Now is the time to sign up for a CSA (Community Supported Agriculture)
To our community,
Beaverton Farmers Market is opening back up for season 2025 on February 1st. Please remember that the Market will operate on reduced hours from 10 a.m. to 1:30 p.m. in the first couple of months. Starting in April, the hours will expand to an 8:30 opening bell.
The market staff is excited to welcome marketgoers and vendors back. Keep up with all the market news, including upcoming events, vendor news, great recipes, and gardening tips, by signing up for our weekly newsletter. To do so, please fill out a short form on our website, and you will never miss out on the great things happening in the new season!
Our website is a great tool to help you stay in the know like when your favorite produce is coming to the market and who will be selling it. Our interactive map provides you with weekly updates on vendors attending the market and their stall locations. As usual, if you ever have any questions or comments or just want to say hi, stop by the info booth and our friendly staff will be there to greet you and direct you to the right answer.
Now is the time to sign up for a Community Supported Agriculture (CSA) share. This is one of the best ways to support local farms. The idea behind CSA is investing in a “share” to help our farmers, old and new, with the initial costs of farming; in return, you will receive local produce throughout the season. Market vendors with CSA programs are Canby Asparagus and Kitchen, Gathering Together Farm, Pumpkin Ridge Gardens, Supa Fresh Youth Farm, and Sun Feast Farm. Other local farms may be closer to your location, so we highly recommend getting in touch with them to see if they offer a CSA program and help grow the community together!
We hope to see you very soon!
Spring Pea Butter with Shallot and Lemon
If this Winter season got you longing for fresh Spring flavors, we have a great recipe by Epicurious using fresh peas! It is easy to make and can be done ahead of time. Follow these few easy steps to create a fresh fragrant spread for your toast, mix it in pasta, and top your hot dishes with it – the sky is the limit!
Ingredients
- 1 1/3 cups fresh shelled peas (from about 1 pound pods) or frozen peas, thawed
- 1 teaspoon kosher salt, plus more
- 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided
- 1 medium shallot, finely chopped (about 1/4 cup)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon finely grated lemon zest
Preparation
Step 1: If using fresh peas, cook in a medium saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain, transfer to a bowl of ice water, and let sit until cold, about 3 minutes. Drain and pat dry.
Step 2: Melt 1 Tbsp. butter in a medium skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 2 minutes. Transfer to a food processor. Add peas, pepper, lemon zest, 1 tsp. salt, and remaining 1/2 cup butter; pulse until just combined.
Step 3 (Do Ahead): Pea butter can be made 3 days ahead; cover and chill, or freeze for up to 3 months.
