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




Asparagus Pickles

This recipe is for a 25 pounds of asparagus. Just scale down the amounts based on how much asparagus you want to preserve.

Yield is approximately 16 pints, and is much better after a couple of months.

Brine Ingredients

10 cups white wine vinegar
10 cups water
4 Tbsp. sugar
½ cup water
2 Tbsp kosher salt

Taste brine and adjust salt if needed.


To each sterilized pint jar, add ½ tsp. chile flake, ½ tsp. dill seed, and 1 whole garlic clove (peeled). Double these amounts if you are using quart jars.

Blanch the asparagus in boiling salted water until crisp-tender, then shock in ice water.

Pack asparagus in jars with above seasonings, then add brine: To make brine, bring to a simmer:

Seal jars & process 20 minutes in a boiling water bath.

From the recipe collection of Hillsdale Farmers’ Market Chef Kathryn Yeomans The Farmer's Feast


Baby Artichoke and Fava Bean Salad with Pecorino

(from The Farm to Table Cookbook by Ivy Manning as posted on

3 lb. young fava beans
~ Ice water for blanching
1 large lemon, halved
10 baby artichokes
3 Tbsp. olive oil
⅔ cup thinly sliced shallots
½ cup dry white wine or vermouth
½ tsp. chopped fresh thyme leaves
½ cup water or chicken stock
~ Salt and freshly ground black pepper
2 oz. pecorino or other mild sheep’s-milk cheese
1 small loaf of crusty bread


1. Prepare the favas: Bring a small pot of water to a boil. Meanwhile, shell the fava beans by snapping off the tip of each pod and pressing at the seam to open the pods. Pop out the beans with your thumb. When the water boils, cook them until they are just tender to the bite, 30 seconds to 1 minute depending on size. Drain and place in the ice water to stop them from overcooking. Peel the tough light green skin from each bean and discard.
2. Prepare the artichokes: Fill a medium bowl with cold water and the juice from one lemon half. Snap off the artichoke leaves until you reach the tender yellow-green cores, rubbing all cut surfaces with the remaining lemon half as you work to prevent browning. Slice off the top quarters and then, with a sharp peeler or paring knife, pare away the tough stems and green layers around the bases. Halve the artichokes lengthwise and toss them into the lemon water.
3. Heat the oil in a large sauté pan over medium heat, add the shallots, and cook until translucent but not brown, about 4 minutes. Drain the artichokes and pat them dry with paper towels. Add them to the shallots and cook for 10 minutes, stirring occasionally.
4. Raise the heat to medium-high, add the wine, and boil until the wine is reduced by half, about 8 minutes. Add the thyme and water or stock, cover, and simmer for 5 minutes or until the artichokes are tender when pierced with a fork.
5. Add the fava beans and cook until the beans are just warm, about 1 minute. Season with salt and pepper and transfer the mixture to a serving dish. With a sharp vegetable peeler, shave the cheese over the dish. Serve with the bread as a first course or as a side dish for chicken or fish.


Basic Quick Pickle Recipe

Lots of vegetables can be utilized with this brine when you want a quick batch of refrigerator pickles. Pour it (hot) over green beans, asparagus, carrots, cauliflower, celery, spring turnips, fennel bulb, Swiss chard stalks, etc. Let the vegetables marinate for a day or a week before eating, and enjoy the pickles for the next month or so. If you make up a batch of brine, you can keep it handy in the refrigerator for a couple of weeks, pulling it out to heat and use with vegetables as you bring them home from the market. This recipe halves or doubles easily.

4 cups vinegar (white wine vinegar, red wine vinegar, or apple cider vinegar)
2 cups water
1 cup sugar
1 cup kosher salt
1 tsp. black peppercorns
4 or more garlic cloves

optional spices such as allspice, clove, cinnamon stick, Szechuan peppercorns, mustard seed, fennel seed, dried whole chili or chile flakes, coriander, celery seed, juniper berry, etc.

optional fresh herbs, such as thyme stems, rosemary branch, bay leaves, fennel fronds, dill, oregano or marjoram stems

Combine all of the ingredients except the fresh herbs in a non-reactive pot. Heat over a high flame, stirring until the salt & sugar are dissolved in the liquid. Bring just to a boil. Remove from heat. Pour hot over vegetables, allow to cool to room temperature, and refrigerate.

From the recipe collection of Hillsdale Farmers’ Market Chef Kathryn Yeomans The Farmer's Feast


Basil Pesto

2 cups fresh basil leaves, packed
½ cup freshly grated Parmesan-Reggiano or Romano cheese
½ cup extra virgin olive oil
⅓ cup pine nuts, lightly toasted and cooled
3 garlic cloves, coarsely chopped
~ salt
~ pepper

1. Combine the basil, pine nuts and garlic in a food processor and pulse a few times.
2. Add the olive oil in a slow stream to the mixture while the processor is running. You will need to stop and scrape down the sides of the bowl a few times while adding the oil.
3. Stir in the grated cheese and add salt and pepper to taste.

Bean, Kale, and Polenta Soup

from Ayers Creek Farm newsletter (link):

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.

Serves 4

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.