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November 1, 2012
| Vol 6, Issue 35
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The Hollyween costume parade brightened up the market  last week! We saw some really creative and adorable costumes. Thanks to everyone who participated!
Now this week, we begin our crafter season at HFM! Welcome to La Herbal Fountain, with artisan soaps and The Boxer, a local woodworker and up-cycler. You'll find their handmade wares in the market through December. We also extend a warm welcome back to River Rock Nursery who will have a variety of deciduous and conifer plants. Gales Meadow Farm  will once again roast their beaver dam peppers right in the market. They offer the peppers in quart and gallon ziplock bags, ready to take home and use in sandwiches, soups, sauces, and of course, goulash. And Herr Family Farm will join us for one more week with fresh cut flowers!
If you're entering a pie in the Fifth Annual Pumpkin Pie Contest this Saturday, make sure to get the pie to the market between 9am and 10am, and include your recipe for the judges to peruse. Drop off your pies at the information booth on the corner of 44th and Hancock. For more information, you can find the contest guidelines on our website here. Judging will begin at 10:30 next to the information booth.
 Speaking of pumpkin, it's prime winter squash season at the market, with dozens of delectable varieties to choose from! Remember, winter squash that you buy now will last well into the new year if stored properly (in a dry place with good air circulation), so take advantage of the selection available now! To help you use those squashes, we've compiled a few choice winter squash recipes below.
And don't forget that starting this week, we open at 9am.
See you at the market!
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Spiced Miso Roast Squash
1/2 pound small fingerling potatoes, washed and dried, or other waxy potatoes, cut into ½" cubes
3/4 pound delicata squash
1/4 cup extra virgin olive oil
1/4 cup white miso
1 tablespoon harissa paste, berbere powder, or other strongly spiced mixture
3 tablespoons freshly squeezed lemon juice
1 1/2 ounce kale, de-stemmed and finely chopped
1 1/2 ounces almonds, toasted pepitas, hazelnuts, or other toasted nuts
Preheat the oven to 400F degrees. If using fingerlings that aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on delicata squash.
In a small bowl whisk together olive oil, miso, and spice paste/powder. Place the potatoes and squash in a large bowl with 1/3 cup of the dressing. Use your hands to toss well, then turn everything out onto a baking sheet. Bake 25-30 minutes, until everything is baked through and browned, tossing once or twice.
Whisk the lemon juice into the remaining dressing. Taste. The flavor should be intense but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.
Place the warm roasted vegetables in a bowl and toss with the kale mixture and nuts.
Pumpkin Pancakes
1 C flour
4 T brown sugar
2 t baking powder
1 t baking soda
½ t nutmeg, ground
1 t cloves, ground
1 T cinnamon, ground
2 t ginger, ground
½ t salt
1 ½ C milk
2 eggs
4 T coconut oil, melted
2 T vinegar
1 C pumpkin puree
Mix dry ingredients in a medium bowl. Mix wet ingredients in a larger bowl, whisking so that there are no lumps. Stir the dry ingredients into the wet ingredients. Heat a skillet over medium and lightly oil. Drop batter onto skillet by 1/3-cupfuls. Cook first side until air bubbles begin to appear. Flip and cook second side a few minutes, until golden. Place pancakes in a warm oven until done.
Squash Tahini Dip
1/3 C puree of any sweet winter squash
4 dates, pitted
2 T tahini
Process all ingredients until creamy. Add water or other liquid as needed to reach desired consistency. Serve with apple slices, celery sticks, crostini, etc.
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At the Market
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Music & Entertainment:
Jeff Dawson Duo
Community Booths:
International Center for Traditional Childbearing
Northwest Veg
Upcoming Events:
Pumpkin Pie Contest - Saturday, November 3rd, winners announced at 12 noon
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Featured Product
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November 3rd, 2012
Bietola
Sweet Leaf Farm
Bietola is the perfect solution to your swiss chard woes. This heirloom green is a part of the chard family but it cooks and tastes a little more like spinach, making it much friendlier for the masses. Bietola is great raw in salads, sauteed with a little garlic or prepared like any other green. Since it's naturally lighter and more delicate than your typical chard, it will cook more a spinach. And you'll even like the stems!
Fall Plantings
River Rock Nursery
It will be bright at the River Rock Nursery booth this fall! You can expect to find colorful favorites like Japanese Maples, Stewartias, Enkianthus, Native Vine Maples for the next three weeks. Nursery owner Gretchen says that this is the time to assess your yard ans see you would like a bit of fall color next year. Maybe you'd like a Disanthus, which is an Asian shrub with excellent fall color even in the shade, a blazing red Japanese Maple or a yellow Gingko, of which there are many different varieties, large and small.
You might not know this, but fall is actually the best time to plant these trees. In fall, the plants can establish their roots before cold winter weather starts, and then begin new root growth very early in spring. The result is a plant that is much better established than those planted in spring.
In addition to deciduous plants, look for some dwarf conifers. These are great for container plantings and can be used to make an interesting composition in a pot that will last for many years. Fairy Gardens, anyone?
Hot Apple Cider
2 Fruits
Shopping at a fall farmers market is much better if you're sipping on a cup of 2 Fruits' hot apple cider! Warm, sweet and made with all natural ingredients (and NO added sugar!), you can expect to be served this treat right out a hot caldron. And then it's promptly topped off with a scoop of coconut butter for a nice creamy finish. YUM!
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 Days:
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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