Spring is almost here, take advantage of the Winter offerings

Spring is almost here, take advantage of the Winter offerings

#BeavertonFarmersMarket

 

The opening of the season 2024 marked our 37th anniversary. We are grateful to all of you, our loyal marketgoers, for your support and enthusiasm.

During the early months of spring, market days are slightly shorter. The opening bell rings at 10 am, and the closing bell at 1:30. Starting in April, our hours will expand from 8:30 am till 1:30 pm. Please remember that even though we are all animal owners and lovers, we ask our market goers to secure their pooches in a carrier or a wagon. Dogs on leashes are a tripping hazard and we ask you to leave those pets at home.

If you have not yet, please sign up for our weekly newsletter. To do so, find the sign-up form on the homepage of our website.  In it you will learn about the goings on at the market, discover the new vendors and trends as well as enjoy delicious recipes inspired by the ingredients found at the market.

While we are waiting for spring to bring a greater variety of fruit and vegetables, take advantage of what the winter months are giving us. Leeks, a much-underrated vegetable, makes a great addition to your recipe book. Think beyond leek and potato soup with this recipe using the pasta of your choice. This recipe was shared by Delish and inspired us to experiment more with this great vegetable.

 

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 3 leeks
  • 3 clove garlic
  • 3 sprig thyme
  • 1/4 c. dry white wine
  • 1 1/2 c. heavy whipping cream
  • 4 oz. baby spinach
  • 8 oz. pappardelle or fettuccine
  • 2 tbsp. butter
  • Parmesan
  • Salt
  • Pepper

 

Directions

  1. In a large sauté pan, heat oil over medium-low heat. Stir in leeks, garlic, thyme, and a pinch of salt. Cover and cook, stirring often, until leeks are translucent, 10 to 12 minutes.
  2. Add wine, cover, and simmer for about 2 minutes. Reduce heat to low. Remove thyme stems. Add cream, cover, and simmer, about 15 minutes, until leeks are very tender and cream has thickened slightly.
  3. Fold in spinach, cover, and
  4. cook, stirring often, until spinach wilts, about 5 mins.
  5. Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring often, until al dente, about 5 minutes.
  6. Transfer pasta to leek mixture and toss to coat. Fold in butter and season to taste with salt and pepper. Divide pasta among 4 shallow bowls, shave Parmesan on top, and serve immediately.