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To Our Market Community,

Easter is a global holiday which means that many nations bring their own traditions to it, some of which are rooted in history, some are based on beliefs and traditions, but all of them definitely have their own unique flavor. Did you know that since Napoleon times, the French town of Haux cooks a giant Easter omelette from almost 5,000 eggs? Kids in Finland dress up like witches and ask for treats. Greeks that observe Orthodox Christianity, dye their eggs crimson red in observance of Mary Magdalene, who cooked hard boiled eggs for the poor which are said to have turned bright red after the discovery of Christ’s rising.

Pysanka, a Ukrainian Easter egg, decorated using beeswax and dyes

Easter marks a number of traditions, many of which are associated with food. But of course, the most universally recognized is the tradition of dyeing eggs.

The scholars maintain that this tradition is universally recognized to have come from ancient Persia, where eggs were dyed to celebrate Nowruz, the New Year. This tradition is still followed in some Middle-Eastern communities and is widely spread in Iran. There’s evidence that egg decoration goes far deeper in roots, with some artifacts pointing as far as 55,000 years ago!

Of course, back then egg decorating relied on natural dyes like beets and onion skins; some of these traditions are experiencing a comeback because they reduce waste and are ecologically friendly. Plus, with a little bit of creativity, one can achieve flower or leaf patterns, and create a design with threads, doilies and other materials.

Fresh Eggs, Winters Farms

If your Easter celebration includes hard boiling eggs this weekend, make sure to read this article by our good friend, Kathleen Bauer, at GoodStuff NW. Hard boiled eggs made from super fresh eggs can be a challenge to peel but Kathleen has a few tips for perfect hard boiled eggs that will save you a lot of frustration. Kathleen also includes four of her favorite deviled egg recipes along with her egg handling tips.

If you are coloring your hard boiled eggs, don’t worry if you don’t find any white eggs in our growers’ stalls. The Irish Kitchen offers tips on dying brown eggs explaining that all you need is white vinegar and a little time. In just a matter of minutes the vinegar strips the color from the eggs allowing you to dye them in a whole range of pretty Easter colors.

Farmer Chris Winters suggests that you serve a tasty dish of Green Eggs and Ham at your Easter meal. Try soft boiling some of his beautiful green Ameraucana eggs and serve them along with Lonely Lane Farms Zero Sugar Ham or their Pineapple Sweetened Ham. To make soft boiled eggs, use Kathleen’s instructions above, but pull the eggs at exactly 6 minutes for firm whites and liquid yolks. Market Master, Ginger Rapport, keeps soft boiled eggs in her fridge at all times because they are ready to use on toast, over rice or alongside a scoop of cottage cheese. To warm a soft boiled egg from the fridge, first peel the egg, then pop in the microwave for 20 - 30 seconds.

Old World Roulade

Baking is traditionally one of the biggest Easter activities around the world, many different cultures having their own take on the celebration. This Old World Roulade recipe is a perfect snack, or breakfast, or a cup of tea companion.

Easter Eggs, Suzanne’s Chocolate

And of course, no Easter is complete without chocolate eggs! Around the world, master chocolatiers are molding and decorating egg-shaped sweets, and we’ve got just the treat for you. Delectable and colorful, Suzanne’s Chocolate offer the following flavors:

Pink - Strawberry Pistachio Egg

Purple - Passion Fruit Coconut Egg

Green - Peanutbutter Crunch Egg

Suzanne also offers milk chocolate and dark chocolate bunnies that would make an adorable filler for any Easter basket!

CBD Bath Bombs

And once the holiday is over and you are looking forward to unwinding, Ocean Green Healing CBD bath bombs will help you relax after a busy day of celebrating. They make perfect Easter “Eggs” for grown-up baskets.

Market Sprouts Kids Club

This week, we will be learning about the nutritional value of eggs and take a coloring sheet home.

Fun fact: In the Old World, kids compete with each other by tapping their hard-boiled eggs’ sharp points to see whose egg is tougher.

Vendors Joining Us This Week

Many of you know Churmuri for the authentic and delicious Indian meals they served to market goers last season.This year, owner and chef, Megha Kumar, will be sharing her love of vegetarian Indian cooking in a new way, selling frozen pints of her specialty curries, bakery products and condiments to be eaten at home.

Cranberry Kitchen will join us Saturday so add Crannies (whole dried cranberries) and a variety of their fun fruit and nut mixes to your shopping list this week.

You have been asking for Creole Me Up and we are happy to say that they will be in the market this week with their Creole based marinades, spreads, and condiments.

Brand New to the Market

Hot Mama Salsa, makers of made small batch salsas inspired by family recipes. Ingredients are sourced locally and grown specifically for our products. Products include salsas, hot sauce, chili oils, chili powders, and blends, and the best homemade fresh white corn tortilla chips in all of Oregon.

Rice Thief serves Korean comfort food updated to the modern palate, offering many vegan-inclusive options and using organic, locally sourced ingredients whenever possible.

Correction: In last week’s newsletter we wrote about the Linda Brand Crab and how they got started in the fishing business. We failed to include co-owner and wife of John Edwards, Patricia Ruby Edwards, who has been a partner in the business since its inception.

Warm Regards,

The Beaverton Farmers Market