Portland Farmers Market was founded in 1992 by a small group of community activists who wanted “to bring the best of the country to the heart of the city.” The original Saturday market at Albers Mill had 13 vendors. Several of those first vendors still sell at PFM.
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8:30a.m. - 2p.m.
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9:00a.m. - 2p.m.
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Make merry with locally grown berries at Portland Farmers Market’s two berry festivals, set for Thursday, June 19, at Eastbank Farmers Market and Thursday, June 26, at the Ecotrust Market in the Pearl. We’ll dress a fresh baked shortcake with your favorite berries and top it off with organic whipped cream, compliments of the Oregon farmers of Organic Valley. Berry shortcakes will be served to shoppers who make a $5 minimum purchase from any market vendor.
Cooking demonstrations and musical entertainment will top off the sweet celebrations at both markets. At the Eastbank Market on June 19, watch chef and farmer Mark Doxtader of Tastebud Farm share his rustic techniques for making strawberry-port pie. Musical duo Robb & Crockett are promising folk-rock-country-grass fried good times!
If you haven’t had your fill of shortcake, you can celebrate Berry Days again the following week at the Ecotrust Market, on Thursday, June 26. Shop the market and then enjoy shortcake #2 while tapping your toes to tunes by Square Dance Paul. Arrive by 6 p.m. and watch Chef Alfred Popp of Popp Catering whip up a berry meringue.
Event Sponsor: Organic Valley Family of Farms
Chefs including Cory Schreiber, founder of Wildwood and now Oregon’s Farm to Schools Program coordinator; Peter Schuh of Giorgio’s Restaurant; Karen Lasher of Around the Table; Maurius Popp of Nuvrei; Piper Davis of Grand Central Baking; and Heidi Boyce, founder of Peanut Butter & Ellie’s will introduce kids to the delights of the Market and the fun of cooking. Classes include a guided market tour, the chance to meet farmers, hands-on instruction, and recipes to take home so children can share what they learned with their family.
Since class size is limited, advance registration and payment are required. The cost is $15 per class/per student. For a list of classes and to download a registration form, see Kids Cook.
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