We’re switching to our summer opening hours starting at 8:30am: The market now is in full swing!
Our early bird shoppers show up the minute the bell rings at 8:30 a.m. for the freshest produce. Starting in May, as the weather improves, we will be adding live music at the Market, and we are thrilled to welcome so many of our favorite musicians back! To see who is performing each week, go to the Events page on our website where you will find the dates and links to the bands and their websites.
We are also welcoming local non-profit community groups to share their good works with marketgoers. Beaverton Farmers Market prides itself on working with organizations that better our community and make it safer and healthier. For the last 2 months, we hosted Oregon Health Authority and Wake Up Beaverton’s free flu and COVID vaccination booths. In the next few months, we will have more events such as the Red Cross Blood Drive, and Washington Co. Public Works Fair, and others. Follow us on social media for more updates or check the events page of our website for more information.
Our farmers are hard at work to make sure that you get the best produce this season despite the challenging weather. As we are looking forward to the new in-season crops, consider boosting your immune system with two superfoods:
- And fermented vegetables.
Le Petit Jardin, a Cornelius-based family farm, specializes in growing numerous microgreens including their fabulous blends. Microgreens are abundant in nutrition and provide a great kick of flavor. Use them fresh in your salads, smoothies, soups or omelettes.
Another way to make sure your body gets nourishment is by adding fermented foods to your diet. Even though fermenting is as ancient as humankind, it is experiencing a comeback in recent years as interest in eating cleanly and reducing food waste has increased. Stop by Fermentista to try some of their recipes and add them as a side or as a main ingredient in your dishes.
Market Recipe: Reuben Sandwich
We recommend this Vegetarian Reuben Sandwich recipe from NY Times, which, made with Fermentista’s Caraway Seed Sauerkraut, brings this sandwich to the next level.
- 1 tbs Mayonaise
- 1 tbs Ketchup
- ½ tsp hot sauce
- ¼ tsp ground coriander
- Salt & pepper to taste
- 2 slices rye bread
- ½ tbs unsalted butter
- ¼ cup thinly sliced white onions or shallots
- ½ cup very well drained and squeezed Fermentista Caraway Souerkraut
- 1 dill pickle sliced
- In a small bowl, mix mayonnaise, ketchup, hot sauce and coriander. Season with salt and pepper; taste and adjust the dressing until it’s just a bit too intense (it will be tamed by the filling)
- Spread the dressing on both sides of the bread; reserve any remaining dressing. Top each bread slice with cheese. Melt butter on the skillet on med-low heat, and add bread with cheese side up. Cover the skillet and cook until the cheese is melted and the bread is golden (4-5 mins). In the meantime, add onions and a pinch of salt to the remaining dressing and stir.
- Top one slice of bread with sauerkraut, pickle slices and onions, flip the other slice on top and press lightly to adhere. Cook for just a minute on each side until the sandwich has melted together. Cut and enjoy warm.