February 14, 2020 | Volume 16, Issue 4
Market Updates
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Sometimes the rain and grey may cloud your memory, but don't forget, the Hollywood Farmers Market is here, rain or shine, for the 1st and 3rd Saturday of every month through March. That means you have the chance to join over 30 farmers and food makers tomorrow from 9am to 1pm to fill your bags with winter roots and greens, meats, cheeses, wild harvested mushrooms and much more. 

Rain or shine, it will be a great market for breakfast and lunch, because  Nourishment is back with their full line-up of breakfast burritos, bowls, and chilaquiles! Ramen bowls from Umi Organic and tamales from Montiel's Cocina will also be at market.
Apple and pear season is coming to an end! This will be the last week for Kiyokawa Family Orchards. They still have several apple varieties (Cameo, Crimson Crisp, Fuji, etc.), Taylor's Gold pears and a small Asian pear called "Fragrance". Stop by and stock up!
Double Up Food Bucks dufb logo
Our Double Up Food Bucks program for SNAP shoppers also continues throughout the winter. That means those with Oregon Trail cards receive an additional $10 match to spend on fresh produce!

Returning this week: 503 Distilling, Bliss Nut Butters, Dragonfly Forge, Nourishment and Westward Whiskey Distillery.

Out this week: Freeland Spirits, Linda Brand Crab & Seafood, Mic's Mix, and Pine Mountain Ranch.
**Parking changes**
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We have learned that the parking lot of the Hollywood Square building on 44th Avenue has become permit-only parking, and Hollywood Farmers Market shoppers no longer have permission to park in that lot.

HFM shoppers can still park on-street, or on the third floor of the Whole Foods parking garage (entrance on NE Tillamook St). We ask that shoppers please continue to not park in the Grocery Outlet parking lot, unless you're shopping at the Grocery Outlet before you shop at the farmers market. Please honor this request, as maintaining a good relationship with Grocery Outlet is what makes our market possible.
A big thanks to all of you for being understanding and flexible during this transition. And extra special appreciation to our shoppers who bike, walk, carpool or take transit to the farmers market!
Cooking demo tomorrow!
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This Saturday we welcome back Sara Calderon of Foods for Thought NW for another of her monthly cooking demos! Sara will be making Pan Fried Potatoes with Herbs and Spicy Beans with Wilted Greens. Stop by her tent (next to the information booth) between 10 and noon to have a taste! See below for the recipes.
Hollywood Farmers Market is hiring!
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The Hollywood Farmers Market is looking for a committed, outgoing, detail-oriented individual to be our season Token Program Administrator!

Become a part of the Hollywood Farmers Market community and learn about local food systems, while helping to increase and provide access to local and fresh foods for low-income community members. See our website for more details and to apply.
Now accepting vendor applications!
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We are now accepting vendor applications for our 2020 season! Please see the Become a Vendor page on our website for more details, and to apply through Manage My Market.
Pan-Fried Potatoes with Herbs
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INGREDIENTS

  • 1 lb. baby potatoes, scrubbed clean
  • 2 tbsp. avocado oil
  • ½ tbsp. fresh rosemary, chopped 
  • ½ tbsp. fresh thyme, chopped
  • 1 tbsp. fresh chives, chopped
  • ½ teaspoon garlic powder (optional)
  • Sea salt and freshly ground black pepper, to taste

PREPARATION

  1. Slice potatoes into coins about ¼” thick. In a large skillet, heat oil over medium-high heat. Add potatoes and season with rosemary, thyme, salt, and pepper. Cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes. Flip potatoes and cook until golden on other sides, 4 to 5 minutes more.
  2. Sprinkle with garlic powder and chives, and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm.

Spicy Beans and Wilted Greens


INGREDIENTS
  • ¼ cup plus 1 Tbsp. olive oil, plus more for drizzling
  • 4 anchovy fillets packed in oil, drained (optional)
  • 4 chiles de árbol or 1 tsp. crushed red pepper flakes
  • 4 cloves garlic thinly sliced
  • 1 large onion, thinly sliced
  • 4 celery stalks, finely chopped
  • 1 sprig rosemary
  • Kosher salt and freshly ground black pepper
  • 1 Parmesan rind (optional), plus shaved Parmesan for serving
  • 1 lb. dried white beans, soaked overnight, drained (or use 4 cans of beans)
  • 1 bunch kale, ribs and stems removed, leaves coarsely chopped
  • 1 bunch large flat-leaf spinach, trimmed, coarsely chopped
  • 2 cups trimmed arugula, divided
  • 2 teaspoons fresh lemon juice

PREPARATION
  • Heat ¼ cup oil in a large Dutch oven over medium heat. Cook anchovies, chiles, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.
  • Add Parmesan rind, if using, beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, about 3 hours. If using canned beans, add only 5-6 cups of water and cook until beans begin to fall apart, 20-30 min.
  • Lightly crush some beans to give stew a creamy consistency. Mix in kale, spinach, and half of arugula; season with salt and pepper. Cook until greens are wilted, 5–8 minutes.
  • Divide stew among bowls; top with shaved Parmesan and a drizzle of oil.


Recipe from: https://www.bonappetit.com/recipe/spicy-beans-wilted-greens
Our winter market schedule runs the
1st and 3rd Saturdays through March.
Looking for a farmers market to pick up some mid-week groceries?
Tuesdays 10AM - 2PM,
year-round!

Visit lloydfarmersmarket.com  for more information or to sign up for weekly updates.
HOURS
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APR - SEP:  Every Saturday, 8AM - 1PM
OCT - NOV:  Every Saturday, 9AM - 1PM
DEC - MAR:  1st & 3rd Saturdays, 9AM - 1PM
LOCATION
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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!