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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. Artichokes come in many sizes ranging from tender babies, measuring only two inches (Recipe) across, to larger sizes, suitable for stuffing. Artichokes are available, seasonally, on Wednesdays at Springwater Farm, Kaleng Produce and from 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, decrease the risk of strokes and prevent 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 veggie. One medium artichoke packs a lot of nutrition for only 60 calories and has the benefit of being very low in fats and sodium.

Nutritional information provided by The Portland Clinic

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Learn how to make authentic, New York-style bagels from local baker and bagel expert Michael Zusman of Touch of Grace Bakery. Michael’s class, held at In Good Taste cooking school on Sunday, October 29, will take students through the process of making dough, followed by the steps of shaping, boiling, topping and baking bagels. This fun, hands-on class promises bagels to take home to share with family and friends, plus, Mimosas, lunch and more. For details or to register contact In Good Taste at 503.248.2015.




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Mounds of brilliant pumpkins, ornate gourds and dried herb and flower wreaths signal fall has arrived at the farmers market. Whether you’re celebrating the bounty of the harvest or the fact that Halloween is around the corner, you’ll find sensory delights abound at the Great Pumpkin Event. Highlights are a pumpkin carving demonstration by Typhoon! restaurants master carvers, free pumpkins and hot cider for participants in the 7th Annual Pumpkin Carving Contest hosted by Typhoon! restaurants and Food Services of America, a seasonal cooking demonstration of Pumpkin-Cider Soup with Frizzled Shallots and Other Fun Garnishes by Martha Holmberg, editor of The Oregonian FOODday, and a children’s parade through the market with free market goodie bags for the marchers.

Event Schedule

9:00 a.m. to 12:00 p.m.
Pumpkin Hazelnut Pancakes at Taste the Place
Pumpkin Carving Demo by Typhoon! restaurants’ master carvers
Pumpkin Carving Contest with free pumpkins, prizes and hot cider for participants

10:00 a.m.
Chef in the Market - Martha Holmberg, editor of The Oregonian FOODday

12:00 p.m.
Children’s Halloween Costume Parade with treats for participants

Thank you sponsors!

Come join The Portland Clinic at the farmers market Saturday, November 4th to promote diabetes awareness to Portlanders. Forty million U.S. adults between the ages 40 to 74 have pre-diabetes and many are not aware that they have it. Members of The Portland Clinic Diabetes Team, including a diabetes nurse practitioner, certified diabetes educator, registered dietitian, and a registered nurse, will be on hand at the market to answer questions and administer a free pre-diabetes test to determine if you’re at risk for developing diabetes. Stop by to gather information about what you need to know - head to toe - about diabetes. Pick up a free sports water bottle and enter to win a cookbook with delicious recipes for diabetics. For more information on The Portland Clinic services for people with diabetes, please visit www.theportlandclinic.com


We wish to send out a special thank you to all the wonderful supporters of our Harvest Dinner fundraiser held on October 15. WE EXCEEDED OUR FUNDRAISING GOAL!! We are deeply grateful for all who purchased dinner tickets and who generously purchased our great auction items. To our PFM Board Members who created and staffed the event, especially our hardworking Harvest Dinner Chair, Becky Murphy and her committee; the local chefs who selected and prepared the food; Cory Schreiber, Honorary Dinner Chair, who helped select the chefs and the menu; our market staff who assisted the Board; and most of all our vendors who supplied the superb foods; we offer you our heartfelt thanks. If you missed out this year, start watching for our first Harvest Dinner announcements in early September, 2007.

Portland Farmers Market is excited to support Trout Unlimited in their current educational campaign focused on wild Pacific salmon. It seems most of the news we hear about wild Pacific salmon these days is bad, but there’s still good news out there you should know: For example, there are still plenty of wild Pacific salmon available from strong, healthy runs we can eat in local restaurants and buy at the market. And it’s even better news that the more we choose wild salmon when we shop or dine out, the more we’re ensuring a strong future for wild Pacific salmon, both in nature and on our menus.

You may have sampled some delicious wild-caught smoked salmon served by Trout Unlimited volunteers at the PFM Taste the Place booth last weekend. If you missed picking up one of their great recipe/information booklets “Have your salmon and eat it too”, look for a copy at our Information Booth this weekend. Their booklet explains that wild salmon is both tasty & healthy, and by choosing to purchase them instead of chemically-laden farm-raised salmon, we are making a better future for them and for us. For information about joining one of the two Portland metro area chapters of Trout Unlimited, contact Alan Moore at amoore@tu.org, or call 503.827.5700 ext. 10.

To whet your appetite, here is one of the recipes included in their booklet courtesy of Chef Greg Higgins of Higgins Restaurant. (Recipe). At the market, you’ll find wild Pacific salmon at Bay Street Crab Co., Columbia River Tribal Fisheries & Linda Brand Crab. And remember that without consumer demand, the economic incentive to protect wild salmon will disappear, and eventually the wild salmon with it.