Saturdays 9 - 1 pm • January 11 - April 12, 2014


Friday, April 6, 2012

This is our last Corvallis Indoor Winter Market of the season. Make sure you come on down and visit us. Pick up some fresh veggies, bread and a perfect gift for Easter! See you Saturday!

Vendor Specials:

Honeystone Candles: Honeystone is celebrating Easter with sales on our fabulous eggs, hatchling chick and easter bunny. As this is the last of the Indoor Markets for the year, we are also giving away a free votive candle with every purchase in appreciation of our customers.
Bring the kids to our Petting Zoo, and stock up on our pure beeswax candles and beeswax based skin care products.       Find us online any time, and check our schedule for events close to home.
We extend a big thankyou to everyone we have met this market season. We wish you all the best for the year.      The Honeystone Crew

Sunset Valley Organics: April 7th- Last Market! Spend $50.00 and get $5.00 off purchase.

Given Back Bird Feeders: We're Given Back Bird Houses. In honor of Easter weekend, we are proudly debuting a well-researched line of Bluebird Houses this Saturday. These will be in addition to our full line of small song bird houses, suet feeders and seed feeders.

Friday, March 30, 2012

 We hope you end your Spring Break with a trip to the Corvallis Indoor Winter Market this Saturday!
With only two weeks left, now is the time to stock up on all of your favorite goodies from the market. See you bright and early! Market is open from 9-1. Musical guest this week is Robert Peckyno.

Vendor Specials for March 31st:

Honeystone Candles: Easter is just around the corner, and Honeystone Candles brings you sweetness without sugar or calories! Our pure beeswax candles come in dozens of different shapes. For Easter, we have eggs and bunnies and chicks on sale - each design only $5. Don't forget to bring your children to see our Petting Zoo! Honeystone Pure Beeswax Candles - whatever you burn, you breathe.

Tuesday, March 27, 2012

Brought To You By Sunset Valley organics:

Blueberry- Buttermilk Scones

1 ½ cups all-purpose flour
½ cup cake flour ( Not self rising)
3 tablespoons granulated sugar
2 ½ teaspoon baking sugar
¾ teaspoons salt
4 ouces (1stick) cold unsalted butter, cut into small pieces
1 cup (1/2) pint SVO Blueberries
½ cup low-fat buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
½ teaspoon pure vani;;a extract
Fine sanding sugar, for sprinkling

1.  Preheat oven to 375*. Line a baking sheet with parchment paper.

2. Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.

3. Whisk together buttermilk, 1 egg, and vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.

4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheets. Brush with eggs wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer sconces to wire racks to cool. Scones are nest served immediately but can be frozen up to one month. Thaw, and reheat in a 350* oven for 10 minutes.

Thursday, March 22, 2012

Vendor Specials For March 24th

Well everyone, we only have a few weeks left so now is the time to head on down to the market and stock up on all of your favorite Winter Market goodies! After all of this crazy weather we know you can't wait to get out of the house!  Fresh Fruits and Veggies, Delicious Baked Goods, and Talented Artisans eagerly await your visit to the market. The Corvallis Indoor Winter Market is open from 9am-1pm. See you bright and early!

Vendor Specials:

Givin Back Bird Houses- We will be back at the Corvallis Indoor Winter Market this Saturday with our handmade birdhouses.

Honeystone Candles-As I write this on Wednesday, we have 5" new snow and it keeps on falling. Yesterday was the Spring Equinox and once again my Mother-in-law was right when she said "it always snows on the daffodils!" We know how tough the cold is on your skin, and this week we are offering a special on our Honeystone beeswax-based Lip Balms: two for $4, a 20% savings. Come to us for sweetness and light - pure beeswax candles, and beeswax based skin care products.

Sunset Valley Organics- Buy 1 pound of Dried Blueberries and get a free 27oz Scone Mix package! Limit one Scone mix per customer.

