Portland Farmers Market at PSU
Farmers' market · Downtown
1803 SW Park Ave, Portland, OR 97201
Highlights
Fresh produce, baked goods, artisan foods, and chef sightings abound.
Fresh produce, baked goods, artisan foods, and chef sightings abound.
"A weekly shopping habit for the owners: “Anthony and I still go to the Farmers Market at PSU every Saturday. All of the places that we can’t make a minimum for, we try to sprinkle support across the community,” Casabianca explains." - Thom Hilton
"Serrone shops at the PSU Farmers Market for the restaurant and for her own home cooking: "In tomato season, tomatoes are on everything in my house. I saw some kickass tomatillos, brought those back, and made pozole. I love cooking with Portland produce. We’re so spoiled with how much good produce we have here. I like to take advantage of that." - Thom Hilton
"Occasional appearances at a local farmers market turned the author's bagels into a popular, hot item, providing crucial exposure and demand that helped launch further ventures: recruitment to help start a Jewish deli and eventual co-authorship of a cookbook featuring the author's Jewish-bread recipes. The market acted as an early testing ground and springboard for the author's bread-baking career." - Michael C. Zusman
"I go to the PSU Saturday Farmers Market, pick up berries and rhubarb for a sundae, things to pickle, and then get the Buenos Dias Breakfast from Verde Cocina. Big ol’ pile of vegetables, eggs, big thick chunks of bacon, and fresh-made salsa. That’s the best fuel." - Thom Hilton
"The pride and joy of this food-obsessed city, Portland’s seriously next-level farmers market (every Saturday, rain or shine) fills the Portland State University campus with 200 rotating vendors that sell the region’s best produce, pastured eggs, grass-fed meat, freshly baked goods, artisan cheese and charcuterie, craft chocolate, and other edible bounty. If you believe in shopping locally and sustainably and supporting small business owners, farmers, and artisan producers, it doesn’t get any closer to the source than this. Fall brings gorgeous gourds and crisp Oregon heirloom varietals from Old World Apples. Those long cold winter nights call for slow-stewed grass-fed SuDan Farm lamb and roasted root vegetables. In spring, grab bunches of tender young asparagus and thick stalks of rosy rhubarb from Winters Farms. And come summer, go nuts—bunches of little gem lettuces, ripe heirloom tomatoes, Hood River cherries, drippy, orange-fleshed Charentais melons, and Baird Family Orchard’s incomparably sweet and juicy peaches." - Jen Stevenson
