Archive for April, 2013

PFM Unveils its New Market Bike, the Produce Pedaler

From Amy Hunter of Weinstein PR


Introducing the Produce Pedaler

Portland Farmers Market is rolling out the Produce Pedaler, a beautiful, old-fashioned Dutch “bakfietsen” cargo bike outfitted to stock and sell peak-of-the-season fruits, vegetables, flowers and other market goodies from its farmers and food artisans. In addition to providing another sales outlet for vendors, the Market hopes the bike will enhance its visibility in the downtown area and at public events.

“Having a mobile market bike has been a longtime dream,” said Jaret Foster, Operations Director of Portland Farmers Market. “The Produce Pedaler not only creates another sales opportunity for our vendors, it’s also the perfect way to bring together Portland’s celebrated bike culture and regional bounty in a fun and memorable way.”

The bike will set up its mini, mobile farmers market downtown on Pioneer Square at SW Broadway and Yamhill on Mondays and Wednesdays in June and July to attract and direct customers to its Monday Pioneer Courthouse Square Market and Wednesday Shemanski Park Market. The cargo bike will also pop up at events like the Kenton Street Fair on Sunday, May 19, opening day of the Northwest Market on Thursday, June 6, and at the city’s Sunday Parkways rides throughout the spring and summer.

Pedaling Peddler? Peddling Pedaler?

Pedaling Peddler? Peddling Pedaler?

Plugged-in Portlanders who see the bike around town are encouraged to take a photo of the Produce Pedaler and post it to Twitter, Facebook or Instagram with the #PDXProducePedaler tag. From May to September, Portland Farmers Market will choose a winning photo from the tagged entries at the end of every month. The winner will receive a Portland Farmers Market t-shirt and shopping bag.

Added Foster, “We hope this beautiful three-wheeled vehicle becomes a Portland icon that allows us to connect directly with a wider audience and builds awareness about our markets and vendors. Look for the Produce Pedaler around town this spring and summer!”

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Markets Begin to Sprout Up Around Town

From Amy Hunter of Weinstein PR

Just as broccoli, sweet pea and radish sprouts peek out of the tilled garden beds through the Portland area, six Portland Farmers Market locations are sprouting up around the city.

May marks three market openings:

June will welcome farmers back to:

“Mark your calendar, grab your market basket, and come on over to one of the many markets opening up in these next few weeks,” says Trudy Toliver, Executive Director of Portland Farmers Market. “Every purchase you make at a farmers market not only feeds your family the freshest and healthiest produce and proteins available, your purchase also helps to feed our local farmers and ranchers and their families.”

In its 22 years, Portland Farmers Market has sustained the region’s food and farming community by helping to launch more than 50 small businesses and providing a lively and profitable sales outlet for small family farms, many of which count on farm-direct sales as their main source of income.

The Buckman Portland Farmers Market will celebrate its tenth year of bringing farm fresh food to the residents of Southeast Portland this season. On opening day, vendors will each receive a bottle of sparking cider to uncap at opening bell. Vendors and market staff will toast the past decade and the season ahead, and new and dedicated Buckman shoppers are invited to join in.

As in past seasons, shoppers eligible for SNAP benefits will be able to receive $1 tokens using their Oregon Trail Card to purchase fruit, vegetables, meat, bread, cheese and some baked goods all Portland Farmers Market locations. Additionally, SNAP recipients can receive a dollar-for-dollar match up to $5 in tokens through Fresh Exchange, a program of Farmers Market Fund, at the King, Buckman and Northwest markets and, new for this year, the Kenton location. The program’s expansion to the Kenton Market was made possible through a generous donation from long-time market supporter New Seasons Market, who has donated $11,000 to Farmers Market Fund to support Fresh Exchange in 2013.

Since its inception, nearly $75,000 has been distributed through Fresh Exchange to residents in need. These funds have ultimately been directed into the hands of regional food producers, contributing to the success of the local food economy and fostering healthier communities. For the past two seasons, market sponsor Dave’s Killer Bread has donated 25 percent of profits from market booth sales to the Farmers Market Fund to support Fresh Exchange. Since 2011, Dave’s Killer Bread has donated more than $11,000 to the program.

