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


Your Turn!! Please Let us Know What You Think About Our Market In two weeks, our market is coming to an end for the year. You will soon receive an invitation to participate in an online survey to tell us what you think about the market and how we can make it better. Meanwhile, if you have ideas to improve the market, or something you would like to see at our market next year, please stop at the market organizer’s table tomorrow and let us know!

Coffee Barn at the market

Featured Vendor: The Coffee Barn
Many caffeine lovers love the coffee that the Coffee Barn sells–by the cup or by the pound–at the Hollywood Farmers Market. The coffee is delicious, especially since the beans are imported from Costa Rica, and then roasted, packaged and sold, by Anna and Pablo, who are natives of Costa Rica.

Coffee Barns gets their coffee beans from The Coffee Cooperative, a group of 800 local coffee farmers based in the Dota Valley. You can see Pablo and Anna’s smiling faces at the Hollywood Farmer’s Market, and try a free sample of the coffee yourself! For more information on the Coffee Barn’s products, go to Try it once and you’ll come back for more!

Produce of the Week: Sweet potato and Spinach
According to the U.S. Department of Agriculture, one medium sweet potato provides more than a day’s worth of vitamin A and 35 percent of the daily recommended amount of vitamin C. The nutritional value of this vegetable may not come as a surprise, but the proper way to store sweet potatoes might. USDA advises to store them in a cool, dry place, not in the refrigerator. You should use your sweet potatoes within two weeks of purchase. After the potatoes are cooked, you should store them in a tightly closed container (not made from metal!) in the refrigerator.

Sweet potatoes at the Hollywood Farmers Market

Sweet potatoes at the Hollywood Farmers Market

Like sweet potatoes, fresh spinach also is rich in nutrients and antioxidants. It is particularly packed with vitamin K, vitamin A, manganese, and folate. To get the most from fresh spinach, here are a few tips: Do not wash spinach before storing as the exposure to water encourages spoilage. Place spinach in a plastic storage bag and wrap the bag tightly around the spinach, squeezing out as much of the air as possible. Place in refrigerator where it will keep fresh for up to 5 days.

This week’s Vendors

1. Christiane’s Knits and Gardens
2. Coffee Barn
3. Pleitez Farm
4. Legacy Manor
5. Green Sprouts
6. Calvert Farm
7. Morning Glory Farm
8. Ferguson Family Farm
9. Ozlem Crafts
10. Chic Expressions
11. Henna Art
12. Tuckey’s Mountain Grown
13. Caspari Farm
14. Eastern Delights
15. Heavenly Created Desserts

Recipe of the Week :
Roasted Sweet Potato Peppered Pecan Spinach Salad
[Source: Pallensmith food] Ingredients
Creole Mustard Vinaigrette
1 shallot
3 rounded tablespoons creole mustard
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 tablespoons brown sugar
3/4 cup extra virgin olive oil
Peppered Pecans
vegetable oil cooking spray
2 tablespoons fresh cracked black pepper
1 tablespoon brown sugar
1 teaspoon salt
2 egg whites
2 tablespoons worcestershire sauce
1 pound pecan halves
Roasted Sweet Potatoes
3 medium sweet potatoes, peeled and cubed
2 tablespoons extra virgin olive oil
Spinach Salad
8 cups baby spinach
1 cup dried cranberries

Spinach Salad

Start by making the peppered pecans. Spray a large heavy roasting pan with cooking spray and set aside. Mix together black pepper, sugar & salt. In a separate bowl whisk the egg white until foamy, then add the Worcestershire Sauce. Drop in the pecans and stir to coat well. Pour coated pecans into a colander to drain off extra egg white mixture; return to the bowl and add the pepper mixture. Stir well to coat each pecan.
Spread pecans onto the prepared sheet pan. Roast in pre-heated 375 degree F oven for 5 minutes and stir pecans; roast an additional 5 minutes and stir again. Turn off heat and roast pecans an additional 5 to 10 minutes until pecans are lightly browned.
Remove the pecans from the oven and turn the heat up to 425 degrees F to get it ready for the sweet potatoes.
Toss the cubed sweet potatoes with olive oil and a generous pinch of salt and pepper and spread over a large baking sheet. Roast 25 minutes until tender and a little caramelized.
While the sweet potatoes are roasting make the salad dressing. In a blender, add peeled shallot—pulse to chop. Add mustard, vinegar, lemon juice, salt, and sugar. With blender on medium speed, slowly add oil to emulsify.
Combine the spinach, sweet potatoes, 1 cup pecans and cranberries. Toss with 1/4 cup of the vinaigrette and serve.

Hollywood Farmers Market is located at the Hollywood Shopping Center (near REI) on Saturdays from 8am to 12 noon. Email: Phone: (301) 659 – 6295 Like us on the FaceBook:
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