Tomorrow at the Hollywood Farmers Market

Please see below this week’s Hollywood Farmers Market newsletter. See you all tomorrow.

‘Tis the Season for Gourds!fall_produceDuring this time of year, gourds and their cousins, pumpkins, get their time in the spotlight. A collection of these might be sitting in the center of your dinner table right now, serving as an autumnal centerpiece. Some might be on your outside steps, or the neighborhood squirrels might have had them as a feast!While some gourds are certainly good to eat, they have historically had many other functions. Gourds can be made into tools, musical instruments, bird houses, toys, and objects of art.According to Wikipedia, one type of gourd was discovered in archaeological sites dating from as early as 13,000 BC! Luckily, you don’t have to travel through time to enjoy them. All you have to do is come to the market and find an acorn or butternut squash to cook—or a pumpkin to feed to the squirrels!

Recipe of the Week: Cheese Spread Served in a Gourd

Sometimes a squash can be used as a serving dish, such as in the easy-to-make recipe below, which comes from here.

INGREDIENTS: 1 medium-sized acorn squash, 1 large sweet dumpling squash, or 1 small turban squash

1 package (8 ounces) cream cheese, softened
4 tablespoons butter, softened
1/4 cup chopped pitted dates
2 tablespoons drained and chopped cranberry chutney

1. If necessary, cut a 1-inch slice from the bottom of the squash so that it sits upright. Remove the stem end. Scoop out and discard seeds and fibers. 2. Fill a saucepan with about an inch of water. Bring to a boil. Set the squash upside down in the saucepan. 3. Reduce the heat to medium, cover the pan, and simmer until the squash flesh is tender when pressed with a fork but the shell is still firm, about 20 minutes. Transfer the squash to a colander to drain and cool. 4. In a medium bowl, beat together the cream cheese and butter until thoroughly blended. Mix in the dates and chutney. 5, Scoop the flesh from the cooled squash shell, leaving about 1/4 inch of shell. Add the squash flesh to the cream cheese mixture and blend well. Spoon the mixture into the shell. Cover and chill.

Serve chilled to 8 to 12 people with crackers.

This week’s Vendors

  • Pleitez Farm
  • Legacy Manor Farm
  • Heavenly Created Desserts
  • Calvert Farms
  • Morning Glory Farm
  • Ferguson Family Farm
  • Designed Naturally
  • Tuckey’s Mountain Grown
  • Roy & RT’s Kitchen and Garden
  • Wood Doctor
  • Christiane’s Knits and Gardens
  • Phil’s Dills
  • 49th Ave. Furniture
  • A Little Pottery
  • Ear Gear
  • Huma Henna Art
  • True Honey Tea
  • Great Shoals
  • Jessyka Padilla Jewelry
  • Crest Hill Bakery
  • National day of the Girl
  • Linda Jones- Elements of Nature
  • Bee Street Photography
  • ThunderBeast
  • Celestial Sweets


Pssst…we’ve got a secret…

It’s hard to believe there are only four more Saturdays left for us to stock up on local produce at the Hollywood Farmers Market. Now is the time to stock up and prepare your produce for freezing or canning for the months ahead.

We have something special planned for November 22, our last market day of the year. To celebrate the end of our second successful season, we’re planning a surprise that you won’t want to miss! Stay tuned for more information!


Hollywood Farmers Market is located at the Hollywood Shopping Center (near REI) on Saturdays from 9am to 1 pm. Email: Hollywoodmarketcp@gmail.com. Phone: (301) 659 – 6295 Like us on the FaceBook: https://www.facebook.com/hollywoodmarket Copyright © 2014 Hollywood Farmers Market, All rights reserved. www.Hollywoodmarket.org

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