These six markets will welcome the following new vendors to the Portland Farmers Market family:

  • Able Farms (Kenton) – Portland, OR – Organically grown produce, pastured pork, poultry and eggs from their farms in St. Johns and Sauvie Island.
  • Café de Crepe (Kenton) – Portland, OR – Sweet and savory crepes using fresh local ingredients.
  • Eva’s Herbucha (Buckman) – Portland, OR – A unique blend of kombucha with the wonderful flavors and effects of herbs and herbal teas. herbucha.com
  • Honey Mama’s (Shemanski, PSU) – Portland, OR – Their flagship product is a nutrient rich, cocoa-honey treat called Nectar Fudge, a soy-, dairy- and gluten-free food, made from five pure ingredients.
  • InTownAg (King, PSU) – Portland, OR – Neighborhood crops farmed in Portland yards brought to market through garden sharing with homeowners.
  • K Family Farm (Kenton) – Albany, OR – Strawberries, raspberries, green beans and other produce.
  • Kenton Plant Starts (Kenton) – Portland, OR – Growing edible plant starts in Portland for Portland gardeners.
  • Little Localvore (King, PSU) Portland, OR – Always-fresh baby food made in a certified kitchen using locally grown, organic fruits, vegetables and grains.
  • Mama Tee’s Farmstead (Buckman) – Willamina, OR – Pesticide- and herbicide-free quality produce grown in a small, diverse, sustainable environment.
  • Mickelberry Gardens (Northwest, Shemanski, Buckman, PSU) – Gresham, OR – Specializing in treatment-free raw honey and bee products used to make Honey Tonics and organic skincare.
  • Micro Mercantes (King) – Portland, OR – Latino culinary businesses apply to a program of Hacienda CDC, where they can develop their entrepreneurial skills. Rotating menu.
  • Momo Cart (Pioneer Courthouse Square, Buckman) – Portland, OR – Authentic Nepali steamed dumplings, served from a bike cart.
  • Nightlight Farms (King, Pioneer Courthouse Square, Shemanski, PSU) – Portland, OR – A truly urban farm at 39th and E. Burnside offering specialty microgreens.
  • OlyKraut (King, Pioneer Courthouse Square, Shemanski, Buckman) – Olympia, WA – Probiotic, organic, raw and vegan fermented vegetable products, sourced as locally as possible.
  • Pacific Northwest Kale Chips (Pioneer Courthouse Square) – Portland, OR – Small-batch kale chip maker dedicated to delivering locally-sourced, organic and sustainable food combined with an artisan approach to flavor and texture.
  • Portland Juice Press (Pioneer Courthouse Square) – Portland, OR – Freshly-pressed fruit and veggie juices.
  • The Kale Company (Buckman) – Portland, OR – Hand-made kale chips from small batches using super-fresh organic ingredients.
  • Thrive Pacific NW (Pioneer Courthouse Square) – Portland, OR – Internationally influenced, gluten-free bowls, using seasonal produce, free-range animal products and sustainable seafood.

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A First Time for Everything

By Kelly Merrick

Portland is all about firsts lately. From the first warm, sunny, 70 degree week this spring, to a few new vendors making their first appearances at the market this season, to some seasonal spring delights that are beginning to make their debuts at vendors’ booths.

So what are these firsts? I’ll tell you – just promise me that you’ll take advantage of this amazing weather and check these out, okay? Great!

Outback Farms will be bringing asparagus. Lots of it.

Outback Farms will be bringing asparagus. Lots of it.

This week these vendors will make their first appearance at the market:

  • Outback Farms – all asparagus all the time!
  • Cascade Naturals – tempeh and sauerkraut

And just to remind you, last week brought us these vendors for the first time this season.  I’ve also added a few new things you can do with what they’re selling:

  • Columbia River Fish – visit Simon the Salmon Guy and pick up some fresh, local salmon to throw on the grill for the first time this year.
  • Three Sisters Nixtamal – Purchase ready-made tortillas or buy their organic fresh ground corn masa to make your own tortillas.
  • Natural Valley Poultry – Pick up the only fresh (not frozen) poultry in the market, toss it in your slow cooker, shred it and then put it on top of a homemade tortilla.
  • Mostly Medicinals – Stop by their booth to learn about medicinal plants like early Everlasting and Gumweed and how they can help improve your health.
Fiddleheads for sauteeing or pickling

Fiddleheads for sauteeing or pickling

Here are some other seasonal goodies you’ll find at the PSU Market this Saturday.  If you haven’t had them yet this season, make this weekend your first!

