November 16, 2018 | Volume 14, Issue 39
brussels sprouts
Market Updates
It's the final market before Thanksgiving and the last market of November; time to stock up for the holiday weekend of family and eating ahead, because your next chance to visit the market will be December 1st. This November we are giving thanks to you - our customers, vendors, volunteers, sponsors, and supporters - for contributing to our vibrant market community.

We have over 50 vendors ready to offer you everything from the raw ingredients to create food memories, to hand crafted prepared foods that can save you time in the kitchen and give you more time for enjoying the people and place around you. From Brussels sprouts on the stalk, to fresh cranberries, to winter squash sized for stuffing, to crunchy walnuts and hazelnuts, to tart apples, we have just the right ingredient to make your favorite dish sign.

It's our last market of the Main Season, and that means the last market of the year until next spring for many of or vendors. Enjoy sausage from Buns on the Run, Somalian fare from Alleamin Products, wine from Laurel Ridge Winery, shrubs from Sage & Sea Farms, and farm direct produce from Deep Roots Farm and Sweet Leaf Organic Farm for one last time in 2018.
If you still have Farm Direct checks this Saturday is the last market to use them at the Hollywood Farmers Market. The checks expire November 30th and all vendors that sell fresh vegetables, fruits, and herbs will accept them. Check out the Farm Direct Nutrition Program website for more information.
Our SNAP Match continues, thanks to the support of our sponsors! This week's sponsor is Broadway Medical Clinic! Their generous donation will make it possible for 25 families to afford fresh local produce this Thanksgiving. The SNAP Match program will continue all through the winter; shoppers on SNAP can receive a match of up to $10 a week! 
Thanksgiving Recipes!
Cranberry Sauce with Red Wine and Figs

1 C fruity red wine
1 C diced dried figs, hard stems removed
12 oz. fresh or frozen cranberries
1/2 C diced candied orange
3/4 C sugar
1/8 tsp powdered allspice or cinnamon
2 tsp apple cider or red wine vinegar

In a non-reactive saucepan, heat the red wine and diced figs together until the wine is hot. Cover, remove from heat, and let stand 30 minutes, to soften the figs.
Drain the figs then add the wine back to the saucepan along with the cranberries, candied orange, sugar, and allspice or cinnamon and cook, covered, over medium heat until the cranberries have burst and are softened, about 10 minutes.
Remove from heat and stir the figs and the vinegar into the cranberries.

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.

Kabocha Pumpkin Buttermilk Pie with a Crème Fraîche Swirl

1 (9″) par-baked pie crust
1 1/2 C kabocha squash puree
3/4 C maple sugar or brown sugar
seeds from 1 vanilla bean
2 tbsp rice flour
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp allspice
1/2 tsp fine sea salt
2 large eggs
2 large egg yolks
1 tsp packed finely grated fresh ginger
1/2 C crème fraîche or sour cream, plus 2 more tablespoons for swirling on top
1 1/4 C well-shaken buttermilk

Position a rack in the lower third of the oven and preheat to 325ºF. Place the par-baked pie shell on a rimmed baking sheet optionally lined with parchment paper for easy clean-up. When you’re nearly finished making the filling, heat the pie shell in the oven for 5-10 minutes to get it really hot; this helps keep the dough crisp in the face of wet filling.

Meanwhile, drain the kabocha squash puree by spreading it into a 1/4″ thick layer on top of four paper towels. Top with four more paper towels and let stand 15 minutes; excess moisture will drain out of the squash.

Make the filling:
Place the maple sugar and vanilla bean seeds in a large bowl and rub the vanilla seeds into the sugar. Whisk in the flour, cinnamon, nutmeg, allspice, and salt. Whisk in the eggs and yolks until smooth. Peel the top layer of paper towels off of the kabocha puree, then lift up the bottom layers and let the puree peel off and into the bowl. Whisk in the kabocha puree until smooth. Whisk in the grated ginger and crème fraîche, and lastly the buttermilk. Whisk smooth, then strain through a fine-mesh sieve and into a bowl or measuring cup, pressing on the solids to extract all the good stuff.

Pour the filling into the hot pie crust. Dollop small dots of crème fraîche gently all over the top of the filling, placing it carefully so that it floats. Run a chopstick or skewer through the topping to swirl the crème fraîche.
Bake the pie at 325º until the edges are set and gently puffed and the inner 4 inches of pie wobble like jello, 50-60 minutes.

Let the pie cool completely, at least 2-4 hours. It will keep at cool room temperature for up to a day, or refrigerated for up to 5 days (though the crust will be crispest on the day of baking). Serve chilled or at room temperature.
Entertainment and Events
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Featured Products
November 17, 2018
Savoy Cabbage
Persephone Farm
Maybe the most attractive cabbage around - the Savoy has distinctive crinkly leaves and a luscious green color. With a mild flavor and tender leaves, it's great sliced thin in soups or stir fries.

Bone Broth
Birkeland Farm
Birkeland Farm makes bone broth from their own pasture-raised animals according to the guidelines of the Weston Price Foundation, simmering the bones for days to make a delicious and nutritious broth. Beef and chicken broth are both available by the quart.

Winter Blend
Ristretto Roasters
Last Saturday we welcomed Ristretto Roasters back to the Hollywood Farmers Market. They first attended HFM back in 2006 when they were a fledgling roaster. Now they're returning to their first farmers market, with fresh-roasted beans and hot coffee! Their winter blend is a medium-dark roast with notes of hazelnut, gingerbread and brandied cherry - perfect for a cold winter morning.
Looking for a farmers 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 .

See you Saturday at the market!