July 10, 2020 | Volume 16, Issue 21
Market Updates
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As you walk through the farmers market this weekend, you will not miss the beautiful scent of lavender floating through the air. Fresh cuts will be available at Dancing Light Ranch, and we could all use a little aromatherapy to ground ourselves during these unprecedented times. Please don't forget that as long as we need to practice social distancing, one of the best ways for you to support your local farmers and small businesses is by sending only one member of your household to shop with us.

This week we are excited to welcome back Kiyokawa Family Orchards! Kiyokawa Family Orchards has operated in Parkdale, OR since 1911 and grows cherries, peaches, plums and over 120 varieties of apples and pears. Randy Kiyokawa is a third generation farmer who's parents were able to return to the Hood River Valley and purchase the founding 25 acres of the farm after being released from Japanese interment camps. This weekend you can find them in a new location on 44th ave (our newest addition to the market footprint) with apple cider, peaches, pie cherries, Rainier and Dark Sweet Cherries.
Did you know that Persephone Farm is providing ready-to-go produce boxes that even include a recipe? You will also find them on 44th Ave, along with Liepold Farms, Robyn's Craft Bakehouse, and Sacred Summit!
Back this week: Ken and June's Hazelnuts, No Mess Chef, Sweet Briar Farms, and Westward Whiskey

Off this week: 503 Distilling, Freeland Spirits, Orange and Blossom, Roundhouse Foods, and The Fermentista
Recipe of the Week: Cherry-Rhubarb Pie Bars
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Ingredients

Crust & Topping:
2 1/2 cups all-purpose flour
1/2 cup finely ground pistachios
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
Zest from 1 lemon
1 cup (16 tbsp) unsalted butter, cubed and chilled
1 egg
2 tsp. vanilla extract

Filling:
2 cups sliced rhubarb
2 cups sour cherries, stemmed, pitted and halved
1 tablespoon corn starch
Juice from 1/2 lemon

Instructions

Preheat your oven to 375 degrees. Spray a 9 X 13-inch baking pan with non-stick cooking spray. Set aside.

In your food processor with the blade attachment, pulse together the flour, finely ground pistachios, sugar, baking powder, salt and lemon zest. Add the butter, egg and vanilla extract. Pulse until the dough resembles a course meal. Set aside.
In a large bowl, toss together the rhubarb, cherries, corn starch and lemon juice. Set aside.

Transfer about two-thirds of the dough into your prepared baking pan. Using your hands, press it down firmly into an even layer. Then spread the fruit mixture in a single layer over top. Sprinkle the remaining dough over the fruit.

Transfer the baking pan to your pre-heated oven and bake for 40-45 minutes, or until the top is lightly browned. Remove from the oven and set aside to cool completely before slicing and serving.

Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

Recipe from Floating Kitchen
Face Masks Required!
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Face coverings/masks are required for Hollywood Farmers Market shoppers.
We are very grateful for you all continuing to wear masks to protect our vendors, staff and each other! We have a small number of disposable masks available at the entrance for shoppers who do not arrive with a mask, but please bring your own if you are able to. Thank you for keeping the Hollywood Farmers Market safe!

We want to thank all of our customers for your continued support of the farmers market during this time! Sending one member from your household and observation of our safety guidelines is what supports us to stay safe and stay open. Thank you for your continued engagement. We look forward to seeing you from afar at the market this weekend!
Preorder online!
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You can preorder directly from Hollywood Farmers Market vendors through the WhatsGood app, as well as through the businesses' individual pre-order systems. See this page on our website for more information.

We accept credit cards, Supplemental Nutrition Assistance Program benefits (SNAP), and Double Up Food Bucks as payment. See our website for more information on how to activate SNAP payment.

Ordering in advance of the market will allow you to limit your time and interaction at the market, while still ensuring that you get the items you need. Consider sending one person to pick up preorders for more your community (family, friends or neighbors).
Open every Saturday!

General Shopping
9am to 1pm

Vulnerable Population Shopping Hour
8am to 9am

Enter at
44th and Hancock or 45th and Hancock
to see tomorrow's
market map!
For mid-week shopping visit us at
Tuesdays 10AM - 2PM,
year-round!

Visit lloydfarmersmarket.com  for more information or to sign up for weekly updates.
Featured Products
July 11, 2020
La Chava Lavanda
Hot Mama Salsa
This delicious peach-habanero-lavender hot sauce is the newest of Hot Mama Salsa's offerings, and great for those who like some sweetness along with their heat! Hot Mama Salsa's owner Nikki Guerrero buys the peaches, lavender, and peppers directly from local farms - the habaneros are from HFM's own Naked Acres Farm.

Spigarello
Flying Coyote Farm
What is spigarello, you might be asking? First grown in southern Italy in the region around Naples, it's a leafy green in the broccoli/kale family with a long stem and attractive curled deep green leaves. You can use it in a saute/stir fry just like you would use kale, and the stems are tender enough that you can chop them up and use them too! A classic combo is sauteed spigarello with garlic and pine nuts.

Balsamic Pistachio Hummus
Roundhouse Hummus
This is Roundhouse's most popular hummus. The overall flavor is well-balanced, with the fruitiness of the balsamic vinegar balancing the sweetness of the pistachios and mellow roasted garlic.
HOURS
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APR - SEP:  Every Saturday, 8AM - 1PM
OCT - NOV:  Every Saturday, 9AM - 1PM
DEC - MAR:  1st & 3rd Saturdays, 9AM - 1PM
LOCATION
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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!