On this first day of Spring, The PSU/Portland Farmers Market opened, bringing a sea of happy faces.
This year the market has expanded to cover two full blocks, approximately double the size of previous years. This means more room to roam between stalls, space for additional vendors, and better traffic flow for less of a crowded feel.
There is no denying that we are obsessive about all things food; it’s where our city comes alive. The market feeds the soul of our community. When you overhear a lengthy and passionate discussion between a vendor and a buyer on how the free range Tibetan yak sausage differs from the water buffalo version; where one cheese maker breaks into perfectly pronounced French over a question about the “mystery cheese” he made by mistake last year; and when a proud tweed-suited older gentleman and his well-dressed lady companion of the same age, cradle a bundle of pure white leeks in their arms, all of this shows that Portland is a very special town and that the farmers market is one of its jewels.
You couldn’t ask for nicer weather! A good selection of early season crops is available, including mushrooms, leeks, ramps, carrots, potatoes, and a variety of root vegetables.
Of course, lots of familiar vendors have returned: Alma Chocolate, Ancient Heritage Dairy, Bittersweet Farm Revival, Black Sheep Bakery, Blossom Vinegars, Blue Gardenia, Blue Heron Herbary, Boyco Foods, C’est Si Bon!, Cafe Velo, Cherry Country, Chop Butchery & Charcuterie, Columbia River Fish Co… the list goes on and on. The PSU Portland Farmers Market is one of my favorite places to take out-of-town visitors just for the spectacle of it all.