  • Asparagus
  • Strawberries – Only a few and they go fast, so get their early!
  • Sprouts – I bought sunflower and pea sprouts from Nightlight Farms last week and I can honestly say I’m hooked! They’re a great addition to salads and wraps.
  • Rhubarb
  • Green Garlic
  • Morel Mushrooms
  • Fiddlehead Ferns

Next week brings an avalanche of firsts as three more Portland Farmers Market locations open in quick succession:  Shemanski Park from 10am-2pm on Wednesday May 1st, Buckman from 3-7pm on Thursday May 2nd, and King from 10am-2pm on Sunday May 5th.

And finally, one more important “first” of the year: I’m volunteering at the information booth this week! I hope you’ll stop by to say hi. I’d love to meet you.

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Thank You (And 1/2 Off) From Kiyokawa Orchards

psu market opening day

Not Quite Fruit Bearing Market Trees

Kiyokawa Family Orchards wants to take a special market day to say thank you to all the great customers of the PSU Farmers Market.  Our final “apple” date will be April 27, 2013.  We will be back to the market with awesome locally-grown cherries in July!  Our apples will be available at awesome-ly low prices for the entire market!  HALF OFF all varieties!  Braeburn, Cameo, Fuji, Golden Delicious, Granny Smith, and Newtown Pippin (all 0.89 per pound).  And the prized Honeycrisp (only $1.69 per pound).  Let Wendy from Kiyokawa Orchards say goodbye for the season with a smile and an apple!  Come see us on April 27 (8:30 to 2 pm!)

This Year's Growth

2013 Apple in Waiting

Randy Kiyokawa says, “Thank you to all the customers, friends, family, employees and patrons for an absolutely fabulous season with Portland Farmers Market.  We are looking forward to yet another season with PFM and hoping to bring even more flavor to you in 2013!”

Kiyokawa Family Orchards is a family-owned and operated farm located in Parkdale, Oregon. We’re proud to be a part of the famous Hood River Valley, where the nation’s finest apples and pears are grown. Our fruit is grower-direct, which allows us to provide quality fruit at great prices.

Kiyokawa Family Orchards has been growing the finest produce available since 1911. The fertile soils found at the base of Mt. Hood and rarified, glacier-fed water sources create a unique growing environment allowing us to offer over 80 distinct varieties of apples, pears, and Asian pears. We take pride in promoting local and sustainably grown produce and utilize a farm management system that incorporates best management practices.

You will find a visit to our orchard an unforgettable family experience with breath-taking views of Mt. Hood and beautiful grounds for your touring and picnicing pleasure. Kids will love our play area. Our fruit stand offers award-winning pies, turnovers, local honey, jams and fresh cider. If you prefer to pick your own, we have the largest U-Pick orchard in the valley!IMG_1144

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Via (Chicago) OPB

ViaChicago1PFMers Via Chicago, who recently launched their bricks and mortar location on Alberta, were featured on OPB. Write up here. Video below.

Watch Deep-Dish Pizza Delivered To Portland ‘Via Chicago’ on PBS. See more from Arts and Life.

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Recipe From Cherry Country

Recipe & Photo from  Celeste Shadbolt Bonniksen, General Manager, Cherry Country.

Cherry Country is a family owned and operated cherry orchard and chocolate factory dedicated to making delicious, high quality and all natural Oregon cherry products. Cherry Country can be found, like rhubarb, in the Oregon spring at the PSU Market Saturdays.

All year-round, Cherry Country, makes cherry products using only their highest quality, sweet and “tart” cherries.  Their signature product is Dried Cherries & Chocolate, a pairing of dried Royal Ann cherries covered in high quality dark or milk chocolate. They also offer 3 varieties of dried cherries, using Bing, Royal Ann and Montmorency “Tart” cherries.  Cherry Country offers some of the most delicious sweet cherry jams, cherry pepper jellies, cherry chocolate barks and fresh sweet and tart pie cherries at the Portland, Hillsdale, Salem and Corvallis Farmers’ Markets.

Pure, Oregon Cherries – Simply and Naturally!

