Though the calendar —and the weather, in most parts of the country — say it’s still winter, last Saturday my daughter, granddaughter and I made a visit to a site we more often venture to in much warmer seasons. It was the opening day of the Beaverton (Oregon) Farmers Market . . . winter edition. Arriving shortly after the stalls opened at 10 a.m., we found the temperatures on the brisk side but the sun quickly burning through an early layer of fog. Soon we were strolling under a bright blue sky and enjoying the sights, sounds and smells of the market.

Of course, at this time of year there were far fewer vendors than pack the block during the summer, and the number of shoppers was greatly reduced as well. That meant we could move about easily with June’s stroller and visit all the stalls before the two-year-old got restless. Maintaining a safe, healthy distance from others wasn’t an issue (and everyone was wearing a mask), but not surprisingly there were some longer lines at the coffee booth and the bagel seller.

We are fortunate that here in the Northwest we have access to wonderful local producers and growers who provide everything from sustainably raised meat,   eggs and poultry to fresh, local and sustainable seafood. We purchased some beautiful Pacific Dover sole from the Linda Brand (fishermen’s cooperative) stall, and it was the best I’ve tasted: plump, tender filets that were fresh and sweet. We also picked up some nice broccoli at one of the vegetable vendors who also offered an assortment of winter veggies including carrots, turnips, kale and Brussels sprouts. Bakers offer cookies and pies (including gluten-free and vegan options), pita bread and tortillas; and you can grab a jar of local honey (CBD-infused or not), quarts of delectable soups to pop in the freezer or into a pot on the stove, a variety of cheeses, or all kinds of herb-infused soaps and lotions to soothe dry, chapped winter skin.

We left the market about an hour later with our basket full of good food and our spirits high, thankful to have such bounty even in the middle of winter.

— Patty Vanikiotis, associate editor/copy editor