The sun may be shining and the days over 80 degrees, but that fall feeling is coming! Time to eat up melons, corn, peaches, sweet peppers, green beans, plums, tomatoes, cucumbers, basil, eggplant, summer squash and whatever else you can manage to squeeze in your kitchen before they are gone, just like summer.
To hail in the imminent arrival of autumn our newest vendor,
Cranberry Kitchen, joins the market this Saturday. Using their own cranberries grown and dried in Warrenton, OR, they make cranberry and nut blends just right for snacking, baking, and more. And in a month or two they will have fresh cranberries too!
Swarm Portland is back with everything you need to bring pollinators into your life, yard and garden. Find Mason Bee boxes, pollinator tea blends, and more this Saturday and next.
It's the last week of the season for
Moon Coffee, so get your favorite espresso drink, Rose mocha, or matcha latte one last time.
The Hollywood Farmers Market is now accepting applications to join its Board of Directors in January 2019! Board membership is a terrific opportunity for volunteers, vendors and market lovers to become involved with the farmers market.
for more information.
SNAP Match Fundraiser Day is
During our September 22nd market we will be holding a
silent auction to raise money for our SNAP Match program. This program offers low-income shoppers a match for shopping at the market, meaning SNAP/EBT card users can receive up to an additional $10 every week to be used at the market. These matching funds help make farm direct, fresh, healthy foods affordable to all, while supporting small farmers here in Oregon. Mark your calendars!
14 Late Summer Preserving Ideas!
Late summer in the Pacific NW is a great time for preserving local produce! Summer fruits and vegetables are abundant, and many reach peak flavor this time of the year. Most vendors at the market offer bulk discounts to make preserving an even more attractive option. Tomatoes, peppers, cucumbers, corn, eggplant, stone fruit, berries - the list goes on, and it's all available at the market! To help kickstart your imagination, we've compiled
14 easy ideas for preserving
is a great way to preserve peak-season tomatoes. It's easy, tastes way better than store-bought canned tomato paste, and doesn't take up much room in the freezer. Freeze it in ice cube trays so you can easily use it just a little at a time.
Freezing corn kernels
is one of the easiest ways to preserve summer flavor. Just blanch them in boiling water for a few minutes, then pack in a ziploc and freeze. The whole process takes maybe 15 minutes!
For many of us, nothing conjures up the feeling of summer in January like a jar of delicious
. The beauty of salsas is that almost every ingredient is available in late summer at the farmers market - for some recipes, everything but salt and citrus or vinegar! There's a tremendous diversity to choose from - tomato salsa, peach salsa, tomatillo salsa... Experiment! Some say spiciness goes really well with melons. If you're making a pureed salsa and have space in the freezer, you can save the work of canning by freezing your salsa.
Next time you fire up your grill for a barbecue, buy some extra peppers and throw them on the grill. Then freeze them to enjoy out-of-season roasted red peppers. You can do the same thing with eggplants and whip up some lovely smokey baba ghannoush in the winter! You can also preserve grilled eggplants or peppers for a month or so by pouring olive oil over them and storing them in the fridge.
There are many ways to preserve vegetables naturally without canning or freezing. One is
naturally fermented sauerkraut
, which only requires two ingredients - cabbage and salt! If you've never had naturally-fermented kraut, give it a try - the taste is more complex and not as vinegary compared to store bought kraut.
Another naturally fermented preserved vegetable is the traditional dill pickle.
is the one used by Gales Meadow Farm for their pickled cucumbers.
Most of the ingredients for a delicious fresh pesto are available at the market for much of the year, from the herbs to the garlic to the nuts (hazelnuts and walnuts). You can make pesto from any herb or green - cilantro and arugula are particularly tasty alternatives to the traditional basil. It doesn't take up much space in the freezer - again, use an ice cube tray to freeze it in single-use amounts.
We left jams and jellies out of this list, as most people already know about them and many are tired of them! A fun (and low-sugar) alternative to jams are fruit butters. Cook down a bunch of peach (or apricot, or apple, or pear, etc.) puree with spices until it is thick and spreadable. Then pour into jars and can according to your recipes' instructions.
If you bake pies regularly, why not can your favorite pie filling? Then all you need to do is open up a jar to make a summer pie in the middle of winter.
Raw packing is a great and easy way to can summer fruit and preserve its flavor. Just fill the canning jar up to the neck with rinsed and drained raw fruit, fill it up with hot syrup, juice or water (leaving 1/2 inch headspace), cover and process according to the instructions here. Works great for peaches, apricots, plums and berries!
are homemade fruit rollups made from fresh fruit. Just pour any fruit puree onto a flat surface for drying, whether in a food dehydrator or a low-temp oven.
Pureed soups like tomato or roasted red pepper freeze very well, and during the height of the season it's easy to make more than you need and freeze the rest. If you wanted to can these soups you would need a pressure canner, as they are too low-acid for water-bath canning.
If you love peaches, the best way to preserve flavor is by
canning them in syrup
. This one is a bit more work, but you get a lot out of it - the sweet flavor of late-summer peaches in the winter.
National Center for Home Food Preservation
has a website that is an amazing resource, with by-the-book instructions on canning, freezing, pickling, drying, etc almost anything! If you prefer the printed page to a computer screen,
Putting Food By
, by Janet Greene, is a classic comprehensive preserving manual that discusses techniques, reason for techniques, suggestions on timing, storage instructions and more.
Entertainment and Events
Cultural Academic Student Exchange
September 8th, 2018
Whether you eat the ridged cucumber like looking fruit or the squash like leaves, this prolific South Asian plant can be used in dishes ranging from salads, to stir fry, to pickles, and much more. Ask Seng and her family their favorite way to prepare it and you may just get a different answer each time.
Gales Meadow Farm
A ground tomato, looking like a miniature tomatillo, is a true treat for the tastebuds. The Berblinger's grow a Polish variety called Aunt Molly's, and with hints of pineapple and vanilla in each one you pop into your mouth the flavor explosion only available in the late summer is not to be missed.
Central City Coffee
Crafted by the hardworking employees of the social enterprise arm of Central City Concern,this medium roast coffee's raw bean comes from the Narino region of Colombia. As you sip, taste for notes of caramel, cinnamon and pear. CCC offers a full line of roasted beans and fresh brewed coffee weekly, so stop by and find the right one for you.
Looking for a farmers market to pick up some midweek groceries?