October 9, 2020 | Volume 16, Issue 33
Market Updates
Cozy up to fall with winter squash, cabbage, apples and pears at the Hollywood Farmers Market. What a wonderful time for seasonal produce! Peaches and berries are done for the most part, but now you can bust out the crock pot, turn on the oven and warm up your cooling and darkening days with the bounty of October.

Grab a shoulder or shank from Pine Mountain Ranch, Deck Family Farm or Naked Acres Farm, and mix with some juicy late season tomatoes from Sweet Leaf Organic Farm or sweet and savory winter squash from Deep Roots Farm in the slow cooker. Add a loaf seeded red wheat from Tabor Bread and you won't need to leave the house for days!
Remember that we are now operating on our fall/winter hours, opening at 9am. We will continue to close at 1pm. (Note: this change means that we no longer have a vulnerable population shopping hour. The full 4 hours of the market will be open for general shopping.)
Back this week: No Mess Chef and Westward Whiskey

Off this week: 503 Distilling, Bliss Nut Butters, East Fork Cultivars, Freeland Spirits, Ken & June's Hazelnuts, Laurel Ridge Winery, Stone Barn Brandyworks, Sweet Briar Farms, The Fermentista

Last week at the market this season: Maryhill Fruit Company

Done for the season: Suzette Creperie

Thank you for your continued support of the farmers market during this time! Sending just one member from your household and observing our safety guidelines is what supports us to stay safe and stay open. Note that face shields may not be used as a substitute for face coverings/masks.
Fall Cooking Tips
Chard - Chard is actually two vegetables: the leaf and the stalk. Separate the leaf from the stalk by holding the stalk with one hand and ripping the leaf away with the other, moving from bottom to top. At a certain point, the stalk will come off with the leaf.
Cut the stalk in ½-inch slices. Blanch the greens in salted water and remove, but keep the water. When the greens come out, add the stalks to the same water. Blanch until there's no crunch. Dress the greens with olive oil, garlic and parsley. Dress the stalks with a vinaigrette.
--Robert Reynolds Chef Studio

Winter Squash Storage - Winter squash will last well into the new year if it is stored properly.
Check the squash before storing it to make sure the skin is sound. Check carefully around the stem. If there is any dirt, wash it off and dry the squash. The ideal storage spot will be just warmer than 50º F, with good air circulation and low humidity. Check the squash from time to time, and if it develops a soft spot or mold, cut out the bad part and cook the rest right away. Baked or steamed squash can be puréed or cut into chunks and stored in the freezer.
Another hint: Pureed squash makes a great sauce for pizza. Try a squash pizza with cranberries, apple slices, and Gruyere cheese.
--Anne Berblinger, Gales Meadow Farm 

Your Famous Chicken Stock - Grandma's chicken soup is built on good stock. To make stock, all you need is one onion (or the greens from the tops of leeks), one carrot, one celery stalk, 3 stems parsley, 2 stems thyme, one bay leaf, a sprinkle of salt, and of course one chicken.
Chop the vegetables coarsely and toss them together with the herbs in a pot big enough for the chicken, but not too much bigger. Break down the chicken into leg, wing and body pieces. Remove the breast meat, but save it for another use (you can also freeze it for later). Layer the pieces as flat as you can in the pot on top of the vegetables. Cover with water by only 2 inches and add a sprinkle of salt. Heat over a medium-high flame until boiling, then turn the heat down to a gentle simmer. Periodically skim off the brown foam that comes to the surface. Simmer the stock for about an hour or an hour and a half. Strain the stock through a colander and let it cool, then place it in the refrigerator uncovered. When the stock cools completely, the fat will be a solid layer on top and will be easy to remove.
Use the meat from the stock to make chicken salad.
--Robert Reynolds Chef Studio
golden chanterelles from peak forest fruit
Chanterelles - Did you know that Chanterelles are Oregon's official state mushroom? They are a great introduction to mushrooms for the novice cook looking to experiment with something new. They make an excellent accompaniment with eggs. Sauté thinly sliced Chanterelles in butter or olive oil. Throw in some garlic or shallots, a little salt and pepper. Add this to your omelet for a delectable breakfast.
-- Lars Norgren, Peak Forest Fruit 

Turnips - How to make one turnip (the size of a softball) feed 4 people: Peel the turnip and cut it in 3/4 inch dice. 'Stew' or sweat the turnips by heating a pan over medium heat, add a tablespoon or so of butter, add the turnip, sprinkle with salt, cover with a lid, and turn the heat way down. The turnip will stew in its own juices and turn soft and sweet. When it's relatively soft, add 4 cups of Your Now Famous Chicken Broth and simmer. Liquefy in a blender, in two batches if you need to, and season to taste. Voila.
--Robert Reynolds Chef Studio
Face Masks Required!
Face coverings/masks are required for Hollywood Farmers Market shoppers.
We are very grateful for you all continuing to wear masks to protect our vendors, staff and each other! We have a small number of disposable masks available at the entrance for shoppers who do not arrive with a mask, but please bring your own if you are able to. Note that face shields may not be used as a substitute for face coverings/masks. Thank you for keeping the Hollywood Farmers Market safe!
Preorder online!
You can preorder directly from Hollywood Farmers Market vendors through the WhatsGood app, as well as through the businesses' individual pre-order systems. See this page on our website for more information.

We accept credit cards, Supplemental Nutrition Assistance Program benefits (SNAP), and Double Up Food Bucks as payment. See our website for more information on how to activate SNAP payment.

Ordering in advance of the market will allow you to limit your time and interaction at the market, while still ensuring that you get the items you need. Consider sending one person to pick up preorders for more your community (family, friends or neighbors).
Open every Saturday!

9am to 1pm

Entrances on
44th south of Hancock
45th and Hancock
to see this week's
market map!
This Saturday's market will feature recorded music by:

For mid-week shopping visit us at
Tuesdays 10AM - 2PM,

Visit lloydfarmersmarket.com for more information or to sign up for weekly updates.

Follow the Lloyd Farmers Market on Facebook and Instagram!
This week's featured products:

October 10, 2020
Comice Pears
Kiyokawa Family Orchards
Comice is one of the sweetest and juiciest of all pears, sometimes called the "Cadillac of pears". Great for baking, poaching and snacking! This "winter pear" stores well in the fridge for weeks or even months - then just take them out of the fridge for 5-7 days to allow them to fully ripen.

Salsa Roja
Frux Farm
A new salsa from Frux Farm - their Salsa Roja, made with heirloom sweet and hot peppers grown on their farm in Warrenton, OR, simmered in white wine vinegar, coriander and cocoa.

Savoy Cabbage
Persephone Farm
Maybe the most attractive cabbage around - the Savoy has distinctive crinkly leaves and a luscious green color. With a mild flavor and tender leaves, it's great sliced thin in soups or stir fries.
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!