June 22, 2018 | Volume 13, Issue 18
Market News
With this week's temperatures finally cooling down and an abundance berries all around this Saturday is sure to be a great day at the market. We've got returning vendors, piles of produce, face painting, and a special musical performance this week so come on down and celebrate summer with us!
After nearly six weeks away, Persephone Farm makes their long-awaited return to the market this Saturday. Stop by their booth to welcome them back to the neighborhood then grab their beautiful bushels of bunched greens and farm fresh eggs. 
The solstice has passed and summer has officially begun so celebrate this Saturday with HFM returning vendor Gelato Maestro. Enjoy the sunshine while choosing from their flavors of fresh-made seasonal gelato and dairy-free sorbetto. 
Broccoli, cauliflower, and romanesco will be piled high all across the market this week. Be sure to snag a head or two or three and get all the florets you can steam, roast, saute, and dip. 
Raspberries! Blueberries! Blackberries! Oh My! All these, as well as several varieties of cherries, will be at market this Saturday. Stop by Happy Harvest, Unger, Deep Roots, and Liepold Farms for berries then Maryhill Fruit Company and ProFarm Produce for cherries. 
Power of Produce kids program continues every Saturday!
Our weekly POP Club for kids continues this Saturday - this week's activity: eating the rainbow! Kids will be able to try foods that cover every color of the rainbow, and vote for their favorite.

Remember, we'll be offering free, fun and educational kids activities (for ages 5 to 12) EVERY SATURDAY at the farmers market through September 1st. And kids who participate get $2 in farmers market tokens to spend on fruits and veggies. Stop by the POP Club booth this Saturday and join in!
Street painting is just three weeks away!
In 2016, over 100 volunteers came out to paint the Hollywood Garden Mural on NE Hancock Street between 44th and 45th - a block which hosts our farmers market each Saturday. Taking its inspiration from the bountiful produce on display at the farmers market, the mural takes the form of a garden, with a path of stepping stones winding its way around fruits, vegetables and vines. This is one of the largest street paintings in Portland, stretching curb-to-curb along 100 feet of Hancock Street. On market day, it serves as a beautiful carpet for the farmers market, and throughout the week it leaves a reminder of the market on the street.

Two years later it's time to repaint the mural. Mark your calendars: we will be re-painting on Sunday, July 15th, from 10am to 4pm. See our Facebook event for more details and to invite your friends!
Rigatoni With Broccoli
and Sausage
Recipe from From Six Seasons, A New Way With Vegetables by Joshua McFadden

  • 3 to 4 garlic cloves, very thinly sliced
  • Extra-virgin olive oil
  • 1 lb sweet or hot Italian sausage, bulk or casings removed
  • Kosher salt and freshly ground black pepper
  • 8 oz rigatoni
  • 1 lb broccoli, stems trimmed and peeled, stems sliced crosswise into 1/4-in. coins, and tops cut into florets
  • 1/4 tsp dried chile flakes
  • 1/2 cup ricotta cheese
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup dried breadcrumbs, optional

Put the garlic in a small bowl and pour over enough olive oil to cover. Shape the sausage into 4 balls, then flatten them like hamburger patties.

Bring large pot of water to boil and add salt until it tastes like the sea. Add the pasta and cook to just shy of al dente according to package directions.

Meanwhile, heat a small glug of olive oil in a large skillet over medium heat. Add sausage patties and cook until nicely browned on one side, about 4 minutes.

Add broccoli coins and the sliced garlic, including the oil, to the skillet. Flip the sausage patties and keep cooking until the sausage is just about fully cooked (it’s OK if it’s a touch pink in the center because it will continue to cook a bit), another 4 minutes or so. Break up sausage with a spoon into bite-size chunks. Add chile flakes and cook for 30 seconds or so. With a ladle or measuring cup, scoop out about 1/4 cup of the pasta’s cooking water, add it to the pan to stop the cooking of everything, and slide the pan from the heat.

About 3 minutes before the pasta should be al dente, add the broccoli florets and cook all together until pasta is ready. Scoop out another cup of pasta cooking water, drain pasta and broccoli, and add to the skillet.

Return skillet to heat. Add 1/4 cup or so of the pasta water, the ricotta, and half the Parmigiano. Season generously with salt and black pepper. Shake the pan to combine the ingredients, put back over medium heat, and cook for a couple of minutes to warm everything through and make a nice saucy consistency. Serve with more Parmigiano and top with breadcrumbs, if desired.

See you Saturday at the market!
Entertainment and Events
------- ----------
Sweethearts and Friends
(plus special performance at 11:00 by PDX Vox )

Community Booths

POP Club Activity
Eat the Rainbow!

Face Painting With Crista
Featured Products
June 23, 2018
Tulameen Raspberries
Unger Farms
It can be sad when Hood strawberry season comes to an end, but the silver lining is that raspberry season is just getting going! Tulameen is a variety that Unger has grown for many years, which produces large, sweet, extremely flavorful berries. Available by the pint, half-flat or flat.

Italian Sausages
Deck Family Farm
This week's Deck Family Farms "Pick of the Pasture" is their Sweet Italian and Hot Italian susages, 2 packs for $18.50. All of Deck's sausages are nitrate and nitrite free, and are made from pastured pork finished on hazelnuts.

Quinoa Bread
Gabriel's Bakery
You may know Gabriel's Bakery for their bagels or maybe their delicious and generously portioned pastries, but one of the best products from this bakery is their quinoa sandwich bread. Like all their sandwich breads, it's made with sustainable grains and no preservatives and it toasts up real nice. Other sandwich breads made by Gabriel's include Walnut Bread, Molasses Bran and Sunflower Seed. 

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!