Tiramisu to flatbread. Unexpected food finds at Richland’s farmers market

Kicking off with the ring of a bell, the Richland Farmers Market was packed Friday with vendors selling the typical fare of fresh flower bouquets, jars of honey and fresh fruits and veggies.

But, tucked among the stalls of recently harvested cherries and asparagus, the market offered a variety of culinary delights ready to be devoured.

The 20th season of the Richland market didn’t disappoint with a range of options from sausage breakfast sandwiches featuring custom BBQ sauces to strawberry rhubarb tarts and honey spiced flatbreads.

Here are a few that stood out at Friday’s season launch of the 2026 market.

Meals at the market

Caleb’s Sauce Box is kicking off its fourth season at the market. Armed with five custom sauces, owner Caleb Ashbeck mans the grill and fills orders from hungry market-goers.

To name a few, the lineup of sauces features CSB Barbeque Sauce No. 2, CSB (Not Verde) Hatch Chile Sauce and CSB BBQ Mustard Sauce.

From there, the magic happens as longtime customers and first-timers alike visit the CSB tent and order from the menu.

To satisfy a sweet tooth, Marzipan Patisserie offers an array of pastries with Latino and Asian Influence.

Angie Sanchez, who was working the booth, was serving up traditional options with a summery twist, such as Earl Grey scones with blackberry jam, strawberry rhubarb tarts and strawberry matcha tiramisus.

If you prefer a sit down spot to eat your meal, Miss Tamale has both a booth at the market where they are selling tamales and a brick-and-mortar restaurant nearby.

Tamales are available in pairs with a variety of meat fillings and vegetarian and vegan options. Also, all of their tamales are gluten-free.

Can’t stay at the market long?

The Mill, based in Walla Walla, has grab-and-go sandwiches, salads and snacks.

This mobile market also has drinks and sweet treats for purchase from their food truck. Whether for snacking now or chowing down later, this food truck has savory and sweet options alike.

If you’ve already taken a lap around the market and have a bag full of goodies, top off your haul with an item from Hana’s Puri.

The Puri, a fried flatbread, is hand-made in Eastern Washington.

With flavors available such as sesame, honey spiced and more, it can compliment other items bought at the surrounding booths.

Before the opening market

Behind the scenes of the Richland Farmer’s Market is Market Manager Kathy Hanson, who has held the title for 15 years. When she isn’t donning her bright yellow shirt and clipboard on Fridays, she’s a farmer herself. She started selling her produce at the market before coming on as the manager.

One challenge of this market that Hanson has been aware of is the weather. “We had really early warm weather,” Hanson says. “My fruit trees bloomed in March, which is really unusual, and then we had a freeze.”

Despite initial reservations that produce may have been lost to the weather or vendors may not have enough to sell at the market, Hanson says all the original sellers are prepared to be at the first markets.

Know before you grow

The Richland Farmer’s Market kicked off its 20th season on June 5. The market will be open Fridays from 9 a.m. to 1 p.m. on Lee Boulevard until October.

Parking at the market can be sticky so pack your patience and expect to walk a couple blocks to your car.

“I think the biggest problem for people coming is trying to find a place to park,” Hanson says. “There’s just not a lot of parking there. To help market-goers, there is a map on the home page of their website that highlights nearby public parking.

The market is also dog- and kid-friendly, complete with water for your pups and child-appropriate vendors such as a booth that has books and a face painter.

• On Saturdays, the long-running Pasco Farmers Market is also open with plenty of vendors to peruse starting at 8 a.m. until noon at 426 W. Lewis St. in downtown Pasco.

Have a tip on a restaurant, bar or other foodie event in the Tri-Cities area? Send me your tips to emma.zawacki@tricityherald.com.

Emma Zawacki

Tri-City Herald

509-426-3196

Reporter Emma Zawacki writes about food and wine for the Tri-City Herald. She earned her degree in journalism with an emphasis in reporting and writing from the Missouri School of Journalism.