Fully Operational
Pioneer Courthouse Square starts its season on Monday. Every Monday between 10 am and 2pm until the end of September, anyone who finds themselves downtown can pick up produce, have lunch and enjoy a little piece of agricultural Oregon in the center of Portland. Our friends at Weinstein PR put together a complete list of vendors, products and lunch options, check it out below.
Our Newest Market, the Kenton, runs this evening between 3 & 7 at Denver and McClellan. If you’re taking the Max, detrain at the Kenton stop, take a left at Paul Bunyan and you can’t miss us. Make a whole evening of it, grab a beer at the Kenton Station, go the library, get your haircut at $7 bucks a whack and if somehow you don’t want tacos from the Taco Pedaler, pick up some Thai food from E-San.
On Saturday, the weather (mid 80s; On a weekend! How awesome is that? I know it’s a leading question), will be the star of the show. Next billing, Chef Cory Schreiber is leading young cooks through a recipe of Summer Berry Fool with Cookie Crumb toppings. This weekend’s class is booked up, but check out our website for more class dates. The classes run from 8:30 – 10:00am and cost $5 per child per class. Cory, the weather plus berries and some cherries, possibly some late season asparagus, you’ll definitely find artichokes…sorry to interject some math here, especially a pernicious word problem but fresh eggs + spring garlic = killer aioli.
Grown ups can get a cooking lesson too, and from one of Portland’s best. Hosted by Allison Jones of Portland Monthly, Saturday’s Chef in the Market will feature Cathy Whims of Nostrana and Oven & Shaker. Portland Monthly will also be on hand passing out free magazines near the chef’s stage.
Pour Some Aioli On Me!
Sunday for King Market, not quite as nice of weather, but still pretty nice, in addition to all the items listed above you can start your day with Night Owl Coffee and finish it by grilling something from the Deck Family or Columbia River Salmon.10-2, NE 7th & Wygant.
As of Monday, PFM has 7 of its 8 markets operating and as much as we loved our Winter Market, there is just no way its schedule will work in June. There are about 40 Farmers Markets in the Portland Metro area (you can visit other markets’ websites on the blogroll to the right). There are lots of people who work hard to make sure agriculture is a viable career and local foods a realistic consumer option in Oregon, but special shout out to the folks who put together the Lents International Market, opening for the season this weekend, good luck with your season.
Overview of PCS Vendors
NEW!
Split River Growers – Nestled on the southern tip of Sauvie Island where the Willamette River splits into the Columbia, Split River Growers sustainably plants, fertilizes and harvests by hand greens, table vegetables, herbs and flowers, using no chemicals or pesticides. Their produce never travels further than 20 miles, often much less. Their goal is to use as few resources as possible to offer the freshest of what the earth has to offer.
Fungi Farm Shiitake – Started in 2005 by Tony Synarski and Bobbie Mohler, Fungi Farm allows people to grow their own shiitake mushrooms on logs. Their shiitake mushroom logs are produced from hand selected oak and alder trees and are cut, cleaned and inoculated at the perfect time of year to promote high nutrient levels in the wood, ensuring a long life and prolific mushroom production for years to come.
Marshall’s Haute Sauce – Marshall’s Haute Sauce creates delicious fresh and local small-batch hot sauce to those craving heat and spice. Their sauces have unique spice blends and flavor combinations. All sauces are gluten free, vegetarian, and vegan. They believe in small business owners, farmers and producers, and work with as many as possible.
Portland Creamery – This Portland-based artisan goat cheese producer is focused on providing high quality traditional as well as unique goat cheeses. Their award-winning cheese is made using family recipes with the finest ingredients. Their vision is to promote the awareness of the benefits of goat cheese as a natural and healthy food source. Locally produced and handcrafted, their cheeses are 100% hormone free.
Returning Farmers and Ranchers
Baird Family Orchards – Dayton, OR C & K’s Flower Garden – Molalla, OR – Cherry Country – Rickreall, OR dancing light ranch – Portland, OR Lucky Farms – Gresham, OR Market Fruit/Packer Orchards – Hood River, OR Rick Steffen Farm – Salem, OR Salmon Creek Farm – Battle Ground, WA South Barlow Berries – Canby, OR Tamiyasu Orchards Inc – Hood River, OR The Berry Patch – Woodburn, OR Unger Farms – Cornelius, OR Valley Berry Farm – Scotts Mills, OR Bakeries and Food Artisans Black Sheep Bakery – Portland, OR Blossom Vinegars – Portland, OR Columbia River Smoked Salmon – Portland, OR Gabriel’s Bakery – Portland, OR Grand Central Bakery – Portland, OR HOTLIPS Soda – Portland, OR Missionary Chocolates – Portland, OR Nehalem Bay Winery – Nehalem, OR Nut-Tritious Foods – Vancouver, WA Olympic Provisions – Portland, OR, Rogue Creamery – Central Point, OR Two Tarts Bakery – Portland, OR Willamette Valley Cheese – Salem, OR
Prepared Food Vendors C’est Si Bon! – Portland, OR LoveJoy Food – Portland, OR Tastebud – Portland, OR Verde Cocina – Portland, OR
