I am not sure where to start in describing what must be the gold standard of Farmers Markets. My head is swimming with thoughts of what to share about the Saturday market held on the South Park Blocks at Portland State University. If I had this option for my groceries once a week I would probably never step foot in a grocery. 

In Portland their is no lack of opportunities to find SOLE food. Everyday except Monday a farmers market can be found downtown and in the greater Portland area. Restaurants that procure local ingredients such as Tastebud, The Farm Café, and Local 188 are popular in this northwest city.  Fruit stands and u-pick farms dot the landscapes a short ten minute drive away from the city center. CSA’s and community gardens are terms everyone around here seems very familiar with.

I am fortunate enough to be traveling alongside my mother and father on this summers westward journey. My mom went with me both Saturdays we were in Portland, to the FM. When I asked my mom to describe the market in five words she quickly rattled off this list, busy, colorful, aromatic, diverse, and exciting.

I sat down when I returned and listed out my thought from the day... energized, re-inspired, amazed, overwhelmed(mom), vitality, kindled, stimulated. wine tastings, veggie valet, live music, persian rugs for picnicking, portable wood burning pizza oven, balloon artists to entertain the youngsters, live food demonstrations, fish, seafood, butter, dairy, bakeries sweet and savory, vegetables, fruits, mushrooms, cheeses, old-fashion canned goods, cut flowers, herbs, meats, cured meats, butcher made-pates, experts on all types of agriculture and food, vinegars, shade, grass, gourmet coffee stands, support of national agencies such as blueberry council, samples, milk, creme fraiche, people watching, exotic, down-home, cutting edge, youthful, informative, complementary, welcoming, excited.

 

All in all a colossal organic heyday!

I saw and tasted foods I have never seen IRL like white currants, sea beans, and soaked wheat berries. I have a crazy long list of what I bought, my arm was about to fall off walking the tree lined park block back to the moose. With 200+ vendors, those who know me can imagine the haul I walked out of there with. There are a few vendors I would like to mention and encourage you to seek out, both for their quality foods and their kindness.

Cheese maker Mariano Battro of La Mariposa went above and beyond to make our picnic delightful by slicing our raw milk cheese since we didn't have a knife along. Next door Larry Neilson of Fraga Farms provided us with little spoons to dip Greek olive cherve on to artisanal bread. When I bought a carton of Montgomery pie cherries from Cherry Country Orchard & Chocolate Factory I was also given a copy this recipe for the Best Darn Cherry Pie. Everyone knows I love haricot vert and I got the teeniest most tender pound of these french green beans from Viridian Farms. The gals at Gathering Together Farms told me about ways to use purslane in salads and had the freshest looking arugula at the market. The brothers from Winters Farms work a couple of markets on Saturdays and Marven was every bit as fun to talk to as his brother Chris, I had met at the Fairview Market, not to mention I got some more of their sweet corn and berries. Juniper Grove Farms was offering samples of their artisanal   Otentique goat cheese round. Reminiscent of the goat cheeses I fell in love with in Provence I had to buy a round. Another sample that blew me away were the flame nectarines from Baird Family Orchard. I picked up some of the tastiest organic butter from Rose Valley at a reasonable price for such high quality.

Our second Saturday we went straight to Tastebud  for our lunch choice, having heard about it too late the previous weekend. Chef Mark Doxtader has toted his mobile wood-fired brick oven to the Market for 9 years now. We were intrigued by the thought of ingredients chosen from the market and given the special treatment in a wood fired oven under the shade of big leaf maples and black locusts. My first thought was one of the fresh veggie pizzas but I listened to the people in line order the summer salad over and over. This popular dish consist of summer greens, sprouted wheat berries, chick pea hummus, roasted veggies and wood fire roasted leg of lamb and stuffed into a fresh  whole wheat pita and topped with tahini sauce and a spicy chili sauce. As i understand it the salads ingredients vary with the seasons including roasted mushrooms or asparagus. I was truly touched that Chef Mark remember talking with me the week before, and remembered my blog byline, the diary of a traveling locavore.

As mom and I enjoyed our stuffed pitas on the persian rugs laid out on the grassy lawn I was feeling quite grateful for this gypsy lifestyle and the opportunities to meet so many interesting people and eat amazing foods.

If you are looking to start an amazing farmers market in your area or improve your local market, Portlands Saturday Farmers Market in my mind is the ideal example.