October 1, 2020 | Volume 16, Issue 32
Market Updates
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Every year in October, as the days get shorter and the mornings darker, Hollywood Farmers Market's hours change, and we open 1 hour later. Starting this Saturday October 3rd, we will open at 9am, and this will continue through the fall and winter seasons. We will continue to close at 1pm. Early shoppers, enjoy the extra hour of sleep or leisure in the morning - we know we will! (Note: this change means that we will no longer have a vulnerable population shopping hour. The full 4 hours of the market will be open for general shopping.)
Walking through the market at this time of year, you can sometimes forget that it's really fall (especially if the weather is nice). You can still see tables piled high with all types of peppers, from Anaheim to Poblano to Bell, as well as tomatoes, eggplant and cucumbers. But then you see the colorful winter squash, dozens of varieties of apples, and cabbages as big as your head, and you know that fall is here.

Dragonfly Forge is currently at the market every Saturday, and Gabe will be there this week to sharpen whatever blade you send his way. Get those knives in shape for cutting into those hard shelled winter squashes and giant heads of cauliflower! He's located right next to the market entrance on 44th Avenue.
Back this week: East Fork Cultivars, Ken and June's Hazelnuts, Stone Barn Brandyworks and The Fermentista.

Off this week: 503 Distilling, Freeland Spirits, No Mess Chef and Westward Whiskey.

Off for the winter: Suzette Creperie

Thank you for your continued support of the farmers market during this time! Sending just one member from your household and observing our safety guidelines is what supports us to stay safe and stay open. Note that face shields may not be used as a substitute for face coverings/masks.
What's cooking at Hollywood Farmers Market?

NEW! Zoom Cooking Class every Sunday at 4 pm
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Join nutritionist Sara Calderon each Sunday afternoon and learn, step-by-step, how to create a delicious new dish with your farmers market fruit and veggies. This week's recipe: Collard Green Rainbow Rolls!  

Send Sara an email to register to join the class. It's FREE! 
Recipe: Rainbow Collard Rolls
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INGREDIENTS
½ cup short grain brown rice (or quinoa)
2 cups water
1 bunch of collard greens (about 8-10 leaves)
1 bell pepper, cut into thin strips
1 cucumber, peeled and cut into thin strips
2 large carrots, shredded or cut into matchsticks
1 avocado, cut into slices
½ cup fresh cilantro, chopped
For the peanut sauce:
½ cup creamy peanut butter (or sub almond or seed butter)
¾ cup light coconut milk
1½ tbsp fresh lime juice
1 tbsp soy sauce
1 tsp crushed red pepper flakes
1/8 tsp garlic powder

PREPARATION
1. Cook rice or quinoa according to package instructions. Let it cool 10-15 minutes.
2. Whisk all peanut sauce ingredients together in a small bowl.
3. Fill a large, shallow skillet with water, and bring to a simmer. While the water is heating up, fill a large bowl with cool water and add a handful of ice.
4. Wash the collard greens if they are dirty, then dunk one into the boiling water (using the stem as a handle) Let the leaf blanch for 10-20 seconds - until bright green. Remove from the skillet and plunge the leaf into the bowl of ice water. Repeat with the remaining leaves.
5. To make a roll, pull a leaf out of the bowl and blot it lightly on a clean towel. Spread the leaf onto your counter or cutting board, stem-side-up (the stem forms a large ridge down the back of the leaf).
6. Using a sharp knife, fillet as much of the stem off as you can without cutting through the leaf itself. Slice off the entire stem off at the base of the leaf and flip the leaf over.
7. Add a small amount of each of your filling ingredients in a line across the width of the roll, leaving enough room on the sides so you can fold in the sides of the leaf like a burrito.
8. To roll, fold the bottom of the leaf up over the ingredients, then fold in the sides. Use your fingers to hold the ingredients tight and roll away from you. You can add a small dab of peanut sauce to the last bit of leaf, to help hold it together. Repeat with remaining collard leaves and ingredients.
9. Slice the rolls in half and serve with peanut sauce on the side, for dipping.
Face Masks Required!
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Face coverings/masks are required for Hollywood Farmers Market shoppers.
We are very grateful for you all continuing to wear masks to protect our vendors, staff and each other! We have a small number of disposable masks available at the entrance for shoppers who do not arrive with a mask, but please bring your own if you are able to. Note that face shields may not be used as a substitute for face coverings/masks. Thank you for keeping the Hollywood Farmers Market safe!
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!

9am to 1pm

Entrances on
44th south of Hancock
&
45th and Hancock
to see this week's
market map!
This Saturday's market will feature recorded music by:

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.

Follow the Lloyd Farmers Market on Facebook and Instagram!
This week's featured products:

October 3, 2020
Napa Cabbage
Winter Green Farm
This ultra-crisp cabbage, originally from Asia, is actually a different species than the standard (European) green cabbage - the same family, but actually more related to bok choy. It's used most famously in Korean kimchi, but it makes the perfect base for a fluffy and delicate coleslaw.

Dried Chickpeas
Sun Gold Farm
For years Sun Gold Farm has grown and sold chickpeas as fresh beans for a delightful sweet treat in the summer. Now they have them dried - alongside their black, pinto, navy and other beans. You'll find that freshly harvested dry beans are incredibly flavorful and quick to cook - much better than beans that sit for months in a warehouse or on a store shelf!

Whole Chickens
Naked Acres Farm
Gus and Margo raise heritage breed chickens on fresh pasture, and currently have whole frozen fryers for $5.75/lb. Stop by and pick up one for Sunday dinner!
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!