November 15, 2019 | Volume 15, Issue 38
Market Updates
As temperatures drop, flu season picks up. But meals full of fresh fruits, vegetables, and mushrooms build the body's capacity to fend off oncoming sicknesses.
Pick up your medicine at market this weekend; there will be a diverse selection to choose from. Although heat-loving crops are phasing out, hot chilies are still available at Deep Roots Farm, Stoneboat Farm will have nutrient-dense mustard greens, and oyster mushrooms can be found at Peak Forest Fruit.

  • Back this week: 503 Distilling, Dancing Light Ranch, Cranberry Kitchen, and Mic's Mix. Dragonfly Forge will be joining us through December for the craft season, so now is an excellent time to sharpen your knives and spades.

  • Off this week: Birkeland Farm, Bull Run Distillery, Freeland Spirits, More Bees, NOBULL Scratch Starters, Sea2spoons, Stone Barn Brandyworks, Westward Whiskey, and Wet Wizard.

  • Last market of the season: Time to stock up on cranberries and sambusas! Cranberry Kitchen will be stocked with both fresh and dried cranberries. This will be Khadro Abdi's last week serving delicious Somalian food at Alleamin before visiting family in Kenya for the winter. Farewell for now, and thank you for an excellent year!
Don't miss out on this season's chestnuts. Stop by Nature's Wild Harvest to stock up. These delights are meaty, sweet, and roasting them makes for a wonderful fall ritual.
Grab a warm drink, eat a delicious meal, and enjoy Ms. Doyle and the Teapots playing live. We look forward to seeing you!
Cooking Demo this Saturday!
This week, nutritionist Sara Calderon will be back with a cooking demonstration, making Sautéed Brussels Sprouts and a Potato & Parsley Soup. See below for the recipes:
Sautéed Brussels Sprouts
  • 1 pound brussels sprouts, trimmed and halved
  • 3 to 4 tablespoons fat (olive oil, duck fat or the fat rendered from 8 ounces of bacon, sausage, or chorizo)
  • A handful of aromatics, like chopped garlic, sliced onion, thyme sprigs, or dried chiles
  • Lemon juice, vinegar, pickled onions, or shallots
  • Salt and pepper to taste
  • Chopped fresh herbs like parsley, cilantro, or mint (optional)

  1. If using bacon or sausage, start by browning the meat in a large skillet over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
  2. Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don’t touch! Disturbing the skillet at this point will prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 - 8 minutes. 
  3. Using a wooden spoon or spatula, give them a stir and continue to cook until they’re nicely browned all over and just tender on the inside, another 5 - 8 minutes.
  4. Just before removing from the heat, add in the aromatics and toss to coat, cooking for only a minute or two more. Stir in the reserved bacon or sausage bits, if using.
  5. Finish with either a squeeze of lemon, a splash of nice vinegar, or a handful of pickled onions or shallots. Because of the sprouts’ meaty flavor profile, it’s also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro, or mint. Salt and pepper to taste.

Recipe from: chef Alison Roman,
Potato & Parsley Soup

  • 1 ½ pounds potatoes, peeled (russet, red bliss, or yellow)
  • 2 parsley roots (can substitute celery root if parsley is not available)
  • 1 ½ tablespoons butter or olive oil
  • 6 shallots or 1 onion, finely chopped
  • 2 bay leaves
  • ½ cup dry white wine
  • 2 cups chopped parsley
  • Salt and ground pepper to taste
  • 6 cups water or vegetable stock
  • 1/3 cup cream (or additional water)


  1. Quarter the potatoes lengthwise and thinly slice. Grate the parsley roots. Melt the butter in a soup pot and add potatoes, parsley roots, shallots, and bay leaves.
  2. Cook over medium heat for 5 - 7 minutes, stirring occasionally. Raise the heat, add the wine, and let it reduce until syrupy. 
  3. Add 1 ½ cups of the parsley, 1 ½ teaspoons salt, and the water (or stock), and bring to a boil.
  4. Lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes. Stir in the cream and remaining parsley and heat through. Taste for salt and season with pepper. Remove bay leaves and serve.

Recipe from: Vegetarian Cooking for Everyone by Deborah Madison
Looking for a farmers market to pick up some mid-week groceries?
Tuesdays 10AM - 2PM,

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Entertainment and Events

Special Events

Saturday, November 16th: Cooking Demo with Sara Calderon, 10AM -12PM

Remember, the Hollywood Farmers Market runs year-round!

Winter markets run December through March on the 1st and 3rd Saturdays of the month.
Featured Products
November 16th, 2019
Colorful Cauliflower
Happy Harvest Farm
One of the delights of the fall season is orange and purple cauliflower! Fun fact: Purple cauliflower gets its pigment from the antioxidant anthocyanin, which is also found in cabbage and red wine. The different colors have some subtle differences in taste, but you can feel free to use them interchangeably in recipes - or mix them for a stunning visual dish.

Icelandic Sausage
Pine Mountain Ranch
Pine Mountain Ranch is dedicated to raising 100-percent grass-fed meats on their 41 acres outside Bend, Oregon. Their Icelandic sausage is made from a mixture of yak, lamb, and pork flavored with Himalayan salt, black pepper, garlic, and mustard powder. If you've never had yak meat before, this is a great way to try it! They also have an "Elklandic" sausage, which replaces the lamb with elk meat. 

Knife Sharpening
Dragonfly Forge
It's a perfect time to get your knives professionally sharpened in preparation for holiday meals and all-day cooking! Gabriel at Dragonfly Forge will be at the market this Saturday and next, as well as both December markets. Drop off your items while you explore the market and pick them up before you leave. They also will sharpen other items like garden tools.
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!