April 30, 2015 Vol 10, Issue 11
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Market Updates

This Saturday's the day! It's already been an exciting spring, and now's the time that all of your favorite vendors will return to market after a winter away! We'll be joined by longtime vendors Blooming Goodies, Ken & June's Hazelnuts, Lion Heart Kombucha, Sage & Sea, & Winter Green Farm. ippai and the Village Crepery will be coming back to round out our hot food options! Dancing Light Ranch will have a wide variety of hops plants, Big B Farm will be back in their normal stall, and Columbia River Salmon will have fresh, wild caught Chinook salmon!! Don't forget, there will certainly be strawberries! I even spied some tiny zucchini & new potatoes in Sweet Leaf's stall last week!


We're also delighted to welcome some amazing new vendors to the Hollywood Farmers Market! Tabor Bread will be bringing their beautiful naturally leavened breads made from freshly-milled grains, Gelato Maestro will be bringing dazzling handmade gelato, and Gluten Free Gem will have an amazing array of gluten free baked treats. Several additional new vendors will be joining HFM throughout the month of May!

Mark your calendars next Saturday the 9th, for the beginning of our kids' activity season at the farmers market! Joanna Sooper from Turnip the Heat Cooking School will be leading our "market sprouts" in a series of fun and educational kid's activities. First up (on the 9th): Getting to Know the Beet (with beet painting)! 
Watch this space next week for more info about the whole season of kids' fun!

See you at market!

Featured Recipes: Rhubarb

We always get excited when rhubarb season comes along - these flavorful stalks are a sign that spring is truly here, and its tart deliciousness is a welcome addition to all sorts of recipes. Here are a few to get your creative juices flowing!

Rhubarb and Strawberry Compote

Because it's very tart, rhubarb is always cooked with sugar or other sweetener. It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor.


1½ pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 5 cups)
1 cup sugar
1 strip orange peel
1 pint strawberries, hulled and halved or quartered (or substitute whole raspberries)
1 piece (1 inch) fresh peeled ginger, finely grated


Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, at least 10 minutes. Transfer 1/3 of rhubarb to a bowl; reserve.

Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Stir in reserved rhubarb and cook another 3 minutes. Remove from heat and let cool 20 minutes.

Stir in strawberries or raspberries. Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.

Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits with whipped cream.

Rich Whipped Cream

1 cup heavy whipping cream
4 to 6 tablespoons sugar
2/3 cup sour cream
½ teaspoon vanilla extract
toasted coconut or candied ginger, for serving

Make whipped cream: In a large bowl, whip cream until soft peaks form. With the mixer running, gradually add sugar; beat until stiff peaks form. Fold in sour cream and vanilla extract.

Fill glasses or serving dishes with ½ cup Rhubarb and Strawberry Compote; dollop with whipped cream and sprinkle with toasted coconut, if desired.

Pork Chops with Rhubarb-Cherry Sauce

The rhubarb sauce can be refrigerated in an airtight container for up to one week. Try it with roasted chicken or drizzled over toasted bread topped with goat cheese.


½ cup dried cherries or cranberries
1 tablespoon balsamic vinegar
1 teaspoon plus 2 tablespoons olive oil
½ cup finely chopped onion or shallot
8 to 10 ounces rhubarb, ends trimmed, cut crosswise into ½-inch pieces (2 cups)
3 tablespoons sugar
Pinch of ground nutmeg (optional)
Coarse salt and ground pepper
4 pork loin chops, (each 1/2 inch thick and 6 to 8 ounces)


In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.

In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.

To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.

Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.


The cherries can be replaced with other dried fruit, such as dried cranberries; soften as instructed in step 1.

Recipes provided by Abigail Chipley, HFM board member.
At the Market

Community Booths:

Upcoming Events:

Kids Activity: Getting to Know the Beet! (w/ beet painting)
Saturday, May 9th, 9:30 to 11:30 am

Face Painting with Crista
Saturday May 9th and May 23rd, 9:00 am - 12:30 pm


Lloyd Farmers Market
Looking for a market to pick up some midweek groceries?

Tuesdays, 10am - 2pm

www.lloydfarmersmarket.com for more information or to sign up for weekly updates

hfm_map Days:
Every Saturday, April - Thanksgiving
1st & 3rd Saturdays, December - March

April - September, 8am - 1pm
October - March, 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, check us out online at www.hollywoodfarmersmarket.org.

See you Saturday!

Hollywood Farmers Market
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