November 17, 2016
Vol 11, Issue 39 

Market Updates
Vendor News 
This Saturday marks the final market of the regular season at HMF, and that means you need to come out and stock up for the upcoming Thanksgiving weekend and more. Hopefully you have your gobbler in order, but that means time for vegetables, mushrooms, beans and nuts a plenty for sides and meals to cover you until next month. 

It's the last market of the season for Happy Harvest Farm and Sweet Leaf Farm, so make sure to show them your support and gratitude for a great season one more time. 

As the holiday season approaches, easy to the plate options are more important than ever. Try a stick of cured sausage from Olympia Provisions, a chunk of cheese from Fraga Farmstead Creamery, and a bag of hazelnuts from 
Ken & June's for an appetizer plate to please a crowd. 
Pick up some  Scratch Meats ma ple, Italian, chorizo or merguez for the best stuffing, or an easy quick meal for day before thanksgiving or breakfast for out of town guests! 

If your crowd is thirsty don't forget to check out the holiday specials on wine from Laurel Ridge Winery and spirits from House Spirits Distillery. And for the coffee lovers Nossa Familia Coffee  has a holiday blend sure to perk you up.  

Join Us at the Market All Winter Long
Did you know Hollywood Farmers Market runs year-round? That's right, all year long you can come out and find the seasons best produce, proteins, baked good and more. This Saturday, November 19th, is our last market of November. Market is closed the Saturday after Thanksgiving, and then we resume in December on our winter market schedule (the 1st and 3rd Saturdays of the month). 

This Week's Double Up Food Bucks sponsor: Bake Shop! 
Our Double Up Food Bucks program continues, thanks to the support of our sponsors! This week's sponsor is Bake Shop! Their generous donation will make it possible for 15 families to afford fresh local produce this Thanksgiving. The Double Up program will continue all through the winter; shoppers on SNAP can receive a match of up to $10 a week! 

See you Saturday at the market!
Thanksgiving Recipes
Shredded Brussels Sprouts with Bacon and Hazelnuts
Adapted from Cooking Light, November 2004

2 lb Brussels sprouts, thinly sliced
1/2 C chopped bacon (about 3 slices)
1/2 C chicken stock or water
1 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp chopped hazelnuts, toasted

Cook bacon in a large Dutch oven over medium-high heat 4 minutes or until crisp. Remove the bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add stock or water to pan; bring to a simmer. Add sliced Brussels sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine. Sprinkle evenly with bacon and hazelnuts. Serve immediately.

Tip: Use a food processor's thin slicing blade attachment to prepare the Brussels sprouts.

Homemade Cranberry Sauce
Recipe adapted from The Prarie Homestead

12 oz whole cranberries
3/4 C orange juice (about 2 large oranges for fresh-squeezed)
1/2 - 3/4 Choney
1 tbsp orange zest

In a medium saucepan, combine in the orange juice, honey, and zest. Bring to a gentle boil, and simmer for about 5 minutes.
Stir in the cranberries and continue to cook them until they burst (about 15 minutes).
Spoon the cranberry sauce into a mold (or bowl, or whatever you want) and refrigerate for 6-8 hours, or until set.

Roasted Hubbard Squash Pumpkin Pie
Amy Holmes Hehn, 2011 Pumpkin Pie Contest winner

1 1/2 C flour         1 tsp white sugar
1/2 tsp salt            1/8 tsp baking powder
4 tbsp butter        5 tbsp shortening
1 egg yolk            2 tsp distilled white vinegar
3 ice cubes          1/2 C cold water
1. Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
2. Measure flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
3. Add the butter and shortening into the dry ingredients and pulse off and on for about 1 minute until the fat chunks are pea-sized in the flour. Do not over-process.
4. In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Chill for 3 to 4 minutes.
5. Remove flour and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of the egg-water-vinegar mixture, a little at a time, into in the flour, mixing gently with a fork, until clumps of sticky dough begin to form and hold together. The key to this: you do not want a wet dough, and you do not want to overmix.
6. Place this dough onto plastic wrap, press into a flat disk without kneading or overworking, and chill in refrigerator for at least 30 minutes.
7. Remove from refrigerator and roll out, lift into pie pan using a rolling pin, prick bottom with a fork and dress entire crust with egg white.

2 C Hubbard Squash puree
2 tbsp butter, cut into small pieces
2/3 C sugar                    1/8 C bourbon (Wild Turkey)
1/2 tbsp molasses       3 eggs and 1 yolk, lightly beaten
2/3 C milk                      1/2 tsp freshly grated nutmeg
1/4 tsp + 2 pinches salt   pinch of cinnamon
pinch of powdered ginger  2 tsp vanilla extract
1. Preheat over to 350 degrees. Halve the squash and scoop out the seeds and fibers, cut into quarters. Place the squash in a baking dish and cover with foil. Bake until tender when pricked with a fork, about 40 minutes. While still hot, scoop the squash away from the rind and into a food processor. Puree until smooth.
2. Transfer 2 cups of squash puree to a large bowl and stir in the butter so it melts. Whisk in the sugar, bourbon, molasses, eggs and egg yolk, milk, nutmeg, salt, cinnamon, ginger and vanilla until smooth.
3. Carefully pour the squash mixture into the unbaked crust. Sprinkle the edges of the crust with Sugar in the Raw. Bake the pie until the center is just set, 45 to 60 minutes.
4. Bake center leaf decoration separately and place on the pie when the pie is nearly done (so that it doesn't sink into the filling).
5. Cool the pie on a rack. Serve at room temperature or chilled.

Entertainment & Events
Darlin' Blackbirds

Upcoming Markets
December 3rd
December 17th

Vendors at the Market this Saturday
  • Columbia River Fish Company
  • Cranberry Creek Farm
  • Deck Family Farm
  • Dragonfly Forge
  • Fraga Farmstead Cheese
  • Gales Meadow Farm
  • Happy Harvest Farm
  • He Sells These Shells
  • Hot Mama Salsa
  • House Spirits Distillery
  • Ken & June's Hazelnuts
  • Kichana Peruvian Food
  • Kiyokawa Family Orchards
  • La Fountain Herbal
  • Laurel Ridge Winery
  • Linda Brand Crab
  • Mocha Roma's Coffee
  • Montiel's Cocina
  • Mt. Hood Organic Farms
  • Naked Acres Farm
  • Nature's Best Oregon Honey
  • Nature's Wild Harvest
  • Nossa Familia Coffee
  • Nourishment
  • Olympia Provisions
  • Peak Forest Fruit
  • Persephone Farm
  • Sacred Summit Herbal Elixirs & Chocolates
  • Sage & Sea Farms
  • Scratch Meats
  • Starvation Alley Farms
  • Stoneboat Farm
  • Sun Gold Farm
  • Swarm Portland
  • Sweet Briar Farms
  • SweetHeart Bake Shop
  • Sweet Leaf Farm
  • The Hummus Stop
  • Umi Organic
  • Winter Green Farm
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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