March 31, 2017
Vol 12, Issue 7 

Market Updates
Whiz! Bang! Snap! Just like that it's the spring season at the Hollywood Farmers Market and we are open every Saturday starting tomorrow. And for all the early birds market now opens at 8am through September.  Even more, for our first April ever and in celebration of our 20th Anniversary the market will be hosting live music each week  as well as welcoming community booths and early returning vendors.  

If you've been reluctant to step outside, hopefully the return of Buns on the Run (their 18th season!) Tabor Bread, Cardamon Hills Trading Company and  Nature's Best-Oregon Honey   persuade you to head in our direction tomorrow.  And if you're in the mood for something new, come out and welcome new vendors for the season 2 Towns Ciderhouse , Plum Tree Jam and SMALL Baking Company .  

We will be welcoming both new and returning vendors over the coming weeks and there's always something new to find. That's just one reason spring is so exciting at the Hollywood Farmers Market; garden starts, tender greens, and friendly faces are a few others. 

See you Saturday at the market!
Orecchiette Pasta with Rapini, 
Garbanzo Beans and Spicy Sausage
Now that we're moving into the first weeks of spring, it's rapini season! The term rapini generally refers to the flowering shoots of Brassica family plants, also commonly called "broccoli rabe". This family includes broccoli, a plant where we're used to eating the flowers, but all Brassicas send up flowering shoots in early spring: kale, arugula, turnips, etc. - and each of them has their own flavor. Generally they're sold at the farmers market in bunches which include the leaves, buds and stems. All of these parts are edible, and you can generally cook them all together, perhaps just trimming the ends of the stems.

Rapini are delicious in many preparations: simply sauteed with olive oil and garlic, as a pizza topping, or (as below) tossed with pasta.

Orecchiette Pasta with Rapini, Garbanzo Beans and Spicy Sausage

¾ pound spicy bulk sausage, crumbled (optional)
coarse salt and freshly ground black pepper
1 pound rapini, kale rabe or broccoli rabe, rinsed, trimmed, and cut into 3-inch pieces
12 ounces orecchiette pasta
2 tablespoons extra-virgin olive oil
2 cloves garlic, coarsely chopped
1 can (15 ounces) garbanzo beans, drained and rinsed
¼ cup freshly grated Parmesan cheese, plus more for serving

In a large skillet over medium-high heat, cook sausage, stirring, until browned, 5 to 8 minutes. Using a slotted spoon, transfer sausage to a paper towel lined plate; let drain. Pour off all but 1 tablespoon fat.

Bring a large pot of water to a boil and add a generous amount of salt. Add rapini and cook 1 minute. With a sieve or slotted spoon, fish rapini out of the water and transfer to a colander to drain. Set aside.

Return water to a boil and add pasta. Cook until al dente, 5 to 8 minutes; drain, reserving about ½ cup pasta water. Return pasta to pot.

Meanwhile, return skillet to medium-high heat. Add olive oil, drained rapini, garlic, and garbanzo beans. Cook, stirring, until rapini is tender, 1 to 2 minutes. Toss rapini and bean mixture with orecchiette. Add sausage and a little reserved cooking liquid to moisten. Stir in ¼ cup Parmesan and season to taste with salt and pepper. Serve immediately, topped with additional Parmesan cheese.
Entertainment and Events
Vendors at Market 
this Saturday
  • 2 Towns Ciderhouse
  • Buns on the Run
  • Cardamon Hills Trading Company
  • Deck Family Farm
  • Fraga Farmstead Cheese
  • Gales Meadow Farm
  • Gabriel's Bakery
  • Hot Mama Salsa
  • Kiyokawa Family Orchards
  • Linda Brand Crab
  • Montiel's Cocina
  • Natures Best-Oregon Honey
  • Naked Acres Farm
  • Nature's Wild Harvest
  • Nossa Familia Coffee
  • Nourishment
  • Olympia Provisions
  • Pine Mountain Ranch
  • Plum Tree Jam
  • Peak Forest Fruit
  • Persephone Farm
  • Sacred Summit Herbal Elixirs & Chocolates
  • SMALL Baking Company
  • Scratch Meats
  • Stoneboat Farm
  • Sun Gold Farm
  • Sweet Briar Farms
  • Tabor Bread
  • The Hummus Stop
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

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 .

You can also find us on Facebook, Instagram, and Twitter.

See you Saturday at the market!
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