October is harvest season and the colorful bounty of fall

After 30 years and 31 unforgettable seasons, Market Manager Ginger Rapport and Assistant Manager Sue Poff officially rang the closing bell for the final time at the Beaverton Farmers Market on August 29th. What began as an adventure became a community institution under their leadership, growing into one of the region’s largest and most beloved farmers markets.

Their final Market was filled with laughter, matching t-shirts, special announcements, hugs, memories, and, of course, one last Market parade. Announcements included a park bench dedicated to Ginger & Sue, naming the Ginger Rapport Vendor Development Grant, and christening the Sue Poff Entertainment Stage at BFM.

For three decades, Ginger and Sue championed local farmers, supported small businesses, welcomed generations of families, and created a place where the community could gather week after week. While they may have retired from running the Market, the legacy they built will continue to grow for many seasons to come.

While the days may be getting shorter, there’s still plenty happening at the Market. Live music continues through the first week of October, giving shoppers a few more Saturdays to linger, listen, and enjoy the Market before the musicians take their winter break. So bring a sweater, grab a coffee, and take your time. Fall at BFM is all about savoring the season.

September and October bring one of the most beautiful seasons at the Beaverton Farmers Market: harvest season! The Market begins to shift from summer berries and stone fruit toward the hearty, colorful bounty of fall: crisp apples, pears, winter squash, pumpkins, potatoes, onions, garlic, greens, and all the ingredients that make a kitchen smell like home. It’s the perfect time to stock up for soups, roasting, baking, and preserving, while enjoying those last golden mornings at the Market.

While you are cruising through the numerous aisles of the Market, breathe in that crisp air and start thinking about the cozy recipes that will fill your kitchen. Apples and pears are plentiful, so grab a beautiful sourdough loaf from Dos Hermanos for the ultimate grilled cheese sandwich of the season.

For a grilled cheese that tastes like fall, start with slices of hearty loaf, sharp Cheddar, thinly sliced Granny Smith apples, creamy Brie, and a little sweet and peppery jam like raspberry and habanero from Rose City Pepperheads. Butter one side of each bread slice and place the slices butter-side down in a skillet over medium-low heat. Layer Cheddar and apple on one slice, then spread a thin layer of jam on the other and top with Brie. Cook for 2–3 minutes, until the bread is golden and the cheese begins to melt, then bring the two halves together. Cover and cook for another 2–3 minutes, until everything is gloriously gooey. Serve with a bowl of gorgeous tomato soup from Souper Natural for the perfect golden October lunch.

Adapted from Jeff Mauro’s Apple, Cheddar and Brie Grilled Cheese for Food Network.