Are you planning to visit the PSU farmers market? You’re in for a treat.
Stalls filled to the brim with seasonal fruits and veggies, talented musicians milling in the background and the smell of warm bread wafting through the air. It’s such a delight!
I spend most of my weekends at the PSU farmers market, read on for everything you need to know before you visit – from pertinent details to local’s tips and even a seasonal list of fruits and veggies!
Visiting the PSU Farmers Market
When is PSU Farmers Market open?
The market is open year-round on Saturdays, rain or shine. Hours vary seasonally.
- From November to March, PSU Farmers Market is open 9am to 2pm.
- From April to October, PSU Farmers Market is open 8:30am to 2pm.
- Note: The market closes one weekend of the year to celebrate the holidays (usually the weekend after Christmas).
Tips for visiting PSU Farmers Market
- Go as early as possible. PSU Farmers Market is a well-loved event in Portland. Lines start forming quickly at coffee stands and breakfast carts. If you plan to pick up some seasonal fruits and veggies, come early to ensure they don’t get picked through!
- Cash is king. While credit cards are accepted, vendors prefer cash because transactions are smooth and quick.
- ATMs are available on site. In addition to cash and credit cards, the market accepts: Market Tokens (can be purchased on-site), SNAP, WIC checks (but no WIC cards), Senior Farm Direct vouchers, Veggie Prescriptions and Sisters of the Road Fresh Change (link).
- No pets: Please respect the No PETS policy at the PSU Market and leave your pal at home.
Where is PSU Farmers Market?
This robust farmers market is located at the Portland State University (PSU) campus, in Downtown Portland in the South Park Blocks between SW College & Montgomery Streets.
If you need to type in an address for your GPS, use: 1803 SW Park Ave.
Public Transportation Tip: Both the MAX and Portland Streetcar have stops within 2-blocks of the market.
Events at PSU Farmers Market
- For an events calendar that provides weekly roundups, click here.
- Make sure to catch Chef in the Market: June 6, 2020 from 10am to 11am. Watch cooking demonstrations centered around seasonal and local cuisine.
What you can expect to find at the market!
Seasonal fruits and veggies – and more! The PSU farmers market has a diverse variety of vendors, everything from honey makers, chef demonstrations and live musicians. Here’s a little peak at the variety offered:
- Coffee stands – Nossa Familia is a crowd favorite.
- Breakfast options: Pine State Biscuit (expect long lines), Enchanted Sun burritos, Verde Cocina.
- Floral stand – think beautiful bouquets as big as your head starting from $5, $10, $15, or $20.
- Cheese – especially the goat cheese lady.
- Kombucha – you can sample before you buy!
- Bakeries for bread and sweets, need I say more?
- Nuts and jams: The Hazelnut is Oregon’s official nut – go nuts!
- Hummus and salsa – with homemade chips to boot.
- Meat, fish and dairy: Beef, cheese (goat, sheep, cow), chicken, cod, halibut, lamb, milk, pork, salami, salmon, sausages. Try the sausage from Olympia Provision.
- Chocolate: Honey Mama’s (sooooo good and vegan!) , Missionary Chocolates and Alma Chocolate.
What’s in Season at PSU Farmers Market?
Spring Season (March to June)
- Veggies: Artichokes, arugula (aka rocket lettuce), asparagus, beets, carrots, chard, fava beans, fennel, garlic, kale, kohlrabi, lettuce, leeks, morels (so good), new potatoes, parsley, pea greens, peas, radishes, rhubarb, spinach, spring onions, turnips.
- Fruits: Apricots (end of spring), cherries, grapefruit, kiwis, kumquats (early spring), lemons, strawberries (don’t leave without trying the Hood variety, you will never be the same).
Summer Season (June to September)
- Veggies: Avocados, basil, bell peppers, beets kale, chard, carrots, chard, chickpeas, chilies, collard greens, corn, cucumbers, eggplant, fennel, green beans, green onions, lettuce, potatoes, okra, onions, peas, radicchio, radishes, rhubarb, shallots, shelling beans, spinach, artichokes, sweet peas, tomatillos (make salsa with them – so good!), tomatoes, zucchini.
- Fruits: Apples (late summer), apricots, blackberries, blueberries, cantaloupes, cherries, figs (mid-late summer), gooseberries, grapes, huckleberries, limes, mangos, marionberries, melons, nectarines, peaches, pears, plums, raspberries, strawberries, watermelons.
Fall Season (September to December)
- Veggies: squash, artichokes, arugula, beets, endives, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, chard, chilies, frisee lettuce, edamame, eggplant, fennel, garlic, green beans, onions (red, green and sweet), horseradish, kale, kohlrabi, leeks, lettuce, mushroom, okra, parsnips, peppers (early fall), potatoes, pumpkins, radishes, yams, turnips, zucchini.
- Fruits: Apples (check out the Kiyokawa Farm stand!), pears, cranberries, figs (short season), grapes (early fall), limes, persimmons, pomegranates.
Winter Season (December to March)
- Veggies: Beets, bock choy, broccoli, cabbage, carrots, cauliflower, celery, chard, collard greens, fennel, garlic, kale, kohlrabi, leeks, lettuce, mushrooms, onions (red, green, sweet), potatoes, radishes, scallions, shallots, squash (pumpkin, acorn, butternut), turnips.
- Fruits: Apples and quince.
Portland Famers Market released a cookbook (a rather fancy one, I might add) that provides delicious seasonal recipes. It’s not the typical cookbook you would expect from a farmer’s market because it’s beautiful and well crafted. But don’t just take my word for it, take a look inside the book by clicking here.
Where to buy the Portland Farmers Market Cookbook:
- Information booth at any Portland Famers Market (five locations).
- Powell’s Book Store — you know me, any excuse to visit Powell’s.
At the end of the day, we feel lucky to live less than a mile from PSU. It’s the quintessential European way of living, in my opinion. Sleeping in on Saturday, waking up slowly, sharing breakfast and taking a stroll to the market.
Well, that’s about all that comes to mind for now. If you can think of anything else (or if you have questions) let me know!
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Until next time,
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