June 21, 2012
Vol 6, Issue 16
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Market Update
Peaches, cherries, strawberries, raspberries, fresh herbs, and ice cream are just a few of summer's sweet delights.  And now that summer is officially here, you can find them all at the market!

In addition to all the summer produce, this week Masala Pop is back in the market along with The Better Bean Company.  It is KCK Farms' last week, so be sure to get your cut and potted peonies!  Our knife sharpener is taking the week off and will back on July 14th so hold on to your knives.

Thanks again to chefs Jane Hashimawari, Orion Janeczek & Sophie Rahman for teaching us new and creative ways to prepare beets!  Check out their recipes below so you can recreate those culinary delights.

See you at the Market!

Recipe: Raw Beet Slaw
Chef Jane Hashimawari

Beet greens, 5 bunch tops

Sweet onions, 2 bulbs

Carrots, 1 bunch

Beets, about 6 

Apple

Cilantro, 1/2 bunch

 

1/4 C salt

1/4 C sugar

1 T celery seed

1 C mayonnaise

 

Grate beets, onions, carrots, and apple. Chop beet greens and cilantro finely. Combine with dressing and mix well. Let sit for 10-20 minutes for flavors to marinate.

 

Jane Hashimiwari is a regular demo chef and volunteer at the Hollywood Farmers Market, but spends most of her time cooking at Wafu restaurant.

Recipe: Fragrant Buttered Beet Greens
Chef Sophie Rahman

1lb fresh spinach      

2 green chilies, seeded & minced

1 lb fresh greens (kale, mustard, collard)   

1 teaspoon freshly minced ginger root

8 small or 4 medium-sized potatoes (1lb)   

1 teaspoons salt or to taste

5 tablespoons ghee or oil    

teaspoon garam masala

1 teaspoon cumin seeds

1 teaspoon finely chopped garlic

 

Wash the spinach and greens thoroughly in several changes of cold water.  Drain and pat dry with paper towels. Chop the greens (leaves and stem) coarsely. Peel the potatoes, and cut small ones in half and medium ones in quarters.

 

Heat the oil or ghee over medium high heat in a large frying pan or any shallow pan, preferably one with a non-stick surface.  When it is very hot, add cumin seeds.  When the cumin turns dark (about 10 seconds), add garlic and chilli.  Stir rapidly for a moment or two, add potatoes.  Reduce heat to medium and fry the potatoes, turning and tossing them until they are lightly browned all over (about 5 - 8 minutes).

 

Add 1 cup of the chopped greens and stir in.  When the greens get limp, add another cup of greens.  Continue until all the greens are incorporated.  Sprinkle with the fresh ginger and salt.  Stir well to mix. Add 1  cups boiling water, reduce heat and cook, covered until the potatoes are tender (15 - 20 minutes). Uncover, and continue cooking until the excess moisture evaporates .  The vegetables must be stirred very carefully at this stage, as the potatoes break easily.

 

Increase the heat to medium and continue frying, stirring the vegetables gently, until the potatoes and greens looks almost dry and the oil/ghee begins to coat and glaze the vegetables. 

Sprinkle the garam masala and turn off heat.   Check for salt and serve.

 

Sophie Rahman decided in 2009 to begin sharing her lifelong passion for the cuisine of India in a regular, year-round series of cooking classes.  Thus was Masala born. In 2010 she experimented with a food stall at the Hollywood Farmers Market, making and selling South Indian vegan breakfast fare -  masala dosa, sambhar and chutney.

Recipe: Roasted Beet Salad
Chef Orion Janeczek

1 bunch medium red beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1/2-inch wedges

1 bunch arugula (1/2 pound), trimmed

2 tablespoons toasted hazelnuts, roughly chopped

 

1 tablespoon plus 2 teaspoons extra-virgin olive oil

Coarse salt and ground pepper

1 teaspoon red-wine vinegar



Preheat oven to 350 degrees. Roast the beet wedges, covered with foil, for 15-20, until fork tender. Let cool, then combine with arugula, hazelnuts and dressing. 
 
 
Orion Janeczek is a chef with an enthusiasm for scratch ingredients and seasonal food varieties.  Orion's culinary beginnings started at a student cafe at Portland State University, where local food sourcing was integrated into the cafe's menu. Since, Orion has continued celebrating the abundant food varieties of the Pacific Northwest. 
At the Market

Music & Entertainment:

Mary Flower  

 

Community Booths:

Veterans Stress Project 

Off the Couch Events 

 

Upcoming Events:

Play with your food! - Saturday, July 14th, all day

Featured Product

June 16, 2012

 

Hothouse Tomatoes

Sylvan Valley Acres

Sylvan Valley Acres have Cobra and Lemonboy tomatoes. In case you were wondering how they have such sweet, delicious tomatoes this early in the season, it's because they are grown under cover in a greenhouse (free from pesticides, of course). The yellow Lemonboy variety is said to be sweeter and lower in acid, but stop by and sample both types for yourself!

 

Stevia Starts

Sun Gold Farm

Sun Gold Farm has Stevia starts for your garden. This natural sweetener is a perenial herb. You can chop it finely or grind it with a mortar and pestle, adding it to anything that you'd like to sweeten. Try it in iced tea, fruit salad, or just snack on the leaves in the yard.

 

Shrimp and Artichoke Ravioli

Classic Foods

If you can't get enough of artichokes when they're in season, give the Classic Foods Oregon Bay Shrimp with Artichoke Hearts Ravioli a try! Made with a dijon wrap oval, Fresh local Oregon bay shrimp, grilled artichoke hearts, roasted onion, garlic, leeks, and fromage blanc. Our vendor, Ben, says that kids love it too!

  

Royal Chatenay Carrots

Big B Farm

Frank of Big B Farm describes his Royal Chatenay Carrots as being "sweet as sugar" and "picked with love." Everything tastes better with love, doesn't it?

 

Gluten Free Cake Squares

Gabriel's Bakery

Gabriel's Bakery now has Gluten Free Cake Squares! They do not contain gluten but they are baked in a facility that produces other products which do. Common flavors include Lemon Poppyseed, Orange Cranberry, and Chocolate Cake.

Market Pics

 

 

 

 

 

 

 

 

 

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

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

Location:
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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