Over 60 vendors to start off the season, we are excited to welcome you back

Welcome back to the Beaverton Farmers Market! The 2026 season opens on Saturday, February 7th, when the opening bell rings at 10:00 a.m. Over 60 vendors will be at the market on opening day, and the market will grow each month of the season, reaching a peak of over 130 local vendors each Saturday in mid-summer.

In February and March, the winter market runs from 10:00 a.m. to 1:30 p.m. Hours extend to 8:30 a.m. to 1:30 p.m. from April through November. From the very first market of the season on February 7th, kids will have fun engaging with Market Sprouts activities. Live music will return to the market stage in May.

Be sure to stop by the market for some goodies for Valentine’s Day. From local wines to artisan chocolates, and from flowers to bath products, BFM vendors have everything you need to make Valentine’s Day (or any day!) special.

Many of BFM’s farmers will be back early in the season with booths overflowing with winter greens, apples, mushrooms, winter squash, eggs, onions, meats, and more. Try a new recipe like the one here to savor the bounty of the Pacific Northwest during the winter.

BFM is one of nine farmers markets in the Portland metro area that are open during the winter, so you can enjoy delicious food and support your local farmers and artisan food producers in every season. Eating local and seasonal connects us to the land, the growers, and the rhythms of our region.

BFM’s staff and vendors are excited to welcome you back to the market for another great season!

Roasted Winter Squash, Kale & Mushroom Skillet: Hearty, flexible, and actually doable

Ingredients (Serves 4)

1 small winter squash (kabocha, acorn, or delicata), cubed
1 bunch kale, stems removed, chopped
8 oz mushrooms (cremini, shiitake, or mixed), sliced
1 small onion, sliced
2 cloves garlic, minced
Olive oil
Salt & black pepper
Optional add-ins: toasted hazelnuts or walnuts, feta or aged cheddar, fried egg

Instructions

Heat oven to 400°F. Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
In a large skillet, heat olive oil over medium heat. Sauté the onion until soft, then add the mushrooms and cook until browned.
Add garlic and kale; cook until kale wilts and turns bright green.
Fold in roasted squash and season to taste.
Finish with nuts or cheese if you’ve got them — or top with a fried egg and call it dinner.

This cow kitty needs a new home: Meet Gus, recently saved from the street

This beautiful little “Cow Kitty” (named for having a Holstein cow black and white pattern) was abandoned in a Beaverton neighborhood, just like thousands of other cats every year. She was peacefully co-existing with a racoon and a skunk, but she clearly prefers the company of people.

The person who saved her from the streets, mistakenly thought she was a boy and named her Gus. We decided that she has a “Gus” kind of presence, so we kept the name.

We’ve also discovered that, although she coexisted with other animals, she does not appreciate sharing her space with another cat! She is a super affectionate little girl and luckily, she’s fine with being an indoor only cat.

Gus has had a rough go of things—it seems apparent that she was, at one time, a pampered pet, but she wound up on the streets just the same. Then, when she underwent her spay surgery, the doctor found that she had already been spayed but still had to recover from surgery!

Sadly, a sagging economy and soaring vet costs mean there is a growing epidemic of abandoned animals just like Gus.

Indigo rescue is committed to caring for these existing animals and to controlling the problem through spay/neuter efforts. If you are missing having a kitty companion in your life, you and Gus might be just who the other is looking for.

If you’d like to know more about Gus, or if you’d like to learn more about our lifesaving work for abandoned and abused animals, visit us at www.indigorescue.org