2023 Farmer's Market Guide // Bend + Bozeman

I'm a sucker for a great Farmer's Market. Maybe it's just in my blood, both my Dad and Mom love a Saturday spent buying locally grown produce and meats for their next culinary masterpiece. I feel so grateful amongst all of the conveniences of modern day food, we still have the opportunity to talk to the farmers, ranchers and makers behind our food. With our first market of the season coming up this Wednesday, we wanted to give you a full guide to local markets in Central Oregon and Bozeman, Montana.

CENTRAL OREGON

WEDNESDAYS MAY - OCTOBER 15TH
11A - 3P | BROOKS ALLEY, DOWNTOWN BEND

SATURDAYS JUNE - SEPTEMBER 16TH
10A - 2P | NORTHWEST CROSSING, BEND

THURSDAYS JUNE 15TH - SEPTEMBER 14TH
3P-6P | CENTENNIAL PARK, REDMOND

SUNDAYS JUNE - SEPTEMBER
11A - 2P | FIR STREET PARK, SISTERS

BOZEMAN, MONTANA

TUESDAYS JUNE 20TH - SEPTEMBER 12TH
5P - 8P | LINDLEY PARK, DOWNTOWN BOZEMAN

SATURDAYS JUNE 17TH - SEPTEMBER 9TH
9A - NOON | GALLATIN COUNTY FAIRGROUNDS

FARMER'S MARKET ESSENTIALS
Here's a few of my go to's for a day at the Farmer's Market... 

LINKS TO PRODUCTS MENTIONED ABOVE:

1. Apolis Market Bag
2. RAEN Sunglasses
3. L*Space Bonnie Dress
4. Reef Cushion Bounce Vista Hi in Black
5. Reef Cushion Bounce Vista Hi in Cloud
6. Able Amerie Continental Wallet
7. The Vibrant Life Cookbook

CULINARY INSPO
Never know what to make with all the goodies you bought? Try this Warm Spinach Salad recipe from one of our books in the shop "The Vibrant Life" 

WARM SPINACH SALAD
with Beets. Apples, and Bacon Vinaigrette

PREPARATION TIME 15 mins
COOKING TIME 10 mins
SERVES 4

• 10 oz [285 g] baby spinach
• 2 carrots, peeled and cut into matchsticks
• 2 beets, roasted, peeled, and cut into ½ in [12 mm] wedges
• 4 green onions, white and light green parts only, thinly sliced 1 apple, cut into matchsticks
• 4 radishes, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 6 slices center-cut bacon, diced into ½ inch [12 mm] pieces
• 3 Tbsp apple cider vinegar
• 2 Tbsp honey
• 1 Tbsp poppy seeds
• 4 oz [115 g] goat cheese, crumbled

Combine half of the spinach, the carrots, beets, green onions, apple, and radishes in a large bowl. Season with salt and pepper and set aside.

In a large skillet over medium heat, cook the bacon until crispy, 4 to 5 minutes, stirring constantly to render the fat and prevent burning. Transfer the bacon to a paper towel-lined plate until cool enough to handle. Add the bacon to the salad bowl.

Pour off all but 3 Tbsp of the bacon fat from the pan, and return the pan to low heat.

Add the vinegar, honey, and poppy seeds, and whisk until the mixture begins to simmer.

Add the remaining spinach to the pan and toss to coat. Cook until the spinach just begins to wilt, about 3 minutes. Add the wilted spinach and any remaining bacon fat and vinegar from the pan to the bowl with the salad. Toss to combine. Transfer to salad bowls, and divide the goat cheese evenly on top. Serve immediately.