05 April 2019

Spring’s Resplendence

Days are lengthening, seeds have sprouted, and we’re beginning to taste spring (asparagus, anyone?). Spring brings so much bounty to the Pacific Northwest and the abundance is beginning to flow into our markets.

Spring also means the return to our regular hours at the PSU Farmers Market. This weekend, on April 6th, the opening bell will ring at 8:30 am. As we close out a wonderful winter market season, we wanted to say thank you. Your year-round patronage helps support your local food providers.

Along with the early bell comes our full market of vendors. In addition to the beloved year-round stalwarts, we’re excited to welcome some fresh faces to the PFM food scene and are overjoyed to see the return of our favorite farmers, ranchers, and food artisans.  Relish in the spring flavors you’ve missed all winter and catch up with your local, friendly food providers. The relationships between our customers and vendors are what make the market a community, and we want you to be a part of it!

In May, two of our four seasonal markets will set up tents once again, starting with Shemanski Park Farmers Market opening May 1 and then King Farmers Market opening May 5.

On June 2, the Lents International Farmers Market opens followed by Kenton Farmers Market, on June 5. Join us for opening day celebrations at each of the markets! We’re especially jazzed for King’s opening because May 5 is the market’s 10th anniversary. Join us from 10 a.m.-2 p.m. on May 5 for a DIY produce bag workshop.

We have a tremendous season of programming coming your way full of cooking, dancing, and enjoying fresh, seasonal produce.

  • Our popular Kids Cook at the Market program, where junior chefs ages seven to eleven cultivate their culinary skills, returns in June to the King Market and will debut at the Lents International Market in July.
  • Also at the Lents International Market is Food Scouts, an innovative partnership between Zenger Farm and Portland Farmers Market that empowers the next generation of eaters by giving children aged 5-12 years old $2 is market tokens to spend on fresh produce each week.
  • Don’t miss our fun community cooking event Disco Soup featuring DJs and dancing, free soup, and no food waste, coming up April 27 at the PSU Market.
  • Chef in the Market season, generously sponsored by Amica Insurance, kicks off in June at the PSU Market and will be at the Lents International Market.
  • Keep your eyes peeled for our annual Great Pumpkin Event in October.
  • See our Events Calendar for more details on all of our programming.

For 2019, our five markets welcome a fresh crop of 31 new vendors to their bounty of returning local farmers and food producers. The latest group includes:

