August 30, 2012
Vol 6, Issue 26
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Market Update
September might just be the best month for local food here in the Pacific Northwest.  Fall strawberries, raspberries and blackberries continue to add color and sweetness to your
market basket.  Tomatoes, peppers, eggplants and sweet corn are plentiful.  Fall favorites like apples and pears are making their way into many of your favorite farmers' selection.  And year-round staples like kale, potatoes, garlic, eggs and fresh breads make it easy to find everything you'll need to create the perfect meal.   

You can find all this and more in the market this week, along with on-call vendors Hammer & Tuffy Granola
and Masala Pop. THINK Unique and
2 Fruits are back this week. N&N Amaro Produce ended Hollywood market season last week,
Hollywood Farmers Market vendor profile: Liepold Farms
Check out this video vendor profile about Liepold Farms.  This family farm has been with the Hollywood Farmers Market since the very beginning.  This year, you can find their berries at HFM through
September.
but you can now find their fresh and unique produce at several restaurants around the Portland area!  This may be the last week for cherries so be sure to stop by Kiyokawa Family Orchards
or Peak Forest Fruit!  This is also the last week for Dancing Light's
fresh lavender so be sure to stock up!  They will be back in late fall with their handcrafted salves, lip balm and more!   
 

And now we'd like to take a moment to remember Portland food icon, chef and teacher Robert Reynolds who
passed away earlier this week at 70 after a battle with brain cancer. He was a passionate advocate for local produce and the Portland food community, and we will remember him for his simple seasonal cooking demos at the market, his witty and to-the-point tips of the week and his devoted mentoring of many young chefs at his Chef Studio. We will miss him. See below for his recipe for Summer Vegetable Medley from a 2011 cooking demo.

 

See you at the market!

Summer Vegetable Medley w/ Seared Albacore Tuna
by Robert Reynolds

In the time it takes to boil water, you can prep three vegetables, corn, zucchini, and tomatoes. They require less than 5 minutes cooking. Sear a steak or fish a minute and a half on each side twice, that's another 6 minutes, and you have dinner. Before, during, or after, open a nice red wine and relish the pleasure of putting perfect summer food on the table.

 

Ingredients

2 ears of corn                                    

2 zucchini                      

2 vine ripe tomatoes             

2 cloves of garlic, minced

cup chopped herbs (parsley, basil, oregano, in any combination)

Olive oil to drizzle

Squeeze of fresh lemon juice

Salt and pepper to taste

 

albacore tuna loins (Linda Brand Crab)

 

vegetable medley While you put a 2-quart pan of water on to boil, shuck to remove the kernels from two ears of corn. Do it over a bowl to capture them and minimize cleanup. Grate two zucchini through the large holes of a box grater, over a separate bowl lined with a strainer. Sprinkle them with salt lightly enough to draw water, and not so heavy with salt that they would need rinsing (if they do it's not a big deal).

 

By the time the water comes to a boil, drop in two vine ripened tomatoes, wait 30 seconds, then remove one with a slotted spoon. Test the doneness by rubbing one with your finger to verify that the skin is loose enough to remove. Run them under cold water to stop the cooking.

 

Next, season the water with salt and add the corn. While that comes back to a boil, peel, seed and dice the tomatoes. Test the doneness of the corn, remove it into a strainer and run it under cold water. Set the strainer back into the bowl to drain.

 

Assemble the dish by adding the drained zucchini to the corn. Season with salt and pepper, then add minced garlic, and chopped parsley and oregano. Arrange in a serving bowl. Next to the mix, arrange the tomatoes. Season again, and finish with basil. Dress everything with a drizzle of olive oil finished with a squeeze of lemon.

 

tuna cooking in the pan Set the dish aside and cook the tuna. Rub with oil, sear a minute on each side on high heat, turn the heat off, cover the pan loosely and let it finish to desired doneness. Serve with coarse sea salt and fresh ground pepper.

 

Place the tuna on a plate, finish with a grinding of pepper, and garnish with the vegetables. The entire preparation takes about 15 minutes. Drink a nice southern Rhone wine to complement the food and enjoy the summer night.

 

The tuna can be substituted for with New York steak, chicken breast, filet of salmon, etc. 

 

New York steak: While heating the skillet good and hot, rub the meat with olive oil. No salt, no pepper at this point. Put the meat into the skillet and let it sit for a minute and a half on high heat. Turn the meat over, and season it uniformly, and continue to sear the other side for a minute and a half. Repeat the searing on both sides a second time, seasoning after each turn. By the time this is done, a nice flavor crust has developed. Turn the heat off.

If you eat the meat without resting, it is cooked blue. Let it sit for a minute in the skillet, the doneness is rare. Allow it rest for two minutes, the doneness is medium. 

 

Chicken breast: poached gently in water for about ten minutes until the last trace of pink has gone. Strain the poaching water and use it on another occasion to flavor a soup.

 

Filet of salmon: skin on, rub with olive oil, set in a very hot pan and sear for a minute, turn the heat off, cover the pan and let the fish finish cooking. Serve with coarse sea salt and fresh ground pepper.


At the Market

Music & Entertainment:

AnnaPaul and the Bearded Lady

 

Community Booths:

International Leadership Academy 

Song Garden School 

 

Upcoming Events:

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

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

Featured Product

September 1, 2012

 

Fennel

Persephone Farm

Due to the hardy nature of the Fennel plant, you might see it growing like a weed along the side of the road. But it's best to stick to cultivated varieties like the ones at Persephone! Enjoy the delicate crunch of thinly sliced fennel in a summer salad, or roast it in the over to bring out its natural sweetness. And instead of throwing out the leafy stalks, consider throwing them into homemade broth or soup! Luckily, since Persephone staggers their plantings, fennel is available through most of the main market season, from May through November, giving you plenty of time to experiment with this wonderful vegetable. Look for big, young bulbs with minimal brown around the edges.

 

Donut Nectarines

ProFarm Produce 

Looking for a quick, sweet snack? Try a donut nectarine from Pro Farms! They're the perfect on-the-go fruit that you can eat in a few quick bites, easily eating around the small pit at their center. These small, flattened nectarines are, like most nectarine cultivars, a mutation from the donut peach which was first exported to the West in the 1800s! Still popular today at the farmer's market, look for especially soft fruit for the sweetest flavor.

    

Sweetheart Hams 

Olympic Provisions 

Olympic Provisions' Sweetheart Hams are perfectly seasoned and mouth-wateringly moist! Being brined for 10 days and then smoked over apple wood, these little hams are sure to take your sandwiches to the next level. They're sweet, not too salty, and perfectly tender. Why "sweetheart", you ask? Because weighing in at 1-2lbs each, they serve as the perfect amount for you, and your sweetheart. 

 

Heirloom Tomatoes 

Sweet Leaf Farm 

Late summer means tomatoes! And there are plenty to choose from at Sweet Leaf, where you can grab a sample and pick your favorite! Current varieties include Cherry tomatoes, Early Girls, Beefsteak, and the staff-favorite, Brandywine. Brandywine tomatoes, known for their intense tomato flavor are one of the most popular heirloom varieties and if you've never tasted one are worth a try!

 

Dahlias 

Herr's Family Farm

Brighten up your day (or someone else's) with a fresh bouquet of flowers! No occasion necessary. Find a rainbow of Dahlias, all grown locally in Corbett Oregon, at Herr's Family Farm. Choose one of their pre-made bouquets or pick your favorite color and create your own.

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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