May 4th, marks the opening of our Summer Market, which opens two hours earlier at 8:00am!
(Our Summer Market runs every Saturday from 8-1:30, from May through October, when we transition to Fall hours.)
With the transition to the Summer market, we will expand into the entire library parking lot — plus the streets surrounding the lot. Many of your favorite vendors will return, plus a bunch of fun new vendors. Next week’s newsletter will include an introduction to all of the new vendors joining us for the 2019 Summer Season.
New Vendors This Week!
Cranberry Kitchen – Crannies, dried cranberries from Warrenton. Plus Crannie trail mixes.
Ancestry Brewing – locally produced beers
Portland Farm Girl – vegetable starts
Big O’s Pizza – wood fired pizza
Gresser Vineyard will be back in the market
Gron Confections – Portland-based chocolatiers creating non-psychoactive, CBD infused artisanal treats.
We apologize to those of you who came to the market last week looking for Columbia River Sourdough. They had intended to get their season started but it didn’t work out. Not to worry, they will be with us on opening day of the Summer Market!
Produce availability at the market is always subject to the whims of Mother Nature. This year seems to be a slow start for many spring staples – radishes, snap peas, strawberries, etc – and with the snow we got in March, many crops have been delayed. We just saw the first strawberries of the season last weekend at Denison Farm, but it was a limited quantity and they sold out VERY quickly.
So, it might be a week or two before you’re baking a strawberry rhubarb pie, but there is plenty of rhubarb at the market! Rhubarb is one of our favorite spring treats. It’s vibrant pink, and very tangy — but is fabulous in baked goods. Winters Farms typically has lots of rhubarb on hand, so we suggest you pick some up this weekend do some baking! There are many delicious ways to use rhubarb (like this Rhubarb Elderflower Gin Cooler cocktail!), we really love these simple Rhubarb Scones with Lemon Glaze from The Farmer’s Daughter.
RHUBARB SCONES WITH LEMON GLAZE
For the scones:
1 cup sour cream
1 tsp baking soda
1/2 lemon, juiced
4 cups AP flour
1 cup white sugar
2 teaspoons baking powder
1/4 tsp cream of tatar
1 tsp salt
1 cup butter (cold)
1 cup finely chopped rhubarb
For the glaze:
1 lemon, juiced
Icing (powdered) sugar
- In a small bowl, mix sour cream, baking soda and juice of half a lemon.
- Lightly grease a cookie sheet or line with parchment paper (or silpat).
- In a large bowl, mix flour, sugar, baking powder, cream of tartar, rhubarb, and salt. Cut in butter. Stir the sour cream mixture and egg into flour mixture until just moistened.
- Turn your dough onto a lightly floured surface and knead briefly. Divide dough in 1/2 or in 1/3s (depending on what size scones you want), and form 2 or 3 circles. Cut each circle into 6 or 8 wedges, and place onto your cookie sheet.
- Bake at 350 F, for 12-15 minutes.
- To make the glaze, use the juice of one lemon and add enough icing sugar to form a runny glaze (you can’t really go wrong with this, so don’t worry about being technical about it!) I like to test out my glaze on one scone first to see how it sets, and then add more icing sugar or lemon juice if necessary. Once the glaze is to your liking, glaze scones and serve!
See you at the Market! This Saturday, 10AM-1:30PM.
– The Beaverton Farmers Market