Jun 5, 2020 | Volume 16, Issue 16
Market Updates
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June has arrived, and warm evenings continue to stretch longer as we approach the solstice. As such, warm-season crops are starting to make their appearance. Artichokes, cherries, cucumbers, zucchini and so much more will be available this weekend. It might be about time to dust off that grill and get out the charcoal. Please continue to support the HFM by sending just one shopper per household to market.

This Saturday we welcome back Flying Coyote Farm, Unger Farms, Liepold Farms and 2 Towns Cider! Flying Coyote Farm will have organic, biodynamic mixed vegetables from Sandy, OR. 2 Towns Cider will bring their delicious craft cider, sourced from Pacific NW apples. Make sure to pick up your favorite strawberries from Unger Farms (Cornelius, OR) and Liepold Farms (Boring, OR).
Back this week: Roundhouse Foods and The Fermentista.

Off this week: 503 Distilling, Freeland Spirits, Ken and June's Hazelnuts, Orange and Blossom, and Persephone Farm.

Every shopper's observation of our safety guidelines is what supports us to stay safe and stay open. Thank you for your continued engagement. We look forward to seeing you from afar at the market this weekend!
Recipe of the Week: Snap Pea-New Potato Salad
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potato pea salad
Serves 4-6

1 lb potatoes
1/2 lb snap peas (about a pint and a half)
2 tsp. white wine vinegar
1 tsp. dijon mustard
1/2 tsp. sea salt (and 1 tsp. for blanching water)
1 Tbsp. minced shallot (or shallot scapes)
2 Tbsp. chopped parsley
(optional 1 Tbsp chopped tarragon and/or chives)
3 Tbsp olive oil
Finish with salt & black pepper to taste

Wash potatoes and place in pot (whole with skins on). Cover with cold water and slowly bring it to the bubbly stage - not a boil, but a bare simmer. The more slowly you cook the potatoes, the more uniformly they will cook. Keep the water at a bare simmer and start to check the potatoes by poking them with a toothpick after about 20 minutes.

Depending on the size of the potatoes, it may take 30 or 40 minutes. While the potatoes are cooking oh-so-gently, prepare the other elements of the salad:

1. Snap the stem end from the snap peas and cut to desired size - you can keep them whole if you like, or cut them in half diagonally.
2. Mix together the white wine vinegar & mustard in a small bowl.
3. Mince the shallot & parsley. When the potatoes feel like they give evenly from the skin to the center, remove them from the water with a slotted spoon and set aside. Keep the water from the potatoes to blanch the peas.

Turn up the heat under the potato water until it's boiling, and add 1 tsp. of salt. Toss your prepared snap peas in the salted water and stir gently. Remove them just when they're uniformly bright green - it only takes about 30-40 seconds. If you go longer they end up a sad, tired green. Take them out and plunge them into cold water to cool. Drain them.

The potatoes should now be cool enough to handle but not cold. Chop them into the size that you like - again, you could leave them whole if you've got wee baby potatoes, or you can cut them into bite sized pieces, whatever floats your boat. Put them into a bowl big enough for the entire salad. Sprinkle with 1/2 tsp. salt & the vinegar-mustard mixture. The flavors meld & penetrate into the potatoes better if you add them when the potatoes are warm...but adding the oil at the end is best because it prevents the 'soggy salad'.

Mix in the snap peas, shallot and parsley (or other herbs). Drizzle with olive oil and taste. If you like, finish with some more salt and black pepper.

Recipe by farmer/chef Ellen Laing
Preorder online!
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You can preorder directly from Hollywood Farmers Market vendors through the WhatsGood app, as well as through the businesses' individual pre-order systems. See this page on our website for more information.

We accept credit cards, Supplemental Nutrition Assistance Program benefits (SNAP), and Double Up Food Bucks as payment. See our website for more information on how to activate SNAP payment.

Ordering in advance of the market will allow you to limit your time and interaction at the market, while still ensuring that you get the items you need. Consider sending one person to pick up preorders for more your community (family, friends or neighbors).
Open every Saturday!

General Shopping
9am to 1pm

Vulnerable Population Shopping Hour
8am to 9am

Enter at
44th and Hancock or 45th and Hancock
For mid-week shopping visit us at
Tuesdays 10AM - 2PM,
year-round!

Visit lloydfarmersmarket.com  for more information or to sign up for weekly updates.
Featured Products
June 6, 2020
Green Garlic
Stoneboat Farm
One of the joys of spring is getting to use all the different stages of garlic, before the plants develop the fully-formed, papery-skinned bulbs that we use during the rest of the year. Green garlic is young garlic with tender leaves that is harvested early in the season before the bulb is fully formed. It has a milder and fresher flavor than regular hardnecked garlic.

Chicken Bone Broth
No Mess Chef
Neil from No Mess Chef makes slow-simmered bone broth from local pasture-raised animals, extracting all the nutrients and flavor. He has a variety of rotating flavors, the newest are "What the Pho" and "Thai Spicy". Stop by his booth to learn more about the benefits of bone broth!

Pitcher Plants
Northwest Cactus and Succulents
Looking for something new for your garden or home? Pitcher plants are carnivorous plants - flies are drawn to a cavity in the leaf, attracted by nectar, and get stuck in a pitfall trap and digested by the plant! The pitcher plants sold by James at NW Cactus and Succulents can be kep outside all year in our climate.
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!
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