Fresh produce, artisan foods, baked goods, and chef sightings

























"Portland’s progressive, organic-food-loving culture shines across five locations throughout the city, with the year-round Portland State University site serving as the flagship and showcasing nearly 150 foragers, farmers, fishermen, ranchers, beekeepers, dairymen, and artisan food makers. The market features brewers, distillers, and winemakers, unusual produce like fiddlehead ferns and wild mushrooms, cooking demos, and live music—reflecting the city’s embrace of veganism and hyperlocal sourcing. Standout bites include farm-fresh mole from Verde Cocina and vegan fried chicken with biscuits and gravy from Black Girl Veggies." - Veronica Stoddart

"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

"Kroes settled into the Saturday Portland State University Farmers Market as her year-round mainstay, and she plans to continue appearing there even after opening the Orange & Blossom cafe and patisserie." - Waz Wu

"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