August 21, 2014Vol 8, Issue 25
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 Market Updates

The shift from summer to fall is always a bittersweet time, bringing with it inevitable change. We are sad to see several of our vendors' market seasons coming to a close, but are also excited to welcome new vendors to market.


This Saturday will be the final day for Happy Campers, so don't forget to pick up some of their lovely gluten-free bread. Next Saturday marks the last day of Lion Heart Kombucha's season. We are excited to welcome back Mariam Foods, and their delicious Ethiopian-inspired lentil dips to market this Saturday. New to the Hollywood Farmers Market this weekend is Lonesome Whistle Farm, from Junction City. Jeff and Kasey grow heirloom beans, grains, and popcorn. They also freshly mill flours from their grains. We are so excited to have them on board!

Next Saturday, August 30th, we'll have a continuation of our Market Medicinals cooking demos - this time by Lorraine Ferron from National College of Natural Medicine! Apple Cider Vinegar is an age old remedy for many common ailments, and it's also a delicious food and flavor enhancer! On top of all this, apple cider vinegar is easy to make at home, from even just the scraps of one of one of the northwest's star agricultural products: apples, of course. Lorraine will demonstrate how to use apple cores and peels to make homemade apple cider vinegar, as well as a traditional herbal vinegar called Fire Cider, a punchy, delicious immune-boosting remedy for the winter months. Come check it out, August 30th, from 9:30 to noon! 


Our month-long Photo Contest continues! This year, we are running the contest on Instagram; just post your photo with the hashtag #hfmphotocontest to enter it. The winning photographer will receive $20 in market tokens! If you'd like to follow us on Instagram, you can find our page at The full contest rules can be found on our website here.


Come celebrate the harvest and the vast scope of Oregon agriculture at Raise the Roots, a Friends of Family Farmers benefit, hosted by Sun Gold Farm! FoFF is a fantastic organization that provides a strong and united voice for Oregon's family farmers. The meal will be prepared by Chef Stacey Givens of Sideyard Farm & Kitchen, and tickets are still available! Find more information on FoFF's website here.

See you at the market!

Summer Cooking Tips

Eggplant - Eggplant was sent by the gods to test us.  It will soak up oil like nobody's business and it tastes terrible when undercooked.  To successfully prepare eggplant: Cut the eggplant into pieces - small to medium chunks are best. If the eggplant is big and tough-looking, you can sprinkle it with salt, let it sit and blot the resulting liquid from the surface.  If you've got a fresh, firm, cute eggplant from the farmers' market, however, don't bother. Start with a small bowl of olive (or canola) oil at your side and with a heat-proof brush. Heat a frying pan to medium-hot, brush it with oil, allow it to heat slightly, and then add the eggplant. Cook it until the surface of the eggplant is a medium brown, then brush some more oil in the pan, and turn the chunks on another side. Continue brushing and turning until all the sides are beautifully browned. Now cover the pan, turn the heat to super low, and let the eggplant steam itself until it collapses.  Above all else, the flavors of cooked eggplant should be sugar & cream, not acid & oil. 

Broccoli & Cauliflower - Eat the stems too! Cut the florets from the stem, then peel the tough skin from the stalk. Slice or dice the tender 'inner' stem, and use it along with the florets.


Chard - Chard is two actually 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.  


Peach Pie

For the ultimate peach pie: Cut peaches into thick slices and place in bowl. Mix together 1/2 cup sugar and 2-3 Tbsp flour. Toss with the peaches until well combined. Add 1/2-3/4 cup heavy cream.

Make (or buy if you must) a double pie crust. Put one crust in a pie pan and fill it with the peach mixture. Roll out the top crust and use a water glass to cut a big circle in the center. Place the crust on top of the pie and crimp the edges together. Bake at 375˚ in the lower third of the oven for the first 15 minutes, then lower temperature to 350˚ for another 45 minutes or so. Try to let it cool before you devour it. 

At the Market


Steve Cheseborough


Community Booths:

Oregon College of Oriental Medicine

Portland Montessori 


Upcoming Events:

August, all month!

Market Medicinals cooking demo
Saturday, August 30th, 9:30am - 12:00pm

Face Painting with Crista
Saturday, September 13th and 27th, 9:00 am - 12:30 pm

Kids' Cooking Demo w/ Joanna Sooper
Saturday, September 13th, 9:30 am - 12:00pm
Market Photos

Lloyd Farmers Market
Looking for a market to pick up some midweek groceries?
 Tuesdays, 10am - 2pm
Year-round! for more information of to sign up for weekly updates
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

See you Saturday!

Hollywood Farmers Market
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