October 16, 2014Vol 8, Issue 33
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 Market Updates
This Saturday looks like it's going to be another beautiful crisp, sunny fall day--and there's no better place to spend it than at the market! We'll be welcoming back on-call vendors Cardamom Hills, Dancing Light Ranch, House Spirits, & Seed and Thistle Apothecary. This will be Maryhill Orchard's final market of the season, so don't forget to get some of their luscious peaches and plums. Dragonfly Forge will also be back at market, ready to sharpen your knives and garden tools! Mocha Roma is taking the week off, but will return next Saturday. In the meantime, Nossa Familia will have plenty of brewed coffee to warm you up.

This past Saturday, chef Joanna Sooper of Turnip the Heat Cooking School did her last kids' cooking demo of the season. Kids and adults alike marveled at the delicious combination of flavors in the Pickled Butternut Squash and Apple Salad Roll that she prepared. Check below for the recipe, and we hope Joanna will be joining us again next season!

Speaking of winter squash, check out this great video from the program "Cooking up a Story", featuring Vicki Hertel of Sun Gold Farm! Vicki describes some of the differences between different types of squash, and shares her favorite pumpkin pie recipe.

Mark your calendars for Saturday, October 25th, for our annual Hollyween Family and Pet Parade! It's a chance to bring your costumed family or four-legged friend and show your stuff. The parade will begin at 11am.

See you at the market!

Pickled Butternut Squash & Apple Salad Rolls
Chef Joanna Sooper

To make pickles: 

1 cup peeled and thinly sliced butternut squash
1 kaffir lime leaf or lime juice
1 1/2 teaspoons minced ginger
1/2 teaspoon white pepper
3/4 cup hot water
1 tablespoon salt
1/2 cup rice vinegar

Eight 8-inch round rice paper wrappers
1 head bibb lettuce
1/2 tart apple, peeled and cut into matchsticks
1/2 cup chopped peanuts, plus more for serving
1/4 cup mung bean sprouts
1/4 cup diced tofu
1 head bibb lettuce
1/4 cup mint leaves
1/4 cup cilantro leaves
Sriracha to taste

To make the pickled squash: place the butternut squash, lime leaf, pepper, salt and ginger in a large bowl. Boil water and pour over the butternut squash. Add the rice vinegar. Stir to combine. Let stand for 30 minutes.
To make the rolls: submerge one rice paper wrapper in a plate or sheet tray filled with hot water for about 30 seconds. Transfer the softened wrapper to a clean plate.
Add small amounts of the pickled squash, apples, peanuts, bean sprouts, tofu, scallions, mint, and cilantro to the center of the roll.
Fold over the sides of the wrapper. Then roll together like a burrito. Repeat with the remaining wrappers. Serve with a peanut dipping sauce.
Lloyd Farmers Market

Looking for a market to pick up some weekday groceries?


Tuesday, 10am - 2pm

Year round!


www.lloydfarmersmarket.com for more details or to sign up for weekly updates

At the Market


Sandy Saunders Band


Community Booths:

Project Pooch


Upcoming Events:
Face Painting with Crista
Saturday, October 18th and 25th, 9:00 am - 12:30 pm

Hollyween Family and Pet Parade
Saturday, October 25th, 11:00pm
Featured Products
October 18th, 2014

Hot Sauces
Ramona from Nourishment (the breakfast burrito cart) has once again partnered with various HFM farmers to make three delicious hot sauces: Cherry Bomb, Killer Joe, and Oaxaca. The Cherry Bomb and Killer Joe feature peppers from Kimberly Farm, and the Oaxacan features Oaxacan peppers from Sweet Leaf Farm. While you're picking up some hot sauce, you can also admire their new orange truck, which is cute as a button!

Starkrimson Pears
Mt. Hood Organic Farm
At long last, Mt. Hood Organic Farm, is back at HFM! This orchard is near the top of the Hood River Valley with breathtaking views of Mt. Hood, and because of the altitude, their apples and pears ripen later than many other Gorge orchards. However, it's well worth the wait when you try something like their Starkrimson pear, deep red with yellow flesh and a sweet juiciness when ripe.

Smoked Salmon
Columbia River Fish Company
This is why you live in the great Pacific Northwest, right? To feast upon freshly caught, wild salmon (and the best price in town, no less!). Take it one step further and smoke the salmon and it's a whole new flavor paradigm. CRFC hot-smokes its salmon for 6 long hours, with Alder wood chips. Before that step, the salmon is brined in sea salt for one and a half hours for ultimate flavor. And of course no additives or preservatives ever make its way to the fish. 
Market Photos

bosc pears

Every Saturday, April - Thanksgiving
1st & 3rd Saturdays, December - March

April - September, 8am - 1pm
October - March, 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 www.hollywoodfarmersmarket.org.

See you Saturday!

Hollywood Farmers Market
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