August 18, 2011
Vol 5, Issue 18
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Market Updates                       

Join us at 10am this Saturday at the Music Tent on Hancock Street for a special puppet show for kids on how to be safe and smart around dogs. The Hollywood Farmers Market, and Portland in general, is known as a dog friendly place. Puppeteers from Kids on the Block will teach kids how to safely interact with dogs, especially if no adults are around to help them. Dogs and people (especially kids) have a natural affection for one another, but sometimes children don't know how to safely play with our furry friends. We are pleased to be able to bring this important puppet show to the Hollywood Farmers Market!


Did you know you can get a Groupon coupon for ProFarm Produce to be used only at farmers' markets? It's quite the deal - pay only $15 for $30 worth of fruit! The deal is on now and you can redeem it at the Hollywood Farmers Market for at least the next two weeks, just in time for canning peaches or making apricot jam! 


See you at the market! 

Cooking Demonstration w/ Robert Reynolds

Summer Vegetable Medley with Albacore Tuna

robert reynolds chopping tomatoes


by Robert Reynolds


In the time it takes to boil water, you can prep three vegetables, corn, zucchini, and tomatoes. They require less than 5 minutes cooking. Sear a steak or fish a minute and a half on each side twice, that's another 6 minutes, and you have dinner. Before, during, or after, open a nice red wine and relish the pleasure of putting perfect summer food on the table.



2 ears of corn                                    

2 zucchini                      

2 vine ripe tomatoes             

2 cloves of garlic, minced

cup chopped herbs (parsley, basil, oregano, in any combination)

(Vegetables & herbs from Big B Farm)

Olive oil to drizzle

Squeeze of fresh lemon juice

Salt and pepper to taste


2 albacore tuna loins (Linda Brand Crab)


vegetable medleyWhile you put a 2-quart pan of water on to boil, shuck to remove the kernels from two ears of corn. Do it over a bowl to capture them and minimize cleanup. Grate two zucchini through the large holes of a box grater, over a separate bowl lined with a strainer. Sprinkled them with salt lightly enough to draw water, and not so heavy with salt that they would need rinsing (if they do it's not a big deal).


By the time the water comes to a boil, drop in two vine ripened tomatoes, wait 30 seconds, then remove one with a slotted spoon. Test the doneness by rubbing one with your finger to verify that the skin is loose enough to remove. Run them under cold water to stop the cooking.


Next, season the water with salt and add the corn. While that comes back to a boil, peel, seed and dice the tomatoes. Test the doneness of the corn, remove it into a strainer and run it under cold water. Set the strainer back into the bowl to drain.


Assemble the dish by adding the drained zucchini to the corn. Season with salt and pepper, then add minced garlic, and chopped parsley and oregano. Arrange in a serving bowl. Next to the mix, arrange the tomatoes. Season again, and finish with basil. Dress everything with a drizzle of olive oil finished with a squeeze of lemon.


tuna cooking in the pan

Set the dish aside and cook the tuna. Rub with oil, sear a minute on each side on high heat, turn the heat off, cover the pan loosely and let it finish to desired doneness. Serve with coarse sea salt and fresh ground pepper.


Place the tuna on a plate, finish with a grinding of pepper, and garnish with the vegetables. The entire preparation takes about 15 minutes. Drink a nice southern Rhone wine to complement the food and enjoy the summer night.


The tuna can be substituted for with New York steak, chicken breast, filet of salmon, etc. 


New York steak: While heating the skillet good and hot, rub the meat with olive oil. No salt, no pepper at this point. Put the meat into the skillet and let it sit for a minute and a half on high heat. Turn the meat over, and season it uniformly, and continue to sear the other side for a minute and a half. Repeat the searing on both sides a second time, seasoning after each turn. By the time this is done, a nice flavor crust has developed. Turn the heat off.

If you eat the meat without resting, it is cooked blue. Let it sit for a minute in the skillet, the doneness is rare. Allow it rest for two minutes, the doneness is medium. 


Chicken breast: poached gently in water for about ten minutes until the last trace of pink has gone. Strain the poaching water and use it on another occasion to flavor a soup.


Filet of salmon: skin on, rub with olive oil, set in a very hot pan and sear for a minute, turn the heat off, cover the pan and let the fish finish cooking. Serve with coarse sea salt and fresh ground pepper.

At the Market

Music & Entertainment:

Adam Sweeney & the Jamboree 


Community Booth:

Kids on the Block 



Upcoming Events:

Dog Safety Puppet Show - Saturday, August 20, 10:00am

Featured Product

August 20, 2011

pine mountain ranch duck eggsDuck Eggs

Pine Mountain Ranch

Duck eggs are known as "the baker's secret". They have slightly more fat, large yolks, and more albumen than chicken eggs, which gives them more structure for baking. They are also delicious poached or fried, like all eggs, and have a distinctly rich flavor. Pine Mountain gives you the option to buy singles or a dozen.

Dried Hot Peppers

Gales Meadow Farm

Dried hot peppers to add to soups or crush on your eggs and pizza. The Shishito peppers are "tingly and flavorful," while the Cayennes are described as "hot, fiery, volcanic!"

Lavender Bundles

Dancing Light Ranch

Lavender bundles wrapped in colorful tissue make a beautiful gift! You can put a bundle in a vase to freshen a room all year long, use it for culinary adventures, or make your own sachets.


Sweet Basil

Big B Farm

Italian Large Leaf Sweet Basil, for all your Italian cooking needs. Frank says, "It's Italian; It's gotta be good!"


Chorizo Andalucia

Olympic Provisions

Chorizo Andalucia is a sweet, spanish style chorizo with paprika and cayenne. It is delicious on pizza, in pasta, salad, paella, or a great addition to a cheese plate for your guests. Stop by and try a sample!

 Tip of the Week

brought to you by Robert Reynolds' Chefs Studio 

Storing Artisan Bread - Don't kill your crusty artisan bread by storing it in plastic! Store it cut side down on the counter or bread board to keep the crust natural and crisp.

 Market Pics   

beets in baskets

tanya from dancing light ranch

fresh yellow beans 

closeup of deep roots eggplants

Every Saturday, May - Thanksgiving
1st & 3rd Saturdays, December - April

May - October, 8am - 1pm
November - April, 9am - 1pm

NE Hancock Street between 44th and 45th Avenues (one block South of Sandy Blvd). In the Grocery Outlet parking lot!

For more information, check us out online at

See you Saturday!

Hollywood Farmers Market
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