September 29, 2011
Vol 5, Issue 24
logo with eggplant

Market Updates                       
face made of eggplantThanks for coming out to Crazy Eggplant Day last week! Check out the recipe below to recreate Amie Edelstein's Eggplant Involtini at home, or visit our website for a number of the other recipes demonstrated at the market last Saturday.

In addition to being a beautiful day full of eggplant love and other magic, last Saturday was also the last day for a number of our vendors. Dancing Light Ranch, Liepold Farms, Sylvan Valley Acres, and THINK Unique Gardens all ended their seasons last week. We will miss them!

The good news is that we are now able to bring back some of our on-call vendors that you, the customers, have indicated are your favorites. ProFarm Produce is back at the market this Saturday and keep your eyes open for on-call favorites such as Souper Natural, Abby's Table, Fatdog Mustard, & Rose City Pepperheads to make appearances soon.

We have literally thousands of coupons good for $1.50 off canning jars available at the Info Booth on the corner of 44th & Hancock. If you have not already picked up your jars for the season, be sure to grab a few coupons first! Take a handful, we have plenty.

See you at the market!
Tip of the Week
brought to you by Robert Reynolds' Chefs Studio

Pumpkin - The last of the basil disappears as the first pumpkins appear, so make a pumpkin soup with pesto!

Eggplant Involtini 

by Amie Edelstein 

Serves 3-4 as an appetizer or snack


These eggplant rolls make a nice appetizer or antipasto dish.  They can be made a few hours ahead of time and then warmed up just before serving.  Garnish them with fresh tomato sauce and chopped fresh basil, pesto, or pureed red pepper sauce.


1 medium eggplant (the oval kind, not the long, skinny kind)

Kosher salt

Olive oil

⅓ - ½ cup ricotta or other creamy, mild cheese (such as Willapa White)

2 tbsp chopped herbs such as basil, oregano, or savory

½ tsp kosher salt

1/8 lb thinly sliced salami or prosciutto (such as Olympic Provisions Saucisson d'Arles)

Finishing salt


  1. Cut the top off your eggplant and cut it in half crosswise.  Slice the eggplant lengthwise into thin, ¼" slices.  Spread the slices out on a sheet pan or cutting board and sprinkle them with salt.  Let them sit for 10 - 30 minutes.  Blot the eggplant with a paper towel to remove any moisture.
  2. In the meantime, in a small bowl, combine the cheese, chopped herbs, and ½ tsp of salt.  Mix well .
  3. Heat a large skillet or sauté pan and add enough oil to just make a thin coating on the bottom of the pan.  When the oil is hot, add as many eggplant slices as you can without crowding them.  Cook them a few minutes on each side until golden.  Reduce the heat to low and continue cooking until they are soft all the way through.  Cook in batches, adding a thin coating of oil to the pan each time, until all slices are cooked.  Remove cooked slices to sheet pan or cutting board to let cool.
  4. Working with one slice at a time, lay the eggplant slice with one of the short sides closest to you.  Layer 1-3 slices of salami (depending on the size of the slices) on the eggplant.  On top of the salami, put 1-2 teaspoons of the cheese mixture.  You don't need very much filling; if you have too much, the cheese will just ooze out the sides of the involtini.  Grabbing hold of the short end of the eggplant with the filling, roll the slice up until you reach the other short end.  The long sides of the slice, which should have some skin on them, should be the side edges of the roll.  Repeat with the remaining eggplant slices.  If you have toothpicks, you can use them to hold the slices together, but they should hold well on their own.
  5. Once all your rolls are complete, place them all back in the skillet over low heat.  Cover the pan and let them warm up for a few minutes, so the cheese gets a little melty.
  6. Serve warm with your preferred garnish.

At the Market

Music & Entertainment:



Community Booth:

Create Plenty 

IEEE Oregon 


Upcoming Events:

Cooking Demo with Courtney Sproule - Saturday, October 8, 9:45 am and 10:45 am

Featured Product

October 1, 2011

several drinking vinegars


Drinking Vinegars

Sage & Sea Farms

Visit "the vinegar lady" at Sage & Sea Farms to try samples of the new fall flavors! These include apple, pear, and peach-ginger.


Romanian Red Garlic

Mount Hood Organic Farms 

Gracious Earth Family Farm (located in the Mount Hood Organic Farms booth) has Romanian Red Garlic! This garlic in high in allicin, an antioxidant, considered by some to be medicinal. It has a pungeant, hot taste. They will also have several other varieties of garlic this week. Stop by and check them out!


Ligura Tomatoes

Big B Farm

Big B Farm has Ligura tomatoes, which Frank describes as "the big, weird looking ones." He goes on to say that they have "a face that only an Italian mother can love." Don't judge a book by it's cover, they're delicious!


Gluten Free Bread

Happy Campers Baking

Happy Campers is now using a new, improved recipe for all of their gluten free breads. They now have more protein and fiber, and stay fresh longer (you can keep them out for five days). Try a sample of the Kiss Me Garlic Rosemary, a customer favorite.


Eggplant Parmesan Ravioli

Classic Foods
If last weekend's Crazy Eggplant Day gave you an insatiable craving for all things eggplant, try the Eggplant Parmesan Ravioli from Classic Foods! It includes; Eggplant and carmelized onion from Deep Roots Farm, Organic in-house dried heirloom tomatoes from Winter Green Farm, reggiano, roasted garlic, and fresh mozzarella. Try it with a simple tomato sauce made with market fresh tomatoes!

 Market Pics   

volunteer with a giant cauliflower

beautiful winter squash from sweet leaf farm

many peppers from kimberly farm
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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