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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Hillsdale Farmers' Market
PO Box 80262
Portland OR 97280



« Ayers Creek Farm Newsletter November 20 2011 Market | Main | Availability List November 20 2011 »

Grapevine November 20 2011 Market

It's hard to believe but this Sunday is the last weekly market session. The market will be closed on November 27th and re-open on December 4th to begin our 9th winter season. Thank you to all our farmers and other vendors for another great year. And a big thank you to all the volunteers. The market you see when you arrive wouldn't be here without volunteers setting up tables and booths, staffing the information booth, assisting vendors and many othe things.

Chris and Gary Douglas have started carving the pumpkin turkey for their annual Neighborhood House fundraiser (story on right). They do an amazing job every year. Be sure to take a look at their creation this weekend.

We know a lot of you have turkeys and other things ordered for the holiday. We will try to have the info booth up and running a little earlier than usual so that you can get your tokens. Our machine is working again so we should be able to help everyone quickly.

See you Sunday,

Eamon Molloy

Market Manager

What's Coming to the Market?

DeNoble Farm Arugula, lettuce, cress, chard, kale, collards and escarole will be available this Sunday. Other fall/winter crops (broccoli, brussels sprouts, cauliflower, carrots, beets, leeks, onions, salsify, scorzerona, radishes etc.) will be plentiful as well. There will be tomatoes available in limited quantities. As for fruit, you should find plenty of cranberries, apples, pears, and asian pears. Quince may still be available but in very limited quantities.

As for meats and eggs, Kookoolan Farms has pre-sold all its turkeys but will have plenty of eggs. However, Pine Mountain Ranch will have heritage turkeys (and muscovy duck) as well as its usual selection this weekend. Meadow Harvest will have a good selection of beef and lamb. Draper Girls Country Farm will have lamb this weekend as well. Greenville Farms and Fraga Farm will have eggs this weekend. Check the availability list for details on what vendors expect to have this weekend. The list is updated throughout the weekend.


Cherry Country

Kookoolan Farms (last market until spring 2012)

Nonna's Noodles

Riverwave Foods


Ancient Heritage Dairy (back in January 2012)

Unger Farm (finished for the season)

Thanksgiving Pumpkin Turkey Fundraiser for Neighborhood House

Pumpkin TurkeyChris and Gary Douglas are once again carving a pumpkin turkey for Thanksgiving. The centerpiece will be auctioned off on Sunday in a silent auction. Proceeds will be going to Neighborhood House's Emergency Food Box Program (link). The program serves over 400 families each month and is solely funded by community support. The turkey will be on display near Savory et Sweet this weekend. To find out how you can help the Emergency Food Box Program you can speak with one of the Nourishing Neighbor volunteers at the market.

Cooking Ideas - Escarole Salad with Apples and Walnuts

Chicory - Ayers Creek FarmThink beyond lettuce when you want a green salad. Escarole, a broad-leafed endive, is a chicory, like radicchio. Escarole is somewhat less bitter than radicchio and can be prepared raw or cooked. Escarole is often found in salad mixes, particularly in winter salad mixes. In this salad, escarole is the sole green and its slight bitterness works really well with the apple. If you want, add some crumbled bleu cheese.

Escarole Salad with Apples and Walnuts
1 lb. escarole
1 apple
¼ cup walnuts
3 tablespoons olive oil
1 tablespoon white wine or sherry vinegar
~ salt
~ pepper


  1. Toast walnuts until lightly browned. Let cool, then rub skins off with a towel.
  2. Wash and dry escarole. Tear into bite sized pieces.
  3. Core and thinly slice apple.
  4. Whisk together oil and vinegar in a large salad bowl. Add escarole, apples, and walnuts. Toss, season with salt and pepper to taste and serve.

Winter Schedule 2011-2012


Dec 4, 18

Jan 8, 22

Feb 5, 19

Mar 4, 18

Apr 1, 15