The Corvallis Farmers’ Market returned this past Saturday, April 16.

The market, founded in 1991, brings in an average of 6,000 people every week. According to market officials, the vendor lineup is always changing, but usually there are 50 or so local vendors that participate in the market. Each vendor provides an assortments of different foods—meats, greens, vegetables, preserved foods, honey, eggs, cheese—as well plants, flower arrangements and other unique trinkets.

According to Rebecca Landis, the market director, the market features products grown in Benton County and the five neighboring counties.

“Our farmers’ market stands out for a number of reasons. We have a strong focus on locally grown, farm direct agricultural products,” Landis said. “Pretty much everything you see was grown in six local counties, and it has not been resold on its way to you.”

With its ever changing lineup, this season the market welcomes several new vendors including Totum Bonum Family Farm, which joins 10 other local farmers raising poultry, beef, pork, lamb, rabbit and goat meat.

Green Fields Bison Ranch of Dallas, and Hazelton Farms, which raises yak in Kings Valley, have also been added to the list.

New restaurant vendors include Burnheimer Meat Co., which offers pulled pork with seasonal vegetables, and the Gathering Together Farm, which sales buns.

There are several new produce vendors as well such as Tie Dye Farm, Small Axe Nursery, Rainshine Family Farm and the Silvernail Farm and Orchard.

Lara Von Linsowe-Wilson, a manager at Runway Fashion Exchange, said that this was the first year her business had set up at the market.

“This is our first time having a table set-up here at the market. We’re a relatively new business in town so it’s a great opportunity to get our name out there,” Linsowe-Wilson said. “Everyone who’s walked by has been very supportive and willing to hear what we’re all about. Everyone just wants to support each other.”

According to Landis, another new market feature this year is that single shoppers and families using food stamps with their Oregon Trail Cards are now able to use their funds on farm-fresh produce and food. This is thanks to regional funding and help from Samaritan Health Services, Landis said.

Ian Butcher, a Corvallis community member, said he looks forward to the market every year. A lifelong resident, Butcher said that the market has a real community feeling and that the market embodies the feeling of Corvallis.

“I’ve been going to the Farmers’ Market for years, I grew up in Corvallis and it’s really one of my favorite events. There’s something about it that feels like home,” Butcher said.

According to Landis, this is the market’s 26th year of existence.

The Corvallis Farmer’s Market will be open every Wednesday and Saturday from 9 a.m. to 1 p.m. until November.

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