Fresh artichokes are still readily available at the market. The largest selection can found at Bear Creek Floral on Saturdays, located on the West aisle of the market, not far from the music stage. Artichoke sizes range from babies measuring only 2-1/2" in diameter to jumbos more than 6 inches across. Bear Creek also carries Italian artichokes which are closer to wild artichokes in appearance and flavor. Choose jumbo artichokes to use in the following vegetarian recipe for stuffed artichokes from the website of The Food Network. (Recipe). Artichokes are available, seasonally, on Wednesdays at Springwater Farm, Kaleng Produce and Rick Steffan Farm. Those vendors are also at the Saturday market and are joined by additional artichoke vendors Osmogaia and Winters Farm.
Nutritional Information
Artichokes are a very good source of potassium, folic acid, phosphorous, and magnesium. Potassium is a mineral that helps to lower high blood pressure, decreases risk of stroke and prevents osteoporosis. Pair this with folic acid, which helps prevent heart attacks, and magnesium, which may also prevent high blood pressure, and you have a very heart-healthy vegetable. One medium artichoke packs a lot of nutrition for only 60 calories and has the benefit of being very low in fat and sodium.
VEGGIE VALET
Why load yourself down? At each of our markets, we offer parcel pick-up service to help you bring your purchases to your car. Check your stash of fresh produce at the PFM Info Booth, and then drive right up to the curb when you’re done with your shopping. Our able volunteers will even lend a hand in loading your car.
MARKET CURRENCY
--$5 TOKENS--
There’s no problem if you’ve forgotten to go to the bank before your trip to the market. Use tokens instead. PFM will accept debit and credit cards and provide shoppers with $5 denomination wooden tokens. There are no restrictions on what you can purchase, and all our vendors accept them. They make great gifts, too. Go to our market information booth to purchase your tokens.
Our farmers also accept vouchers from the Farmer’s Market Nutrition Program for women, infants and children (WIC) and low-income seniors.
Pine Mountain Ranch returns to Wednesday’s Mid-Week Market. A family-owned and operated ranch since 1999, Pine Mountain raises and locally processes USDA- inspected free-range Bison, Yak, Waterbuffalo, European Boar, Beefalo, and Rocky Mountain Elk. In addition to vending at farmers markets they have been selling at their ranch direct store, website, retail locations as well as to restaurants (www.Pmrbuffalo.com).We welcome back Rancher Alan Rousseau.
Persephone Farms comes back to the Saturday market for the season. Persephone Farm is dedicated to a belief that agriculture can feed humanity for a thousand generations. Farmer Jeff Falen is committed to offering seasonal produce only, grown outside in the sun, wind, and rain, not pushing produce any earlier than what nature intended, and grown organically, of course.
Tamara Seasholtz raises pastured Heritage Pigs and Goats for market in the Columbia Gorge. Stop by her booth and try a sample of goat meat.
Our popular organic tree fruit vendor Shane Baker of Gala Springs, normally seen at Wednesday’s Mid-Week market, has recruited his dad to come down and sell their cherries, apricots, nectarines, peaches and melons at the downtown Saturday market.
 |
Independence Day lands smack in the middle of the week this year – a mid-week holiday for us all, including the hard-working farmers and growers that make up the Portland Farmers Market. The farmers and growers may be watching the fireworks, attending barbeques or working on their farms, but they won’t be at the Mid-Week Downtown Market on Wednesday. The Wednesday market will resume its usual schedule on July 11. 
We would like to thank our season sponsor -- West Coast Bank -- a leading Pacific Northwest community bank that counts service as one of its guiding principles.
|
|
|
Our ever-popular Chef in the Market Series heats up this summer, showcasing some fresh-faced talent from great Portland restaurants. Things start to cook at 10am Saturdays at PSU, and on PFM Festival days, enjoy Thursday demos at the Ecotrust Market in the Pearl and Eastbank Markets.
Sponsored by |
|
|
You work to get your kids to try new things…follow your own advice at the market. Each Saturday at the PSU Market, Taste the Place will reintroduce you to a vegetable or fruit you may not have tasted for a while, or one you’ve never put on your plate. Learn about the highlighted vegetable and its health benefits as well as how to store, preserve and prepare a meal using the unique market find. Taste how one variety differs from another, and give the kids a sneak peak of what you’ll be serving for dinner this week.
Sponsored by |
|
|
Tie on your apron, kids, you’re in charge of the kitchen! Junior chefs ages seven to 11 get to stand shoulder-to-shoulder with professional chefs and prepare dishes using some of the beautiful produce found at the market. Enrollment in the PFM Kids Cook at the Market program gives children a chance to meet the farmers on a guided market tour, receive hands-on instruction and take home recipes to wow the family. Advance registration and payment is required. Cost per student is $15 per class. |
|
 |
 |
The idea to create a Ruby Jewel Treat was born out of Lisa Herlinger's (pictured on the left) experience at the Ecotrust Portland Farmers Market. For years, Lisa worked as a cook at local Portland restaurants. When she joined the Chef’s Collaborative, a network of chefs promoting sustainable local food, she had the opportunity to spend time at Portland’s Saturday farmers market. Before long, she was hooked on the sense of community and the entrepreneurial spirit. She decided to make a product that she could sell at the market. After some experimentation and creative play, Ruby Jewel Treats was born. |
|
 |
The Peaches and Cream Event celebrates the joy of fresh stone fruit. Mark your calendars for this juicy two-day event, set for Thursday, July 19, at the Ecotrust Market in the Pearl and Thursday, July 26, at the Eastbank Farmers Market. Area chefs will offer sweet inspiration with recipes highlighting the quintessential summertime fruit and live music will round out both days’ festivities.
Sponsored by |
|
 |
Be inspired with these in-depth, hands-on sessions. Robert’s cooking program is infused with a distinctive French sensibility and a focus on local food producers. Receive personal attention, as only 6 participants will be enrolled.
For more information eMail Robert at: robeirt@comcast.net |
|
