Stock up on those winter essentials this month

The 2025 Beaverton Farmers Market season is drawing to a close this month. Mark your calendar to join us for the festive final market of the season on November 22 to stock up on all your essentials for the winter. The 2026 market season begins on February 7.

The November market is filled with great, local products for all your gift-giving needs. Everything at the BFM has been grown or produced here in Oregon or Washington, and chatting with vendors gives you an opportunity to learn the story behind each product. From family gift baskets to stocking stuffers and thank you gifts to relaxing wellness gifts for your best friend, the market has so many options.

We’ve put together several gift basket ideas using BFM products to get you started with creating the best local gifts for everyone on your list this holiday season!

Stop by the market in November to find an abundance of fresh produce for your Thanksgiving feast, too. Order your turkey from Santos Farm, or if a whole bird is too much for a small gathering, pick up a wine-brined half turkey from Lonely Lane Farms. Winters Farms will have plenty of green beans for a perfect side dish. Find mounds of potatoes at Riverland Family Farms and get ready to whip up fluffy clouds of pomme purée. Find leeks and butternut squash at Gathering Together Farm to make this bread pudding recipe, which may even replace your stuffing this year!

Butternut Squash and Leek Bread Pudding

Ingredients

1 pound butternut squash, cut into 1/2-inch pieces
1 large leek, thinly sliced
Olive oil to drizzle
4 eggs
2 1/2 cups whole milk
3 tablespoons maple syrup
2 tablespoons fresh thyme leaves
1 teaspoon kosher salt
A few grinds of black pepper
3/4 pound dry/stale multi-grain bread, cut into 1-inch pieces
3/4 cup fresh or dried cranberries
4 ounces soft goat cheese
1/4 cup pecans, toasted and chopped

Instructions

Preheat oven to 375 degrees. Butter a 2 1/2 – 3-quart casserole. On a rimmed baking sheet, toss the butternut squash and leeks with a few drizzles of olive oil. Spread evenly and roast for about 25 minutes. The squash should be softened but still a bit firm, and the leeks should have some brown, crisp edges.
In a large mixing bowl, whisk together the eggs, milk, maple syrup, thyme leaves, salt, and pepper. Add the bread, stir well, and let it soak while the squash and leeks are roasting.
Scrape the squash and leeks into the bread mixture, then add the cranberries. Stir gently. Dollop the goat cheese in (you want to keep some small chunks) and most of the pecans and stir gently again.
Pour the mixture into the prepared casserole. Scatter the remaining pecans on top. Bake until golden and set, about 55-60 minutes. Serve warm.