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 start many weekends with the PSU farmers market because I live nearby, read on for everything you need to know before visiting. Enjoy!
Visiting the PSU Farmers Market in Portland
Good to Know
Located at Portland State University (PSU), in Downtown Portland between SW College & Montgomery Streets (1803 SW Park Avenue), both the MAX and Portland Streetcar have stops within 2 blocks of the market.
The PSU market is open year-round on Saturdays, rain or shine. Hours vary seasonally.
- April thru October: 8:30am to 2pm
- November thru March: 9am to 2pm
- The market will be closed December 28, 2024
Tips for Visiting the PSU Farmers Market
- Get there early: Averaging 9,000 visitors daily in summer, this is one of the most popular farmers markets in Portland. Lines start forming quickly at most stalls. If you plan to stock up on 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 those transactions are quicker.
- ATMs 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.
What You’ll Find at the Market
The variety at PSU Farmers market spans the gamut. You’ll find fruits and vegetables, of course, alongside honey producers, chef demonstrations and live musicians. Here’s a quick list of some of the things on offer:
- Breakfast options: Pine State Biscuit (expect long lines), Enchanted Sun burritos, Verde Cocina.
- Meat and fish: Beef, chicken, cod, halibut, lamb, milk, pork, salami, salmon, sausages. Try the sausage from Olympia Provision.
- Dairy: Tons of cheese (goat, sheep, cow), eggs, milk. Don’t sleep on the creamy goat cheese stand.
- Chocolates: Honey Mama’s (sooooo good and vegan), Missionary Chocolates and Alma Chocolate
- Baked goods (breads, croissants, cookies, etc.) .
- Nuts and jams — did you know the Hazelnut is Oregon’s official state nut?
- Floral stand – beautiful bouquets starting from $20.
- Kombucha – you can sample before you buy!
- Hummus and salsa – with homemade chips to boot.
What’s in Season at PSU Farmers Market?
Spring (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 (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 (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 (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.
Souvenir Idea
I recently learned that the Portland Farmers Market was rated the best farmers market in America in 2014 (so cool). Intrigued, I picked up a copy of this beautiful Portland cookbook, which covers 100 seasonal recipes.
But what I love most about the Portland Farmers Market Cookbook is the sustainable lifestyle it promotes. It feels so European to me — eat local, eat seasonal, eat well. There’s so much to love about Portland.
Scored a bounty at the market? You might enjoy reading: 10 Top-Notch Portland Cookbooks (For All Skill Levels)
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!
Until next time,
Antonina
What a cherished summer institution! Such beautiful produce and prepared foods. Thanks for posting this.
Thank you! It is cherished indeed!
It would be good to have a layout of what stands are in what places, if possible