June 25, 2015 Vol 10, Issue 19
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Market Updates
It looks like this Saturday might be a hot one, so make your way down to market early! In addition to beating the heat, you'll get the first pick of peaches, the freshest salad greens, and the closest bike parking spot! If you prefer to come on the later side, we've also got you covered--there will be lots of refreshing gelato to eat, iced coffee to drink, and we'll even have our mister set up!

This Saturday, we'll be joined by on-call vendors Dancing Light Ranch, Portland Regular Bread, and Rossi Farms. Glass Jade Nursery is taking the week off, but will be back next Saturday.

A couple weeks ago we made a trip to Sun Gold Farm (outside Forest Grove, OR) and got a tour of the farm. Vicki Hertel's family has farmed there for generations, first as a dairy farm, and for the past twenty years as a vegetable farm, selling produce and plant starts at farmers markets and through a CSA. Our intrepid volunteers Lianne and Rollin Bannow joined us, and put together another great video profile so you can see the farm yourself!

It's the last week to vote for Hollywood Farmers Market  in Willamette Week's Best of Portland 2015 ! Thanks to everyone who nominated us, it feels good to be in the company of four other awesome farmers markets. If you want to see HFM take the gold, you can vote for us here , under "Best Farmers Market" in the Local Business category.

See you at the market!

No-Cook Recipes
It looks like we have a spell of unseasonably hot weather coming up, which can make even the most died-in-the-wool home cook want to forgo the range and the oven. Thankfully, there are lots of easy ways to prepare seasonal produce that don't involve any cooking! See below for a few ideas.

Thai Cucumber Salad

2 medium cucumbers, peeled, seeded, and diced
1 small sweet onion, chopped
1 jalapeno, diced
1 T basil, chopped
1 T cilantro, chopped

1/2 C rice vinegar
1/2 C water
4 T sugar
1/2 t salt

Mix dressing ingredients until dissolved. Combine salad ingredients and marinate in dressing 30 minutes before serving.

Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoon chopped dill
Kosher salt and freshly ground pepper
8 cups spinach (7 ounces)
6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch ribbons
1 medium English cucumber-peeled, halved lengthwise, seeded and thinly sliced
4 radishes, halved and thinly sliced
2 scallions, thinly sliced

 In a large bowl, whisk the olive oil with the lemon juice and dill and season with salt and pepper. Add the spinach, smoked salmon, cucumber, radishes and scallions to the bowl and toss well. Transfer the salad to plates and serve.
(Adapted from Foodandwine.com)

Raw Zucchini "Noodle" Salad with Hazelnuts

2 small zucchini
Handful dried cranberries or cherries
1/4 cup hazelnuts, chopped
1/4 bunch of fresh mint, chopped
Juice from one lemon

Using a vegetable peeler or spiralizer, make long thin strips of zucchini. Add to a a bowl and toss in salt. The salt will draw water out of the strips, so let it sit for about 5 minutes, and drain off water. Add the cranberries, mint and chopped nuts. Drizzle in lemon juice and serve.
(Adapted from Treehugger.com)
At the Market

Community Booths:
Veteran's Stress Project

Upcoming Events:

Face Painting with Crista
Saturday July 4th and 11th, 9:00 am - 12:30 pm

Kids' Activity with Joanna - What part of the plant am I eating?
Saturday, July 11th, 9:30 - 11:30

Senior Day
Saturday, July 18th, all day
Featured Products
Saturday, June 27th

Romanesco Zucchini
Big B Farm
One of the Italian varieties that Frank Battilega grows with great pride, Romanesco is a distinctive zucchini with great flavor - less watery, no bitterness. It also stays tender at a larger size than many other varieties, giving you more bang for your buck!

Chevre Chef's Blend
Fraga Farm
Probably the most classic goat cheese there is, Fraga's chevre is creamy, smooth and almost fluffy!The Chef's Blend combines the cheese's natural acidity with chives, garlic and herbs, to create a fresh-tasting delight.One classic (and seasonal) recipe that Lis from Fraga recommends is chevre-stuffed squash blossoms! Squash blossoms are available from a few farms at the market right now, and will be around for the next couple weeks.

Chile Oil
Hot Mama Salsa
Nikki Guerrero makes a wonderful Guajillo Chili Oil that is shelf stable, and tastes wonderful sauteed with shrimp, or simply on your favorite tortilla chip (she makes and sells her own!).

Ground Buffalo Meat
Pine Mountain Ranch
Pine Mountain does wonderful work minimizing the impact on their land while producing high quality meat. This is done by focusing on native species such as buffalo. Check out their "Paleo-mix", ground buffalo with a percent of organ meat incorporated in. This makes for a lean product that is packed with rich flavor. Great for grilled burgers!
Lloyd Farmers Market
Looking for a market to pick up some midweek groceries?

Tuesdays, 10am - 2pm

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

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

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