Portland Farmers Market

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In the spring, when the garden bounty is sparse, it’s easy to feel grateful for radishes. Members of the Cruciferae family, radishes are high in dietary fiber, folic acid, potassium, riboflavin, vitamin B6, calcium, magnesium, and copper. They’re a colorful, fresh vegetable that’s great tossed in salads and slaws, served with dips, used as a garnish, or simply enjoyed with high-quality butter and a sprinkle of sea salt.

Radishes are also easy and fun to grow as the soil warms up. The greens are as good as the radishes themselves. Save them for cooking with the radish or separate them for braising, pasta stuffing, bean dishes, or soups. This spring, look for a variety of radish plant starts at the market or take home bunches of whole radishes, available from many vendors throughout the season.

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SAVE THE DATE! GrazeFest is Saturday May 24 This annual event features the market’s grass-fed and pasture-raised meat and poultry products. This festival will provide the perfect opportunity to educate market shoppers about the health, environmental, and culinary benefits of pasture-farmed foods. Samples, tips and recipes gathered at our on-going chef demonstrations will provide a tasty kick-off to the BBQ season. Generously sponsored by
Westwind Gardens, located 35 miles west of Portland in Forest Grove, is run by the husband and wife team of Elizabeth and Phil Smith who tend a system of 13 greenhouses on four acres of land. The Smiths are known for their expansive display of organic plant starts and colorful hanging baskets in the spring, and for their aromatic roasted peppers in the fall. They have been a part of Oregon’s thriving nursery industry since 1991 and vendors at the Portland Farmers Market for more than a dozen of those years. Elizabeth and Phil are passionate about sharing advice on preparing soil and giving shoppers tips on what to plant, where and when. They also enjoy helping city dwellers select plants that thrive indoors, on condo terraces or windowsills. Stop by Westwind Gardens’ stall in April to shop for hardy organic vegetable starts, including greens, broccoli, cauliflower, onions, cabbage and tomatoes. In May, they’ll add a great selection of sweet and hot peppers.
PSU FARMERS MARKET OPENING DAY IS A SUCCESS! More than 100 local vendors gathered on the Park Blocks of the Portland State University campus. Farmers and shoppers were welcomed back to the city to peruse the stalls for early season produce, herb and vegetable starts, flowers, locally-raised meats, fresh eggs, artisan cheese and chocolates, nuts, honey and prepared specialty foods. In May, look for Chefs in the Market each Saturday at 10am on the main stage, opening with Chef Scott Dolich, owner of Park Kitchen, on May 3rd. Junior chefs can watch this space for details about this summer’s Kids Cook in the Market series. Classes take place every other Saturday in June, July and August. Generous support for this year’s Portland Farmers Market comes from: SEASON SPONSORS
	On June 5th, we’ll join the city’s First Thursday celebration with the opening of our Ecotrust Market in the Pearl District. Start your First Thursday evening with a stroll through the farmers market for a light snack – cheese, bread, fruit – and catch a cooking demonstration by local journalist and culinary pro Ivy Manning, who will share a recipe from her new book, The Farm to Table Cookbook: The Art of Eating Locally. Sort through tables of gently used cookbooks and gardening books at the market’s first Dig and Dine Book Exchange where you may find a new favorite or discover a treasured classic. You can help make the Dig and Dine Book Exchange a success by donating gently used cookbooks and gardening books to Portland Farmers Market any Saturday during the months of April and May. Only cookbooks and gardening books, please!

THANKS FOR SHOPPING LOCAL!