June 21, 2019 | Volume 15, Issue 18
Market Updates
It's the first official day of summer, and that means it's a great time to enjoy the farmers market. Look for solstice standouts like fresh beans at Deep Roots Farm, squash blossoms at Flying Coyote Farm, bunched beets at Sweet Leaf Organic Farm, fragrant basil at Winter Green Farm, and luscious lettuce at Gales Meadow Farm.

With cherries ranging from deep burgundy red to plump and pale yellow at Maryhill Fruit Company and ProFarm Produce, you'll just have to try them all to find your favorite. It's also the wonderful time of year for the short seasoned golden droplets of delight, the golden raspberry. And for those left wondering last Saturday, the blueberries are actually arriving this week.

We also have 2 Towns Ciderhouse, Bull Run Distillery, Columbia River Fish Co, Mic's Mix, and NOBULL Specialty Foods joining us this week.

Have any cook books, gardening guides, or food related magazine piling up at home? You can donate them the HFM Community Library. Now that the steady rain has started to give way to sunshine, our community library is out at market every week. Head toward the center of market between Nourishment and our music tent to find the library. There you may leave or take a variety of cookbooks, food magazines, and nutrition guides. The selection available changes week to week, so it's always worth taking a glance to see if there's something there for you.

We look forward to seeing you at the market!
POP Club continues!
Our POP (Power of Produce) Club continues this Saturday - all summer long we'll be offering free activities for kids aged 5 to 12! This week's activity is Getting to Know Pollinators .

The POP Club is made possible by our neighborhood sponsors, and this week's sponsor is the  Portland Nursery!
Recipe: New Potato and Snap Pea Salad
potato pea salad
New Potato & Snap Pea Salad 
Serves 4-6 

1 lb potatoes 
1/2 lb snap peas (about a pint and a half) 
2 tsp. white wine vinegar 
1 tsp. dijon mustard 
1/2 tsp. sea salt (and 1 tsp. for blanching water) 
1 Tbsp. minced shallot (or shallot scapes) 
2 Tbsp. chopped parsley 
(optional 1 Tbsp chopped tarragon and/or chives) 
3 Tbsp olive oil 
Finish with salt & black pepper to taste 

potato pea salad
Wash potatoes and place in pot (whole with skins on). Cover with cold water and slowly bring it to the bubbly stage - not a boil, but a bare simmer. The more slowly you cook the potatoes, the more uniformly they will cook. Keep the water at a bare simmer and start to check the potatoes by poking them with a toothpick after about 20 minutes. 

Depending on the size of the potatoes, it may take 30 or 40 minutes. While the potatoes are cooking oh-so-gently, prepare the other elements of the salad: 

1. Snap the stem end from the snap peas and cut to desired size - you can keep them whole if you like, or cut them in half diagonally. 
2. Mix together the white wine vinegar & mustard in a small bowl. 
3. Mince the shallot & parsley. When the potatoes feel like they give evenly from the skin to the center, remove them from the water with a slotted spoon and set aside. Keep the water from the potatoes to blanch the peas. 

Turn up the heat under the potato water until it's boiling, and add 1 tsp. of salt. Toss your prepared snap peas in the salted water and stir gently. Remove them just when they're uniformly bright green - it only takes about 30-40 seconds. If you go longer they end up a sad, tired green. Take them out and plunge them into cold water to cool. Drain them. 

The potatoes should now be cool enough to handle but not cold. Chop them into the size that you like - again, you could leave them whole if you've got wee baby potatoes, or you can cut them into bite sized pieces, whatever floats your boat. Put them into a bowl big enough for the entire salad. Sprinkle with 1/2 tsp. salt & the vinegar-mustard mixture. The flavors meld & penetrate into the potatoes better if you add them when the potatoes are warm...but adding the oil at the end is best because it prevents the 'soggy salad'.

Mix in the snap peas, shallot and parsley (or other herbs). Drizzle with olive oil and taste. If you like, finish with some more salt and black pepper. 

Recipe by Ellen Laing
Entertainment and Events

Olivia and Rene

Community Booths

Friends of Seasonal and Service Workers

Special Events

Saturday, June 22nd: POP Club for Kids!
Activity: Getting to Know Pollinators
(POP Club will run every Saturday until August 31st)

Saturday, July 13th: Senior Appreciation Day
Featured Products
June 22, 2019
Stoneboat Farm
Stop by Stoneboat Farm's booth at the Hollywood Farmers Market, and alongside familiar crops like lettuce, chard and garlic, you'll find more unusual vegetables like tatsoi, celtuce and amaranth greens. Right now they have orach, a relative of spinach that's easier to grow in the summer. Its delicate purple leaves go great in a salad, and have a spinach-like flavor.

Raspberry Shrub
Sage & Sea Farms
Sage & Sea Farms makes small-batch flavored drinking vinegars, commonly called "shrubs". Simply mix one part syrup with five parts seltzer or other mixer, or try it mixed in a salad dressing. All of Sage & Sea's produce comes from local farms, and seasonal varieties will come and go with the produce season. Now that raspberry season is here, so is raspberry shrub season!

Single Malt Whiskey
Bull Run Distillery
This is truly an Oregon whiskey - made from 100% malted barley from the Klamath basin, Bull Run Distillery (named for the water source they use) then ages it in Oregon Oak barrels, allowing it to experience the temperature changes of Western Oregon's distinct four seasons. 
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!