The Vernal Equinox is almost upon us – it’s this Sunday, March 20, at 8:33 am.
All of us here at Portland Farmers Market are embracing these longer, warmer days with open arms! Impacts of the season change are rippling through our market, whether it’s vegetable starts glistening in the sun after a rain shower, different kinds of raab popping up at vendor booths or the bustling market filled with shoppers emerging from the winter with wide eyes seeking signs of Spring.
Have a wonderful Spring and remember strawberries, rhubarb and asparagus are right around the corner!
Photo by Ron Beagle.
PFM Volunteer Program is back for 2022
We strive to make Portland Farmers Market a place to build community and learn about food and sustainability. If you want to join us in supporting and building relationships with your neighbors, please review the requirements and the various roles on our Volunteer page, then complete the Volunteer Interest Form. We will reach out with information about our next volunteer orientation.
PSU Market opens at 8:30 am starting April 2nd.
New farm and food vendors will be starting in April as well – we’re excited for you to meet them!
Did you know we match up to $20 per market visit through the Double Up Food Bucks program? Use your SNAP or P-EBT card at the PSU Farmers Market, and you will receive a dollar-for-dollar match in Double Up Food Bucks through April to spend on fresh fruits, vegetables, mushrooms, herbs, and vegetable starts.
Market Vendor Spotlight
Photos by vendors.
Looking for fresh, sustainably-caught Salmon, Albacore tuna, Dungeness crab or shellfish?
We have three great vendors at our PSU Farmers Market every Saturday that have what you need!
Brandywine Fisheries sells fresh tuna, salmon, halibut, cod, rockfish, and crab when in season. Their crew fishes off the Winchester Bay in Oregon. Its mission is to bring the finest seafood to its customers by implementing standards far above the requirements of any regulatory system.
Linda Brand Crab and Seafood is a collective group of fishermen, processors and shellfish farmers who bring the best local, sustainably harvested, and wild seafood to their shopper’s dinner table. They sell tuna, cod, salmon, crab, halibut, rockfish, oysters and mussels when in season.
Native Candy is a local, wholly native-owned small business committed to living healthy and sharing health with the community. They sell salmon from the Columbia River using tribal harvesting practices which utilize traditional ecological knowledge.
And starting in April, Tre-Fin Dayboat Seafood will be a weekly vendor at PSU! Fishing out of Ilwaco, WA, Tre-Fin fishes sells whole and processed fresh Albacore Tuna in season and flash frozen fish for the rest of the year. Its mission is to use sustainable methods to upend how the industry operates and deliver the highest-quality, traceable seafood.
Talking About Food Justice & Anti-Racism
PFM staff and board members are engaging in monthly conversations on topics & resources related to equity, racism, historical disparities in food and farming, and the current food justice movement. These resources and conversations inform our work as we strive to advance equity, inclusion and anti-racism at our markets and beyond.
This webinar was presented by Allinee “shiny” Flanary, Portland-based farmer, Come Thru Market Manager, Director of Markets at Black Food Sovereignty Coalition, and a workgroup member developing an Anti-Racist Toolkit for Farmers Markets.
Shiny provides valuable information and insights on a number of topics that are relevant to anyone, not just Farmers Market managers. We recommend it!
What’s In Season Now – Raab
Photo: Japanese Turnip Raab from Deep Roots Farm
If you have visited the PSU farmers market in recent weeks, you may have noticed raab amongst the greens at some farm booths. We’ve seen raab at Deep Roots Farm, Eloisa Organic Farm, Gathering Together, and Groundwork Organics as of March 12th.
Raab are slender stalks, with an abundance of leafy greens topped with small broccoli-like florets standing tall next to piles of spinach and baskets of braising mixes.
Pronounced “rob,” raab are the flowering stems of the large family of Brassicaceae, whose members include kale, turnips, Brussel sprouts and mustard greens. Overwintered brassicas develop these blossoming structures to produce seeds, typically in the late winter and early spring. The flavor varies from sweet, bitter, peppery, mild, earthy to nutty, depending on the type of brassica and the maturity of the raab.
Keep in mind that raab season is relatively short – we’re currently in peak season, so now is the time to try them!
Do you have questions before you pick up a bunch or two at this Saturday’s market?
Check out our recent blog post about raab – what is it, how it is different from rapini, how to pick out the best bunch and tips on storage, preparation & cooking!