We are delighted to welcome all of you back to the market

We are delighted to welcome all of you back to the market



The beginning of February marks the opening of the Beaverton Farmers Market, and it just could not come fast enough! We are excited to welcome our local marketgoers and guests and bring back awesome businesses, both old and new.

We are expecting our beloved vendors like Winters Farm and Riverland Family Farm to bring fresh produce. If you are looking for raw honey this winter season, Salmon Creek is our superstar beekeeper; being a hydroponic farm, they also have the earliest in-season vegetables. Grab a hot lunch on the go at Ashil’s Mediterranean Flatbread, or stop by numerous baked goods vendors for a soft pretzel or fresh bread for dinner that night.

For our youngest marketgoers, our Market Sprouts Kids Club will start right away, so join this free and interactive program to learn about all the fun things happening at the market, our gardens, and nature, and learn about nutrition and healthy eating.

We are delighted to welcome all of you back to the market and will see you starting February 3rd. Please remember that the beginning of our market season is slower, so we will start later. The market will run from 10 am to 1:30 pm. If you have not yet, sign up for our weekly newsletter to learn about what is happening at the market, meet new vendors, find great recipes and so much more!


30 Clove Garlic and Onion Soup. During the flu season, it is important to give your body an immune boost. Our market manager assistant Sue swears by this recipe. Important note: don’t try in on a date!


  • 3 garlic bulbs, whole, unpeeled
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 1 litre vegetable stock or chicken broth
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • 60ml apple-cider vinegar
  • 1 tbsp wheat-free tamari
  • 1 tbsp lemon juice
  • 1 tsp dried mixed herbs, such as oregano, thyme and sage (optional)
  • 60ml additive-free coconut milk (optional)
  • fresh herbs (eg, micro red basil), to serve
  • 1 tbsp of grated Parmesan and croutons (optional)



  1. Preheat the oven to 175C/gas mark 4.
  2. Slice 1cm off the top of each garlic bulb to expose the cloves, then place cut-side down on a baking tray. Drizzle with the oil. Roast for 45 minutes.
  3. Remove from the oven. Once cool enough to handle, squeeze the garlic cloves out of their skins into a food processor. Whizz for a few seconds, then set aside.
  4. Meanwhile, heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for five minutes, or until translucent.
  5. Add the stock or broth, turmeric, cumin, vinegar, tamari, lemon juice, blended garlic, salt (my preference is Celtic sea salt), freshly cracked black pepper and herbs, if using, then bring to a boil.
  6. Reduce the heat to low to medium, then simmer, covered, for 30 minutes. For a creamier soup, add the coconut milk before serving and heat through.
  7. Serve garnished with fresh herbs and croutons for crunch.