where you purchased the berries from, it is safest to throw them out. Here is a link to the Oregon Food Safety Division's sales list for the recalled berries: http://www.oregon.gov/ODA/FSD/strawberries.shtml. 

This Saturday will be Feeley's Fruit's last market of the season The cold rainy weather from earlier this summer impacted their cherry and peach crops and they're almost out of peaches. Be sure to stop by and stock up on what you can.

Glass Jade Nursery, Sage & Sea, and THINK Unique Gardens will be all be away this Saturday, returning next week on August 20th. Filling in while they are gone will be Souper Natural with healthy and delicious soups, Abby's Table with dips, fruit parfaits, and food your body loves, and ProFarm Produce. That's right, ProFarm Produce is back this Saturday with certified organic peaches, nectarines, and apricots. They're here for just two short weeks so be sure to fill up on what you need. Apricots preserves, anyone?  

Linda Brand Crab is having a special this Saturday on fresh chinook salmon this at only $14.99 /lb. Super fresh and super delicious, perfect for summer!

On call vendor Fat Dog Mustard will be at the Bite of Oregon festival this weekend Friday-Sunday. If you're there, stop by and say hello.

Also this Saturday is the monthly cooking demonstration at the Hollywood Farmers Market. Chef Robert Reynolds is a teacher, chef, and expert in the "arts of the table". Founder of The Chef Studio, Robert's repertoire spans the globe while his culinary focus celebrates the cuisines of France and Italy. His history is rich and storied, much like the ingredients he prepares and dishes he creates. He will be demonstrating how to prepare a Summer Vegetable Medley with Pan-Seared Albacore Tuna. Big thanks to Big B Farm and Linda Brand Crab for their generous donations of vegetables and tuna! Cooking demonstrations are held at 9:45am and 10:45am at the music tent on Hancock Street.

To close on an inspirational note, Raymond Saul, the founder of the Hollywood Farmers Market, has an essay in the summer edition of the Farmers Market Coalition newsletter titled The Cultural Significance of Farmers Markets. It offers a perspective on what has made HFM so special since the beginning, and is a great read. The opening paragraphs are below, the full article is here.

See you at the market! 

 The Cultural Significance of Farmers Markets

An Essay by Raymond Saul, HFM Founder

The re-establishment of farmers markets in the United States gives me hope. It is an American success story of renewal.

In recent decades, farmers markets have again assumed their historic role as important social and economic institutions in many of our communities.  For many of us, farmers markets offer a glimmer of hope for a sane and healthy future.

Farmers markets are important for many reasons.  Foremost, they are important because they are the critical component in rebuilding local food economies. By providing a cost-effective, retail sales opportunity for local food producers, farmers markets help make farming profitable. By making farming profitable, we preserve farmland and farmers and have encouraged a new generation to take-up farming.

Read more...

 Summer Pie Contest

Thanks to all the fabulous bakers who submitted their pies in our 2nd Annual Summer Pie Contest last Saturday. A sizable crowd gathered to watch our team of four judges taste each pie in succession, deliberate and vote on winners. Congratulations to the winning baker, Gabbi Haber, for her Moroccan-Spiced Fresh Apricot Tart! The recipe is below. Second place went to Violet Cleary for her 5 Berry Pie, and third place to Ginny Parker for her Open Peach Pie. 

Moroccan-Spiced Fresh Apricot Tart 

Crust:

1 1/2 C whole wheat pastry flour

3/4 C unsweetened flaked coconut

3/4 C sugar

1/2 t salt

10 T butter, melted

Filling:

1 lb. ripe, fresh apricots, halved and pitted 

1/2 C + 6 T water

6 T honey

1 cardamom pod

1/2 cinnamon stick

1/2 t rosewater

Topping:

1/4 C pistachios, shelled and chopped

To make crust:

Preheat oven to 350.  Lightly grease a 9" tart pan and line the bottom with a circle of parchment paper.  In a mixing bowl combine the flour, coconut, sugar, and salt.  Mix in melted butter until crumbly but no longer dusty.  Press the dough into the tart pan and up the sides.  Bake 20-25 min., until crust is set and golden brown.  Let cool slightly before filling.

To make filling:

Combine all filling ingredients in a saucepan and bring to a simmer.  Simmer until apricots are soft and just falling apart.  Remove apricots with a slotted spoon and reduce syrup until it coats the back of a spoon.  Remove spices, return apricots to the syrup, and simmer another minute.

Pour filling into prepared crust and top with chopped pistachios.  Let crust cool completely before unmolding.  Serve at room temperature.

Music & Entertainment:

John Twist 

Community Booths:

Northwest Mothers Milk Bank  

Schoolhouse Supplies 

Upcoming Events:

Cooking Demonstration with Robert Reynolds of The Chef Studio - Saturday, August 13th, 9:45am and 10:45am 

Featured Product

August 13, 2011

Finally, it's sweet corn season! This corn is fresh picked within 24 hours of the market. With flavor like this, you won't even miss the butter (but don't forget the floss)!

 Shortbread Cookies

Delphina's Bakery

These tasty cookies are so festive with their colorful sprinkle designs! The shape changes every week, depending on which cookie cutters the bakers are in the mood for. 

 Smoked Salmon Ravioli

Classic Foods

Classic Foods uses wild chinook salmon smoked in Oregon City in this delicious ravioli. Blended with Gina Marie cream cheese, a more pure and creamy style than your usual cream cheese, plus chopped red onion and capers, it's simple Pacific Northwest style will wow everyone from your out-of-town guests to your kids. If you like lox, you're going to love this ravioli! No sauce needed, but if you must, brown butter and sage is a nice compliment.

Cucumber Kimchi

Ate-Oh-Ate

This side dish compliments all of Ate-Oh-Ate's fine entrees. Made with cucumbers from Sweet Leaf Farm, ginger, garlic, Korean chiles, and green onions, this fresh kimchi has a nice balance between the hot from the peppers and the cool sweetness of the cucumbers.  

Mighty Greens Organic Marinara

Abby's Table

This sauce combines greens from Sweet Leaf Farm, tomatoes from Gathering Together Farms (in Philomath, OR), and onions from Gales Meadow Farm. The slightly spicy marinara can be used as pizza sauce, pasta sauce, or added to chopped tomatoes, cukes, cilantro and onion for a nice salsa concauction. Mighty indeed and quite delicious.

 Market Pics