Follow the trends at the Beaverton Farmers Market

The food industry in the United States is a massive economic sector, generating over $2.6 trillion in revenue from both production and services. Like any industry of that magnitude, it creates its own trends.

We at the market decided to explore some of the current food trends. According to Stephanie Sassos, a nutritionist from Good Housekeeping, “trends often begin slowly and take some time to gain momentum, but they have greater staying power and endurance, whereas fads gain popularity really quickly and fall just as fast.”

Global Flavors: The trendy flavor of 2025 is bold and spicy, and in many cases, it is based on Asian cuisine.

Janet Helm of Today’s Dietitian notes that asian fusion cuisine has become particularly popular in the last couple of years. Perhaps this is why Chonghi Pizza, a Neapolitan-style pie with unexpected flavors at the Market, always draws a healthy crowd of admirers. While we love their classic pepperoni pizza, we also love their namesake pie made with a gochujang cream sauce, garlic, mozzarella and provolone, salt and pepper sausage, shoyu vinaigrette, yellow and green onions, and togarashi.

Chili crisps and spiced oils have been a popular trend in the last few years, and it does not show any signs of slowing down. If you are a heat lover, make sure to visit Al Xile for their Chile Crisp in Olive Oil, which comes in three varieties of peppers: Jalapeno, Serrano, and Habanero. Al Xile Chili Crisp transforms ordinary dishes into spicy delights!

Korean food made a special statement in the year 2025, and everyone is discovering fast-pickle cucumber kimchi and glass noodle salad. GD Catering has become a popular stop for marketgoers who enjoy their japche (sweet potato noodle salad packed with pickled veggies), a perfect dish on a hot day. They also make a variety of grab-and-go kimbaps (seaweed rice rolls), which are a fast and satisfying savory snack for lunch. Their best friends, Love Crumble, have also made quite a stir this year with their take on the classic English crumble dessert. Made by layering a shortbread crumble, with a fruit compote and creamy custard, Love Crumble puts their own creative twist on this delectable sweet treat and offers unique and delicious flavors. Do not miss their matcha and coffee drinks, some of which are made with their crumble custard.

Sourdough is not only for bread. Historical records list sourdough breadmaking as one of the oldest crafts in the kitchen. Unlike yeast-enhanced breads, sourdough starters come with a legacy; many of them date back hundreds of years, and are nurtured with passion and respect by generations. The sourdough process breaks down gluten, which makes it easier to digest and more tolerable for people with allergies.

When it comes to sourdough, Lindsay’s Sourdough is a creative powerhouse! She started her sourdough journey using historic starters for her own kids, then decided to make a business based on them. She quickly expanded her line from ready-to-cook pancake and waffle batters to crepe batter and cookie dough. In 2020, she created her gluten-free starter made with brown and white rice flour. This month, Lindsay added a whole wheat option by the name of Doughy Parton, and that’s music to our ears!

Fermentation is a popular food trend that is as old as time. It is a way of preserving food that, when done correctly, allows good bacteria to change the flavor and texture of the dish while preserving it at the same time. Though finding fermented vegetables is a challenge in regular grocery stores, here at the BFM, you can stop by the booth of our Fermentation Queen, Sarah Pesout, a.k.a. The Fermentista. Her products include sauerkraut, cucumber pickles, salsa, hot sauce, and a variety of other pickled veggies.

Another of our favorite fermented products is Garliki, which is a fermented garlic paste. After years of experimentation, friends Chris Heagney and Jason West came up with an answer to the pesky question: how to enjoy cooking with garlic without the hassle of peeling and mincing the cloves. Unlike bland-tasting “jarlic” (jarred minced garlic) that you would find in a regular store, Garliki retains its delicious pungency and flavor. While we can’t imagine leaving a jar in your refrigerator this long, it is shelf-stable in your fridge for up to 2 years!

No matter what the newest trend is, there is plenty to find at the Beaverton Farmers Market! Any time you have a question or need a suggestion or direction, stop by the information booth, where our knowledgeable staff will be happy to help. See you this Saturday!