King & Shemanski Park Farmers Markets open in May!
King Farmers Market opens Sunday, May 1st!
Back for its 13th season at NE 7th Avenue & NE Wygant Street, the King Farmers Market will have a selection of local farms, food artisans, and hot food vendors each Sunday from 10 am to 2 pm through November 20th. We are excited to welcome ten new vendors throughout the season offering certified naturally grown vegetables, medicinal hemp & mushroom products, prepared dips, and more! Don’t miss out on new Kids Cook classes with OSU Extension Service and live performances by local musicians!
Shemanski Park Farmers Market opens Wednesday, May 4th!
Located in Downtown Portland at SW Park & SW Main, Shemanski Park Farmers Market is returning for its 24th season with local farms, bakeries, hot food vendors, and more. Join us every Wednesday from 10 am to 2 pm through October 26th. Throughout the season, there will be 14 new vendors serving up fresh-pressed juice, small-batch bone broth, ice cream sandwiches, freshly baked cookies, stovetop seasonal vegetable mac & cheese, vegan chocolate mousse, and farm-fresh produce.
Stay tuned for more market openings: Kenton Farmers Market & Lents International Farmers Market open in June!
We’re looking to fill two part-time Market Crew positions!
Our Market Crew provides operational support at our farmers markets. Responsibilities include, set up and tear down of equipment, conduct at-market PFM sales and services with shoppers and vendors, and work collaboratively with fellow staff to ensure that our markets run smoothly. Find out more information and how to apply here!
Become a PFM Volunteer or Board Member
Interested in local food and supporting your community? Volunteer with us!
Volunteering with PFM is a great way to make new connections, grow your skills, and support your local farmers market! We have various volunteer opportunities at all five of our markets and at the PFM office. There is something for everyone! Please visit our website to learn more and submit an application.
Apply to join our Board of Directors!
We are looking for applicants with a passion for farmers markets, an interest in board service, and a commitment to equity and inclusion. Familiarity with our farmers markets and/or past nonprofit experience is preferred, but not required. If you feel that your unique skills, expertise or perspective would be valuable to our Board of Directors, please visit our website for more information and to apply!
New Vendor Spotlight
Clockwise: North Coast Commons, Simply Sol Farm, Vesper Mushroom Extracts, Good Day Granola, and Foglight Farms.
We are excited to welcome 17 new vendors to the PSU Farmers Market this season, offering an exciting array of outstanding products. Learn about all of our new vendors and their market offerings in our recent blog post. Come see them and try their products at the market! PSU Farmers Market is every Saturday, 8:30 am – 2:00 pm at SW Park Ave & Montgomery St. Here are a just a few businesses from the new vendor lineup:
Foglight Farms (Hillsboro, OR) – A BIPOC-owned farm focused on regenerative agriculture, offering pasture-raised eggs and fresh produce.
North Coast Commons (Tillamook, OR) – A producer-led cooperative featuring curated products from five North Oregon Coast ranchers, fishers, farmers and makers, offering seafood, pasta, sauces, dulse seaweed, foraged vegetables and mushrooms, coffee, and pasture-raised pork.
Sauvie Shrubs (Sauvie Island, OR) – A hyper-local pantry & botanical company crafting seasonal shrubs and fire cider made with whole fruits and vegetables, fermented and cold-pressed.
Simply Sol (Molalla, OR) – This hemp, medicinal herb and produce farm is run by young, multi-racial farmers committed to cultivating naturally and regenerative medicines for our community and beyond.
Durable Dining Returns!
After a two-year hiatus, our Durable Dining program is back at PSU Farmers Market and the King Farmers Market. This program encourages more reuse and waste reduction at the markets by having hot food vendors serve their food on reusable dishware.
Here’s how it works: After enjoying a meal, customers return their used dishware to the vendor or the dish return stations conveniently located throughout the market. Market staff sort dishes throughout the day and return them to vendors for washing, sanitizing and service at the next market. Food waste goes into compost bins, and market staff work hard to ensure the compost stream is free of non-organic matter.
This program has reduced landfill waste by over 60% at the PSU Farmers Market from an average of twenty-five bags of garbage per market to nine.
Enjoy your next market meal on reusable dishware. Thank you!
PFM Vendors in the Media
Photo: Oregon Seaweed
Northwest food entrepreneurs bring locally grown seaweed to market.
We are excited to have Oregon Seaweed at the PSU Farmers Market as part of North Coast Commons (see new vendor spotlight above). Oregon Seaweed has two farms in the state growing this sustainable, high-protein, nutrient-dense, carbon-absorbing red dulse seaweed. Listen to Chuck Toombs, founder and CEO of Oregon Seaweed, on OPB’s Think Out Loud discuss his business and seaweed. The program’s transcript is also available to read.
Overwintering Turns Bitter Vegetables Sweet. Could It Do the Same for Me?
We love raab so we were delighted to learn that Jonathan Kauffman, an award-winning Portland-based writer, visited long-time PFM vendor Gathering Together Farm to learn about brassica raabs. The author documented his trip, the science behind raab and its sweetness, and the awkward feeling of emerging out of two years of dormancy in an essay on Bon Appetit’s website this month.