Looking forward to a bountiful 2024 season

Looking forward to a bountiful 2024 season



November 18 was our last market for the 2023 season. Over 180 vendors and thousands of marketgoers joined us for a memorable season. Our youngest shoppers participated in the Market Sprouts Kids Club, learning fun facts about nutrition, healthy lifestyles, and nature around them.

We will go on a very brief break for the holiday season and will reopen on February 3rd for the 2024 season. In the meantime, market registration will open on December 1st, so if you or someone you know is interested in becoming a vendor, please follow the instructions of the Vendors’ Handbook on our website.

A short break for us does not mean that our vendors stop working, so support them by reaching out and ordering your favorite goodies online. Many of our vendors offer shipment or delivery, and we encourage you to pre-order before the holidays. Pre-ordering helps small businesses scale their operation and deliver orders on a timely basis. Vendor contact information can be found on our website under the Vendor+Products tab.

We look forward to welcoming marketgoers back in February for our 37th season. In the meantime, for updates follow us on social media. For market news, recipes, cooking tips, and product information sign up for our weekly newsletters at www.beavertonfarmersmarket.com.

Have an amazing holiday season! With much love and gratitude, Beaverton Farmers Market staff.


Market Recipe: Chorizo and Cornbread Stuffing submitted by our vendor, Don Felipe Chorizo

Ingredients (Yield 5-6 cups)

  • 1 Lb Don Felipe Chorizo Verde or Don Felipe Vegan Chorizos
  • 2 Tbsps olive oil
  • 1 medium white onion, finely diced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 cloves garlic, minced
  • 4 cups cornbread, cut into small cubes
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1/2-1 1/2 cup chicken stock, see note*
  • 1 Tbsp unsalted butter
  • 1/2 cup crumbled queso fresco, for garnish


  1. Preheat the oven to 350°F.
  2. Heat a large skillet over medium heat and cook the chorizo according to package instructions. Remove from skillet and set aside.
  3. Add 2 tbsp of olive oil to the skillet. Add the onion, carrot, and celery and cook, stirring occasionally, until vegetables begin to brown, about 10 minutes.  Add the cooked chorizo back to the skillet and stir. Add the cubed cornbread and cilantro and gently toss. Add enough chicken stock to moisten the stuffing but not so much that it becomes too wet. Stir gently and well.
  4. Butter a 2-quart casserole dish. Spread the stuffing in an even layer. Baked until it’s heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with cilantro and queso fresco.

*Note: Chicken stock amount depends on the level of moisture in your cornbread. Fold in 1/4 cup at a time, adding more until the mixture starts to stick together.

Happy Holidays!