Hello everyone and welcome back! March will be a very busy month for Beaverton Farmers Market

#BeavertonFarmersMarket

Despite our Oregon winter being associated with grumpy weather, our market is in bloom! On opening day, we had 74 vendors that braved the cold, and many customers that came back looking for their favorite goods. We are expanding each week, more and more booths are opening up, and the Spring months look really promising!

One of our “Heirloom Vendors” was in attendance on opening day – Winters Farm. Having joined the market in its ﬁrst year, 1988, the Winters Family have shared their bounty of seasonal produce, jams and eggs with marketgoers for 35 years.

Also in attendance was Lonely Lane Farms with their all-natural beef, pork and lamb, as well as Riverland Family Farms who ﬁlls their stall with a delicious assortment of organic produce every week. Come say hi to them and other regular vendors like Salmon Creek Farm, our favorite hydroponic grower of tomatoes and cucumbers, and Le Petit Jardin, grower of delicate microgreens of all types.

We have a lot of new exciting businesses joining us this year, including several bakeries like Budapest Bakery And Deli – an Eastern European business specializing in Hungarian pastries, and ResQ bakery, which supports animals in need. Ona Yogurt, a Greek-style vegan yogurt, is delicious and inspired by everything the Paciﬁc Northwest has to offer. Nouriche Broth makes a traditional small-batch bone broth with unique delicious ingredients to nourish anyone’s tummy.

Looking to bring new zest to your table? Stop by Chimichurri Don Pablo and grab a jar of their piquant sauce. For our home bar enthusiasts, Daddy’s Cocktail Syrups will make your drinks taste like they were made by a professional mixologist. These are just some of the new additions to our roster and more will be joining us in the next few weeks.

We are happy to share our unique and creative small businesses with the market community, so come and visit us every Saturday between 10 am and 1:30 pm, and support your local mom-and-pop shops. Remember, the early bird gets the worm, so be there right when that bell rings!

March Market Recipe: Winters Farms Troutdale Sprouts

This simple and fast recipe is delicious and makes a great side dish that will win the hearts of everyone! It’s elegant and flavorful and a huge crowd-pleaser.

Brussels Sprouts:

2 lbs Brussels sprouts halved.
2 Tbsp olive oil.
Place on 2 baking sheets and roast at 400F until the edges are brown about 25 minutes, flipping halfway through.

Sauce:

2 Tbsp. honey
1 Tbsp. Sriracha sauce
1 tsp. kosher salt,
½ tsp. of black pepper, and
juice of 1 lime (you can zest the lime too if you like that citrus flavor).
Drizzle the mixture over the roasted sprouts. Coat well. When serving, sprinkle flaky salt.

Enjoy!