January 3,2020 | Volume 16, Issue 1
Market Updates
As we enter a new year and a new decade, many of us reflect on the past and set intentions for our futures. This year we continue our commitment to support a thriving local food system, and bring nutritious, high-quality food to our community year-round. Please continue to join us this winter, as we cannot do it without our wonderfully committed customers who shop through all the seasons. This Saturday nearly 30 vendors will be selling a great diversity food grown and produced with care. To a new year abundant with fresh, regional food!

Off this week: Flying Coyote Farm, By George Farm, Pine Mountain Ranch, and Montiel's Cocina are off this week, but they will all be back on January, 18th. Nourishment is out for January and will be back the first week in February.
In the summer and fall many plants collect the sun's energy and store it's resources in their roots. The winter is a time when nutrient-dense roots of many varieties are showing off at the farmers market. Have you ever tried burdock, also known as gobo? Burdock can be shaved raw, roasted, or added to soup. If it is new to you, there are many gobo recipes to explore which bring out the flavors of this nutritious, medicinal plant.

Swing by this weekend and warm yourself with a bowl of ramen and cup of coffee. Tables will be overflowing with the local bounty. We look forward to seeing you there!
Cooking demo this Saturday!
This Saturday we welcome back Sara Calderon of Foods for Thought NW for another of her monthly cooking demos! Sara will be making Shoyu Cabbage Soup and One-Skillet Sausage/Cabbage Stir-Fry. Stop by her tent (next to the information booth) between 10 and noon to have a taste! See below for the recipes.
Thank you!
You did it! Thanks to over 50 generous donors, we surpassed our goal, raising more than $3000 for Double Up Food Bucks! This will go a long way toward making sure all of our neighbors can afford healthy, fresh, local produce.
Shoyu Cabbage Soup & One-Skillet Sausage/Cabbage Stir-Fry
Shoyu Cabbage Soup


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 2 carrots, peeled, thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 garlic cloves, chopped
  • 1/2 head cabbage, chopped
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons (or more) shoyu (Japanese soy sauce)
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon sugar
  • 2 cups cooked ramen or soba noodles
  • Hot chili paste and fresh cilantro leaves (for serving)

Ingredient info
Shoyu and hot chili paste can be found at Asian markets and in the Asian foods section of many supermarkets.


  1. Heat oil in a large pot or Dutch oven over medium heat. Add onion, carrots, celery, and garlic and cook, stirring, until softened, 10–12 minutes. 
  2. Add cabbage, broth, shoyu, vinegar, and sugar and bring to a boil. Reduce heat, cover partially with a lid, and simmer until vegetables are very tender, 15–20 minutes; season to taste with more shoyu if desired. 
  3. Serve over noodles, topped with hot chili paste and cilantro.

One-Skillet Sausage and Cabbage Stir-Fry with Chives

  • 1 1-inch piece ginger, peeled, finely grated
  • 4 garlic cloves, finely grated
  • 1 pound Italian sausage, casings removed
  • 2 tablespoons extra-virgin olive oil
  • 6 ounces shiitake mushrooms, thinly sliced
  • 6 cups very thinly sliced Napa or Savoy cabbage, divided
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • ⅓ cup thinly sliced chives
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons sesame seeds
  • 8 large flour tortillas or mu-shu wraps, warmed
  • Optional: Hoisin sauce and Sriracha (for serving)

  1. Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. olive oil in a large skillet, preferably cast iron, over medium and cook sausage mixture, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
  2. Increase heat to medium-high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil). 
  3. Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
  4. Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.
  5. Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

Remember, the Hollywood Farmers Market runs

Winter markets run December through March on the 1st and 3rd Saturdays of the month.
Looking for a farmers market to pick up some mid-week groceries?
Tuesdays 10AM - 2PM,

Visit 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!