October 19, 2018 | Volume 14, Issue 35
Market Updates
After another beautiful autumn week in Portland this Saturday is due to be a beautiful day at the market. Our vendors have all of Oregon's best fall favorites ready for you to roast, bake, stew, and snack on.

We welcome two new vendors to the market tomorrow. First, Birkeland Farm will be coming with beef,chicken, eggs, and bone broth all raised on their farm in Beaver Creek, OR. Also joining the market is One Stripe Chai, offering a spicy chai concentrate that's hand crafted in Portland and great for mixing up a batch of the tastiest hot or cold chai on demand.
If you still have Farm Direct checks make sure you spend them by the end of November! The checks expire November 30th and all vendors at Hollywood Farmers Market that sell fresh vegetables, fruits, and herbs will accept them. Check out the Farm Direct Nutrition Program website for more information.

Got any extra shopping bags laying around? We are collecting durable, reusable shopping bags for community use at the market. If you have any extra you can part with, please leave them in the metal bins on either end of Hancock St for any forgetful shoppers to grab.
Enter our Pie Contest Next Saturday October 27th
During the October 27th market we will be hosting our annual Hollyween festivities in celebration of Halloween. Alongside our beloved Family and Pet parade, we will be holding a pie contest and sale (with all proceeds going to our SNAP Match program). Parade is at 11am and is a great chance to bring your costumed family or four-legged friend and show your stuff. 

For those bakers and eaters of pie, A Slice for SNAP Match is for you! To enter a pie into the Pie Contest, bring your pie(s) to the market Information Booth by 10am on 10/27 and please provide two copies of the ingredients in your pie (we don't want the recipe, just an ingredient list for allergy reasons). For those more interested in eating than baking, starting at 10:15am we'll be selling slices of pie for $4/each. All the proceeds from the pie sale will go directly to our SNAP Match program. 

Check out our Facebook event page to RSVP and share with friends!
2018 Photo Contest Winners!
Thank you to everyone who entered photographs in our 2018 photo contest, and congratulations to our two winners who tied for first place!
1st place, @xtina71
Broccoli Cheddar Soup
Enjoy all the beautiful fall broccoli filling the market right now with this broccoli cheddar soup from Smitten Kitchen.
  • 4 tablespoons unsalted butter
  • 1 small onion, chopped small
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 4 cups low-sodium vegetable or chicken broth (here’s my favorite chicken stock)
  • 1 bay leaf
  • Kosher salt and freshly ground pepper
  • 1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small
  • 1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup)
  • 8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish

Melt the butter in a large, heavy pot over medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit. Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one. Back on the stove, add cheese and whisk until melted, about 1 minute.

Serve in bowls, garnished with a pinch of cheese. We like a hearty slice of grainy toasted bread on the side, for swiping.
Entertainment and Events
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Art Viloria

Special performance by FEAST Choir at 11am

Community Booths

Featured Products
October 20th, 2018
Sweet Leaf Organic Farm
If you don't have time to go the pumpkin patch this fall, you're in luck because the patch is coming to you. Sweet Leaf Organic Farm will have pumpkins big and small, round and wide, tall and narrow, and you can pick the perfect one for hollowing out and carving up. Don't forget to wash and toast the seeds!

Cranberry Kitchen
These plump moist dried cranberries start with fresh fruit harvested direct from the family farm in Warrenton, Oregon. The Crannies are for the purists, but with over 10 blends with nuts and other fruit you are sure to find one that is right for your snacking needs. Fresh cranberries are also in season, so pick up a back and pucker up.

Ramen Noddles
Umi Organic
The first ever locally made organic ramen noodle that can be stored in your refrigerator made it's debut at HFM in 2016, and since then has found it's way in to homes and heart around the Northwest. Pick up a pack, tub of sauce, and recipe card from their farmers market booth, and you too can be "in the Noodz!"

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!