November 3, 2016
Vol 11, Issue 37 

Market Updates
Vendor News
It's November, and that means it's time to get out your favorite fall scarves and hats and make your way out to the Hollywood Farmers Market. There are some very special Pacific Northwest treasures that only show up this time of year, but you have to make it market in order discover the wonders of November.
Two of these delicious delicacies come from the water; Cranberries and Coho Salmon. Cranberries in all their wonderful forms make their way to Hollywood this Saturday! Whether you want a bucket full a freshly harvested tart berry delight or prefer some juice or preserves already to go Cranberry Creek Farm from Bandon, OR and Starvation Alley Farms from Long Beach, WA are sure to have just what you need. 

Columbia River Fish will have fresh caught Coho salmon, and  now is the time to get your steaks, fillets, bellies and whole fish because the season will soon be over. 

Cardamon Hills Trading Company, He Sells These Shells, La Fountain Herbal, Portland Bitter Project, Stone Barn Brandyworks and Kichana Peruvian Food will also be joining market this Saturday, and we hope you will too!

Winter Squash time!
It's prime winter squash season at the market, with dozens of delectable varieties to choose from! Remember, winter squash that you buy now will last well into the new year if stored properly (in a dry place with good air circulation), so take advantage of the selection available now! To help you use those squashes, we've compiled a few choice winter squash recipes below. 

See you Saturday at the market!
Winter Squash Recipes
Spiced Miso Roast Squash
1/2 pound small fingerling potatoes, washed and dried, or other waxy potatoes, cut into ½" cubes
3/4 pound delicata squash
1/4 cup extra virgin olive oil
1/4 cup white miso
1 tablespoon harissa paste, berbere powder, or other strongly spiced mixture
3 tablespoons freshly squeezed lemon juice
1 1/2 ounce kale, de-stemmed and finely chopped
1 1/2 ounces almonds, toasted pepitas, hazelnuts, or other toasted nuts

Preheat the oven to 400F degrees. If using fingerlings that aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on delicata squash.

In a small bowl whisk together olive oil, miso, and spice paste/powder. Place the potatoes and squash in a large bowl with 1/3 cup of the dressing. Use your hands to toss well, then turn everything out onto a baking sheet. Bake 25-30 minutes, until everything is baked through and browned, tossing once or twice.

Whisk the lemon juice into the remaining dressing. Taste. The flavor should be intense but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.

Place the warm roasted vegetables in a bowl and toss with the kale mixture and nuts.

Pumpkin Pancakes
1 C flour
4 T brown sugar
2 t baking powder
1 t baking soda
½ t nutmeg, ground
1 t cloves, ground
1 T cinnamon, ground
2 t ginger, ground
½ t salt
1 ½ C milk
2 eggs
4 T coconut oil, melted
2 T vinegar
1 C pumpkin puree

Mix dry ingredients in a medium bowl. Mix wet ingredients in a larger bowl, whisking so that there are no lumps. Stir the dry ingredients into the wet ingredients. Heat a skillet over medium and lightly oil. Drop batter onto skillet by 1/3-cupfuls. Cook first side until air bubbles begin to appear. Flip and cook second side a few minutes, until golden. Place pancakes in a warm oven until done.

Squash Tahini Dip
1/3 C puree of any sweet winter squash
4 dates, pitted
2 T tahini

Process all ingredients until creamy. Add water or other liquid as needed to reach desired consistency. Serve with apple slices, celery sticks, crostini, etc.
Entertainment & Events
John Twist

Community Booths
Hollywood Veteran's Day Parade
Fort Vancouver Historical Site
Vendors at the Market this Saturday
  • Cardamon Hills Trading Company
  • Columbia River Fish Company
  • Cranberry Creek Farm
  • Dancing Light Ranch
  • Deck Family Farm
  • Fleur de Lis Bakery
  • Fraga Farmstead Cheese
  • Gales Meadow Farm
  • Happy Harvest Farm
  • He Sells These Shells
  • Hot Mama Salsa
  • Ken & June's Hazelnuts
  • Kichana Peruvian Food
  • Kiyokawa Family Orchards
  • La Fountain Herbal
  • Linda Brand Crab
  • Mocha Roma's Coffee
  • Montiel's Cocina
  • Mt. Hood Organic Farms
  • Naked Acres Farm
  • Nature's Best Oregon Honey
  • Nature's Wild Harvest
  • Nossa Familia Coffee
  • Nourishment
  • Olympia Provisions
  • Peak Forest Fruit
  • Persephone Farm
  • Pine Mountain Ranch
  • Portland Bitters Project
  • Sacred Summit Herbal Elixirs & Chocolates
  • Scratch Meats
  • Starvation Alley Farms
  • Stone Barn Brandyworks
  • Stoneboat Farm
  • Sun Gold Farm
  • Sweet Briar Farms
  • SweetHeart Bake Shop
  • Sweet Leaf Farm
  • The Hummus Stop
  • Umi Organic
  • Winter Green Farm
Lloyd Farmers Market
Looking for a market to pick up some midweek groceries?

Tuesdays 10am-2pm
Year Round! 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 .

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See you Saturday at the market!
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