August 23, 2012
Vol 6, Issue 25
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Market Update

Cool Cucumber Day was a big success last Saturday, with three delicious chef demos all featuring that wonderful crisp, crunchy, summery vegetable! See below for recipes from all three demos - Hot and Cold Quick Pickles, Cucumber and Goat Cheese Bites, and Spicy Cucumber and Coconut Salad. Thanks to the chefs and the farms that participated!  Our next chef demo event will be the third annual Crazy Eggplant Day, on Saturday, September 22nd.


This week at the market, you'll find on call vendors Fatdog Mustard and The Better Bean CompanyTHINK Unique and 2 Fruits will be absent for one more week and Glass Jade Nursery has ended their season, but Nature's Best - Oregon Honey is back with all their delicious honey and their bees!  As usual you can find the best of the season's produce now including apple and pears!  


See you at the market!

Hot and Cold Quick Pickles
Chef Jane Hashimawari

Want to make pickles, but don't want to deal with the hassles of fermenting or canning? Quick pickles are fast, simple recipes that can yield delicious pickles in just a few minutes. Below are two recipes, one involving heating the brine, and one that doesn't use heat.


Hot Pickle


4 cukes sliced
2.5 cups rice wine vinegar
1 cup sugar
1/2 cup salt
1 tbs whole black peppercorns
1 tbs whole corriander
3 each star anise

10 cloves garlic roughly sliced


Heat brine to a boil and pour over cucumbers. Let sit for a few minutes, and then they're ready to eat!


Cold Pickle


4 cukes (any type), roughly large diced
1/4 cup salt
1/2 cup sugar
1 cup rice wine vinegar

2 tbs chili flake


Pour all ingredients over cukes, toss and massage. You can place another weighted bowl on top, to help push out more moisture. Let sit for 10 min and ready to go! 


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

Cucumber and Goat Cheese Bites
Chef Amie Edelstein

This quick and easy appetizer is a great addition to a late summer picnic or barbecue.  Make the cheese mixture a day ahead of time (without the cucumber), then finish and assemble them just before serving. 


Makes 20-25 bites


2 medium slicing cucumbers

cup soft, fresh goat cheese

2 tablespoons finely chopped fresh dill

1 tablespoon finely chopped fresh parsley

1 teaspoon honey

1 teaspoon sherry vinegar

Sea salt and freshly ground black pepper

  1. Prepare the cucumbers: If the skins are thick, peel the cucumbers completely or in alternating stripes.  Cut off the ends and slice both cukes lengthwise.  With a spoon, scoop out the seeds and discard.  Set three of the cucumber halves aside.
  2. Take one cucumber half to use for the filling.  Remove any remaining skin, and grate on the large holes of a box grater.  Put the grated cuke in a strainer over a bowl to allow any excess water to drain.
  3. In a medium bowl, combine the goat cheese, dill, parsley, honey, and sherry vinegar.  Stir well to combine.  Mix in the grated cucumber.  Taste the mixture and add salt and freshly ground pepper to taste.
  4. Spoon the mixture into the hollows of the remaining three cucumber halves, dividing it amongst the three halves and spreading it evenly from end to end.  You may have a little cheese mixture left over.
  5. Slice the filled cucumbers cross-wise into " slices.  You can serve the immediately, or chill for up to an hour.

Cook's note: Experiment with the herbs in this recipe; try chives, thyme, basil, etc.


Amie Edelstein moved to Portland 6 years ago and although she liked to cook before, she found herself inspired by the beauty and abundance of local produce and food. She started assisting with cooking demos at the farmers market to help others learn about using seasonal fruits and vegetables. She completed a year-long course of study in French and Italian culinary technique with Robert Reynolds at the Chef Studio.

Her mission is to help the world eat better by cooking and eating seasonally and locally. She teaches private and small group cooking classes focused on seasonal foods and loves helping people try new foods and improve their culinary skills. 

Spicy Cucumber and Coconut Salad
Chef Sophie Rahman

Serves 4

1 large cucumber
1 green or red chili, deseeded and finely chopped
3 tbsp freshly grated (or toasted dessicated) coconut
2 tbsp lemon juice, or to taste
1 tbsp chopped cilantro
2 tbsp salted peanuts, lightly crushed
1 tsp mustard seeds
4-5 curry leaves (I always use much more as I love the taste)
Pinch of asafoetida (optional)

Peel the cucumber, cut it in half lengthways and scoop out the seeds using a spoon. Cut the flesh in half horizontally and then into long, thin strips using a swivel peeler or mandolin. Put the cucumber in a bowl and mix together with the chili, coconut, lemon juice, cilantro and peanuts.

Heat the oil in a pan and add the mustard seeds, curry leaves and asafoetida, if using. When they become fragrant, remove from the heat and scatter over the salad. Mix well 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. 

At the Market

Music & Entertainment:



Community Booths:

Schoolhouse Supplies 

Friends of Trees 


Upcoming Events:

Ima Blueberry - Saturday, August 25th

Customer Dot Survey - Saturday, September 15th, all day

Crazy Eggplant Day - Saturday, September 22nd, chef demos all day

Featured Product

August 25, 2012



Gales Meadow Farm

This summer squash is a part of the butternut family and you can tell from it's sweet flavor and dense texture.  Given that the squash's long neck is free of seeds, you have a lot of choice when it comes to preparing this summer treat.  Enjoy these roasted, grilled, sauteed or as Anne suggests, "make a gluten free 'lasagna' using the flesh for the noodles". 


Lobster Mushrooms 

Nature's Wild Harvest 

Bill starts looking for these bright red mushrooms at the coast when it gets up to at least 70 degrees. They like the summer heat and they get moisture from the fog and mist off the ocean. Around Labor Day, you can find them around the foot hills of Mt St Helens and Mt Adams, trapped in the moss.    

The best way to enjoy these foraged treats, is right off the grill with some sweet corn or seafood.  They can also add great flavors to your soup or stock.  Marinades and olive oil tenderize these firm mushrooms and give a punch to their seafood-like flavor.


Handcrafted Mustard 

Fatdog Mustard 

Using local ingredients, Jason and Mandie handcraft small batches of this complex mustard.  It's spicy, sweet and tangy all at once, providing the perfect topping for anything from a tasty brat to a snack pretzel to a thoughtfully prepared pork dish.  Look for Fatdog Mustard at the market tomorrow and then once a month for the rest of the season.    


Potato Donuts 

Fleur de Lis 

Golden brown, covered with cinnamon and sugar and hand delivered at 8 am, these tasty treats don't last long in the market.  With more of a cake like texture and less sugar than a typical donut, the potato donuts definitely stand out.


Gravenstein Apples 

Sungold Farms 

The first apples of the season are gravensteins for Sungold Farms and this particular crop comes from one of the oldest trees on the farm.  Ask Stephanie more about the tree that her grandparents saved when they bought the land and how many apples it's still producing.  These sweet and tart apples are great for baking and making apple sauce.   

Market Pics











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