Market Sprout program educates the kiddos on our local food system / Check out our hot food vendors

Market Sprout program educates the kiddos on our local food system / Check out our hot food vendors



Despite a few setbacks due to the weather, the market is turning into a little beehive full of busy marketgoers. For the Spring months, as the market is growing exponentially, we are working hard to make sure everyone enjoys their time: from our youngest shoppers to our vendors.

Beaverton Farmers Market thrives on making the environment safe and positive, so all ages are welcome. This is why we developed our Market Sprouts program to engage and educate the kiddos that come to shop with their parents. Together, we learn about the importance of local birds and make bird feeders, we use compasses and make sundials, and we use potatoes to make stamps. Every activity is filled with new information and our Market Clues are meant to help them explore and learn. Our mission is to inspire children to take part in our local food system, enjoy eating nutritious foods and empower them to make healthy choices.

If you build up an appetite while you shop, consider stopping by any one of our hot food vendors. Little Bear makes authentic Vietnamese Banh Mi sandwiches and Casa de Tamales serves up tasty street tacos and other Mexican fares. Enjoy the ultimate street food, a hotdog from Hot Doggity or a hand pie from Humble Pie. Kalo Kitchen will be back in the market with their Filipino and Hawaiian fusion inspired food featuring small “plate lunch” style dishes. Hapa Pizza will make its 2023 debut in April after opening their brick-and-mortar restaurant in the old downtown section of Beaverton. Have a sweet tooth? Stop by Wafeltje and indulge yourself with a freshly made stroopwafel or pick up a crispy stuffed churro from Rosa’s.

Each week, the market welcomes non-profit organizations to visit with marketgoers and share their good works. So far this season we have hosted the Oregon Health Authority and Wake Up Beaverton covid vaccination booth. As the months progress, we will host a variety of great organizations that are working to make a community a better place. Please stop by to say hello and learn about their mission.

For our cooking and gardening community, don’t forget to bring your knives and pruning shears to Bill at Edgemaster Knife Sharpening who, along with his trusty helper, Walter the Yorki, works to keep your cutlery and gardening implements sharp and in good working order. Scissors too! It is not uncommon to see teachers come to Bill with bags of school scissors. We all know that the most dangerous knife is a dull knife, so you’ll want to keep yours in good shape!

Each week you will find an abundance of exciting businesses in the market.  You can grab some fresh produce from Winters Farm, artisan pasta from Esotico, all-natural beef, pork and lamb from Lonely Lane Farms, or a beautiful fragrant West African drink from Hibisbloom. If you are looking for a gift or for an excuse to treat yourself, come visit us every Saturday from 8 am to 1:30 pm. We will see you there!


Market Recipe: Wild Mushroom Stroganoff

Every week at our market, you will find our favorite organic mushroom farm – The Mushroomery. They offer a variety of both wild and cultivated mushrooms such as chanterelles, hedgehogs, truffles, lion’s mane, shiitakes, etc, as well as dry mushrooms, mushroom powder, “grow your own” kits and so much more! Try this Wild Mushroom Stroganoff recipe from Mom’s Dish, it is delicious!



  • 4 tbsp salted butter
  • 3 garlic cloves
  • 1 lb chanterelle mushrooms, cleaned
  • 2 cups heavy whipping cream
  • 1 cup parmesan cheese



  1. Slice chanterelle mushrooms into bite-size pieces.
  2. Preheat a skillet with butter and pressed garlic and cook on medium-low for 2 minutes.
  3. Add sliced mushrooms to the skillet and sauté them for about 7 minutes on medium heat.
  4. Add heavy cream and parmesan cheese and stir to combine all together. Simmer on low heat for about 5 minutes.
  5. Add your fresh pasta of choice (about 8oz) to the chanterelle mushroom sauce.