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



NEW: Jan 7th Vendor List Below


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:  
- Jan 7 & 21
- Feb 4 & 18
- Mar 4 & 18

ALL Winter markets are the "OFF-SEASON" HOURS of 10a-2p.



Vendors Here & Vendors Out Below

January 7th VENDORS

Bliss Nut Butters
Block & Board
Boyco Foods
Carman Ranch
Cracker King
Draper Girls Country Farm
Eat Me Sweets
Fire Brew
Fressen Artisan Bakery
Fraga Farmstead Creamery 
Gathering Together Farm 
Gee Creek Farm
Greenville Farms
Happy Cup Coffee
He Sells These Shells
Linda Brand Crab
Mama Tee's Farmstead - NEW
Meadow Harvest 
Naked Acres Farm   
Ole World Oils
Pine Mountain Ranch
Red Bird Acres
Rick Steffen Farm
Romero's Salsa
Sacred Summit Chocolate
Salmon Creek Farm
Salvador Molly's
Scratch Meats
Soul Hole
Souper Natural
Springwater Farm
Sun Gold Farm 
Super Natural Farm 
The Hummus Stop
Three Summers & Co.
Wild Oregon - Seafood
Willamette Valley Cheese Co.

The Electric Brit


Master Sharpener

Aesthete Tea
Bakeshop - Out For Winter
Obon - Out for Winter
Olympia Provisions - Out for Winter
The Smokery 






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 8 2012 Market

I'm looking forward to the market this week. Three weeks is a long time to go without a market. 

We have a pretty full market this Sunday. Deep Roots Farm and Nectar Coffee are back after taking the last market off. Stephens Farm and Sungold Farm are coming back to the market for a few more market sessions. Springwater Farm adds a new dimension to their business this week. Chef Kathryn Yeomans will be preparing egg & mushroom sandwiches, pork meals (from pigs raised on Springwater Farm) and other specialties.  

See you Sunday,

Eamon Molloy
Market Manager

What's Coming to the Market?

Greens of all kinds (chard, kale, collards, spinach, escarole etc.) should be plentiful this weekend. Brussels sprouts, broccoli, and cauliflower will be plentiful too as will root crops like carrots, beets, parsnips, salsify, sweet potatoes and potatoes. As for fruit, apples, pears and kiwi will be available. You will find plenty of walnuts and hazelnuts as well.

Meadow Harvest (beef and lamb), Pine Mountain Ranch (bison, chicken, elk, and more) and Draper Girls (goat and lamb) will have a good selection of meats this Sunday. Crabbing season started in December so Linda Brand Crab will have a good selection of crab as well as other seafood this Sunday.

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

Deep Roots Farm
Nectar Coffee
Sungold Farm

Ancient Heritage Dairy (back in March)
Eagle Organic Cranberries (finished for the season)
Salmon Creek Farm (back in March)

Cooking Ideas - Kale Frittata

Hardy winter greens like kale are plentiful this time of year. Greens are versatile. You can use them as a side, in soups or in salads. Here's a simple frittata recipe. The prep work doesn't take that long and you'll have plenty of time to finish making dinner while the frittata is in the oven. While I used kale in the recipe, chard or escarole work well too.

You can find the recipe here (link).