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



« Availability List October 30 2011 | Main | Availability List October 23 2011 »

Grapevine October 23 2011 Market

Believe it or not, there are only 4 more markets before Thanksgiving. If you are eating meat at Thanksgiving, you still have some time to reserve a turkey or other item from one of farmers at the market. You can check the availability list to see who has your desired meat. Another Thanksiving item is the carved pumpkin created by Chris and Gary at Savory et Sweet. Chris and Gary create this centerpiece every year and raffle off the "bird", donating the proceeds to Neighborhood House. The turkey is always popular and always beautiful. Chris and Gary will have photos of their earlier creations at their booth this weekend. Stop by and take a look.

See you Sunday,
Eamon Molloy
Market Manager

What's Coming to the Market?

Eagle Organic Cranberries Peaches, plums and nectarines are finished for the year but the cranberry harvest has begun. Apples, pears, and grapes (weather willing) are readily available as well. As for vegetables, summer crops like tomatoes, peppers, eggplant, and corn are readily available. Fall crops like celery, broccoli, winter squash, kale, and carrots are plentiful. Check the availability list for details on what vendors expect to have this weekend. The list is updated throughout the weekend.

Bigfoot Bread
Eagle Organic Cranberries
Meadow Harvest
Nonna's Noodles


Ancient Heritage Dairy (back in November)
Ayers Creek Farm (back Nov 13)
Baird Family Orchards (finished for the year)
Blossom Vinegars (back Nov 6)
Graceful Blades
Riverwave Foods (back Nov 20)

Cooking Ideas - Black Bean and Roasted Sweet Potato Tostadas

Beauregard Sweet Potatoes - Sun Gold FarmA few weeks back, I sent out the Grapevine before I heard from Vicki Hertel at Sun Gold Farm. The Hertels started harvesting sweet potatoes and they were big and plentiful. Rick Steffen Farm now has sweet potatoes as well. Given the abundance of sweet potatoes, I knew that an upcoming recipe would have to feature this vegetable. Here is a recipe by Carrie Floyd at Culinate. You can pick up black beans at the market this week too. Ayers Creek Farm is taking a break and won't be back until November 13th but Greenville Farms now has black beans.

Cooking black beans (or any dried bean) is very simple, especially when using recently harvested and dried beans like ones you'll find at the market. You needn't pre-soak the beans. Just sort through the beans, checking for tiny stones or dirt. Rinse the beans, and place in a large pot. Add 3 cups of water for every cup of beans. (There should be 1-2 inches of water above the beans.) Partially cover the beans (leave the lid slightly ajar), bring to a boil, then reduce to a simmer. Skim off foam if any appears. Black beans take about 90 minutes to cook.

Black Beans and Roasted Sweet Potato Tostadas

by Carrie Floyd and posted on Culinate


~    Vegetable oil

3    small-to-medium sweet potatoes or yams, peeled

and cut into ¼-inch dice (about 3 cups total)

~    Salt

1    small yellow onion, chopped (about 1 cup total)

3     cups cooked black beans

1     tsp. ground cumin

8    prepared tostada shells (or fried-until-crisp corn tortillas)

2     cups grated Monterey Jack cheese

1     cup fresh cilantro leaves, washed and dried

~    Prepared green or chipotle salsa or hot sauce

1    lime, cut into wedges

1. Preheat the oven to 400 degrees.
2. On a large baking sheet, pour enough oil to create a thin film. Place the sweet-potato cubes on the pan, cover with a big pinch of salt, toss to coat with the oil, then spread out in a single layer. Roast the sweet potatoes in the preheated oven for 15 to 20 minutes, stirring after 10 minutes, until cooked through and light brown. Set aside the cooked potatoes and lower the oven temperature to 350 degrees.
3. Meanwhile, add enough oil to coat the bottom of a medium saucepan. Sauté the onion until soft and starting to brown. Add the black beans along with some of the cooking liquid (if using canned beans, drain and rinse them first) or water, about a half-cup. Add the cumin and salt to taste. Bring to a boil, then simmer while you prepare the rest of the ingredients. Just before spreading the tostada shells, roughly smash the beans with a potato masher (this will keep them from rolling off the tortillas).
4. To prepare the tostadas, place tostada shells on one or two large baking sheets. Divide beans among the 8 tortillas, then top with the grated cheese and the roasted sweet potatoes. Bake for about 10 minutes, until the cheese is melted and everything is hot.
5. Just before eating, top each tostada with cilantro, salsa or hot sauce, and a squeeze of lime.