Getting Here

The market sets up in the Rieke Elementary parking lot in Portland, Oregon. Parking is available at both entrances. Fom Capital Highway: enter at Sunset Blvd and turn left into the lot along the Wilson High School track bleachers. From Vermont St: parking is allowed along the north side of Vermont as well as the south end of the Rieke Elementary parking lot.

View Hillsdale Farmers' Market in a larger map

Smoking is not permitted in the market or on Portland Public Schools property including the school parking lots.

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Contact information

Hillsdale Farmers' Market
PO Box 80262
Portland OR 97280



The Hillsdale Farmers' Market is a year-round market hosting 50 local farmers and food artisans from Oregon and Southwest Washington. Product selection includes a wide range of seasonal vegetables, fruits, meats, cheeses, honey, baked goods, specialty and ready-to-eat foods. 



Now 10am - 2pm


The market now runs twice-monthly December - March. Note winter dates and hours below.


2018 Remaining Winter Dates:  
March 18
Weekly Season begins April 8, 2018


We love pets but ask that you please leave them at home when you come to the market.

Only service animals are allowed within the market and there are few shady spots to leave a furry friend while you shop.


EBT, debit, & credit cards accepted!



Grapevine March 18 2018 Market


It's time to start thinking about the garden again. Garden Color return this Sunday and will have hellebores and succulents. Perennial Obsessions is a new nursery vendor specializing in sedums and sempervivums. Sun Gold Farm will have fruit trees, plant starts and succulents. Gales Meadow Farm isn't quite ready but will be at the April 8th market.

This is the last session of the winter season. The market returns on April 8th, the beginning of the spring season. We'll be running weekly from April 8 through November 18. The market hours will change back to 9:00am-1:00pm for the weekly season.

Aesthete Tea
Bliss Nut Butters
Block & Board
Boyco Foods
Cafe de Crepe 
Dancing Light Lavender
Draper Girls Country Farm
Fire Brew 
Fressen Artisan Bakery
Fraga Farmstead Creamery 
Gales Meadow Farm 
Garden Color
Gathering Together Farm 
Gee Creek Farm
Greenville Farms
Happy Cup Coffee
Jimmy Tomato
Linda Brand Crab 
Mama Tee's Farmstead 
Meadow Harvest
Naked Acres Farm   
Ole World Oils
Perennial Obsessions Nursery *NEW*
Pine Mountain Ranch
Red Bird Acres
Rick Steffen Farm
Sacred Summit Chocolate
Salmon Creek Farm
Salvador Molly's
Sarah Bellum's Bakery
Scratch Meats
Souper Natural
Springwater Farm
Sun Gold Farm
The Hummus Stop
The Smokery
Wet Wizard Sauce Co.
Wild Oregon

Master Sharpener

Ah-Nuts - back next market
Eat Me Sweets - back in May
Super Natural Farm  - back in May


On Sunday morning, check our Twitter feed and Facebook Page for last-minute availability updates.

CSAs At The Market

Five farms attending the market offer CSA (community supported agriculture) subscriptions. CSA members pick up weekly shares of fruits and vegetables grown on the farm. The shares vary with the seasons. One farm, Red Bird Acres, is offering a chicken share, so there is a meat option too. Here’s the list of farms offering CSA pickup at the Hillsdale Farmers Market this year with a link to each farm's CSA page:

Gathering Together Farm (link)

Mama Tee’s Farmstead (link)

Naked Acres Farm (link)

Red Bird Acres (link)

Sun Gold Farm (link).

Ashwagandha: The Great Unclencher

You may have noticed a new addition at the Hillsdale Farmers Market this year - the Portland Ashwagandha Farm. We’ve gotten lots of questions about this product at the Info Booth (and more than one comment that it sounds like a type of yoga!), so we sat down with their farmer, Jeff, to learn more.
Ashwagandha is an herb used for centuries as a rejuvenator and nerve tonic that has become widely regarded as an “adaptogen”, a natural substance that helps the body respond to stressors. In the modern world, this is invaluable! The purported benefits* of Ashwagandha include better sleep, lower stress, reduced anxiety, less inflammation, hormone balance, and more.
When Jeff tells you that he is “in it for the ‘goosebumps’, not the money”, you believe him. The purpose at Portland Ashwagandha Farm is to educate and create a language of healing, so anything extra is a bonus! Stop by their booth, and his team will regale you with stories that are equal parts science, personal testimonials, and magic.
“People come back because it changed their lives” Jeff says. By relaxing the body, Ashwagandha helps users to unclench - meaning more energy for work, play, or relaxation.
Not to mention that Ashwagandha is one of the world’s most widely studied plants - there are over 950 PubMed scientific articles about the plant, with more coming every day. It helps the team to pay homage to this ancient Ayurvedic tradition while applying the scientific analysis that we consumers have come to expect.
The tinctures sold by Portland Ashwagandha are made primarily from the plant’s root - and processing it takes a lot of work! Plants seeded in March aren’t harvested until October, which is when they begin their unique fresh (not dried) preparation.
After harvest, the roots are first run through a modified wood chipper to break down their cell walls. Then, they are infused in a mix of ethanol & water for a minimum of five months at which point they are pressed to extract the Ashwagandha tincture. Once pressed the root is burned and the resulting sal
ts & ash are returned to the tincture for a final distillation. This intensive process ensures that Portland Ashwagandha’s products are of the highest quality.

And, they’re growing! Jeff has brought on new staff and expanded from two to three leases of land this year. They will also be rolling out a redesign of their packaging this spring and hope to expand their product line to include three to five formulations.
But, their goal will always be to prepare and present Ashwagandha in its highest possible form.
Learn more about Portland Ashwagandha Farm by visiting their website or, even better, stopping by their booth for a free sample and chat!
*These statements have not been evaluated by the U.S. Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure, or prevent any disease. Consult a licensed healthcare professional before consuming this product, especially if you are pregnant or have any pre-existing medical conditions.

Cooking Ideas - Roasted Radishes


2 bunches small radishes with greens attached
2 Tbsp olive oil
¼ C goat cheese, crumbled
Juice from 1 lemon
Salt & Pepper to taste


  1. Preheat oven to 475℉
  2. Separate radishes from their greens.
  3. Trim the root, cut radishes into quarters, and chop greens.
  4. Set greens aside. Place radishes in a rimmed baking sheet, toss with olive oil, salt, and pepper.
  5. Bake for 12-15 minutes, add greens and toss.
  6. Bake for an additional 5 minutes until greens are wilted and radishes are crispy & tender.
  7. Remove from oven, add the lemon juice & goat cheese and toss to coat.
  8. Serve warm or cool.