November 20, 2014Vol 8, Issue 38
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 Market Updates

It's hard to believe that Thanksgiving is only a week away! Lucky for you, we have brought a bunch of your favorite vendors back for one more fall market date. This Saturday, we're welcoming back Cardamom Hills Trading Co, Dancing Light Ranch, Home Grown, House Spirits Distillery, & New Deal Distillery. Ancient Heritage and Sterling Cookies are back at market after a week away, and Evan from Boondockers is back after spending a month in Italy, learning about seed-saving and sustainable agriculture. Sage and Sea will be at market with their lovely drinking vinegars, and Lauren Ridge Winery will be offering some great deals on their handmade wines. Dragonfly Forge will be also be on hand, and ready to sharpen your knives and tools in preparation for a big day of cooking!

 

Make sure and do some extra stocking up this Saturday, as there will be no farmers market on Saturday, November 29th! Starting in December, we will be on our winter schedule, with farmers markets twice monthly, on the 1st and 3rd Saturdays of each month. We are excited to be open year-round, so you can shop for delicious local food all winter long!


We're happy to announce that our Fresh Funds matching program is once again a featured charity in the Willamette Week GiveGuide, partnering with eight other farmers markets and the Farmers Market Fund! This program matches money spent by SNAP (formerly food stamps) customers to increase their purchasing power at the market. See our website for more info on this profoundly important program. Today's Big Give Day prize is a $500 spending spree at Powell's Books; give today (Nov 20th) to be entered to win this prize!

See you at the market!

New Feast
by Miriam Garcia

Recognize these guys? They're the Adam and Eve of our national creation story, symbols of a season and a holiday, served up every Thanksgiving. But wait, aren't those fusty, intolerant, land-grabbing Puritans somewhat problematic as national icons? Sometimes the best way to maintain tradition is to update it, so I visited the Farmers Market to re-encounter and re-imagine our harvest holiday symbols.

 

First up, that image of plenty, the overflowing cornucopia. The settlers saw America as a land of infinite fertility and abundance - the game, water and land seemed inexhaustible. Now we know that our resources are finite. We appreciate the interconnected systems that must be protected in order for us to eat sustainably. We know that local and sustainable is better than industrial and genetically-modified. I see the new cornucopia as a market basket, overflowing with local goods.

 

Next, the turkey. The turkey is so associated with Thanksgiving, some refer to it simply as 'Turkey-Day.' Turkey was a game-bird for colonists. It was a factory-bird for most of us growing up. Now it's a personal choice. Many of us enjoy our Thanksgiving feasts with no bird on the table at all. And for those of us who do put a bird on it, the Farmers Market offers poultry that's raised organically and humanely. The new turkey is an honored guest.


The Pilgrims. They're complicated. A very American nuance of their story is that the Pilgrims came to these shores in pursuit of religious freedom, but Puritanism was itself an oppressive religion. (Remember the Salem witch trials?) As a nation, we have grown more sensitive to the dark side of the Pilgrims' story, especially the cost to Native peoples. Looking around the market, I see people of many colors, ages, nationalities and traditions happily selling and shopping. Perhaps the new Pilgrim is an immigrant seeking freedom and opportunity in a land of diversity. Or maybe the new Pilgrim is you, me, all of us. Wandering the overflowing aisles of the market, abundance all around, we get to be the Adams and Eves of whatever's next.


Finally, there's the feast itself. Thanksgiving is a blend of ancient harvest festival, patriotic holiday and clan hootenanny, all of which comes together in a single, central ritual: the family feast. Whether we are in biological, blended, or chosen families, we make our various ways to the Thanksgiving table. There we laugh, love, fight, feast, and further cement our bonds. At the very heart of this event, tied closely to the Farmers Market, is ever and always the food. The new feast has traveled full circle to meet the original feast, a celebration of continuity sustained by the land we live on.


Miriam Garcia is a folklorist-foodie, freelance writer and guardian of a super-secret chicken soup recipe. You can contact her at Miriam_G@me.com.

(Reprinted from 2012)
Lloyd Farmers Market

Looking for a market to pick up some weekday groceries?


 

Tuesday, 10am - 2pm

Year round!


 

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

At the Market

Music:

Darlin' Blackbirds

 

Community Booth:

Hancock Street Preschool

 

No market November 29th!

 

Winter Markets run 1st and 3rd Saturdays, December through March

 

Winter Squash Recipes
Spiced Miso Roast Squash
1/2 pound small fingerling potatoes, washed and dried, or other waxy potatoes, cut into �" 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
� t nutmeg, ground
1 t cloves, ground
1 T cinnamon, ground
2 t ginger, ground
� t salt
1 � 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.
Market Photos


hfm_mapDays:
Every Saturday, April - Thanksgiving
1st & 3rd Saturdays, December - March

Hours:
April - September, 8am - 1pm
October - March, 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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