Beaverton Farmers Market – Read Up On Our Hot Weather Plan
To Our Market Community,
This Saturday is going to be a scorcher. With triple-digit temperatures, it is going to be a challenge for everyone to keep cool. The market will be open at 9:00 and we expect to be busy early. As a respite from the heat, there will be a cooling station set up next to the information booth, located beneath the solar canopy in the parking lot. Next door The City Library will be hosting a cooling center.
We just got word that the City will be moving some of the fencing surrounding the park to make the grassy section next to Hall St. available for people to enjoy.
Because we know that some people and products do not do well in the heat, we have given vendors the option of staying home this weekend and many have decided to do so. If you would like to check on the status of your favorite vendors you can check the interactive mapon our website. We will do our best to keep it up to date as vendors weigh in with their decision to attend or not.
We’d like for market-goers to be aware that we may choose to close early if we deem the conditions too intolerable. We will make that call as the temperature climbs so we recommend that you plan an early shopping trip for Saturday. Some other tips for keeping cool on a hot day from the CDC:
Drink more water than usual and don’t wait until you are thirsty to drink.
Wear loose lightweight clothing
Take cool showers or baths to cool down
Wear and reapply sunscreen as directed on the package
Pace your activity
Check on a friend or neighbor and have someone do the same for you.
Never leave children or pets in cars.
The Beaverton Farmers Market
We will see you all this Saturday at the Market, starting at 9:00AM
Keeping the Kitchen Cool
With summer heat brings a plentiful crop of fruits and vegetables to Market stalls. The Market relishes in all the colors dotting the aisles. Raspberries, blackberries, and blueberries are making their debut alongside stone fruit. Leafy greens, green beans, fennel, cucumbers, zucchini and other summer squash are in abundance as well. Everyone’s favorite sight in the market are tomatoes — and those too are generous.
The Market Info Booth staff are always chatting away with customers about what’s in season and their favorite recipes. As temps increase these conversations shift to what to make with all this amazing produce that doesn’t heat up your house. The good news is that not much is needed to make many summer products shine! In fact, even a vibrant summer salad is a nice meal on a hot day. However, here’s some other ideas in case you tire of salads. Quinn’s Crabcakes are the perfect quick meal to heat up. Just pan fry in olive oil a couple minutes and serve with dressed mixed greens. Another great option is a cheese and charcuterie platter. Olympia Provisions and Lonely Lane Farms have some great charcuterie options, add some goat cheese and chèvre from Portland Creamery or Fraga Farm, and round out the platter with fresh apricots and berries, as well as glazed nuts from 29 Kettle and jam from Alchemist’s Jam or Rose City Pepperheads.
Grilling is also another popular way of staying out of the kitchen. A light char on some vegetables as a side to grilled meat or seafood, or atop a grain bowl along with Danielle’s Sauces Chiliyaki sauce, a combination of sweet chili and teriyaki sauces or the Bibimbap Soss from Hoss Sos, whose exotic sweet and bold Korean flavors livens up any grain bowl.
Marketing Director, Kate Laubernds, shares a family favorite for summer: grilled vegetable naan or flatbread pizzas. This makes such a great healthy meal with summer produce and takes no time at all. Utilize market favorites like Hummus Stop pita bread or Pizza Crust Creations pizza skins as your base. Jimmy Tomato’s vegan marinade makes a great tomato base or one of Portland Fresh’s vegan pestos (they have two to choose from). Chop a selection of vegetables, such as bell peppers, zucchini, and summer squash to grill and toss with olive oil and season. Grill vegetables until slightly softened and charred. Top pizzas with Cultured Kindness cream “cheese” or add fresh mozzarella and top with grilled vegetables, cherry tomatoes, and kalamata olives. Return flatbread/pizzas to grill and grill until cheese melts a bit.
Linfette’s Specialty Cheesecakes
Linfette was created by Pastry chef Elena Linfesty with the name originating from her family roots on the Island of Guernsey. She specializes in Normandy French inspired pastries that are gluten free, along with vegan and dairy free options.
Elena believes that everyone deserves to eat delicious food, regardless of special dietary needs or food allergies. Having been diagnosed with Celiac Disease right upon entering culinary school, Elena remembers a nurse suggesting that she find another career path. That was an unacceptable option for her. Having started her baking journey at 14, Elena was the winner of numerous culinary competitions earning her a variety of state and national titles by the time she was in college. Baking was her passion so she pressed on with her culinary education and began experimenting with gluten free flours. Her days were long as she arrived early each session in order to finish her assigned baking project, but to also complete a gluten free version.
After graduating with honors she set off to work for Disney World producing desserts for Epcot’s Food and Wine Festival. As much as she loved working for the Mouse, she knew her ultimate goal was to establish her own pastry shop that would cater to gluten free and specialty diets and we are thrilled to have Linfette at the BFM.
This week Linfette will be featuring two specialty cheesecakes – Lemon Raspberry and Vegan Coconut Key Lime. Her Lemon Raspberry cheesecake is wrapped in lemon curd, mirror glaze, and topped with Chantilly cream. Her Vegan Coconut Key Lime is a lime cheesecake wrapped in coconut key lime pie filling, mirror glaze, toasted coconut and topped with vanilla buttercream. While Linfette offers a wide selection of pastries the cheesecakes are only available once a month.
Making their Market debut this Saturday, we would like to welcome Kalo Kitchen, a Filipino and Hawaiian fusion inspired booth that will be offering small “plate lunch” style food and confections for market goers to enjoy. Their Local Bowls feature your choice of Grilled Kalbi Short Ribs, Chicken Katsu, Friend Vegetables or Spicy Salmon Poke. The bowls are served with rice and a side of your choice: Mac Salad, Purple Sweet Potato Salad or Kimchi. Small bites include classic Spam Musubi, Beef, Pork or Vegetable Lumpia which are the Filipino version of fried spring rolls.
While the heat has impacted our usual Market Sprouts (kids club) produce scavenger hunt, we will have a little take home activity for kids to make their own spice mixes. Each kit has a spice jar and recipe card for kids to follow.