June 8, 2018 | Volume 13, Issue 16
Market News
With Memorial Day behind us and berry season in full swing, its really starting to feel like summer here at HFM. While the rain clouds hovering over Portland this weekend may not fit with the summer spirit, its great news for all that tasty produce you'll be eating later in the season. We've got berries, cherries, and a brand new kids program here this Saturday so head on over and see what summer is all about!
Shoppers that got up bright and early last week had a chance at a special June treat: the first raspberries of the season. To snag a pint this week be sure to set your alarm and stop by Happy Harvest once you arrive at market. 
pink peony
Those April showers paid off and the market is full of flowers! Head over to Big B and Herr Family Farms to take full advantage of peony season and other new blooms arriving weekly. 
Maryhill Fruit Company brought the first cherries of the season to market last week and oh boy were they tasty. This week they'll be back with apriums, First Lady peaches, deep red Tieton cherries and, if we're lucky, the first Rainier cherries of the summer. Worried about getting enough? ProFarm Orchards will also be bringing cherries this week so there should be plenty to go around.
Our vendors will have all kinds of varieties of summer squash ready for you this weekend. Stop by Happy Harvest, Deep Roots, Flying Coyote, Stoneboat, and Wintergreen Farms for squash ready for you to roast, stew, or grill.
Power of Produce kids program starts this Saturday!
POP Club is here! Our new kids program, Power of Produce (POP) Club, begins this Saturday, June 9th. POP Club will run every Saturday through September 1st. It's a new HFM kids program designed to empower kids to make healthy food choices, introducing them to where their food comes from through fun activities.

This week's POP Club activity will be: Seed Planting!

Here's how POP Club will work:

  • Kids aged 5-12 come to the POP Club booth between 9am and 12:30pm on market day, located in Hancock Street toward the east (45th Ave) entrance to the market.
  • Fill out their POP Club passports if this is their first visit to the booth.
  • Participate in activities based around food, nutrition and food growing. At every POP Club market you can find activities such as produce tastings, salad-making, scavenger hunts, games and more!
  • Receive $2 in POP Club wooden tokens EVERY time they come to market during the POP Club season!
See you Saturday at the market!
Potato and Roasted Cauliflower Salad
Recipe from Six Seasons: A New Way with Vegetables by Joshua McFadden 
  • 1 pound new (small) potatoes
  • Salt and freshly ground black pepper
  • The juice of 1 lemon
  • Extra-virgin olive oil
  • 1 pound cauliflower, cut or broken into small florets (no bigger than 1 1/2 inches)
  • 1/2 cup chopped pitted olives
  • 1/4 small red onion thinly sliced
  • 1/4 cup chopped pepperoncini or other pickled peppers
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon crushed red pepper flakes
  • 3 ounces feta cheese
  • 1 handful arugula leaves, chopped
Put the potatoes in a large pot of cold, salted water, and bring to a boil over high heat. Reduce the heat to a gentle simmer, and cook until the potatoes are tender, 20 to 25 minutes. Drain and return them to the pot.

Smash the potatoes with a fork to crush them and create lots of crevices. Add 2 tablespoons lemon juice and a healthy glug of olive oil, season with salt and pepper, and toss gently. Let them cool.

Heat the oven to 375 degrees.

Toss the cauliflower on a rimmed baking sheet with a 1/4 cup of olive oil and 1/4 teaspoon of the salt. Roast until tender and browned around the edges, 20 to 30 minutes. Add the cauliflower to the smashed potatoes.

Add the olives, onion, pickled peppers, thyme and crushed red pepper flakes, and toss gently to incorporate.

Put the feta into a food processor or blender and pulse until creamy. With the motor running, drizzle in 3 tablespoons of olive oil until well incorporated.

Add the feta to the salad and fold gently. Add the arugula and fold again. Taste, and add more salt, pepper and lemon juice, as needed.

Serve slightly warm or at room temperature, with a final squeeze of lemon over everything.
Entertainment and Events
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Steve Cooper

Community Booths

POP Club Activity
Seed Planting
Featured Products
June 9, 2018
First Lady Peaches
Maryhill Fruit Company
That's right - peaches - in early June! First Lady is one of the earliest-harvesting peach varieties available, and the warm spring has sped them along. Flavorwise, they're a well-balanced sweet and tart peach, perfect for baking or eating out of hand. Maryhill also has Tieton cherries, and will have many more varieties as we get into the summer.

Asparagus Jam
Suzette Creperie
Asparagus season is rapidly coming to an end, but Suzette's delicious asparagus crepe is still around for at least one more week. It's made with Gruyere cheese, sauce gribiche and a sunny-side up egg, not to mention fresh-harvested asparagus from Big B Farm.
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
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!