November 2, 2018 | Volume 14, Issue 37
Market Updates
It's November, and the market will be bustling with the peak of fall produce, proteins, baked goods, soul warming beverages, and festive craft and gift items.

This week we welcome back Eagle Organic Cranberries, offering certified organic fruit grown down in Bandon, Oregon, and available here at the market for just a few weeks in November. He Sells These Shells is also back, selling Oregon hazelnut shells for all your gardening and landscaping needs. Pick up a bag, or five, and get your garden and yard ready for the rainy season ahead.
Fire roasted peppers anyone? That's right! Gales Meadow Farm returns again this week with their pepper roaster in tow, and will have a full schedule of peppers roasting throughout the day for you to take home and use up, or freeze for enjoying in the winter months ahead.
If you haven't yet discovered One Stripe Chai, it's not too late. They are now offering cups of hot chai (dairy free option available) in addition to their spicy chai concentrate you can take home and make your own magical chai creations.

November kicks off our Craft Vendor season at the market, and this week we welcome back Sego Lily Pottery. Once again Miranda will have a beautiful array of hand thrown, glazed, and fired, plates, bowls, cups, and other functional household items. New craft vendor Fieldmouse Fiber also debuts this week, and Grace will be bringing a full line of hand dyed and hand spun yarns perfect for the knitting enthusiast in you, or one you may have in your life.

Of course we also have some goodbyes, as it's the last week of the season for delicious crepes from Suzette Creperie. Get your favorite seasonal sweet or savory delight one last time, and then hang onto that flavor memory until they return again next spring
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.
Pie Contest!
Our pumpkin pie contest and bake sale was a hit! Congratulations to the winner Roshanti Weerasinghe, with her apple-pear pie.

Congratulations and thank to you all the entrants - with your help we were able to raise over $250 for our SNAP match program!

Here's the recipe from one of our past contest winners, Jen Brigham's Pumpkin Chiffon Pie with Gingersnap Crust.
Pumpkin Chiffon Pie with Gingersnap Crust
Pie Winner 2009
adapted by Jen Brigham from The Gourmet Cookbook (2004)

For Crust:
20 (2-inch) gingersnaps, finely ground
1/2 stick (4 tablespoons) unsalted butter, melted and cooled

For Filling:
2 1/4 cups pumpkin puree
3 1/2 teaspoons unflavored gelatin (from two 1/4 ounce envelopes)
1/4 cup bourbon or brandy
6 large eggs, separated
3/4 cup packed brown sugar
2 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 cups very cold heavy cream
chopped crystalized ginger (for garnish)

Make the Crust:
Put a rack in middle of oven and preheat oven to 350˚F. Invert bottom of springform pan (to make it easier to slide pie off the bottom), then lock on side and butter pan.

Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened. Press onto bottom of springform pan. Bake until edges are golden brown, about 8 minutes (watch carefully toward the end of baking; crust burns easily). Cool in pan on rack.

Make the Filling:
In a small bowl sprinkle gelatin over brandy, rum, or water and let stand. 

In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved. 

Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water. 

In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour. 

Top with bits of crystalized ginger, serve and enjoy!
Entertainment and Events
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Brent Swanson
Featured Products
November 3, 2018
Colorful Cauliflower
Flying Coyote Farm
One of the delights of the fall season: orange and purple caulifower! Fun fact: Purple cauliflower gets its pigment from the antioxidant anthocyanin, also found in cabbage and red wine. The different colors have some subtle differences in taste, but you can feel free to use them interchangeably in recipes - or mix them for a multicolored effect.

Thanksgiving Turkeys
Stoneboat Farm
Thanksgiving is just a few weeks away, and it's time to plan your dinner! Stoneboat Farm is offering pre-orders on both broad-breasted and heritage pastured turkeys. You may be wondering, what is the difference? Broad-breasted are modern breeds, with a higher proportion of white meat. Heritage are the turkeys your great-grandmother might have eaten - leaner, with more dark meat and unparalleled flavor. Stop by the farm's booth at the market this Saturday for more info! 

Smoked Chinook Salmon
Linda Brand Crab
In addition to their fresh fish, Linda Brand Crab offers a range of smoked seafood. They even source the brine for their smoked fish locally from Jacobsen Salt Co. - harvested in Netarts Bay on the Oregon Coast. Linda Brand also offers smoked tuna, cod and oysters.
Looking for a farmers 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 .

See you Saturday at the market!