Tuesday, March 20, 2012

Brought To You By Sunset Valley Organics:

Nectarine and blueberry bars with lavender sugar

three large eggs
1 cup sugar 1 1/4 cup self rising flour, sifted
1 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1 1/2 stick butter, softened and cubed
1/2 tablespoon dried lavender buds
three ripe but firm nectarines
1 1/2 cups SVO blueberries
1 tablespoon cornmeal
Lavender Sugar:
1/2 tablespoon dried lavender buds
2 tablespoon sugar
grated peel of one unwinds lemon
9x13 inch baking pan, lined with baking parchment and lightly buttered

1.  Pre-oven to 350°F. But the eggs, sugar, flour, baking powder, vanilla, butter, and lavender in an electric mixer (or use a large mixing bowl and then electric whisk) and whisk together. Pit the nectarines, chop them into bite-size pieces, and stir into the mixture along with the blueberries.

2. Dust the bottom of the prepared pan with the cornmeal and a very small amount of flour. Spoon the batter onto the pan and spread it evenly with a spatula.
3. To make the lavender sugar, mix the ingredients together in a bowl, then scatter evenly over the batter. Bake in the preheated oven for 35 min., or until risen and golden. Let cool in the pan before cutting into 14 bars.

Friday, March 16, 2012

Vendor Specials For March 17th

Head on down to the market this Saturday and start your St. Paddy's Day right. With fresh veggies, baked goods and quality artisans it's sure to make your day great. The green beer can wait! See you bright and early! This weeks musical guest is Sam Holmes. The market is open from 9am-1pm.

Vendor Specials:
Honeystone Candles: Celebrate St.Patrick's Day with our sale on all things Irish! All of our Celtic design are on sale. Honeystone Pure Beeswax Candles are the finest and sweetest candles you can burn. Tell us a limerick and get a free votive candle!

Denison Farms: By mid-March, the Willamette Valley starts to feel like spring. The days are definitely getting longer--and a little bit warmer. Spring peepers are singing in the (flooded) wetland, songbirds are looking for mates and settling into our birdhouses, and plants are growing. Our over-wintered greens are responding to the longer spring days by bursting with new leaves.
Starting this weekend (March 17th), all Denison Farms Organic bunched greens will be ON SALE for $2/bunch at the Corvallis Indoor Winter Market. The $2/bunch sale covers all bunched greens at Denison Farms Market booth, including Chard, Kale, Collards, Spinach, Raab, Watercress, Dandelion, and Arugula.
Here are some recipe ideas to whet your appetite: garnish potato-leek soup with finely chopped watercress; create a simple salad with arugula raab, toasted pistachios, and your favorite salad dressing; or ask for a free recipe for Hot & Sour greens.

Tuesday, March 13, 2012

Brought To You By Sunset Valley Organics:

Rustic Blueberry and Nectarine Tart

1 1/2 cups all-purpose flour, plus more for dusting
10 tablespoons( one stick +2 tablespoons) cold butter, cut into small pieces
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon kosher salt
1 1/2 tablespoon heavy cream
1 egg yolk
1 pint (2 cups) SVO blueberries
3 nectarines (about 1 pound), peeled, pitted, and cut into 1/2 inch chunks
3 tablespoons cornstarch

1. Pulse flour, butter, 3 tablespoons sugar, and salt in a food processor until mixture resembles coarse meal. In a small bowl, whisk together heavy cream and egg yolk, and then add to flour mixture and pulse just until clumps of dough form. Firmly press dough into a 6 inch disk, cover with plastic wrap, and chill until firm, about one hour.

2. Pre-oven to 375°. Working on a large sheet of floured parchment paper, roll out dough into a 12 inch circle; transfer Dow and parchment to a large baking sheet.

3. In a large bowl, toss together blueberries, nectarine, remaining 1/4 cup sugar, and cornstarch until well coated. Pile for mixture onto dough, leaving a 2 inch border around the edge

4. Fold outside dough about 1/2 inch over fruit to form an outside edge, being sure to seal any holes, and bake for 20 minutes. Reduce heat to 350°; continue baking until fruit is bubbly and crust is golden brown, 25 to 40 minutes. Serve warm or at room temperature

Friday, March 9, 2012

Vendor Specials For March 10th

Hello to all of our wonderful Winter Market Customers! We are planning on another wonderful week at the market this week. Make plans to head on down to the market to pick up your fresh veggies and so much more. We will be there bright and early and ready for you. Market opens at 9am until 1pm. This weeks music will be provided by Lavinia Ross.

Vendor Specials:
 Sunset Valley Organics:  Freeze Dried Slices are .50 cents off any size package.