Cherry & Rhubarb Crisp Recipe

Looking Good

Looking Good



3/4 cup of white sugar

2 tablespoons of cornstarch

3/4 cup of cold water

3 cups of reconstituted dried cherries dried cherries

1/2 teaspoon of almond extract

4 cups of fresh rhubarb


1 cup of flour

1 cup of rolled oats

1 cup of packed brown sugar

1/4 teaspoon of salt

1/2 cup margarine or butter

1/4 cup finely chopped hazelnuts, pecans or walnuts

  1. In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the reconstituted dried cherries and almond extract. Set aside to cool.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly.
  4. Press 2 cups of this mixture into the bottom of a 9×13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb.
  5. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
  6. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

Reconstituting Dried Cherries

Quick Method (using water and cherries):

For every 2 cups of dried cherries (any variety) use 1 cup of water. Combine water and cherries into a saucepan. Bring your water to a boil, then turn the heat to a simmer. Let cherries simmer (stirring constantly) for 10 to 15 minutes (or until plump). There shouldn’t be much excess water so you can keep the last of it with your cherries to maintain flavor. Using the 2:1 ratio helps the cherries maintain their natural flavor without getting too watery. While using the quick method, sugar can be added to enhance flavor or texture.

Other Methods:

You can reconstitute your dried fruit many different ways. You can allow them to soak in warm or cold water.  Juices or liquors can be used to add flavor.

We like using the Quick Method because it is simple, easy and you get the natural flavor of the cherries!

Don’t forget that when you store the reconstituted cherries, do so in an airtight container and put it in the fridge so they don’t mold!

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Guilty of Arboring and Abetting Earth Day

We’re celebrating Trees and Arbor Day/Month this Saturday at PSU. We have the full run down on the activities on our blog – plenty of stuff for the family. Most noteworthy, or at least the most pleasingly puntacular is the TREEsure map provided by Portland’s wonderful but somehow Leslie Knopeless Parks & Rec treesureDepartment. The interactive map will help you locate both Doug Fir and non-Doug Fir trees around the city. Portland has designated 300 trees heritage trees – recognized for their unique size, age or historical or horticultural significance. City Commissioner Novick will proclaim Arbor Month and Portland will graciously accept the designation of Tree City USA! at 10 am at our music stage.

And it’s Earth Day, so we’re rolling out our 2013 edition of the PFM reusable tote. Our friends & supporters (also Market Sponsors), COUNTRY Financial provide not only the durable, washable bag, but they fund a contest that has rewarded $6,000 in scholarships to area High Schoolers in 3 years. Thank you for your commitment to our community. COUNTRY’s Tim Harris, who wouldn’t reveal a clue about this year’s winning design yesterday, will make the announcement from the music stage at 9:30.

Because I get spoiled, Wendy from Three Sisters Nixtamal gave me a sample of her Corn & Guajillo Chile tortillas. This morning, breakfast was A Dancing Chicken egg scrambled ever-so-lightly, then wrapped in a Three Sisters tortilla. Warming the tortilla made my kitchen smell of fresh masa (If you think bacon smells good, you should try this. Unlike bacon it made my kitchen smell fresh and somehow healthy.) The combination tasted heavenly and because the chile is built into the tortilla, I didn’t want or need salsa. Next time I am hungry, I’m making a run for my kitchen for a quesadilla. Now you can spoil yourself because, Three Sisters, named after the corn, bean, squash trinity, will be selling tortillas and freshly ground masa at Saturday’s PSU Market.

Blossom Vinegars are hosting a Pop-Up Happy Hour information for next Monday, April 22. This is their 3rd event at the Crowne Plaza. See this : 4 happy hour-april poster for more info. Blossom makes wonderful drinking vinegars. Drinking Vinegars sound strange and a bit medicinal, but they aren’t all that very different from cocktail bitters or my favorite, Campari. Drinking vinegars are very European, sophisticated, cultured and elegant. (This is completely different than being Euro – either the troubled currency or the tendency to believe that one can rock the two sizes too small tee shirt or that the practical nature or socks and sandals offsets how they look.) Stop by Connie’s booth at PSU 8:30-2 for a sample or join her Monday for cocktails.

Our King and Shemanski Markets are just around the corner in May.

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