August 9, 2012
Vol 6, Issue 23
logo banner

Market Update

Last week peak summer produce like corn, heirloom tomatoes, eggplant and hot peppers filled the market.  All that delicious summer flavor is back this week, along with prepared foods from on call vendors The Better Bean Company and Pieku.  


Last week was also the final week for Feeley's Fruit but Kiyokawa Family Orchards is starting this week with a variety of cherries.  Dragonfly Forge is back in the market to sharpen your knives and garden tools so you can start that winter garden.  You'll find them right on Hancock Street this week.  


Camas Country Mills is still on break, look for them again in the fall.  Confectionery will be absent for just one more week, returning on August 18th. 

Next week, Nature's Best Oregon Honey will be on vacation so restock your pantry with honey this week! THINK Unique will be absent on August 18th and August 25th, so be sure to get your plants before she heads out.

August 18th, next Saturday, is Cool Cucumber Day, the second of our cooking demonstration events.  Along with some unique cucumber preparation, you'll see many cucumber themed products throughout the market!


See you at the Market!

Summer Pie Contest - Winning Recipe!
Thanks to all the fabulous bakers who submitted their pies in our 3rd Annual Summer Pie Contest last Saturday. Our crack team of judges tasted seven pies in succession, deliberated and scored each pie in multiple dimensions, from appearance (both before and after slicing) to recipe originality to overall deliciousness. Congratulations to the winning baker, Jen Brigham, for her Sweet 'n' Spicy Summer Peach Hand Pies! The recipe is below. Second place went to Winter Harvey for her Strawberry-Rhubarb pie, and third place to Alexandra Jones for her Oregon Cherry Tart with Hazelnut Frangipane.
Sweet 'n Spicy Summer Peach Hand Pie

Peaches from Thompson Farms
Adapted from Fine Cooking

For the dough
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1 teaspoon table salt
1 tablespoon sugar
16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
3 tablespoons sour cream
1/3 cup ice water

For the filling
1 lb. 2 oz. firm-ripe peaches (2 large), peeled, pitted, and cut into 1/2-inch dice (2-1/2 cups)
1-1/3 cups granulated sugar
2 tsp. fresh lemon juice
1/8 tsp. kosher salt
1/2 Tbs. cornstarch
1-1/2 Tbs. hot pepper jelly
1-1/8 tsp. cinnamon
Pinch plus 1/8 tsp. cayenne
Peanut or canola oil, for frying


Make the dough
1. Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
3. Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)
4. Line a rimmed baking sheet with parchment. On a lightly floured surface with a lightly floured rolling pin, roll out the dough until it's 1/8 inch thick. Cut the dough with a 4-inch round cookie cutter into 12 circles. (If necessary, gather the scraps and reroll once.) Shingle the dough on the prepared baking sheet.

Make the filling
1. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl in the water.
2. In a heavy-duty 3-quart saucepan, combine the peaches with 1/3 cup of the sugar, the lemon juice, and salt. Cook over medium-low heat until the peaches have softened and released some of their juices, about 5 minutes.
3. In a small bowl, combine the cornstarch with 1 Tbs. cold water. Add the slurry to the peach mixture and cook over medium-low heat until thickened, about 1 minute. Add the hot pepper jelly, 1/8 tsp. cinnamon, and a pinch of cayenne. Remove from the heat and stir to blend. Transfer the mixture to the bowl in the ice bath and cool.
4. If the peach mixture is too wet, you may need to drain it. Reserve the juice, mix into sparkling water and enjoy!

Assemble the pies
Brush the perimeter of each dough round with water. Put a rounded tablespoon of filling in the center of each round. Fold the dough in half to form a half-moon shape and pinch the edges together to seal. Refrigerate, covered, for at least 15 minutes and up to 24 hours before frying.

Fry the pies
1. Combine the remaining 1 cup sugar, 1 tsp. cinnamon, and 1/8 teaspoon cayenne in a shallow bowl and reserve.
2. Have ready a large rimmed baking sheet lined with paper towels. Fill a 10-inch skillet (preferably cast iron) with 1/2 inch of oil. Clip a candy thermometer to the side of the pan, making sure it doesn't touch the bottom. Heat the oil to 365F and fry the pies in two batches until golden-brown, 1 to 1 minutes per
side. With a slotted spoon, remove the pies from the pan, drain on the paper-towel-lined baking sheet, and then dredge in the cinnamon-sugar. Serve warm or at room temperature. These pies are best the day they're made.
At the Market

Music & Entertainment:

Marisa Anderson


Community Booths:

Schoolhouse Supplies


Upcoming Events:

Cool Cucumber Day - Saturday, August 18th, cooking demos all day

Ima Blueberry - Saturday, August 25th

Featured Product

August 11, 2012


Kale Chips

Pacific Northwest Kale Chips

Pacific Northwest Kale Chips are raw, vegan, gluten free, organic, and tasty. A pleaser for all types of crowds! They are dehydrated so there is no oil involved. Their cilantro lime jalapeno variety packs a refreshing summer flavor. Perfect for sneaking into the movie theater (you didn't hear that from me) or munching on while enjoying the Olympic games.



Ken and June's Hazelnuts

Hazelnuts from Melcher Family Farms are grown on a three-generation family farm in St Paul, Oregon. If you had a chance to taste some of the pies from last week's berry pie contest, several of them featured these very nuts! Dry-Roasted tends to be the most popular, but they are also sold raw or roasted & salted. Stop by and try a sample!


Raspberry Honey

Nature's Best - Oregon Honey

The raspberry honey from Nature's Best Oregon Honey comes from bees that polinate raspberry plants on Sauvie Island and in Vancouver, not from any artificial syrups. The result is a light, mild, delicate berry flavor. It is also available in honey sticks! 

Market Pics













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
Join Our Mailing List!