June 12, 2014Vol 8, Issue 15
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Market Updates

The first fruits of summer are starting to appear, and the market is bustling with energy!  This Saturday, we'll be joined by on-call vendors Cardamom Hills Trading Co, Fat Dog Mustard, Hammer and Tuffy Granola, Hot Mama Salsa, New Deal Distillery, and Olympic Provisions. If you didn't make it to market last week, you missed the triumphant return of longtime market favorites Persephone Farm and Thompson Farms, as well as our newest cheese vendor, Ancient Heritage Dairy. Stop by this week and check all of them out!


Dragonfly Forge will also be back at market this Saturday, so bring your knives and tools for sharpening!


We're looking forward to our third annual Kids' Day event, coming up on June 21st, a week from Saturday! Come celebrate the beginning of summer with kids' music by Steve Cooper and Tallulah's Daddy, face painting with Crista, and a kids' cooking demo led by Joanna Sooper of Turnip the Heat Cooking School! The cooking demo is part of a monthly series of demos that will be running all summer long; stop by the information booth to get a schedule!


See you at the market!
Can You Feel the Beet?

Some tips for cooking everyone's favorite crimson tuber!

beets in baskets 

  • Beet greens are edible, just as delicious as their close relative chard, and can be prepared the same ways - raw in salads, sauteed, steamed or boiled.
  • Beets are best stored unwashed in the refrigerator. Remove all but an inch of the greens/stalks, and store them separately. Under these conditions the roots should last up to two weeks; the greens should be used as soon as possible.
  • Think you don't like beets? Try salt-roasting them. Cut the tops and tails off and halve or quarter beets if necessary so they're the same size (do not peel). Sprinkle large pinch of salt over each beet, and roll around to coat. Tightly cover beets in roasting vessel with foil, and bake at 375F for 30-40 minutes or until fork tender. Peel when cool enough to handle. They will have a pronounced saltiness, with great flavor and juiciness, good for pairing with Greek yogurt and fresh mint or parsley (or eating plain!).
  • To retain color and nutrients, whenever possible cook beets with the skin on. Once they're cooked, the skin will easily peel off under cold running water.
  • Raw beets are a great option, and some people prefer their fresh flavor to that of cooked beets. Try them grated in salads.
  • Experiment with different varieties of beets, available throughout the season at the farmers market. The golden varieties are generally milder and often sweeter.
Lloyd Farmers Market

Looking for a market to buy your midweek groceries?

Tuesdays, 10am - 2pm



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

At the Market


Darlin' Blackbirds


Community Booths:

Elders in Action

Andeo Int'l Homestays 


Upcoming Events:


Cooking Demo with Keith Bidwell and Sakile Mitchell

Saturday, June 14th


Face Painting with Crista
Saturday, June 21st and July 12th, 9:00 am - 12:30 pm

Kids' Day!
feat. Kids' Cooking Demo w/ Joanna Sooper
Saturday, June 21st, 9:30 am - 12:00pm

Pesto Festo
Saturday, June 28th, all day
Featured Products

Maryhill Orchards
Beautifully orange colored fruits full of beta-carotene and fiber that are one of the first signs of summer and Maryhill has them!
Indian Chutneys
Cardamom Hills Trading Company
Pick up a jar of Cardamom Hills condiments for Father's Day  - Sophie's locally made chutneys combine the bounty of the Pacific Northwest with exotic spices of India.  A delicious addition to your Father's Day BBQ - spice up your burger with a dollop of Tomato Chutney, try some Apricot and Cardamom Chutney with juicy sausages, or spoon some Ginger Apple Chutney onto your favorite grilled steaks or pork chops - Cardamom Hills condiments are born of tradition and limited only to the imagination!
Willow Creek Cheese
Ancient Heritage Dairy
Aged 90 days, a blend of sheep and cow milk and washed in Merlot, this cheese has earthy flavors, balanced with dark fruit and a fermented finish.
Peak Forest Fruit
Porcinis will be available through the month of June, and Oregon is the best place in North America to find porcini mushrooms!
Pork Chops
Deck Family Farm
These pork chops are to die for! At Deck Family Farms their pigs are pasture raised, milk fed and hazelnut finished which lends an outstanding quality and flavor to their meat.
Market Photos

Every Saturday, May - Thanksgiving
1st & 3rd Saturdays, December - April

May - October, 8am - 1pm
November - April, 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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