May 12, 2016
Vol 11, Issue 13

Market Updates
We've got another full market in the works for Saturday, with more vendors kicking-off their season at the Hollywood Farmers Market. We welcome back Winter Green Farm in all of their organic and biodynamic glory, Blooming Goodies with unique Asian vegetables and arrangements, and the berry bursting Unger Farms will be starting up with Albion strawberries by the flat, pint and handful. Stoneboat Farm is also back for the regular season. Wash is all down with a refreshing cup of Jun from our newest vendor Sacred Summit Herbal Elixirs.

Columbia River Fish Company will be returning once again with beautiful spring Chinook by the whole fish, filet, steak and more. Need your filet knife sharpened for slicing your beautiful salmon? Take a stop by and chat with Gabriel at Dragonfly Forge, he's ready for all your blade sharpening needs.

In case you missed them last week, Gluten Free Gem, Dancing Light Ranch, Laurel Ridge Winery, Old House Dahlias, Sage and Sea Farms, Umi Organic and Village Crepery are all back again this week, and every week for the regular season.  Thomas & Sons Distillery join us again this Saturday , and will be here each second Saturday of the month going forward.

This Saturday kicks off our series of kids' activities at the market! Joanna from Turnip the Heat Cooking School will be leading our "market sprouts" (all our young shoppers, that is) in a seed planting activity from 9am to noon. Kids can plant a seed, learn about the lifecycle of a plant, and take their soon-to-be seedling home! Thanks to Portland Nursery for their donation of seeds and supplies. See our website for a schedule of kids' activities for the season.
Thanks to chef Stacey Givens of The Side Yard Farm, for her delicious cooking demo this past Saturday - late spring potato gnocchi, and an urban farmer salad.  Also thanks to Gales Meadow Farm, Happy Harvest Farm, Naked Acres Farm, Nature's Wild Harvest, and Sweet Leaf Farm for their generous donation of produce!
Please show your support by voting for us in Willamette Week's Best of Portland , in the "Best Farmers Market" category! Last year we came in second place - this feels like our year to take the gold! 

The Hollywood Street Painting Project has a final design! Mark your calendars for Sunday July 10th, when we will paint this beautiful mural on our beloved block of Hancock Street. You can sign up for project updates by emailing Sarah at
Asparagus & Rhubarb: those twin stems of spring locavores! They arrive at the market in April, when their very novelty brings excitement after weeks of kale and potatoes. And then they're just about gone by the time summer rolls around. See below for some recipes that will help you enjoy that asparagus and rhubarb while they're here!

See you Saturday at the market!
Asparagus and Rhubarb 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 ¼ 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 ¼ cup cheese. Season with pepper. Cook pasta until al dente, reserving ½ 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 1½ 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.

Pork Chops with Rhubarb-Cherry Sauce

The rhubarb sauce can be refrigerated in an airtight container for up to one week. Try it with roasted chicken or drizzled over toasted bread topped with goat cheese.


½ cup dried cherries or cranberries
1 tablespoon balsamic vinegar
1 teaspoon plus 2 tablespoons olive oil
½ cup finely chopped onion or shallot
8 to 10 ounces rhubarb, ends trimmed, cut crosswise into ½-inch pieces (2 cups)
3 tablespoons sugar
Pinch of ground nutmeg (optional)
Coarse salt and ground pepper
4 pork loin chops, (each 1/2 inch thick and 6 to 8 ounces)


In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.

In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.

To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.

Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.


The cherries can be replaced with other dried fruit, such as dried cranberries; soften as instructed in step 1.
Saturday at the Market


Three Pound Note


Community Booths

Master Gardeners 

Project Pooch 

Women of a Certain Age


Upcoming Events


Kids Activity with Joanna Sooper

Activity: Seed Planting!

Saturday, May 14th, 9am to 12 noon

Expected at Market Saturday

  • Big B Farm
  • Blooming Goodies
  • Buns on the Run
  • Columbia River Fish
  • Dancing Light Ranch
  • Deck Family Farm
  • Deep Roots Farm
  • Dragonfly Forge
  • Fleur de Lis Bakery
  • Fraga Farmstead Cheese
  • Gabriel's Bakery
  • Gales Meadow Farm
  • Gluten Free Gem
  • Happy Harvest Farm
  • Herr's Family Farm
  • Home Grown Food Products
  • Hot Mama Salsa
  • Ken & June's Hazelnuts
  • Laurel Ridge Winery
  • Linda Brand Crab
  • Little Handfuls Organic
  • Maryhill Fruit Company
  • Montiel's Cocina
  • Naked Acres Farm
  • Nature's Best-Oregon Honey
  • Natures Wild Harvest
  • Nossa Familia Coffee
  • Nourishment
  • Old House Dahlias
  • Olympia Provisions
  • Peak Forest Fruit
  • Pine Mountain Ranch
  • Portland Juice Company
  • ProFarm Produce
  • Regular Portland Bread
  • Rossi Farms
  • Sacred Summit Herbal Elixirs & Chocolates
  • Sage and Sea Farms
  • Sterling Cookies
  • Stoneboat Farm
  • Sun Gold Farm
  • Sweet Briar Farms
  • Sweet Leaf Farm
  • SweetHeart Bake Shop
  • Tabor Bread
  • The Hummus Stop
  • THINK Unique Gardens
  • Thomas & Sons Distillery
  • Umi Organic
  • Village Crepery
  • 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

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 call (503) 709-7403, 
and check us out online at

See you Saturday at the market!
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