September 22, 2017
Vol 12, Issue 32

Market Updates
Vendor News
With a chill in the air, nearly two inches of rain this week, and the passing of the fall equinox we have officially transitioned into the next season. Fall brings the return of many exciting things, including feathery fennel, nutty brussels sprouts, winter squash of every color, shape and size, and a desire to use your oven once again. 

It's the best time of the year when you can pick-up a aromatically sweet melon from Deep Roots Farm, a delicately sweet Delicata squash at Sun Gold Farm, and some fresh herbs, garlic and onions at Persephone Farm. The summer-fall crossovers are endlessly delicious.

If you're not quite ready for 
fall that okay, there's still plenty to savor from summer! As the temperatures cool, heat loving crops like tomatoes, melons, eggplant, sweet corn, peaches and peppers will make their last appearances, so get your hands and mouths on them while they are still here. It's the peak of hot pepper season, so pick up your bag of cherry bombs, habaneros, ghost peppers, jalapenos, or whatever little firecrackers you can seek out.  

We've got Cardamon Hills Trading Company at market this weekend, and Sophie will be sampling her line of fresh made chutney's using local fruit and family recipes from India.  Also joining us are More Bees with their full line of soaps, body scrubs, lim balms, and lotions featuring bees wax from their hives in Vancouver, WA. House Spirits Distillery will be on site as well sampling and selling their hand crafted spirits made right in SE Portland. 

See you Saturday at the market!

Ecofilm Festival/HFM Fundraiser - September 29th
Mark your calendars: the Portland Ecofilm Festival is returning to the Hollywood Theatre next month! Hollywood Farmers Market is proud to be the community partner for the Portland premiere of Island Earth. This documentary follows young indigenous scientist's complex journey through the GMO industry and ancient Hawaiian traditions to uncover a way of life that could save our future. The showing is on Friday, September 29th, and will be a fundraiser for our Double Up Food Bucks program. See here for more details on the film and to buy tickets.

Hollywood Farmers Market seeks board members: Deadline extended
HappyBoardMembers We've extended the deadline to get your application in to join the Hollywood Farmers Market Board of Directors in January 2018! Board membership is a terrific opportunity for farmers market lovers to become involved with this successful nonprofit farmers market. The Board welcomes applications from individuals enthusiastic about the Market, and especially those with backgrounds in the areas of community outreach, agriculture, communications, account/financial planning, human resources and marketing. See our website for more information, and to apply. Applications are due by Monday, October 9th.

Thanks for taking our Dot Survey!
Thanks to all of you who took a couple minutes this past Saturday to answer our annual customer  Dot Survey! Your feedback will help shape your neighborhood farmers market. One of the things we asked you was what you thought was Hollywood Farmers Market's main selling point. You gave us more than 100 individual answers! The below word cloud shows some of your answers.
Roasted Eggplant, Feta and Walnut Salad
Amie Edelstein
As summer ends and the cool fall days begin, I like to mix the lingering sweet produce with deeper, heavier flavors. This salad, meant to be eaten warm or at room temperature, combines sweet eggplant with smoky pimenton, earthy cumin, and toasty walnuts. The tangy feta and lemon juice round things out perfectly.

Serves 2-3 as a side

2 medium eggplants (the larger globe varieties work best), cut into ½" inch cubes 
sea salt
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey (
½ teaspoon pimenton, or smoked paprika
½ teaspoon ground cumin
¾ cup whole walnuts
1 medium clove garlic, pasted (see note)
½ to ¾ cup parsley (Persephone Farm)
½ cup crumbled feta (or other salty, tangy cheese) 
lemon juice
finishing olive oil
fleur de sel

1. Preheat your oven to 400°F.
2. In a medium bowl, toss the eggplant with a couple good pinches of sea salt. Let it sit for a bit to draw out the bitterness. If you have super-fresh farmers market eggplant, feel free to skip this step.
3. While the eggplant is sitting, whisk together the olive oil, vinegar, honey, pimenton, and cumin. Pat the eggplant cubes dry with a clean dish (or paper) towel, then toss them in the dressing until evenly coated. Spread them on a rimmed baking sheet and roast in the oven, stirring them occasionally, until soft and golden (about 35-40 minutes). When they're done, remove them from the oven and set aside to cool a bit.
4. While the eggplant is roasting, spread the walnuts out on another baking sheet. Toast them in the oven until lightly browned (about 5 minutes). Check them frequently - you don't want to burn them. Remove them from the oven, let cool, then coarsely chop them. Set aside.
5. Finely chop the parsley, then mix will with the pasted garlic to create a persillade.
6. In a large bowl, toss the roasted eggplant with the chopped walnuts, feta, and persillade. Make sure everything is evenly distributed. Finish the salad with a good squeeze of lemon juice, a drizzle of finishing oil, and a sprinkle of fleur de sel. Toss again and serve.

Note: To paste the garlic, first finely chop it, then mash it against the cutting board with the side of your knife blade until you have a smooth paste.
Entertainment and Events
Olivia and Rene

Community Booths

Upcoming Events

Saturday, October 28th: Hollyween Family and Pet Parade!
Vendors at Market 
this Saturday
Lloyd Farmers Market
Looking for a market to pick up some midweek groceries?

Tuesdays 10am-2pm
Year Round! 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 .

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

See you Saturday at the market!
Join Our Mailing List!