June 30, 2017
Vol 12, Issue 20

Market Updates
Vendor News

The weekend for celebrating our nation's independence is here, and there is no better way to kick if off then a visit to the Hollywood Farmers Market to stock up for whatever the weekend may have in store for you. Think red cherries, white peaches and blue (and black) berries. 

Get the party started and treat yourself and your friends to some cider and mead, we have 2 Towns Ciderhouse back and Fringe Meadery kicking off their season as well. Gelato Maestro back again with scoops, pints and quarts of their outrageously delicious gelato and sorbetto.  After a month away Portland Bitters Project returns, a sure win with a bottle of your favorite pick from House Spirits Distillery. 
squash for the grill
Don't let your grill get lonely this weekend either. Deck Family Farm, Pine Mountain Ranch, Sweet Briar Farms, Scratch Meats, and Olympia Provisions all have fresh cuts, ground meat, and sausages of every variety, bacon (and more bacon). Certainly no grill is complete without zucchini, summer squash, onions, fava beans, beets, snap peas, carrots...you get the idea. 

Senior Day July 15th!
Two weeks from Saturday (July 15th) is our annual Senior Day! Seniors 65 and older can stop by the information booth on this day and pick up coupons for 20% off purchases at Hollywood Farmers Market that day. They can also enter a raffle to receive a free basket of farmers market goodies!

Two weeks to go until we re-paint the Hollywood Garden Mural - Sunday July 16th!
Last summer, over 100 volunteers came out to paint the Hollywood Garden Mural on our block of NE Hancock Street between 44th and 45th! Taking its inspiration from the bountiful produce on display at the farmers market, the mural takes the form of a garden, with a path of stepping stones winding its way around fruits, vegetables and vines. This is one of the largest street paintings in Portland, stretching curb-to-curb along 100 feet of Hancock Street. On market day, it serves as a beautiful carpet for the farmers market, and throughout the week it leaves a reminder of the market on the street.

Now that it's been a year (and a brutal winter), it's time to repaint the mural. Help us re-beautify this block of the Hollywood neighborhood, and come out on Sunday, July 16th, between 10 am and 4pm! Please join the event's Facebook page here, where we will be posting updates over the next month.

See you Saturday at the market!
Recipes of the Week: Three easy sides/appetizers for your BBQ
Arugula and Walnut Pesto Crostini
Pesto on toasted bread is always a great app at a BBQ! You can even toast the bread on the grill - just brush the slices with olive oil and place on a hot grill for about a minute.

Makes 20 crostini
1/2 lb arugula
3 cups walnuts, roughly chopped
1 cup grated Parmesan
1 1/2 tbsp finely chopped garlic
salt and pepper
olive oil
1 baguette (or other bread), toasted

In a large bowl, mix the arugula with chopped walnuts, Parmesan, garlic, salt and pepper. Process in two batches in a food processor, adding olive oil until the pesto is the right consistency (thick enough to spread). Smear onto hot crunchy slices of toasted bread.

Recipe from Polpo: A Venetian Cookbook of Sorts

Grated Cucumber Salad with Oregano

2 cucumbers, peeled, seeded and grated
1 tbsp sugar
2 tbsp lemon juice or cider vinegar
1 tbsp fresh oregano (chopped), or 1 tsp dried oregano
a handful of pitted cured black olives

Wrap the grated cucumber in a kitchen towel or paper towel and squeeze to remove excess moisture. Combine the sugar, lemon juice and salt in a serving dish. Add the cucumber and oregano and toss. Mix well with two forks, then cover and chill for at least 30 minutes. Decorate with olives just before serving.

Recipe from Paula Wolfert's The Food of Morocco

Roasted Beet Salad with Cinnamon
Make this one in advance, as the beets take a couple hours to slow-roast, caramelizing their natural sweetness.

1 lb beets (3 or 4 medium-sized beets)
2 tbsp salt
1 tbsp sugar
Juice of 1 lemon
1 tbsp olive oil
large pinch of cinnamon
1 tbsp chopped parsley

Trim beets, cutting off the tops. Toss them with the salt and tightly wrap them (with the salt) in foil or parchment paper. Roast in a shallow baking dish for 2 hours. To check for tenderness, open one end of the packet and test a beet with the tip of a knife to see if the flesh has softened. Let the beets cool.

Peel the beets, cut into bite-sized pieces, and put in a bowl. Combine the remaining ingredients, pout over the beets, and let marinate for 1 hour before serving. Serve at room temperature.

R ecipe from Paula Wolfert's  The Food of Morocco
Entertainment and Events
Darlin' Blackbirds and Friends

Community Booths
Dear Bike: Free Bike Repair

Upcoming Events
July 15th: Senior Day , all day
*Sunday*, July 16th: Street Mural Re-Painting!
Vendors at Market 
this Saturday
Lloyd Farmers Market
Looking for a market to pick up some midweek groceries?

Tuesdays 10am-2pm
Year Round!

www.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 .

You can also find us on Facebook, Instagram, and Twitter.

See you Saturday at the market!
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