November 1, 2019 | Volume 15, Issue 36
Market Updates
November marks a time of many transitions. As we say farewell to tree leaves for the winter, so too we say goodbye to seasonal vendors. With a gust of cold wind, we also welcome the incoming. This Saturday we are excited to introduce two new vendors to HFM. By George Farm (from Little Applegate, OR) will have an array of fresh and aged, artisan cheeses made with grass-fed, cow milk. The Portland-based tempeh company, Squirrel and Crow, will also be joining us . Their small batch, soy-free tempehs are made fresh every week . For the cranberry lovers out there, Eagle Organic Cranberries will back for the month of November.
What's more is that, with the holidays on the horizon, craft vendors will be joining the market for the months of November and December. This weekend Belamy Leather and Sego Pottery are back. Pay them a visit to see some amazingly crafted work.

  • Back this week: 503 Distilling, Cranberry Kitchen, and Stone Barn Brandyworks.

  • Off this week: Bull Run Distillery, Dragonfly Forge, Freeland Spirits, Mic's Mix, More Bees, NOBULL Scratch Starters, Townshend's Distillery, Westward Whiskey and Wet Wizard.

  • Off for the season: Fleur de Lis Bakery, Ken & June's Hazelnuts, Laurel Ridge Winery, Pablo Munoz Farms, Portland Juice Co and Suzette Creperie. It is sad to say so many 'goodbye for now's at once! Thank you all for an amazing season!
Grab a warm drink, eat a delicious meal and enjoy Alexa Wiley playing live. We look forward to seeing you!
Recipe of the Week: Radicchio and Pumpkin Risotto
This recipe has beautiful fall colors, and the bitterness of the radicchio is a great balance to the sweetness of the pumpkin.

2 1/2 cups chicken stock
1/4 cup unsalted butter
1 shallot, finely chopped
6 ounces pumpkin, cut into 1/2 inch dice (about 1 1/4 cups)
5 ounces radicchio leaves, rinsed and trimmed
1/2 cup risotto rice (white short-grain)
2 tablespoons white wine
salt & pepper
Parmesan cheese

Pour the stock into a saucepan, bring to a boil and simmer. 

In another saucepan, melt half the butter over medium heat. Add the shallot and cook until translucent. Add the diced pumpkin and stir to coat. Season with salt, and cook until the pumpkin starts to soften slightly at the edges, about 5 minutes.

Meanwhile, cut the radicchio leaves in half lengthwise, then crosswise into 1/4" strips. You should have about 4 cups.

Add the rice to the pan, stirring to warm the grains and coat them. Stir in the radicchio and continue stirring until it wilts and changes color. Pour in the wine and cook, stirring until it evaporates. Season with black pepper. Now add a ladleful of hot stock and stir constantly until the liquid is almost completely absorbed. Continue adding the stock, one ladleful at a time.

After 20 to 25 minutes, the pumpkin should be cooked and the rice should be cooked but still slightly al dente. Remove the saucepan from the heat and let sit for 2 minutes. Season to taste, stir in the remaining half of the butter, and serve. Grate Parmesan over the top.

(From Bitter by Jennifer McLagan)
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Entertainment and Events

Special Events

Saturday, November 16th: Cooking Demo with Sara Calderon
10am to 12pm
Featured Products
November 2nd, 2019
Flying Coyote Farm
If you like to play with your food, then this vibrant lime green fractal spiraled broccoli-cauliflower cross is just for you. Showing up in the fall, and only for a few fleeting weeks, this delicately flavored vegetable is a great addition to any crudite, or roasted up with some leeks and and topped with some shaved parmesan.

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. Lars at Peak Forest Fruit says this is the best year for matsutake in decades, thanks to heavy spring rains.

Mint Lemonade Kombucha
Wildland Kombucha
This delicious 'booch is brewed here in Portland, and 100% of the profits go to the Wildland Firefighter Foundation. Stop by to taste flavors like Ginger Lemon Turmeric, Blueberry Sage and the coolly refreshing Mint Lemonade.
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!