October 13, 2011
Vol 5, Issue 26
logo with eggplant

Market Updates                       
Last Saturday at the Hollywood Farmers Market's final cooking demonstration of the season, Chef Courtney Sproule dazzled the crowd with an unorthodox combination of fall produce:  Spigariello with Pear, Turnip, and Chanterelle. If you're wondering what spigariello is, it's a leafy green related to broccoli, except with spigariello you eat the leaves in addition to the brocoletto tops. See below for Courtney's recipe.

Have you stopped by the Nossa Familia Coffee stand recently? Well you should, because they're running a crazy sweepstakes right now! No joke, Nossa Familia Coffee is giving away a free trip to Brazil! This trip will include airfare, meals, lodging for two as well as a tour of the family coffee farm!

The Nossa Familia Coffee tour is the brain child of Augusto C.D. Carneiro, a native Brazilian who moved to Portland 1996 to attend the University of Portland. In 2005, Augusto started importing his family's coffee and created Nossa Familia Coffee. Augusto's passion is in sharing his family's coffee history and showcasing the farm and the beautiful area of Brazil. In this unique tour, he will personally guide you through his family's coffee fields, gorgeous forests, and beautiful lush valleys in the hilly region where his family settled more than 120 years ago.

The sweepstakes runs through Tuesday, November 1st and there are numerous way to enter. Stop by their stand at the market this Saturday, or visit their Facebook page for more info .

We also wanted to let you know about an upcoming event that supports a great community resource. L'Arche Portland's 2011 Benefit Concert is coming up this weekend! An Evening with Julianne Johnson and Friends, featuring saxophonist Patrick Lamb and pianist Michael Allen Harrison is this Saturday, Oct. 15th at 7:30 p.m. at The Madeleine Parish (3123 NE 24th St, Portland 97212). For more info and to buy tickets, go to: http://www.larche-portland.org.

L'Arche Portland differs from typical group homes in that the caregivers choose to live in community as family with adults with developmental disabilities. This difference creates a culture of mutuality and grows out of the community's belief in the unique value of every person and our need for one another. The Portland L'Arche community belongs to an international federation, with 137 communities in 40 countries. L'Arche International is a global leader in engaging, honoring, and celebrating people with developmental disabilities.

L'Arche Portland will start their annual tree sale the Saturday after Thanksgiving and will be sharing space with the Hollywood Farmers Market during our first ever winter markets on December 3rd and 17th. We couldn't be happier to work side by side with such an important organization.

See you at the market!
demorecipeSpigariello with Pear, Turnip, and Chanterelle
by Chef Courtney Sproule
cooking demo sample

serves 3 as a side dish

1 t dijon mustard
1 t white wine vinegar
2 T + 2 t extra virgin olive oil
1 Star Crimson pear (Mount Hood Organic Farm)
1 turnip (Persephone Farm)
kosher salt
1 large sprig of thyme, leaves picked
4 oz chanterelles (Peak Forest Farm)
1 small clove garlic
╝ cup picked parsley leaves
1 bunch spigariello, stems (Gales Meadow Farm)
sea salt
walnut oil, hazelnut oil, or finishing olive oil
ground hot pepper

Whisk together mustard, white wine vinegar, and a pinch of salt. In a thin stream, vigorously whisk in oil. Season to taste. Peel, half, core, and slice pears. Toss with a generous amount of the vinaigrette and reserve.

Cut the root and top end off the turnips and peel. Cut into slices so that it looks like the slices of pear. Place on an oiled sheet tray and drizzle with a generous amount of oil to coat. Season with salt, sprinkle with chopped thyme, and toss well.

Bake in a 400░ oven until the turnips' liquid has evaporated and they are totally cooked through and have started to brown, about 30 minutes. (Toss the turnips and rotate the sheet tray half way through cooking.)
Meanwhile, brush the chanterelles clean and slice longwise to a similar size. In a pan over medium heat, heat enough butter to coat the bottom and add a touch of oil. Add the mushrooms, a pinch of salt, and sautÚ until they have given up any moisture and have started to brown. Turn the heat down to low, add another pinch of salt and continue to cook gently until the mushrooms have excellent flavor. Season to taste and toss with garlic that has been minced and crushed to a paste and chopped parsley. 
chef courtney sproule
Heat enough oil to lightly coat a pan over medium heat and add spigariello and a pinch of sea salt. SautÚ until the greens are wilted and add a few drops of white wine vinegar to taste. Cook until the greens just start to take on sweetness, about 4 minutes. Finish with some walnut oil and season to taste with the sea salt.
To serve, place the spigariello on the plate. Top with mushrooms, turnips, and dressed pear and garnish with ground hot pepper.
At the Market

Music & Entertainment:

James Clem 


Community Booth:

Ride Connection

Women of a Certain Age 


Upcoming Events:

Hollyween Farmers Market and Pet Parade - Saturday, October 29, Parade at 11:00 am

Tip of the Week
brought to you by Robert Reynolds' Chefs Studio

Turnips - How to make one turnip (the size of a softball) feed 4 people:  Peel the turnip and cut it in 3/4 inch dice. 'Stew' or sweat the turnips by heating a pan over medium heat, add a tablespoon or so of butter, add the turnip, sprinkle with salt, cover with a lid, and turn the heat way down. The turnip will stew in its own juices and turn soft and sweet.  When it's relatively soft, add 4 cups of Your Now Famous Chicken Broth and simmer. Liquefy in a blender, in two batches if you need to, and season to taste. Voila. 

Featured Product

October 15, 2011

 honey crisps

 Honey Crisp Apples

Kiyokawa Orchards

 Kiyokawa has the much beloved Honeycrisp apples, and they are HUGE! One of the sweetest apples out there, perfect for snacking.


Fruit & Nut Bread

Delphina's Bakery

The fruit and nut bread from Delphinas is a hearty winter bread. It is dense and packed with candied oranges, cranberries, raisins, and nuts.


Fresh Apple Cider

Profarm Produce

Profarm Produce has their incredible just pressed 100% organic cider, available in one gallon or half gallon sizes.



Sweet Briar Farms

Sweet Briar Farms has chorizo sausages, which vendor Keith describes as "bratwurst with a bite!" You can grill them up and eat them on a bun or cut them up and mix them with your eggs.


Asparagus Beans

Blooming Goodies

Asparagus beans, also called yard long beans, from Blooming Goodies come in two varieties. They are described as having a nutty taste. You can eat them raw or stirfried, or if you are feeling adventurous, you can use them to make Papaya Pok Pok Salad (Som Tam). Yum!. 

 Market Pics   


volunteer with flowers

profarm produce apple cider

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 www.hollywoodfarmersmarket.org.

See you Saturday!

Hollywood Farmers Market
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