Beaverton Farmers Market Vendor Spotlights2017 : Ken & June’s Hazelnuts Melcher Family Farm
The Melcher family has been in the business of growing hazelnuts for over 50 years. Ken & June Melcher began farming hazelnuts in 1957 on a 40-acre farm in their home town of St. Paul, Oregon. It was one of the largest filbert orchards in the Willamette Valley at the time.
As second generation farmers, we now farm 300 acres of hazelnuts. In 2000, we expanded our business to include packaged, ready to eat hazelnuts, named after the original farmers, Ken and June Melcher. Ken & June’s product line includes raw, dry roasted, and roasted & salted hazelnuts, as well as a delicious selection of chocolate coated hazelnuts including milk, dark and Marion berry flavored.
As a family owned and operated small business, we take great pride in providing a quality, locally grown product for our customers to enjoy all year round.
Oregon Hazelnut Trail Mix
- 6 cups Kix cereal
- 1-1/2 cups coarsely chopped or whole, roasted Oregon hazelnuts
- 1 cup golden raisins
- 1 cup banana chips
- 1 small package non-instant vanilla pudding
- 1/2 cup honey
- 1/2 cup peanut butter
Mix cereal, nuts, raisins and banana chips together. In saucepan, combine vanilla pudding and honey; bring to a boil and boil 30 seconds. Remove from heat. Stir in peanut butter; mix well. Pour over cereal mix and mix until coated. Put on cookie sheet to cool.
Buddha Kat Winery
Packing up the two fat Siamese cats and two kids and leaving cold, dark Alaska I made my way to beautiful Oregon and discovered a winery for sale. Figuring I would save more money owning a winery then buying retail, I jumped with both feet and the two fat cats (hence the name) into professional winemaking.
We created delicious varietal and fruit wines from the bountiful grapes and fruit of the Columbia and Willamette Valley, Columbia Gorge, and surrounding orchards. Our internationally award-winning wines are unique and retain the characteristic of each fruit we use. Rhubarb, blackberry, raspberry and cherry wines are perennial favorites as well as our more traditional Merlot, Cabernet Franc, Riesling, and Chardonnay. We also make several rich and luxurious fruit port style dessert wines including our 96-point, double-gold awarded, Framboise Chocolate.
We have tasting rooms in two of the most beautiful areas of Oregon – Mount Hood and the Oregon Coast. Our main facility and winery is located along Hwy 26 as you’re heading up to Mt. Hood at 17020 Ruben Lane in Sandy, Oregon. Sandy is an excellent jumping off point to enjoy the great outdoors of the Mt Hood area. We also have a tasting room at 37 N. Edgewood in lively downtown Seaside, Oregon, just minutes from the beach.
When you need a serene moment, or a treat, stop in either location to taste our wines or call ahead and schedule a private tasting or tour of the winery with our warm, friendly staff. We also play host to lively events such as “Buy Local” bazaars, release parties, holiday teas, painting classes, and more. A trip to either one of the Buddha Kat tasting rooms is a must-have experience for all wine lovers!
Hello, I’m Eleni — Welcome to my kitchen.
My hope is to share my love for Ethiopian food and culture and make it accessible to others whether they are buying online, at a retail store, or getting it straight from “my kitchen” at the Farmers’ Market.
Our mission is to provide the best and authentic Ethiopian food products. Our first product, “The Original Kulet – Red Pepper Sauce”, is the Ultimate Stew Maker. Eleni’s Kitchen “The Original Kulet – Red Pepper Sauce” is simmered onions, berbere (Ethiopian spiced red chili pepper powder), oil (canola, soybean), garlic, ginger and other spices; it is the base for preparing gourmet lentil, beef, chicken or other types of stews. Our product evokes the traditional, open-flame style of Ethiopian cooking and is rich in exotic aromas.
Green Garden Starts
Come visit our booth to find organically and sustainably grown vegetable starts. Our mission is to provide healthy vegetable starts to feed your family from your own piece of earth!
Heirloom vegetable starts grown from seed in a hoop house, utilizing organic material and sustainable practices. No pesticides or herbicides, no GMO’s.
Look for us on the 2nd Saturday of each month, May – September.
I have worked on sugar and alcohol chemistry for many years. The original plan was to save the world by making clean renewable fuel ethanol from ryegrass and wheat straw. Turns out that the world was not that interested in being saved yet. We’d rather be fracking. Bummer.
While sustainable fuels will have to wait, I realized that my skills in fermentation, distillation, and enzymatic carbohydrate chemistry would be very useful in the spirits business (and probably more fun!). Since liqueurs and whiskies have always been my favorites, those are the areas I decided to pursue.
My philosophy about liqueurs can be summed up in one word: balance. Like the three legs of a well-balanced stool, essence, spirit, and sweetness are blended to achieve the perfect pitch. Or maybe like facets of a gem that are cut “just so” to achieve brilliance. Anyway, finding the right balance is one of the key challenges and rewards of being in the spirits business.
I am excited to be making products that people are excited about. It was very satisfying to have our Ginger Liqueur win the Best of Show/Double Gold medal and our Apple Liqueur win the Silver Medal at the 2016 Seattle International Spirits Awards. Our two newest products, Pomegranate Liqueur and Apple Brandy, haven’t been entered into any competitions yet, but will be later this year.
All of our spirits are gluten-free and vegan. No artificial flavors, colors, sweeteners or ingredients and no preservatives