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 January 22 2012 Market

Weather will be a big factor determining who and what is coming to the market this week. The snow and rain has impacted Deep Roots Farm's winter crops so they won't be at the market this Sunday. Cherry Country and Gathering Together Farm are both flooded to varying degrees. Cherry Country won't be at the market this week. No word yet from Gathering Together Farm. Other farms may yet be affected. Let's keep our fingers crossed and hope for the best. Check our website (link), Facebook page (link) and Twitter (link) for updates.

See you Sunday,

Eamon Molloy
Market Manager

What's Coming to the Market?

Dungeness Crab The snow earlier in the week and now the torrential rain will impact crop availability this week. Most winter greens are pretty hardy and can recover from the cold. Flooded fields can't be harvested though. Most storage crops (carrots, nuts, beets, parsnips, salsify, sweet potatoes, potatoes, winter squash, apples, pears, kiwi etc) should be readily available. Everything else will be limited.

Meadow Harvest (beef and lamb), Pine Mountain Ranch (bison, chicken, elk, and more), Draper Girls (goat and lamb), and Linda Brand Crab (crab, salmon (maybe), clams, other seafood) will have a good selection this Sunday. Fraga Farms will have goat cheese this Sunday. I heard from Ancient Heritage Dairy a few weeks ago. The plumbing and electrical work had begun then. With luck, Paul and family will be back in March.

 Check the availability list for details on what vendors expect to have this weekend. The list is updated throughout the weekend.

Nectar Coffee
Sungold Farm
Wild Oregon

Ancient Heritage Dairy (back in March)
Blossom Vinegars (back February 5)
Cherry Country (back February 5)
Deep Roots Farm (back February 5)
Graceful Blades (back February 5)
Happy Harvest Farm (back late April)
Salmon Creek Farm (back in March)

Gathering Together Farm
Greengable Gardens

Cooking Ideas - Bean, Kale, and Polenta Soup

Anthony Boutard, Ayers Creek Farm
(ed. note - Anthony posted this recipe in the farm's email newsletter. You can subscribe to the farm's newsletter by sending a message to or just read it online on the market's website (link), Facebook page (link) or on Kathleen Bauer's blog Good Stuff NW (link).

Ayers Creek Farm Cornmeal There are various versions of this classic northern Italian soup, Infarinata, that bring dry beans, cornmeal, and kale together with a bit of pork. In a conversation over lunch, Linda Colwell reminded us that La Jota of Trieste is also a variation on this rustic soup, using sauerkraut instead of kale, and fragrant with cumin. Our friend and former neighbor, China Tresemer, helped us put together this recipe.

The recipe calls for unsmoked but cured pork: guanciale or pancetta, but in a pinch, a piece of salt pork will do. You can make this dish without the meat as well. Likewise, savoy cabbage, rocket or escarole can be used for the greens. For beans, we use Borlotto Lamon which has a deep nutty flavor and pleasant sweetness. The water the bean cooks in yields a delicious broth. There are several reasons why this variety is not more available commercially: Pole beans cost more to grow. The Lamon must be handpicked and has just three or four beans per pod compared to the usual five to seven. It also ripens late, splits in the rain, and is prone to viruses. Mere details, other than that it is perfect, the most glorious of the cranberry beans.


3 cups (525g) Borlotto Lamon dry beans
4 ounces (100g) unsmoked but cured pork, minced
2 tablespoons extra virgin olive oil
1 carrot, minced
1 onion, minced
1 stalk celery, minced
2 cloves garlic, minced
3 sage leaves, fresh or dried, minced
1 cup canned crushed tomatoes, preferably your own
Salt and pepper
8 stalks of kale, collards, or lacinato kale, rib removed, minced
1 1/2 cups (210 g) medium-coarse flint cornmeal
good olive oil


  1. Soak the dry beans in plenty of water overnight. Drain the beans, add fresh water to cover the beans by about 2 inches (5 cm), bring to a boil, then turn down the heat, and simmer until tender, 40 to 90 minutes.
  2. In a soup pot, sauté the pork in the olive oil until it begins to turn golden. Add the minced carrot, onion, and celery, and sauté gently until the vegetables are soft. Add the garlic and the minced sage leaves. Add the tomatoes. Cook until the mixture thickens a bit, about 12 minutes. Add salt to taste. Chop the kale leaves and add to the pot. Add the beans and their liquor, topping the soup off with more water to create a good broth. Season with salt to taste.
  3. Bring the soup to a gentle simmer. While the soup is simmering, trickle in the cornmeal, and stir occasionally until the polenta is tender, about 40 minutes. Season to taste with salt.
  4. Serve the thick soup in shallow bowls with a good ribbon of the olive oil on top.

Serves 4