Honeystone Candles: Daylight Savings Time shift is happening on Sunday (whether we like it or not.) Let us help ease the transition with our Honeystone pure beeswax votive candles. By popular request, we are repeating our special price on votives this Saturday: buy 3 and get 1 free! Stock up and save!

Tuesday, March 6, 2012

Brought To You By Sunset Valley Organics:

Grilled Blueberry Upside-Down Corn Cake

1 stick (4-oz) unsalted butter
¾ cup brown sugar
1 ¼ cup SVO Blueberries
1 cup cornmeal
1 cup flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2/3 cup buttermilk
1 large egg

1.  In a 9-inch cast-iron skillet, melt 4 tablespoons each butter and brown sugar over medium heat, stirring occasionally, until dissolved, about 3 minutes. Stir in the blueberries.

2. Preheat a grill to medium. In a medium bowl, whisk together the remaining ½ cup brown sugar, the cornmeal, flour, baking powder, baking soda and salt. Stir in the buttermilk and egg.

3. In a microwave, melt the remaining 4 tablespoons butter. Stir onto the batter until smooth. Spoon the batter on top of the blueberries and spread evenly. Place the skillet on the grill and cook, covered, until the cake is springy to the touch and golden, about 30 minutes. Let cool in the pan for about 10 minutes.

4. Run a knife around the edge of the pan and invert onto a platter. Let cool completely before cutting.

Friday, March 2, 2012

We are getting ready for another great Saturday at the Corvallis Indoor Winter Market. Make sure you put a visit to the market on you list of things to do on Saturday. Bring the whole family out or make a date with friends and spend the morning and afternoon with us. This weeks musical guest is Sam Holmes. We are open from 9am-1pm.

Vendor Specials for this week:

Honeystone Candles: We've been watching our garden daffodils and waiting for them to bloom, to show spring really is coming! Just in case you can't wait for your spring flowers, this week we are offering a free floating daffodil candle with each $5 purchase, to lift your spirits on a cloudy day.
Honeystone Candles - bringing you sweetness and light with pure beeswax candles.

Tuesday, February 28, 2012

Brought to You By Sunset Valley organics:

Blueberry Crumble

3 pints SVO blueberries
¾ cup granulated sugar
1 tablespoon cornstarch
1.4 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Zest of 1 lemon
Lemon Juice (optional)
1 ½ cups all puropse flour
2/3 cup firmly packed light brown sugar
8 tablespoons unsalted butter

1. Preheat oven to 375F.
2. Combine berries, granulated sugar, cornstarch, salt, cinnamon, nutmeg and zest; toss gently. Add lemon juice if berries are not tart enough. Spoon fruit mixture into a greased 2-quart casserole dish
3. Combine flour and brown sugar. Cut in butter with a pastry cutter or two knifes until mixture resemble  coarse meal. Sprinckle over fruit.
4. Bake until topping is golden brown and filling is bubbly in the center, about 45 minutes. Serves 6

Friday, February 24, 2012

Vendor news and specials for February 25th

We are gearing up for another great market tomorrow! We will have some new vendors like Creperie Du Lys for example, as well as all of your favorites. Come on down bright and early and spend your Saturday morning with us. We are open from 9-1. Our Musical guest will be Lavinia Ross

Vendor Specials:

Sunset Valley Organics: $1.00 off any size Freeze Dried Powder package.

Honeystone Candles: Spread sweetness and light with this week's special for Honeystone Pure Beeswax Candles:Buy 3 small floating candles, get one free! There are two great ways to take advantage of this offer:You can choose 3 candles from a basket and get a fourth floating candle free
Or buy a box of floating candles, and get an extra floating candle free for yourself!

Northwest Natural Beef: Today we sent some beef briskets down to Taylor's Sausage in Cave Junction. Not only do they make great sausage, they also make corned beef. Our briskets should be back in plenty of time for St. Patricks day. Our corned beef will contain no added nitrites or celery powder (a common source of nitrites in "nitrite free" cured meats). We'll have beef bratwurst and polish sausages soon. Stop and see us at the Corvallis Indoor Winter Market, we'll be happy to reserve some corned beef for you.

