Recipe: Spicy Eggplant Bruschetta with Marinated Roasted Peppers
This recipe is perfect for entertaining, as the spread and grilled peppers can be made in advance and stored in an airtight container up to six days. Just be sure to…
Read MoreBeat the Heat Recipe: Watermelon Tomato Gazpacho
Refreshing and light, this soup from the Portland Farmers Market Cookbook is a bowlful of luscious tomatoes, juicy melons, and bright berries…
Read MoreGrilled Lamb Burgers with Feta, Garlic and Pine Nuts
Add this simple, quick-cooking burger to your meal rotation when the weather is hot and you don’t want to turn on your stove or oven…
Read More25th Anniversary Celebration at PSU July 16
Celebrate 25 years of the Portland Farmers Market and enjoy live music, and fun events for all ages while honoring dedicated farmers and community
Read MoreVendor Profile: Favorite Produce of Oregon
Meet the vendors behind Favorite Produce of Oregon. Owner Thria Thao moved to Oregon in 2001, and started growing mushrooms and a “little bit of this…
Read MoreFood Scouts Program Expands Access to Fresh, Healthy Food
Food Scouts provides $2 in wooden tokens to children ages 5 to 12 every week they attend the Lents International Farmers Market. They can spend…
Read MoreVendor Profile: Spring Hill Organic Farm
Spring Hill Organic Farm is set on 45 acres and growing approximately over 60 varieties of vegetables for sale at farmers markets and co-ops…
Read MoreCookbook Feature: English Pea And White Bean Salad
English Pea And White Bean Salad With Spring Herb Chimichurri reflects Deumling’s motto, also the name of her business — Cook With What You Have..
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