Tomorrow at the Market: October 5, 2013

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


Shlagel Farms

Shlagel Farms

Featured Farmer: Shlagel Farms

Karl Shlagel travels to us from his family’s Waldorf, Maryland organic farm each week. For 101 years, the Shlagel family—across four generations—has been producing high-quality fruits and vegetables, and recently at least without pesticides. A variety of goods always graces Karl’s market table, ranging from strawberries, peaches, watermelons, and blackberries to tomatoes, spinach, beets, new potatoes, and a wide variety of greens and squash.

Market Volunteer: Kim Schumann
Here’s another North College Park resident who played a vital role in launching the Hollywood Farmers’ Market—even before it actually opened.

It was Kim who conducted the survey that residents received more than a year ago, asking questions like these: Do you shop at farmers’ markets? If so, which ones? Would you like to have one in North College Park? What location would be best for you? Which times and days of the week would be best? Residents’ answers to questions like these helped in the planning and development process.

Kim Schumann (right) at the market

Kim Schumann (right) at the market

Thanks Kim!

Calling All Compost
If you have food scraps (but no meat) or grass clippings, one of our North College Park vendors—Roy Caspari from Eastern Delights—would like you to bring it to him. Farmer Roy will be collecting compost waste at his booth this Saturday. Doing so will help Roy in his garden and will also help you if you don’t compost yourself.

This week’s Vendors

1. Uptown Bakers
2. SunSplash Farm
3. Pleitez Farm
4. Legacy Manor
5. Shlagal Farms
6. Chic Expressions
7. Morning Glory Farm
8.  Ferguson Family Farm
9. Christiane’s Knits and Gardens
10. Ear Gear
11. Silent Beading
12. Razan Center for Massage & Health
13. Caspari Farm
14. Green sprouts
15. Coffee Barn
16. Tiffany’s Oven
17. Martha Jelies and Jam
18. Create Peace Jeweleries
19. Eastern Delights
20. Heavenly Created Dessert
21. Red Chimney Flower Farm
22. Chic Expressions
23. Ozlem Crafts
24. Henna Art

Produce of the Week: Garlic and Broccoli
Eaten together, the herb garlic and the vegetable broccoli can’t be beat when we’re talking about health benefits. To retain their flavor, “they” say to cut or crush the garlic and let it sit before cooking. This rest period retains both nutrients and flavor. The same is true when you cut the broccoli florets into quarters, and let them sit for several minutes.

Another tip about broccoli: Do not cook it too long—and that means avoid the soft and mushy. It only needs to be steamed or stir-fried for five or so minutes.

Tunes at the Market

Susan Jones, a long time professional will play a large variety of genres.  She will play violin from 9:30 to 11:30 am.

Recipe of the Week: Spicy Garlic Broccoli with Pine Nuts
For the sauce:
1 ½ tbs soy sauce
1 tsp sugar

For the dish:
1 ½ pounds broccoli or broccoli rabe
¼ cup pine nuts
1 ½ tsp canola oil
1 ½ tsp roasted sesame oil
1 tsp hot chile paste or ¾ tsp crushed dried chiles
2 tbs minced garlic
2 ½ tbs rice wine or sake, mixed with 2 tsp water

• Mix 1 1/2 tbs soy sauce and 1 tsp sugar until the sugar is dissolved, and set this aside.
• Trim the ends of the broccoli, separate the florets, peel the outer skin of the stems on the diagonal into one-inch lengths.
• Toast the pine nuts for about 20 minutes—until they turn golden—in a 300-degree oven, turning them occasionally.
• Heat a wok or large skillet, add the oils, and heat until hot, about 20 seconds. Add chile paste or dried chiles and garlic, and stir fry until fragrant.

Yum…Spicy Garlic Broccoli with Pine Nuts

• Turn heat up to high. Add the stem sections of the broccoli and stir-fry. Pour in the rice wine and water and toss, about 30 seconds, then cover and cook about two minutes until stems are tender.
• Add the florets and leafy sections, and toss over high heat, cooking until tender.
• Add the premixed sauce and toss lightly for 15 seconds.
• Add toasted pine nuts.
• Toss again and put into serving bowl.

Hollywood Farmers Market is located at the Hollywood Shopping Center (near REI) on Saturdays from 8am to 12 noon. Email: Hollwoodmarketcp@gmail.com. Phone: (301) 659 – 6295 Like us on the FaceBook: https://www.facebook.com/hollywoodmarket
Copyright © 2013 Hollywood Farmers Market, All rights reserved. www.Hollywoodmarket.org

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