November 6, 2014Vol 8, Issue 36
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 Market Updates
November may bring gray skies, but the market is positively bursting with color! From pink-fleshed Mountain Rose apples from Kiyokawa Family Orchards to rainbow chard from Persephone Farms, from pastel green eggs from Deck Family Farms to purple popcorn from Lonesome Whistle Farms, we've got lots of things to brighten your spirits.

If you missed market last week, you may have missed the return of our craft vendors, La Fountain Herbal, with soaps and body care items made from local goats' milk, and Mixed Mediaz, with unique handmade wooden clocks and art prints. This Saturday we'll also be joined by on call vendors Ancient Heritage, Home Grown, and New Deal Distillery. This is one of Herr Family Farms' final weeks at market for the season, so take advantage of their glorious bouquets while you can!

See you at the market!

Fall Cooking Tips
Swiss Chard - Chard is actually two vegetables: the leaf and the stalk. Separate the leaf from the stalk by holding the stalk with one hand and ripping the leaf away with the other, moving from bottom to top. At a certain point, the stalk will come off with the leaf.
Cut the stalk in �-inch slices. Blanch the greens in salted water and remove, but keep the water. When the greens come out, add the stalks to the same water. Blanch until there's no crunch. Dress the greens with olive oil, garlic and parsley. Dress the stalks with a vinaigrette.
--Robert Reynolds Chef Studio

Winter Squash Storage - Winter squash will last well into the new year if it is stored properly.
Check the squash before storing it to make sure the skin is sound. Check carefully around the stem. If there is any dirt, wash it off and dry the squash. The ideal storage spot will be just warmer than 50� F, with good air circulation and low humidity. Check the squash from time to time, and if it develops a soft spot or mold, cut out the bad part and cook the rest right away. Baked or steamed squash can be pur�ed or cut into chunks and stored in the freezer.
Another hint: Pureed squash makes a great sauce for pizza. Try a squash pizza with cranberries, apple slices, and Gruyere cheese.
--Anne Berblinger, Gales Meadow Farm

Your Famous Chicken Stock - Grandma's chicken soup is built on good stock. To make stock, all you need is one onion (or the greens from the tops of leeks), one carrot, one celery stalk, 3 stems parsley, 2 stems thyme, one bay leaf, a sprinkle of salt, and of course one chicken.
Chop the vegetables coarsely and toss them together with the herbs in a pot big enough for the chicken, but not too much bigger. Break down the chicken into leg, wing and body pieces. Remove the breast meat, but save it for another use (you can also freeze it for later). Layer the pieces as flat as you can in the pot on top of the vegetables. Cover with water by only 2 inches and add a sprinkle of salt. Heat over a medium-high flame until boiling, then turn the heat down to a gentle simmer. Periodically skim off the brown foam that comes to the surface. Simmer the stock for about an hour or an hour and a half. Strain the stock through a colander and let it cool, then place it in the refrigerator uncovered. When the stock cools completely, the fat will be a solid layer on top and will be easy to remove. 
Use the meat from the stock to make chicken salad.
--Robert Reynolds Chef Studio

golden chanterelles from peak forest fruit Chanterelles - Did you know that Chanterelles are Oregon's official state mushroom? They are a great introduction to mushrooms for the novice cook looking to experiment with something new. They make an excellent accompaniment with eggs. Saut� thinly sliced Chanterelles in butter or olive oil. Throw in some garlic or shallots, a little salt and pepper. Add this to your omelet for a delectable breakfast.
-- Lars Norgren, Peak Forest Fruit

Turnips - How to make one turnip (the size of a softball) feed 4 people: Peel the turnip and cut it in 3/4 inch dice. 'Stew' or sweat the turnips by heating a pan over medium heat, add a tablespoon or so of butter, add the turnip, sprinkle with salt, cover with a lid, and turn the heat way down. The turnip will stew in its own juices and turn soft and sweet. When it's relatively soft, add 4 cups of Your Now Famous Chicken Broth and simmer. Liquefy in a blender, in two batches if you need to, and season to taste. Voila.
--Robert Reynolds Chef Studio
Lloyd Farmers Market

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At the Market


Lew Jones Trio


Community Booths:

Friends of Family Farmers

Hollywood Veteran's Day Parade


Featured Products
November 8, 2014

Matsutake Mushrooms
Peak Forest Fruit
The matsutake is an elusive mushroom with a spicy, cinnamon-like aroma and flavor. In Japan, they are traditionally given every autumn as hand-delivered gifts in pine boxes. Back in the 1990s, this demand from overseas sent prices skyrocketing, but they've since come back down to earth.

Sweet Leaf Farm
Yacon is a root crop originating in the Peruvian Andes - not a crop seen very often here in Oregon, despite its adaptability to our climate. They're generally eaten raw, and have a very satisfying crunch and juicy sweetness, almost like a cross between a water chestnut and an early apple. 

Nordic Sport Bread
Regular Portland Bread
Nick at Regular Portland has a mission - to convince people that bread can be a meal all by itself! His bread is a Scandinavian-style sourdough rye bread that's high in fiber and nutrient-dense. The Nordic Sport Bread is a variant that includes walnuts, raisins and dried figs - just the thing to start off a cold winter morning!

Kennebec Potatoes
Rossi Farms
Rossi calls it the very best potato for mashing and French fries, and they're not alone in this assessment. Fluffy and flavorful, the Kennebec has been called the "new 'it' potato"!
Market Photos

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

April - September, 8am - 1pm
October - March, 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

See you Saturday!

Hollywood Farmers Market
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