Thanks to the locavore movement, farmers’ markets are a growing US
phenomenon. There are more than 7,000 of them,
according to the US
Department of Agriculture.
More than 130 vendors sell organically grown fruits and vegetables, fresh seafood and meats (even yak
meat), and baked goods on
Saturdays, March through December, at Portland State University. Chef demos
and free tastings add to
the festive scene.
You’ll go elbow-to-elbow with some of the city’s top chefs here, where 140-plus farmers, fishermen, and bakers offer
ultra-fresh edibles and a few unusual items. (Smoked
pheasant sausage, anyone? How about a nice ostrich egg?) Mon, Wed, Fri-Sat.
UNIVERSITY DISTRICT FARMERS’ MARKET
More than 50 Washington State growers showcase their goods at the city’s oldest, largest “farmers-only” market. It
operates year-round Saturdays 9 a.m.-2 p.m. Grab lunch as you wander, maybe an empanada,
a veggie quesadilla, or a crepe.
GREEN CITY MARKET
On Wednesdays and Saturdays, chefs and shoppers head to Lincoln Park for high-quality, sustainably-grown food,
and family activities such as
cooking lessons and food
tastings. In winter, the market moves inside to the Peggy
Notebaert Nature Museum.
With more than 200 vendors, this is the largest US producers-only farmers’ market.
(Everything was made or grown by the vendor behind the table; no reselling is allowed.) There’s often live
music, and, of course,
excellent cheeses — and meats.