April 19, 2019 | Volume 15, Issue 9
Market Updates
An exciting day awaits you at the Hollywood Farmers Market with the arrival of more farms and several other vendors this Saturday. For the first time this spring find fresh cut flowers by the stem, bunch, and bouquet from Herr's Family Farm and fresh cut thick asparagus from Maryhill Fruit Company.

Come check out our newest vendor, Mic's Mix, offering a full line of whole grain, nutrient rich, gluten-free flours and baking blends. With samples, recipes ideas, flours by the bag, and prepared eats when available you can find gluten-free options at market, and recreate them at home.

Bring you kitchen knives, pruning shears, and other dull blades to market this Saturday because Dragonfly Forge is back, and will be at market every-other-week through the Main Season. After a week away Sweet Leaf Organic Farm, Stoneboat Farm, and Pine Moutain Ranch all return as well.

We also welcome back for the first time this spring More Bees, Freeland Spirits, and Stone Barn Brandyworks. Along with over 45 farmers, foragers, and food makers, we look forward to seeing you at the market!
SNAP Match Fundraiser Day & Silent Auction is June 1st!
During our June 1st market we will be holding our 2nd annual  silent auction to raise money for our SNAP Match program. This program offers low-income shoppers a match for shopping at the market, meaning SNAP/EBT card users can receive up to an additional $10 every week to be used at the market. These matching funds help make farm direct, fresh, healthy foods affordable to all, while supporting small farmers here in Oregon. Mark your calendars for this FUN-draising event! For item donations please contact event chair Jemae McCanna (jemaemccanna@gmail.com).  
Recipe: Orecchiette Pasta with Rapini, Garbanzo Beans and Spicy Sausage
It's rapini season! The term rapini generally refers to the flowering shoots of Brassica family plants, also commonly called "broccoli rabe". This family includes broccoli, a plant where we're used to eating the flowers, but all Brassicas send up flowering shoots in early spring: kale, arugula, turnips, etc. - and each of them has their own flavor. Generally they're sold at the farmers market in bunches which include the leaves, buds and stems. All of these parts are edible, and you can generally cook them all together, perhaps just trimming the ends of the stems. 

Rapini are delicious in many preparations: simply sauteed or roasted with olive oil and garlic, as a pizza topping, or (as below) tossed with pasta. 

Orecchiette Pasta with Rapini, Garbanzo Beans and Spicy Sausage 

¾ pound spicy bulk sausage, crumbled (optional) 
coarse salt and freshly ground black pepper 
1 pound rapini, kale rabe or broccoli rabe, rinsed, trimmed, and cut into 3-inch pieces 
12 ounces orecchiette pasta 
2 tablespoons extra-virgin olive oil 
2 cloves garlic, coarsely chopped 
1 can (15 ounces) garbanzo beans, drained and rinsed 
¼ cup freshly grated Parmesan cheese, plus more for serving 

In a large skillet over medium-high heat, cook sausage, stirring, until browned, 5 to 8 minutes. Using a slotted spoon, transfer sausage to a paper towel lined plate; let drain. Pour off all but 1 tablespoon fat. 

Bring a large pot of water to a boil and add a generous amount of salt. Add rapini and cook 1 minute. With a sieve or slotted spoon, fish rapini out of the water and transfer to a colander to drain. Set aside. 

Return water to a boil and add pasta. Cook until al dente, 5 to 8 minutes; drain, reserving about ½ cup pasta water. Return pasta to pot. 

Meanwhile, return skillet to medium-high heat. Add olive oil, drained rapini, garlic, and garbanzo beans. Cook, stirring, until rapini is tender, 1 to 2 minutes. Toss rapini and bean mixture with orecchiette. Add sausage and a little reserved cooking liquid to moisten. Stir in ¼ cup Parmesan and season to taste with salt and pepper. Serve immediately, topped with additional Parmesan cheese.
Entertainment and Events

Community Booths
Featured Products
April 20, 2019
ProFarm Produce
It's spring, that means we can enjoy Profarm Produce's famous "skinny asparagus", grown in Zillah, Washington (near Yakima)! Who can resist grilled asparagus tossed in olive oil and salt? Or lightly steamed with lemon and butter? Yum! Did you know that as the asparagus plant gets older, the stalks are thicker - so thinner stalks simply mean a younger plant - not harvested "sooner," as commonly thought. Profarm only harvests their plants for 5 years and then they replant.

Goat Milk Caramels
Fraga Farm
These "melt in your mouth" caramels are made with Fraga Farms certified organic goat's milk - all they add is organic butter and organic sugar and some spices! That's it.

Chai Concentrate
One Stripe Chai
One Stripe is dedicated to making you a delicious cup of chai, in a town where hot beverage choices have been dominated by locally-roasted coffee. They brew a chai concentrate from freshly-ground whole spices, lightly sweetened with jaggery (unrefined palm sugar) and local PNW honey. Stop by their booth this Saturday and try a sample!
Looking for a farmers market to pick up some midweek groceries?
Tuesdays 10am-2pm
Year Round!

lloydfarmersmarket.com  for more information or to sign up for weekly updates
APR - SEP:  Every Saturday, 8AM - 1PM
OCT - NOV:  Every Saturday, 9AM - 1PM
DEC - MAR:  1st & 3rd Saturdays, 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 call (503) 709-7403, or check us out online at  www.hollywoodfarmersmarket.org .

See you Saturday at the market!