January 17, 2020 | Volume 16, Issue 2
M arket Updates
We are in the depths of winter and warming, hearty meals bring joy and comfort on dark, cold days. Rain or shine, your farmers will be selling their goods this Saturday, so put on a rain jacket and join them. There will be everything you need, from warm bread, artisan cheese, mushrooms, honey, fresh produce, and even spirits. Put that slow cooker to use with pasture raised beef, pork, chicken, buffalo, or yak from Naked Acres, Deck Family Farm, Birkeland Farm and Pine Mountain Ranch (who is back this week after a short break).

Additionally, 503 Distilling, Flying Coyote Farm, By George Farm, Montiel's Cocina, and Westward Whiskey Distillery are all back this week!

Bliss Nut Butters and Nourishment are out this Saturday but will return the first week of February.
Dried beans are and excellent source of protein and nutrients. Locally grown beans are much more tender than store-bought beans, which may have been sitting in dry-storage for years prior. Many are intimidated by dried beans, but preparing them can be quite simple. For best results, soak them over night, and cook them in flavorful the broth until fully soft (don't short the cook time!).

Swing by this weekend and warm yourself with a tamale and cup of coffee. Tables will be overflowing with the local bounty. We look forward to seeing you there!
**Parking changes**
Sadly, we have learned that the parking lot of the Hollywood Square building on 44th Avenue will be going to permit-only parking, and Hollywood Farmers Market shoppers will no longer have permission to park in that lot. This will go into effect starting next Tuesday January 21st.

HFM shoppers can still park on-street, or on the third floor of the Whole Foods parking garage (entrance on NE Tillamook St). We ask that shoppers please continue to not park in the Grocery Outlet parking lot, unless you're shopping at the Grocery Outlet before you shop at the farmers market.

A big thanks to all of you for being understanding and flexible during this transition. And extra special appreciation to our shoppers who bike, walk, carpool or take transit to the farmers market!
Cabbage and Farro Soup

  • 1 pound cabbage (a small head), savoy or green
  • extra virgin olive oil
  • 1 medium onion, thinly sliced
  • kosher salt and freshly ground black pepper
  • 3 garlic cloves, smashed and peeled
  • 1 sprig rosemary or thyme
  • 1 tbsp red wine vinegar or white wine vinegar
  • 2/3 cup farro
  • 4 cups chicken broth, homemade or low sodium store-bought, plus more if needed
  • 1 tbsp fresh lemon juice (optional)
  • 1 cup freshly grated Parmigiano Reggiano


  1. Cut out the cabbage core and finely chop it. Cut the leaves into fine shreds, either by slicing through the chunk of cabbage or by separating the leaves, rolling them into a cylinder, and slicing crosswise into 1/8″ ribbons.
  2. Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Add the onion and cabbage core and season with salt and freshly ground black pepper. Cook, stirring frequently, until the onion starts to soften and turn translucent but not browned, about 10 minutes. Add the garlic and cook for another 5 minutes until the garlic is soft as well.
  3. Add the shredded cabbage leaves and rosemary or thyme. Cover the pot and let steam for a bit to soften the leaves, then toss the cabbage to help it wilt and soften more. Cook, covered, until the cabbage is very tender and sweet, at least 30 minutes.
  4. When the cabbage is ready, stir in the vinegar. Taste and adjust with more salt and pepper.
  5. Meanwhile, in another saucepan, heat a glug of olive oil over medium heat. Add the farro and cook, stirring constantly, until the farro is lightly toasted and fragrant, 5 to 8 minutes.
  6. Scrape the farro into the cabbage pot (or put the cabbage into the farro pot– whichever is bigger) and add 4 cups broth. Adjust the heat to a lazy simmer and cook until the farro is tender and all the flavors are married, 25 to 35 minutes.
  7. Stir in the lemon juice (if desired). The soup should be very thick, but if it seems like it needs more liquid, add another 1/2 cup water or broth. Taste and adjust with more salt, pepper, or lemon juice. Serve the soup in shallow bowls, with a shower of parmesan and a drizzle of olive oil on top, with more cheese passed at the table.

Please note that Hollywood Square parking will not be available starting in February. More details below.

Winter markets run December through March on the 1st and 3rd Saturdays of the month.
Looking for a farmers market to pick up some mid-week groceries?
Tuesdays 10AM - 2PM,

Visit 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!