October 18, 2019 | Volume 15, Issue 34
Market Updates
In the Pacific Northwest nothing says "I support local" more than shopping at the farmers market in the rain. Thank you to those of you who show up for us through all of the weather's ups and downs. We feel your support and look forward to seeing you! This weekend you will find the tail end of the summer crops and an abundance of fall gems including Jack-o'-lanterns. Additionally, we are excited to be welcoming Birkland Farm back for the winter. This sister led ranch is located in nearby Beavercreak and will be providing humanely raised, pastured chickens and grass fed beef.

  • Joining us this week: 503 Distilling, Dancing Light Ranch, Dragonfly Forge and More Bees

  • Off this week: 2 Towns Cider, Bull Run Distillery, Cranberry Kitchen, Fire Brew, Freeland Spirits, Mic's Mix, No Mess Chef, NOBULL Scratch Starters, Happy Harvest Farm, Ken & June's Hazelnuts, Laurel Ridge Winery, Stone Barn Brandyworks, Suzette Creperie, Townshend's Distillery, Westward Whiskey and Wet Wizard

  • Unfortunately we must say our farewells too. Off for the winter: Buns on the Run, Herr Family Farm, Olympia Provisions, Rise up Remedies and Pro Farm. Sadly we will not be warmed up by Pro Farms' delicious cider this fall. Their press broke and they are out for the season. Thank you all for the excellent food, medicine and flowers!
For the spicy food lovers out there, it is time to make your hot sauce for the winter. There are a variety of different hot chilies to choose from and so many ingredients to compliment the heat. Habanero sweetened with roasted carrots, or blackened bell pepper are just some of the delicious flavor combinations to explore.
Grab a warm drink, eat a delicious meal and enjoy Haleakala playing live. We look forward to seeing you!
Cooking Demo this Saturday: It's Squash Time!
big sweet leaf squash display
This Saturday nutritionist Sara Calderon will be back with another cooking demonstration at the farmers market. This time it'll be squash two ways, a rich pureed kabocha squash soup, and a raw butternut squash salad. See below for the recipes!
Curried Kabocha Squash Soup
1 medium sized kabocha squash peeled, seeded and cut into ¾ inch cubes 
1 tbsp curry powder
¼ tsp ground cinnamon
3 tbsp olive oil
2 large shallots, finely chopped
2 garlic cloves, thinly sliced
4 cups vegetable or chicken stock
1 tsp sea salt 
1 tsp fresh ground black pepper
½ cup heavy cream (or coconut milk)

1. In a medium sized stock pot, heat the olive oil over medium heat.
2. Add the chopped shallots, sliced garlic and a generous pinch of salt and cook over medium high heat, stirring, until the shallots are just starting to brown, about 3 minutes. 
3. Add the squash cubes, curry powder, and cinnamon and cook, stirring occasionally, for 3 minutes. 
4. Add the chicken stock and bring the soup to a boil; reduce the heat to low and simmer, stirring occasionally, until the squash is very tender, about 20-25 minutes.
5. Use an immersion blender or stand blender to purée the soup and return it to the pot.
6. Add the cream or coconut milk and stir until well blended. Season with salt and pepper to taste.
7. Garnish with chopped cilantro or parsley. You can also top this soup with creme fraiche, sour cream, or spiced/candied nuts.
Raw Butternut Squash Ribbon Salad
  • 1 small Fresno chili, seeds removed, thinly sliced
  • 2 garlic cloves, finely grated
  • 2 tsp. finely grated orange zest
  • 5 Tbsp. fresh orange juice
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 2 tsp. kosher salt
  • 1 medium butternut squash (about 2 lb.), peeled
  • ¼ cup unsalted, roasted pumpkin seeds (pepitas)

1. Whisk chili, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine.
2. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups. 
3. Add to the bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.
4. Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.
Looking for a farmers market to pick up some midweek groceries?
Tuesdays 10am-2pm
Year Round!

lloydfarmersmarket.com  for more information or to sign up for weekly updates
Entertainment and Events


Community Booths

Special Events

Saturday, October 19th: Cooking Demo with Sara Calderon
10am to 12pm

Saturday, October 26th:
Hollyween Family and Pet Parade
Featured Products
October 19th, 2019
Mountain Rose Apple
Kiyokawa Family Orchards
Quite a unique heirloom apple variety, Mountain Rose is greenish-red skin, with flesh that is bright red all the way through. The color is just as strong even after cooking, making it a great choice for a visually striking pie or cobbler. And the flavor is complex, with a great blend of tart and sweet.

Freeland Spirits
Crafted by hand in small batches and using regionally sourced ingredients, Jill Kuehler and her team use a traditional copper pot still to bring juniper and 13 other botanicals to life. Meanwhile, a state of the art vacuum still coaxes quieter flavors including fresh cucumber, honey, rosemary, mint and thyme. Delicious in cocktails for sure, but suggested by the makers it's best enjoyed sipping it with just a cube of ice.
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  www.hollywoodfarmersmarket.org .

See you Saturday at the market!