May 28, 2015 Vol 10, Issue 15
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Market Updates
This Saturday's market will give you the perfect opportunity to enjoy spring and summer's finest! Our vendors are still bringing mountains of asparagus, delicate greens, and crisp radishes, but you'll also be able to pick up some cherries, peaches, & apriums from Maryhill Orchards if you get to market early!

We're welcoming back Liepold Farms and their lovely strawberries this Saturday. Mocha Roma is returning after a week away, and Dragonfly Forge will also be at market, ready to sharpen  your knives and tools. On-call vendors Old House Dahlias,  Portland Regular Bread, Pono Farms, & Rossi Farms   will all be coming to market this Saturday as well!

On June 6th, our popular Market Medicinals series returns! Lorraine Ferron from National College of Natural Medicine will be demonstrating how to make a nutritious bone broth, and as an added bonus, will be handing out dog treats that use the leftover, softened bones as an ingredient.

It's only natural that much of our focus in the late spring is on short-season fruit like Hood strawberries. But spring vegetables can be similarly ephemeral, and we've probably only got a couple weeks left of (for example) asparagus. See below for some recipes that will help you enjoy those asparagus and radishes while they're here!

See you at the market!

Asparagus & Radish Recipes
Pasta with Asparagus, Lemon, and Egg
Pasta and asparagus dressed with a light, lemony sauce makes a quick vegetarian dinner.

Salt and pepper
1 bunch asparagus, ends trimmed
2 tablespoons butter
2 scallions, minced
zest of 1 lemon
1 egg
3/4 cup finely grated Parmesan cheese
12 ounces spaghetti or other pasta
handful fresh mint leaves

1. Put a pot of salted water on to boil. Meanwhile, slice asparagus in half lengthwise, then cut diagonally into 2-inch pieces.
2. Melt butter in a large skillet over medium heat; add scallions and cook until wilted, about one minute. Add asparagus and ? cup water. Cover pan, and cook until asparagus is tender, 3 to 5 minutes.
3. Meanwhile, in a small bowl, whisk together egg, lemon zest, and ? cup cheese. Season with pepper. Cook pasta until al dente, reserving ? cup pasta water before draining. Return pasta to pot and immediately stir in egg until pasta is coated; thin as needed with pasta water. Stir in asparagus and mint leaves. Divide among bowls and top with remaining Parmesan cheese.

Roasted Asparagus and Radishes
Once you roast radishes, you'll never go back. This side dish makes a great addition to roasted chicken or salmon.

1 bunch asparagus, ends trimmed, and halved (about 1? pounds)
1 bunch radishes, greens discarded or reserved for another use, trimmed and halved
coarse salt and pepper
1 tablespoon olive oil

1. Preheat oven to 425. In a large bowl, toss the asparagus and radishes with olive oil; season to taste with salt and pepper. Transfer to a rimmed baking sheet and roast until tender, tossing once halfway through cooking time, about 15 minutes.

Radishes Saut?ed with Bacon and Snap Peas
Radishes become sweet and mellow when cooked, and pair beautifully with crisp-cooked snap peas.

2 slices bacon, chopped
1 bunch radishes, halved or quartered if large (reserve greens for another use)
1 small shallot, minced
10 ounces snap peas, trimmed and cut in half diagonally

1. Cook bacon in a medium skillet over medium heat until crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain.
2. Pour off all but 1 tablespoon fat from pan. Add radishes and shallot and cook until radishes are crisp-tender, about 5 minutes. Add snap peas and cook until crisp, about 2 minutes. Season with salt and pepper. Transfer to a serving dish and sprinkle with bacon. Serve immediately.

Recipes provided by Abigail Chipley.
At the Market

Community Booths:

Upcoming Events:

Face Painting with Crista
Saturday June 6th and 13th, 9:00 am - 12:30 pm

Market Medicinals Demo w/ Lorraine Ferron: Bone Broth!
Saturday, June 6th

Kids Day!
Saturday, June 13th, all day
Featured Products

ProFarm Produce
Nothing says spring in the Northwest quite like fresh asparagus and Pro Farm has plenty!  Who can resist grilled asparagus tossed in olive oil and salt?  Or lightly steamed with lemon and butter? Yum!  Did you know that asparagus is a perennial?  The first crop is harvested 1 year after planting and then it grows for years after that.  Another little known fact - as the asparagus plant gets older, the stalks are thicker - so thinner stalks simply mean a younger plant - not harvested "sooner," as commonly thought.  Pro Farm only harvests their plants for 5 years and then they replant.  Also look for pickled asparagus - both in "hot" and "regular" varieties.

Fresh Sorbetto
Gelato Maestro
You may have already tried some of Gelato Maestro's gelato, but did you know that they make delicious sorbetto as well? It's a world away from the icy sorbets that we're familiar with - so creamy and rich that you won't believe it's all made without dairy! Flavors vary week to make based on seasonal produce availability. Last week was strawberry - cherry and peach will be coming soon!

Tomato Starts
Think Unique Gardens
Try to their name, Think Unique Gardens sells dozens of unique varieties of tomato plants - some that you can't find anywhere else (other than growing them from seed yourself)! Mortgage Lifter, Indigo Rose, Glacier, and Clint Eastwood Rowdy Red are just some of the unusual varieties you'll find here. Don't be afraid to ask for advice when picking varieties; Suzanne Brillat has a wealth of information for the home gardener, and is happy to share it.

Ginger Brew
Lion Heart Kombucha
Branching out from their popular kombucha, Lion Heart is now brewing a ginger beer! Made with half the sugar of a typical soda, it has a dry and delicious flavor that's packed with ginger. At the market, you can get an ice-cold cup on tap, or in a growler.
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

hfm_map Days:
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

See you Saturday!

Hollywood Farmers Market
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