October 11, 2012
Vol 6, Issue 32
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Market Updates

Well it's about that time of year and after a beautiful summer and early fall, we might see some rain this weekend.  But we say 'bring it, fall' because the market will be full of delicious foods that will brighten up your day!   


One farm with especially bright produce is Gales Meadow Farm.  Check out this video vendor

Hollywood Farmers Market video vendor profile: Gales Meadow Farm 
Hollywood Farmers Market video vendor profile: Gales Meadow Farm

profile to learn more about how they grow all their amazing varieties.  You can find their fresh peppers and tomatoes in the market for a couple more weeks and then be on the lookout for roasted and dried peppers through the winter!  Kimberly Farm also has a large variety of organically grown fresh peppers but not for too much longer!  And of course pumpkins, winter squashes, brussel sprouts, apples, pears, mushrooms and more fall goodness can be found all throughout the market.   


Please note that Dragonfly Forge will NOT be in the market this week, but will return next week and on November 10th and November 17thBlooming Goodies is absent this week, hopefully they'll be back one more week before their season ends.  Hammer & Tuffy will be in the market this week.  Have you tried their new flavor?    


Calling all bakers: The Fifth Annual Pumpkin Pie Contest is coming up in just a few weeks! The contest will be held on Saturday, November 3rd, making this Saturday a perfect time to pick up a pumpkin or squash for practice. Remember: The pie contest needs you to make it happen! Points are awarded for deliciousness, creativity and visual appeal. Stop by the Information Booth on the corner of 44th & Hancock for an entry form and a copy of the rules, or check back in next week's The Local Dirt. Happy baking!   


The transition into fall means a bounty of new produce showing up at the market over the next few weeks (and the past few weeks). Below are a few cooking tips that chefs and vendors have shared with us over the years for cooking fall produce. 


See you at the market!
Fall Cooking Tips
Swiss Chard - Chard is actually two vegetables: the leaf and the stalk.  Separate the leaf from the stalk by holding the stalk with one hand and ripping the leaf away with the other, moving from bottom to top. At a certain point, the stalk will come off with the leaf.

Cut the stalk in ½-inch slices. Blanch the greens in salted water and remove, but keep the water. When the greens come out, add the stalks to the same water. Blanch until there's no crunch. Dress the greens with olive oil, garlic and parsley. Dress the stalks with a vinaigrette.
--Robert Reynolds Chef Studio

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 

Your Famous Chicken Stock - Grandma's chicken soup is built on good stock. To make stock, all you need is one onion (or the greens from the tops of leeks), one carrot, one celery stalk, 3 stems parsley, 2 stems thyme, one bay leaf, a sprinkle of salt, and of course one chicken.

Chop the vegetables coarsely and toss them together with the herbs in a pot big enough for the chicken, but not too much bigger. Break down the chicken into leg, wing and body pieces. Remove the breast meat, but save it for another use (you can also freeze it for later). Layer the pieces as flat as you can in the pot on top of the vegetables. Cover with water by only 2 inches and add a sprinkle of salt. Heat over a medium-high flame until boiling, then turn the heat down to a gentle simmer. Periodically skim off the brown foam that comes to the surface. Simmer the stock for about an hour or an hour and a half. Strain the stock through a colander and let it cool, then place it in the refrigerator uncovered. When the stock cools completely, the fat will be a solid layer on top and will be easy to remove.
Use the meat from the stock to make chicken salad.
--Robert Reynolds Chef Studio

golden chanterelles from peak forest fruit Chanterelles - Did you know that Chanterelles are Oregon's official state mushroom? They are a great introduction to mushrooms for the novice cook looking to experiment with something new. They make an excellent accompaniment with eggs. Sauté thinly sliced Chanterelles in butter or olive oil. Throw in some garlic or shallots, a little salt and pepper. Add this to your omelet for a delectable breakfast.
-- Lars Norgren, Peak Forest Fruit 

Turnips - How to make one turnip (the size of a softball) feed 4 people:  Peel the turnip and cut it in 3/4 inch dice. 'Stew' or sweat the turnips by heating a pan over medium heat, add a tablespoon or so of butter, add the turnip, sprinkle with salt, cover with a lid, and turn the heat way down. The turnip will stew in its own juices and turn soft and sweet.  When it's relatively soft, add 4 cups of Your Now Famous Chicken Broth and simmer. Liquefy in a blender, in two batches if you need to, and season to taste. Voila.
--Robert Reynolds Chef Studio 
At the Market

Music & Entertainment:

Pale Players


Community Booths:

Albertina Kerr 

Friends of Seasonal and Service Workers


Upcoming Events:


Hollyween Family and Pet Parade Saturday, October 27th, 11:00 am


Pumpkin Pie Contest - Saturday, November 3rd, winners announced at 12 noon

Featured Product 

October 13th, 2012

Cauliflower Mushrooms

Peak Forest Fruit

Check out the Cauliflower Mushrooms! These 'shrooms are considered a
 "side pick" which means that they are found near other mushrooms, in this case - Chanterelles! In other words, no one goes out specifically to pick them. They grow on old stumps - usually about 20-30 years old. They don't really smell like a typical mushroom, they have almost a floral scent. Try them sauteed with some shallots!


Honeycrisp Apple

Mt Hood Organic Farm

The beloved Honeycrisp apple is here!  Mt Hood Organic is located in the upper Hood River Valley and growing conditions have been suberb - warm days and cool nights make for the sweetest of apples.  Also look for Rubinettes, Jonagolds and Cascade pears.


Piccolo San Marzano Tomatoes

Gales Meadow Farm

Straight from Italy - Piccolo San Marzano tomatoes!  These "little" San Marzano tomatoes are a dense, meaty tomato.  Anne got the seeds for these plants from Nana Kardoon's Farm in Forest Grove, who had brought them back from the Turin region in Italy.  The plants are incredibly productive - producing about 6 lbs in 5 days!  These tomatoes not only taste great, but they are great as a thickener for canning tomatoes or making tomato soups.  Gales Meadow will also offer starts next spring!


Teff Flour

Camas Country Mill

Stop by for stone ground flours, dried beans and other legumes, and soup "kits."  They also feature Teff grain and flour.  Teff is an Ethiopian grain, which is so small that there are 150 grains of teff to 1 grain of wheat!  It is naturally gluten-free and can be used in many ways - including as a breakfast cereal, or mixed with Scottish oats.  It can also be used in cookies and other desserts - in fact, Teff brownies won a blue ribbon at the Lane County Fair!  


Stock, Fats, and Organ Meats

Pine Mountain Ranch

In addition to beef, yak, buffalo and elk meat - both cuts and ground, Pine Mountain Ranch also carries some hard to find/unusual items.  They have ready to use stock - beef, chicken and yak - for soups, risottos, or whatever you may be cooking!  They also have various fats, including duck fat and beef fat, which may be used in place of butter or lard. Try using it for sauteeing greens or in beans or maybe even on your oatmeal!  If you are looking for offal - heart, liver, tongue, testicles, kidney and oxtail - this is the place!   

Market Pics






some 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 www.hollywoodfarmersmarket.org.

See you Saturday!

Hollywood Farmers Market
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