Tuesday, February 21, 2012

Brought To You By Sunset Valley Organics:
Blueberry Pie
1 package refrigerated rolled-out piecrusts ( 15-ounce package;2  crusts)
2 packages (1pint each) SVO Blueberries
2/3 cup plus 1 teaspoon
¼ cup cornstarch
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
1 egg white, lightly beaten
Vanilla ice cream, optional

1. Heat oven to 400*. Roll crusts out slightly. Fit one crust into a 9-inch deep-dish pie plate. Set aside second crust.
2. In a large bowl, toss blueberries, 2/3 cup of the sugar, the cornstarch, lemon zest and juice. Let stand 5 minutes.
3. Meanwhile, with a pastry cutter or pizza cutter cut remaining crust into ½-inch-wide strips.
4. Transfer blueberry mixture to crust-lined pie plate. Weave a lattice top, alternating strips of crust. Crimp edges to seal. Brush crust with egg white; sprinkle with remaining teaspoon sugar.
5. Bake pie at 400* for 15 minutes. Reduce heat to 350* and continue to bake for an additional 45-50 minutes or until center is bubbly and crust is golden (tent with foil if browning to quickly). Serve slightly warm with vanilla ice cream, if desired.

Friday, February 17, 2012

Vendor Specials For February 18th

We hope everyone had a great Valentines Day. We are looking forward to another great market tomorrow. Come on down and get your fresh Winter veggies grown right here locally, along with fresh breads, and other yummy treats! Market opens at 9am. This weeks music will be Robert Peckyno.

Vendor Specials For This Week:
Honeystone Candles has sweetness and light for you this week! We encourage you to use pure beeswax candles for their sweetness and light... remember that whatever you burn, you breathe.
This week's special is votive candles: Buy 3, get one free! Useful and beautiful, Honeystone pure beeswax candles are unique and affordable. Mention this blog and get a free gift!

Tuesday, February 14, 2012

Brought To You By Sunset Valley Organics:
Blueberry- Banana Cornmeal Muffins
(Makes 1 dozen)

Vegetable-oil cooking spray
½ cup yellow cornmeal, preferable stone ground)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup plus 2 teaspoons all purpose flour
1 ½ cups mashed ripped bananas (3 large bananas)
½ cup low-fat buttermilk
1 tablespoon brown-rice syrup (or honey)
1 tablespoon fresh lemon juice
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen of Sunset Valley Organics blueberries
1 ½ teaspoons granulated sugar

1.       Preheat oven to 375*. Line a standard (12 cup) muffin tin with paper liners; coat liners with cooking spray.

2.       Whisk tighter cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir tighter bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with reaming 2 teaspoons flour, and gently fold into batter.
Spoon batter into prepared tin, filling to brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. (muffins can be stored in an airtight container at room temperature for up to 3 days)

Friday, February 10, 2012

Vendor Specials For February 11th

We are looking forward to another fantastic weekend at the Corvallis Indoor Winter Market. With Valentines Day just a few days away, tomorrow will be the perfect opportunity to pick up something special for the one you love. Whether it is picking up special ingredients for a perfect meal, a special desert, or a special gift. You are sure to find what your looking for at the market. See you tomorrow!

Honeystone Candles: Honeystone is here to help you with hearts and flowers for Valentines' Day!
This Saturday only: 20% off any heart or flower candles or candle sets.
Choose from individual small or large floating flowers, as well as boxed sets of hearts, daffodils or mixed flowers. We also have orchids, roses and sunflowers with a bee.
Spread sweetness and light - burn Honeystone pure beeswax candles.
Mention this blog for a free gift.

Tuesday, February 7, 2012

Brought To You By Sunset Valley Organics:

Blueberry Maple Syrup

1 cup frozen SVO blueberries
5 tablespoons sugar
1 tablespoon cornstarch
1 ½ tablespoons lemon juice
6 tablespoons pure maple syrup
Combine the berries, sugar, and ½ cup water in a saucepan and cook over medium heat until sugar is dissolved. Remove from heat. Dissolve the cornstarch in 1 tablespoon cold water. Whisk into the berries. Bring to a boil and let boil while whisking for 2 minutes. Add lemon juice. Strain the syrup through a sieve into a bowl, pressing the berries with a spatula to extract all the liquids. Discard the solids and stir in the maple syrup.

Friday, February 3, 2012

Vendor Specials for February 5th

Well everyone it looks like it's going to be another beautiful weekend in the PNW! Make sure you put the Corvallis Indoor Winter Market on your list of things to do this Saturday! See you tomorrow bright and early.

