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Even though this Labor Day weekend unofficially ushers in fall, there is no need us to weep for the loss of fresh fruit and vegetables. From tomorrow until the market closes in late fall, you can get many favorites, including beets, broccoli, Brussels sprouts, cauliflower, pumpkin, and spinach—just to name a few—and you can still find late summer crops like tomatoes and zucchini.

On the fruit side, there are sure to be apples—lots of apples, especially at the table of Kevin Tuckeyof Tuckey’s Mountain Grown Berries, Fruits and Vegetables. And don’t forget the baked goods made from fruit, available from Heavenly Created Desserts and other vendors.

Market Volunteer: Robert Boone 

On his LinkedIn homepage, north College Park resident Robert Boone calls himself the “owner and grunt” of Morning Glory Farm—an impressive spread in his backyard that includes several beehives. You’ll find him at our market on Saturdays (along with his faithful, four-legged friend Boopie) selling vegetables, plants and flowers. Not only is Robert producing local food, he’s also researching ways of growing nutrient-dense healthy food as an alternative to corporate-produced products. Whatever products he doesn’t sell at the market, use himself, or give away to his friends, he donates to the local Meals on Wheels program.

Update on Our Vendors 

Wet your whistle and visit the table of Great Shoals Wine & Ciders this Saturday, August 30, for a tasting of a great, fruity wine or cider—then buy a bottle of your favorite. You won’t want to miss Great Shoals this Saturday because they won’t be at the market again until September 27! It is also useful to know how to store opened red wine without cork.

Christelle of Cresthill Bakery will not be at the market this coming Saturday, August 30, but will return next Saturday, September 6.

Recipe of the Week: Spinach and Beans 

Serving Size: 1 cup, makes six servings

Ingredients:
2 tablespoon olive oil
1 onion, chopped
2 cloves of garlic, minced
2 cans of great northern beans or white beans, rinsed
6 cups of spinach, washed and dried
2 tablespoon of thyme, optional
Salt and pepper to taste

Directions:
Heat oil over medium heat in a frying pan. Add onion and cook for about two minutes, stirring often. Add garlic and cook for one minute, stirring often. Add beans and thyme (optional), and cook for two minutes. Stir in spinach and immediately turn off the heat. Season with salt and pepper.
Source: Market to Mealtime, UM Extension – Eat Fresh Maryland

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