November 10, 2011
Vol 5, Issue 30
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Market Updates                       
What a great start to November! Everyone was really excited about all the new vendors last week and we have a few more starting this Saturday! Camas Country Mill will be back again this week with their impressive array of locally grown and milled grains, heirloom beans, and lentils. Eagle Organic Cranberries starts the market this Saturday with certified organic cranberries from Bandon, just in time for Thanksgiving. Kohlman's Soap starts this Saturday too, with goat's milk soap and other goat's milk based body care products - from their own herd of goats! Stuffedpals also starts this Saturday with soft, plush toys for kids of all ages. Lastly, Dragonfly Forge will be at the market this Saturday and next Saturday sharpening knives just in time for the holidays.  

Thanks to all of you who participated in our Fourth Annual Pumpkin Pie Contest last Saturday! Our crack team of judges tasted all nine entries, and after much deliberation, selected three winners. Congratulations to Amy Holmes Hehn (1st place) with a Roasted Hubbard Squash Pumpkin Pie, Jen Brigham (2nd place) with her "Oregon Bounty" Triple Chocolate Pumpkin Pie with Oregon Hazelnut Crust and Pear Caramel Drizzle, and Darin Farrell (3rd place) with his Farrell Pumpkin Pie. See below for the winning recipe!

See you at the market!
Roasted Hubbard Squash Pumpkin Pie 
Amy Holmes Hehn


1 1/2 C flour         1 tsp white sugar

1/2 tsp salt            1/8 tsp baking powder

4 tbsp butter        5 tbsp shortening

1 egg yolk            2 tsp distilled white vinegar

3 ice cubes          1/2 C cold water


1. Measure butter & shortening onto a plate, put into freezer for about 20 minutes.

2. Measure flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.

3. Add the butter and shortening into the dry ingredients and pulse off and on for about 1 minute until the fat chunks are pea-sized in the flour. Do not over-process.

4. In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Chill for 3 to 4 minutes.

5. Remove flour and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of the egg-water-vinegar mixture, a little at a time, into in the flour, mixing gently with a fork, until clumps of sticky dough begin to form and hold together. The key to this: you do not want a wet dough, and you do not want to overmix.

6. Place this dough onto plastic wrap, press into a flat disk without kneading or overworking, and chill in refrigerator for at least 30 minutes.

7. Remove from refrigerator and roll out, lift into pie pan using a rolling pin, prick bottom with a fork and dress entire crust with egg white.




2 C Hubbard Squash puree (Sweet Leaf Farm)

2 tbsp butter, cut into small pieces

2/3 C sugar                    1/8 C bourbon (Wild Turkey)

1/2 tbsp molasses       3 eggs and 1 yolk, lightly beaten

2/3 C milk                      1/2 tsp freshly grated nutmeg

1/4 tsp + 2 pinches salt   pinch of cinnamon

pinch of powdered ginger  2 tsp vanilla extract


1. Preheat over to 350 degrees. Halve the squash and scoop out the seeds and fibers, cut into quarters. Place the squash in a baking dish and cover with foil. Bake until tender when pricked with a fork, about 40 minutes. While still hot, scoop the squash away from the rind and into a food processor. Puree until smooth.

2. Transfer 2 cups of squash puree to a large bowl and stir in the butter so it melts. Whisk in the sugar, bourbon, molasses, eggs and egg yolk, milk, nutmeg, salt, cinnamon, ginger and vanilla until smooth.

3. Carefully pour the squash mixture into the unbaked crust. Sprinkle the edges of the crust with Sugar in the Raw. Bake the pie until the center is just set, 45 to 60 minutes.

4. Bake center leaf decoration separately and place on the pie when the pie is nearly done (so that it doesn't sink into the filling).

5. Cool the pie on a rack. Serve at room temperature or chilled.

At the Market

Music & Entertainment:

Marisa Anderson 


Community Booth:

Friends of Seasonal and Service Workers

Farmworker Housing Development Corporation 


Upcoming Events:

Vendor and Volunteer Talent Show - Saturday, November 19

Tip of the Week  
Winter Squash Storage - Winter squash will last well into the new year if it is stored properly.
Check the squash before storing it to make sure the skin is sound. Check carefully around the stem. If there is any dirt, wash it off and dry the squash. The ideal storage spot will be just warmer than 50º F, with good air circulation and low humidity. Check the squash from time to time, and if it develops a soft spot or mold, cut out the bad part and cook the rest right away. Baked or steamed squash can be puréed or cut into chunks and stored in the freezer.

Another hint: Pureed squash makes a great sauce for pizza. Try a squash pizza with cranberries, apple slices, and Gruyere cheese.
--Anne Berblinger, Gales Meadow Farm

Market Pics

several types of winter squash

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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