October 17, 2013
Vol 7, Issue 34
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Market Updates 
This fall, we had the pleasure of visiting Winter Green Farm in Noti, OR.  Nestled in a valley, on a 100 acre property, this bio-dynamic, Certified Organic farm brings a variety of vegetables to the market.  Check out this video vendor profile, created by Rollin and Lianne Bannow, and then stop by the Winter Green Farm booth this Saturday.

Winter Green Farm
Winter Green Farm

This Saturday is our Oktoberfest celebration! The Country Dutchmen will here be playing polka and Alfred Novacek, our long-time sauerkraut demo man, will be doing his thing at 10am. Come on by and see how Alfred makes his kraut! His recipe will be featured in next week's Local Dirt.

Also this Saturday, La Fountain Herbal, Masala NW and Salt, Fire & Time start the market, adding goat's milk soap, chutney produced with local ingredients, kombucha, bone broth and more to our fall product selection. House Spirits, Captured By Porches and Hot Mama Salsa are also in the market.  Scoop Handmade Ice Cream will be back for the sunny Saturday. And Unger Farms will be back with berries for at least one more week.

And just in case you missed the news, Rock, Cane, Fat & Grain (formerly Confectionery) is opening a cafe!  Read more about the project and how you can lend your support in the Featured Products section.

Attention bakers! HFM's 6th Annual Pumpkin Pie Contest is coming up in just a few weeks! The contest will be held on Saturday, November 2nd, making this Saturday a perfect time to pick up a pumpkin or squash for practice. See below for contest rules, or grab an entry form this week at the information booth. Happy baking!

Don't miss next Saturday, October 26th, which will feature our annual Hollyween Family and Pet Parade! It's a chance to bring your costumed family or four-legged friend and show your stuff. The parade will begin at 11am.

And then in November, don't forget the market opens an hour later.  From November through April, the market runs from 9am-1pm.

See you at the market!
Pumpkin Pie Contest - Saturday, November 2nd!
It's that season again, when damp guests are greeted with the warm smells of toasted nutmeg, allspice and baked pastry dough. Pumpkin pie has a cozy-factor that is nearly unbeatable, which is why the 6th Annual Pumpkin Pie Contest is gracing the Hollywood Farmers Market on Saturday, November 2nd. 

But the pie contest needs you to make it happen. Whether you have the recipe that won your Aunt Ethel the blue ribbon in the state fair, or you've never baked a pie before, your pie will be welcomed and adored at the Pumpkin Pie Contest. Points will be awarded for deliciousness, creativity and visual appeal. Happy baking!

Contest Rules
Pies entered for judging must be made with fresh pumpkin (or other squash) purchased at the Hollywood Farmers Market. Please list the farm's name and type of squash used.
Pie crust and filling must be prepared and baked by the person submitting the pie for judging.
Entries must include entry form and original recipe listing all ingredients and method in order to be considered for judging.
Pie plates will not be returned to contestants, so we encourage you to submit pies in a recyclable pie plate.
All pies submitted for judging become the property of the Hollywood Farmers Market and may not be returned to you in time for dessert.
Entries will be accepted from 9am until 10am. Judging will begin promptly at 10:30am, with winners announced at 12:00 noon. 

Roasted Pepper stuffed with Barley Risotto
Serves 4
1 cup barley 
2 cups water 
3 T camelina oil (Ole World Oils) 
4 sweet bell or Romani peppers (Gales Meadow Farm) 
1 eggplant, small dice (Big B Farm) 
4 cloves garlic, minced (Persephone Farm) 
2 fennel 'petals', small dice (Persephone Farm) 
1 red onion, small dice (Sweet Leaf Farm) 
2 ears corn, cut off cob (Big B Farm) 
1 cup soft goat cheese (Alsea Acres Alpine) 
2 T basil, minced (Sweet Leaf Farm) 
2 T parsley, minced (Persephone Farm) 
salt & pepper to taste

1. Cook barley in water. Bring to a boil, add 1 T of oil, about a teaspoon of salt, and reduce to a simmer. When water is absorbed, turn off heat and cover until needed.

2. As barley cooks, roast the peppers. You can place them directly on the flame of a gas burner, turning with tongs until all sides are black and crispy. Then put in a plastic bag and close up until they've steamed. OR roast in a 400-degree oven for 15-20 minutes.

3. Sautee garlic and eggplant until eggplant is soft. Add fennel and red onion & sautee for 2 minutes. Add cooked barley and stir for 1 minutes. Turn off heat, add herbs and goat cheese. Season to taste.

4. Stuff risotto in peppers by splitting open pepper, removing seeds, and filling with risotto. You can return the peppers to the oven for 5 minutes to reheat if needed.

5. Serve drizzled with remaining tablespoon of oil.
Lloyd Farmers Market

Looking for a market to buy your midweek groceries?

Tuesdays, 10am - 2pm



www.lloydfarmersmarket.com for more information or to sign up for weekly updates

At the Market


Country Dutchmen


Community Booths:

Northeast Community Center

Scott School Spanish Immersion


Upcoming Events:


Sauerkraut Demonstration with Alfred Novacek
Saturday, October 19th, 10:00 am

Face Painting with Crista
Saturday, October 26th, 9:00 am - 12:30 pm

Hollyween Family & Pet Parade
Saturday, October 26th, 11:00 am

Remember, November Markets start at 9am!

Pumpkin Pie Contest!
Saturday, November 2nd, pies due by 10:00am
Featured Products

October 19, 2013


Brick and Mortar Shop Kickstarter
Rock, Cane, Fat & Grain
You've enjoyed Jessie's creations at the Hollywood Market. Her goal is to allow you to experience them in a brick and mortar shop in inner SE. She plans to be open during the day for kids and as a funky late night hang out for adults. In addition, the business will host a monthly casual safe place for victims of sexual assault. Check out her plans on Kickstarter!



Cinnamon, nutmeg, cardamom and cloves add complexity to the pumpkin beer batter in these waffles; it's topped with rich caramel sauce and whipped cream. Enjoy a full waffle or get the David half-a-waffle.


Thompson Farms 

Thompson Farms' beautiful white cauliflower is not just tasty, it's versatile. If you've never tried roasting it before, you're missing out. Break the head into small pieces on a cookie sheet, sprinkle with turmeric, olive oil and salt, then bake at 350 for about 45 minutes. Don't forget to check intermittently.

Teodoro's Italian Roast
Nossa Familia
This Italian Roast is medium-dark with notes of chocolate, nuts and woody spice, and it's made with sustainable practices. The family is involved in every step of the process, from the growth and farming of the coffee in Brazil to its roasting and brewing here in Portland. 


Big B Farm
Celery root, or celeriac, is a tasty bulb with flavors reminiscent of turnip and celery seed. It makes a superb cream soup or mixes well with mashed potatoes-try two parts celeriac to one part potato. 

Market Photos




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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