Tis the season for corn, and we couldn't be happier. We like to eat sweet summer corn raw and straight off the cob. But, if you're gonna cook with corn be sure to quick it quickly as it doesn't need much. (Also, we shared this video last year, but thought it was worth sharing again. Check out this super cool trick for shucking a single ear of corn - via the microwave!) And see Corn Pancakes (From Martha Stewart) Whisk together in bowl: ½ c. flour ¾ t. salt 1 egg 1/3

Starvation Alley is a new to the market this year, and we absolutely love their cranberry juice. Not only is it made from local organic cranberries, but the juice isn't sweetened, at all. It's a far cry from the sugary cranberry juice cocktail you'll find on grocery shelves. This allows the true cranberry flavor to shine through, and it's delicious! Since it's supposed to be hot again this weekend, we asked the folks at Starvation Alley for a few of their favorite refreshin

If you are like me, with a big houseful of people to feed on Thanksgiving, you might enjoy taking some of the workload off of your preparations by ordering desserts from the market’s amazing bakers. Zoe Ann Buckley, owner of Zoe Ann’s Cheesecakes will be taking orders to be delivered at the Harvest Market on November 22nd. In addition to Zoe’s individual sized cakes, you can order a 7” cake, which serves 6-8 ($27.99), or a 9” cake, which serves 12-16 ($49.99). They have won

One of my favorite Fall indulgences is apple butter. Not the thin, watery commercial stuff but the thick, spicy kind that you make at home. My grandmother used to make hers in a roasting pan in the oven, but the crock pot has changed modern day apple butter production. The crock pot allows you to assemble your apple butter and forget about it for 12 hours. You can start it before you go to bed, or before you go to work. Almost any apple variety will work for this recipe altho

Local author Chrystal Carver will be signing copies of her recently released gluten-free cookbook "Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less!" at the Beaverton Farmers Market Saturday October 4th. Any of the 75 recipes featured would make a lovely addition to an upcoming holiday gathering or feast. Chrystal will be on site from 9:00am to 12:00pm, selling and signing copies of her book. To learn more about Chrystal, or to peruse her ma

This is Ginger's tried and true recipe for a tasty roasted tomato vinaigrette. Not only does this dressing taste great, but this is a great way to use up those garden tomatoes! Roasted Roma Tomato Vinaigrette First, roast 3 plum (or Roma) tomatoes under the broiler or over the grill, turning as needed, until the skin is charred all over and the flesh is soft. In a food processor, combine: Roasted tomatoes ½ c. olive oil 2 T. red wi

WARM POTATO AND GREEN BEAN SALAD WITH DIJON VINAIGRETTE Rossi Farms specializes in hand harvested gourmet potato varieties. In order to keep their soil rich and fertile, they alternate their potato crops with nitrogen-fixing green beans. Food blogger (and BFM Director of Marketing) Lindsay Strannigan of Rosemarried.com makes a Warm Green Bean and Potato Salad that uses both of Rossi’s specialties in one delicious dish! Warm Potato & Green Bean Salad with Dijon Vinaigrette

This past week, we had the pleasure of visiting DeNoble Farms in Tillamook, OR. While they grow a large number of crops, the DeNobles are perhaps best known for growing artichokes. Many people are unsure of how to properly cook a baby artichoke, so we thought we'd include a recipe for our favorite method to cook these delicious veggies! (And, be sure to pick up some lovely artichokes from DeNoble's at the Market this weekend!) Recipe: First, Bring large saucepan of salted

Join us this Saturday, July 26th, for a chat with Pumpkin Ridge Gardens about year round gardening. They'll be giving an informal talk at their booth, and will be giving out leek starts (while supplies last). Be sure to stop by and check it out! We've also included a delicious recipe for a Leek Gratin: LEEK GRATIN from Polly Gottesman of Pumpkin Ridge Gardens 6 leeks 5 Tbsp. butter 3 Tbsp. flour 1 ½ c. milk 6 oz. soft goat cheese 4 oz. pancetta (optional) 1 ½ c. grated gr

The BFM’s marketing director, Lindsay Strannigan, is not only a marketing consultant and event planner, but she is also an accomplished writer with a food blog called Rosemarried. As you can imagine her plate is very full in more ways than one so it does not surprise me that she describes her cooking style as “slow food for a fast life”. I thought that you would enjoy reading Lindsay’s blog and asked her to share her recipe for “Green Beans with Blackberries and Goat Cheese