written by Bronte Dod | photo by Alan Weiner Photography
SW Park & SW Montgomery | 8:30 a.m. to 2 p.m. | portlandfarmersmarket.org
The Portland Farmer’s Market has been a Portland icon for twenty-four seasons. Starting in 1992, the market became a platform for bringing fresh, local produce from Oregon farmers to the tables of city dwellers.
The small staff organizes three markets in downtown Portland and four neighborhood markets. Operating as a nonprofit organization, the Portland Farmers’ Market is focused on maximizing vendor revenue.
From produce to flowers to cheese, the Portland Farmers’ Market locations host a variety of vendors each week. In 2014, it was estimated that 670,000 people shopped at the markets, bringing in $8 million.
The market at Portland State University in the Southwest Park Blocks is the only market open year-round, and it’s been listed as one of the top farmers’ markets in the country.
The Portland Farmer’s Market will release a cookbook this May in celebration of its 25th anniversary.
Maker Spotlight: Willamette Valley Cheese
Since it was founded in 2002, the Willamette Valley Cheese Co. has earned more than twenty awards for their cheese.
The Salem-based company began its story as a dairy farm in 1962. Today, the entire cheese production is facilitated on the same site where the dairy cows produce the milk.
The company has dozens of varieties of cheese, from Havarti to jack to cheddar. Willamette Valley Cheese Co. is known for experimenting with flavors. They’ve created spice-infused cheese (such as chipotle), as well as cheese with fruit notes. The pinot noir cheese is a must-try.
Find Willamette Valley Cheese at the Portland Farmers’ Market at PSU this Saturday.
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