Honeystone Candles:
Honeystone's offer this week is a Free Floating Candle with any $10 purchase! Choose a floating heart candle if you're thinking ahead to Valentine's Day. Or select any one of our many designs.
Our clean, long-burning, pure beeswax candles are beautiful and affordable. Remember that whatever you burn, you breathe. Mention this blog and get a free gift!

Tuesday, January 31, 2012

Brought To You By Sunset Valley Organics: 

Blueberry Lime Friands

1 stick butter
1/2 cup shelled, blanched whole hazelnuts
3/4  cup confectioners sugar
3/4  cup all purpose flour
 finely grated peel of 2 limes
1 2/3 cups SVO Blueberries
4 large egg whites
Lime Syrup:
Freshly squezzed juice of 1 small lime
3 tablespoons sugar
1 9 cup friend pan, well buttered

1. Pre-oven to 400° turn. Melt butter in a small pan and let cool slightly. Whiz the hazelnuts in a blender until finely ground. Set the confectionery sugar and flour into a large mixing bowl stir in the ground hazelnuts, lime peel, and blueberries.

2. Put the egg whites in a large bowl and whisk until they form soft peaks using a large metal spoon, fold half the egg whites into the flour mixture with half the melted butter - be as gentle as you can be. Fold in the other half of the egg whites and melt the butter.

3. Spoon the batter onto the cups of the prepared friand pan. Bake in the preheated oven for 20 min.
4. To make the lime syrup, heat the lime juice and sugar together in a small pan, stirring until all sugar has dissolved. Let the baked friands  cool for 5 min., then make a few holes in the top of each using the point of a small sharp knife. Drizzle a little of the lime syrup over each of the warm cakes, allowing it to seep into the holes. Leave the
friands in the pan until completely cool, before running a knife around edges and turning them out.

Friday, January 27, 2012

Well the weather is looking great for tomorrow's market. We hope you stop by to get all of your fresh Winter veggies, flowers, and baked goods. Shop Local and support local! See you bright and early.

Vendor Specials For Saturday the 28th:
Honeystone Candles:
Yes it is wet - so why not enjoy the water?
Pure beeswax, honey aroma, and shimmering reflections make floating candles a favorite at any time of year.
Honeystone Candles is offering $1 off any set of floating candles this week.
This Saturday, they are only $6.50 a box.
Mention this blog and get a free gift!

Sunset Valley Organics:
1 pound of Dried Blueberries $1.00 off. Sale Price $24.00

Tuesday, January 24, 2012

Brought to You By Sunset Valley organics:
Blueberry Cookie Bars

 2 ¼ cup flour
1 cup blanched sliced almonds
½ cup sugar
½ teaspoon baking soda
½ teaspoon salt
1 ½ stick (6oz) cold unsalted butter, cut into pieces
1 cold egg
1 teaspoon pure vanilla extract
¾ cup blueberry SVO Spread

1.  Preheat oven to 350*. Line a 9-inch baking pan with a 12-inch-long sheet of foil. Using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground. Add the butter and pulse until coarse crumbs form. Beat together the egg and vanilla; drizzle over the dough mixture. Transfer the mixture to a large bowl and knead with your finger tips until clumpy.
2.  Transfer two-thirds of the dough to the pan and press into the bottom to form an even layer.  Spread the SVO Spread on top. Dot the top with the remaining dough in clumps.
3. Bake until the edges are lightly golden, 35-40 minutes. Let cool completely. Turn out of the pan, remove the foil and cut into squares. Makes 16 Bars.

Friday, January 20, 2012

Don't let the weather stop you! We will be set up at the fairgrounds and ready to see your smiling faces at 9am. Stay safe out there! Here are some of our vendor specials for this week:

Pure Peppers:
We will be sampling and selling Hell Dust, Dan's Smoky Salsa, Dan's Dippin' Sauce, and our Smoked Pepper Jelly. All of our products are all-natural and locally grown and produced. Come visit our booth and try some smoky goodness!

SoupCycle, your local soup-delivery-by-bike business, has reached an important milestone this week:  50,000 deliveries by bicycle in Portland and Corvallis during the 3+ years we have been in business.  Wow!  For a taste of this amazing soup, stop by our booth at the Market!