  • aMYLK (Multnomah County, OR) Pure plant-based mylks made with local hazelnuts including specialty flavors such as Chai, Coffee Cold Brew, Lavender, and Rose Pistachio. PSU
  • Anchor Ranch Farm (Linn County, OR) Small, family owned and operated regenerative livestock farm offering chicken and pork. Shemanski
  • By George Farm (Jackson County, OR) Small herd farm producing fresh, artisan cheeses and other dairy products using milk produced on their farm. King
  • Camellia Grove Kombucha (Multnomah County, OR) Kombucha brewers creating a refreshing blend of tea and natural fermentation flavors using only natural fermentation Kombucha methods.  PSU (only April)
  • Columbia Black Garlic (Wasco County, OR) Organic, locally-sourced, black garlic used for health promoting culinary dishes. PSU
  • Cyrus Saffron (Snohomish County, WA) Small, family owned farm growing saffron in Eastern Washington for the last four years. PSU
  • Farm D’ICI (Canby, OR) Farm producing mixed organic fruits and vegetables specializing in French, Italian and Asian varieties with an emphasis on chicories, mesclun salad mixes and edible flowers. Shemanski
  • Farm Punk Salads (Multnomah County, OR) All-in-one salad farm producing both nutrient dense veggies as well as homemade salad dressings. Kenton
  • Golden Elixir Ghee (Washington County, OR) Small batch ghee made using traditional Ayurvedic methods with local, grass-fed, organic unsalted butter. PSU
  • Indian Candy (Wasco County, OR) Small, wholly native-owned business bringing salmon harvested by tribal fishermen as well as huckleberries to the market. Shemanski
  • Kate’s Ice Cream (Multnomah County, OR) Plant based, vegan ice cream. PSU
  • Kelly’s Kombucha (Multnomah County, OR) Organic kombucha bold in flavor and satisfyingly bubbly, crafting new flavors that complement the changing seasons. Kenton
  • Lady Lane Farm (Clackamas County, OR) Small, traditional, sustainable dairy farm producing and distributing All-Jersey milk products that are minimally processed, low temperature pasteurized and not homogenized. PSU
  • Microgreen Fanatics (Clark County, WA) Organic, chemical free, greenhouse-grown microgreens including radish mix, sunflower, and spicy salad mix (broccoli, kale, kohlrabi, arugula, red cabbage & southern giant mustard).  PSU
  • Mudjoy Farm (Yamhill County, OR) – Small farm raising healthy and delicious food using sustainable practices in the Willamette Valley. By focusing on soil health and fertility, growing unique and every day varieties of vegetables with unmatched flavor is a main goal. PSU
  • N & M Herb Nursery (Marion County, OR) Small, family owned nursery bringing an array of herbs, tropical plants, specialty perennials, baskets and mixed pots. PSU
  • One Stripe Chai Co. (Multnomah County, OR) Small batch chai concentrate made with organic spices, sweetened with local honey and jaggery (unrefined sugar often used in Indian cooking) King
  • Portland Syrups (Multnomah County) Small batch syrups and concentrates for sodas and cocktails using whole ingredient herbs, spices and fruits made using as many locally sourced ingredients as possible. PSU, Shemanski
  • RAFT Cocktails (Multnomah County, OR) Small batch Syrups and bitters made with all real ingredients, never flavorings. PSU
  • Rangoon Bistro (Multnomah County, OR) Vegetable focused meals specializing in the distinctive foods of Myanmar Spotlighting seasonality, all possible ingredients are source from farmers market vendors. King
  • Rose City Refillery (Multnomah County, OR) Organic nut milks, bone broth and other artisan food items made with sustainable sourced ingredients from local and regional suppliers sans packaging. Kenton
  • Salty Dog Farm (Lane County, OR) Small woman owned farm bringing many varieties of seasonal specific pickling cucumbers. King
  • Sinister Coffee And Creamery (Multnomah County, OR) Hand rolled ice cream using local cream and farm direct fruit toppings. PSU
  • Spice of Africa (Multnomah County, OR) Authentic Kenyan dishes including lentil soup, Kenyan tomato chutney and spiced iced-tea. PSU, Lents International
  • Spice Pilgrim (Clackamas County, OR) Woman-owned, hand stone-ground spice and hand blended loose-leaf tea company. PSU, Lents International, Shemanski
  • Tango Water Farm, LLC (Multnomah County, OR) Indoor Portland based farm growing a variety of pesticide-free produce using 95% less water than a traditional farm. PSU
  • The Honey Palette (Multnomah County, OR) Autoimmune and allergen-friendly Paleo desserts, sweetened with local honey, and free from gluten, grains, dairy, and sugar. Kenton
  • Tierra De Lobos Winery (Wasco County, OR)  Latino-Owned vineyard offering small batch wines. PSU
  • Tugboat Bread (Multnomah County, OR) Micro-bakery producing homemade well hydrated, naturally leavened hearth loaves made exclusively with organic, stoneground flour and grains from Oregon mills and farms. King
  • Vtopian Artisan Cheeses (Multnomah County, OR) Vegan, small batch cashew cheese made using organic fair-trade cashews and locally sourced ingredients. PSU
  • Woodbox Cider Company (Multnomah County, OR) Family-owned and operated boutique cidery using locally sourced apples. Shemanski

We can’t wait to have you join us for an amazing 2019. See you soon!