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 7^th- 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.

 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.

Brought To You By Sunset Valley organics:

Blueberry- Buttermilk Scones

Ingredients
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.

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.

Brought To You By Sunset Valley Organics:

Nectarine and blueberry bars with lavender sugar

Ingredients
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.

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.

Brought To You By Sunset Valley Organics:

Rustic Blueberry and Nectarine Tart

Ingredients
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