Sunset Vally Organics:
1 pound of Dried Blueberries $1.00 off. Sale Price $24.00

Honeystone Candles:
Honeystone Candles invites you to celebrate the Chinese New Year on Monday - the Year of the Dragon. Our dragon candle can be yours at the reduced price of $7.50 this week only (regular price $9.50). Mention this blog post and get a free gift!!

Tuesday, January 17, 2012

Weekly Blueberry Recipie

Brought To You By Sunset Valley Organics:

Blueberry Cheese Cake Bites

Bottom Layer:
4 oz cream cheese at room temperature
1 egg at room temperature
3 tablespoons butter (1 stick) melted but at room temperature
1 box (18.25oz) French Vanilla cake mix

1 (8oz) packages cream cheese at room temperature
3 eggs at room temperature
1 ½ cups powder sugar
2 tsp. vanilla extract
1 pound SVO  Fresh/Frozen Blueberries
* Preheat oven to 350*F. Line mini-muffin pans with paper.

For Bottom:
Cream 4oz of cream cheese, 1 egg and butter tighter on low speed about 1 minutes or until combined. Blend in cake mix by hand until combined. It will be thick but pliable. Press 1 tsp. mix into bottom of each mini-muffin paper.

For the Topping:
Place cream cheese, 3 eggs, powdered sugar and vanilla in a small bowl. Begin mixing on low speed until sugar is incorporates. Increase to medium speed and beat until smooth, at least 3 minutes or longer if needed. Drop about ½ tablespoon of mix into each muffin cup over vanilla base. Press 2 to 3 SVO blueberries into the filling in each muffin. Bake at 350*F  for 15-17 minutes. Cool completely before serving. Makes about 6-7 dozen mini-cheesecakes.

Friday, January 13, 2012

It's That Time of year again! Time for the Corvallis Indoor Winter Market to start of our 2012 season. With fresh produce, breads and specialty foods, and wonderful artisans, the market is the places to be this Saturday. Doors open at 9am and we will be their till 1pm. Hope to see you bright and early tomorrow!

Vendor specials for 1/14/2012:

 Dennison Farm:
Here's the produce update from Denison Farms ( for the first Indoor Winter Market:Carrots (freshly-dug bunched carrots)
Brussels Sprouts
Salad Mix
Sweet Potatoes
Kale, Collards, and several other bunched greens
Potatoes Onions
Baby bunched White Turnips
Italian Parsley
Winter squash
And fennel, broccoli, and cauliflower if the weather doesn't get too cold between now and January 14th.
Start planning your shopping list, and come early for the best selection.

Sunset Vally Organics:
January 14th – Opening Day Special! .50 cents off all Blueberry Spreads

Honeystone Candles:
Honeystone Candles is looking forward to spreading more sweetness and light this winter!
Looks like snow is in the forecast for Sunday, so we are offering a free floating snowflake candle with every $5 purchase, Opening Day (January 14) only!
Visit us for sweet, natural, clean-burning, long-lasting beeswax candles. Pillars are great for when the power goes out!

Thursday, January 12, 2012

Brought to you by Sunset Valley organics:

Berry Blue Cheese Spread

½ cup Sunset Valley Organics dried blueberries
1 cup boiling water
1- 8oz pkg. cream cheese softened
6 oz blue cheese, coarsely crumbled
2 green onions, chopped
1 clove garlic, minced
½ cup coarsely chopped pecans
Assorted whole grain crackers, or cracker bread, broken

1. Place SOV dried blueberries in a small bowl. Pour boiling water over berries. Let stand for one minute. Drain, set aside.
2. In a large mixing bowl beat cream cheese and blue cheese with an electric mixer on medium speed until nearly smooth. Stir in drained berries, green onions, and garlic just until combined.  Transfer spread to a serving bowl. Cover and refrigerate up to 4 hours before serving. To serve, sprinkle with pecans and serve with crackers. Makes 16 (2-tablespoon) servings.

Monday, January 2, 2012

Opening Day Coming Soon!

Well Folks it's that time of year again! We are excited to start the Winter farmers market season here in Corvallis. Opening Day is January 14th. We will be there from 9-1 every Saturday until mid April. Make sure you check our blog for weekly vendor specials! We look forward to seeing you next Saturday!