We're back this week and with even more produce!
Sweet Leaf Farm starts their season this Saturday with hardy winter greens and root vegetables. Also new this week, Mt Hood Organic Farms will have baked goods, made with their biodynamically grown apples and pears! Stop by and check out the delicious selection! And Mickelberry Gardens is back, with honey-based tonics and tinctures.
Don't forget, we're here, rain or shine, for the 1st and 3rd Saturday of every month, through April. And our EBT match program also runs year round!
See you at the market!
HFM Announces Community Cookbook project
Call for recipes!
Helping people learn how to cook with seasonal produce has always been a major part of HFM's mission. To this end, we've put on cooking demos, published recipes on our website and e-newsletter, and held produce-themed events at the market. This year we're embarking on a new project - a Hollywood Farmers Market cookbook!
It's something we've discussed for a while and 2013 is the year we're finally doing it! (Though we don't really expect it to be finished until 2014; cookbooks take a lot of time to create). And the only way we're going to pull it off is with a lot of help from volunteers and the rest of the market community - that means you! In particular, right now what we're looking for is...
Recipes! The basic building block of a cookbook, and we're now in the process of collecting them. Our hope is that every recipe in the book will have been submitted by a customer, volunteer, vendor, market chef, or some other member of the market community.
Here's a few bullet points to help you narrow down what recipes to send in. We're looking for recipes that:
-use multiple locally available produce items. The more of the ingredients that are available from the market the better, keeping in mind that they have to be available at the same time of the year (winter squash and asparagus recipes are tough to prepare locally!).
-are simple enough to prepare for cooks with differing levels of experience.
-include minimally processed ingredients.
-are flexible with substitutions, so people can substitute ingredients based on what's available at the market. If you have substitution/variation ideas for your dish, please send them along with the recipe.
The book will be organized by season, so feel free to send recipes for any season of the year. If this is overwhelming to some of you, feel free to just focus on this time of year (winter going into spring) as those are the recipes that we'll be testing first.
Send your recipes to firstname.lastname@example.org. Please include the source of your recipe if you know where you originally got it from (e.g. "adapted from Joy of Cooking"). If there's a story behind the recipe, feel free to share that too.
Whether its the casserole recipe that your grandmother used to make, or the amazing fennel soup that you just made last week, the cookbook can't happen without your recipes. Happy cooking!