November 20, 2020 | Volume 16, Issue 39
Market Updates
Hi Friends! This is the time of year when we take stock of life's goodness and give thanks. And we want to thank you! It is true that shopping at Hollywood Farmers Market puts delicious, nutrient-rich, high quality food on your table. But it also supports small local businesses, safeguards natural resources by preserving farmland, pours dollars back into the local economy, and creates community connection. So thank you very much for being a loyal Hollywood shopper!

We have an amazing market tomorrow -- you can purchase everything needed for a lovely holiday weekend! Decorate your home with wreaths from Sun Gold Farm. Make your table glow with beeswax candles from Nature's Best Oregon Honey. And procure the freshest and finest local food from our wonderful vendors. Happy Thanksgiving!
Back this week: Bliss Nut Butters, Dancing Light Ranch, The Fermentista, Fleur de Lis Bakery, Laurel Ridge Winery,

Off this week: 503 Distilling, No Mess Chef, Stone Barn Brandyworks

Done for the season: East Fork Cultivars, Pablo Munoz Farms, Herr Family Farms, ProFarm Orchards
Fill Your Pantry - Ordering is open through November 30th!
Fill Your Pantry is here! A collaboration with Friends of Family Farmers and Slow Food Portland, this is an annual bulk-buying event designed to help local farmers and ranchers sell large quantities of vegetables, fruit, beans, pasture-raised meats, grains, canned goods, and other products.

Online pre-orders are open through November 30th, for pick up at the Hollywood Farmers Market on Saturday, December 5th!

Participating vendors include: Birkeland Farm, Come Thru Market, Deck Family Farm, Gales Meadow Farm, Kiyokawa Family Orchards, Naked Acres Farm, Nature's Old Time Meats, Persephone Farm, Rossallini Farm, Stoneboat Farm and Sun Gold Farm!

Browse items and place your orders here. SNAP payment is accepted.
Thanksgiving Recipes!
Shredded Brussels Sprouts with Bacon and Hazelnuts
Adapted from Cooking Light, November 2004

2 lb Brussels sprouts, thinly sliced
1/2 c chopped bacon (about 3 slices)
1/2 c chicken stock or water
1 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp chopped hazelnuts, toasted

Cook bacon in a large Dutch oven over medium-high heat for 4 minutes or until crisp. Remove the bacon from pan and set aside, reserving 1 1/2 teaspoons of drippings in the pan.
Add stock or water to pan and bring to a simmer.
Add sliced Brussels sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine.
Sprinkle evenly with bacon and hazelnuts. Serve immediately.

Tip: Use a food processor’s thin slicing blade attachment to prepare the Brussels sprouts.

Homemade Cranberry Sauce
Recipe adapted from The Prairie Homestead

12 oz whole cranberries
3/4 c orange juice (about 2 large oranges for fresh-squeezed)
1/2 – 3/4 c honey
1 tbsp orange zest

In a medium saucepan, combine the orange juice, honey, and zest. Bring to a gentle boil, and simmer for about 5 minutes.
Stir in the cranberries and continue to cook them until they burst (about 15 minutes).
Spoon the cranberry sauce into a mold (or bowl; and refrigerate for 6 - 8 hours, or until set.

Roasted Hubbard Squash Pumpkin Pie
Amy Holmes Hehn, 2011 HFM Pumpkin Pie Contest winner

1 1/2 c flour 1 tsp white sugar
1/2 tsp salt 1/8 tsp baking powder
4 tbsp butter
5 tbsp shortening
1 egg yolk 2 tsp distilled white vinegar
3 ice cubes
1/2 c cold water

Measure butter & shortening onto a plate and place in freezer for about 20 minutes.
Measure flour, sugar, salt, and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
Add the butter and shortening into the dry ingredients and pulse off and on for about 1 minute until the pieces of butter and shortening are pea-sized. Do not over-process.
In a measuring cup, mix egg yolk and vinegar together; add ice cubes and water. Chill for 3 - 4 minutes.
Remove flour and shortening from processor, put into a large mixing bowl.
Sprinkle approximately 4 - 5 tablespoons of the egg/water/vinegar mixture, a little at a time, into in the flour, mixing gently with a fork, until clumps of sticky dough begin to form and hold together. The key to this is keeping the dough from being too wet and not overmixing.
Place dough onto plastic wrap, press into a flat disk without kneading or overworking, and chill in refrigerator for at least 30 minutes.
Remove from refrigerator and roll out, lift into pie pan using a rolling pin, prick bottom with a fork and dress entire crust with egg white.

2 c Hubbard Squash puree
2 tbsp butter, cut into small pieces
2/3 c sugar 1/8 c bourbon (e.g., Wild Turkey)
1/2 tbsp molasses, 3 eggs, and 1 egg yolk, lightly beaten
2/3 c milk
1/2 tsp freshly grated nutmeg
1/4 tsp + 2 pinches salt pinch of cinnamon
pinch of powdered ginger 2 tsp vanilla extract

Preheat over to 350 degrees. Halve the squash and scoop out the seeds and fibers; cut into quarters. Place the squash in a baking dish and cover with foil. Bake until tender when pricked with a fork, about 40 minutes. While still hot, scoop the squash away from the rind and into a food processor. Puree until smooth.
Transfer 2 cups of squash puree to a large bowl and stir in the butter so it melts. Whisk in the sugar, bourbon, molasses, eggs and egg yolk, milk, nutmeg, salt, cinnamon, ginger, and vanilla until smooth.
Carefully pour the squash mixture into the unbaked crust. Sprinkle the edges of the crust with Sugar in the Raw. Bake the pie until the center is just set, 45 -60 minutes.
Cool the pie on a rack. Serve at room temperature or chilled.
Open every Saturday through November 21st; then 1st and 3rd Saturdays throughout the winter!

9am to 1pm

Entrances on
44th south of Hancock
45th and Hancock
to see this week's
market map!
This Saturday's market will feature recorded music by:

For mid-week shopping visit us at
Tuesdays 10AM - 2PM,

Visit for more information or to sign up for weekly updates.

Follow the Lloyd Farmers Market on Facebook and Instagram!
We are very grateful for you all continuing to wear masks to protect our vendors, staff and each other! We have a small number of disposable masks available at the entrance for shoppers who do not arrive with a mask, but please bring your own if you are able to. Note that face shields may not be used as a substitute for face coverings/masks. Thank you for keeping the Hollywood Farmers Market safe!
Preorder Online!

Preorder directly from Hollywood Farmers Market vendors through the WhatsGood app, as well as through the businesses' individual pre-order systems. See this page on our website for more information.

We accept credit cards, Supplemental Nutrition Assistance Program benefits (SNAP), and Double Up Food Bucks as payment. See our website for more information on how to activate SNAP payment.

Ordering in advance of the market will allow you to limit your time and interaction at the market, while still ensuring that you get the items you need!
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!