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




Winter Squash Soup

1 butternut squash, halved and seeded
1 delicata squash, halved and seeded
1 large sweet onion, halved
3 sprigs sage, chopped
2 sprigs thyme, chopped
~ handful of parsley, chopped
2 cloves garlic, minced
~ broth or water
~ salt
~ pepper


  1. Preheat oven to 450 degrees. Line a baking sheet with parchment. Lightly oil the cut sides of the squash and onion. Place cut side down on the prepared sheet and roast until soft, about 45 minutes (the butternut may need an additional ten minutes of cooking).
  2. Allow the veggies to cool, then remove the onion's outer layer and puree it and the squash flesh in batches with a blender or food processor, adding 1 cup of water or broth per batch. In a large soup pot on medium heat, heat 1 tablespoon oil or butter. Saute the herbs and garlic until fragrant. Add the squash puree. Add salt, pepper, and liquid to your desired consistency.

Recipe from Deep Roots Farm
Any combination of winter squash will work. Delicata adds a sweet flavor to the soup. You can also roast and puree the garlic clove along with the squash and onions.


Zucchini-Pepper Relish

adapted from the blog “Simple Bites”

yields about 10 half-pint jars

6 cups/890 g chopped green bell pepper (about 6 whole peppers)
6 cups grated green or a mix of green & yellow zucchini (about 2 ½ -3 pounds zucchini)
2½ cups grated onion (about 2 large onions)
4 cups/960 ml apple cider vinegar, divided
2 cups/400 g granulated sugar
2 Tablespoons sea salt
2 Tablespoons mustard seed
1 teaspoon celery seed
½ teaspoon red pepper flakes


  1. Sterilize five 1-pint or 10 half-pint jars. Prepare a waterbath for canning.
  2. Combine the chopped bell pepper, zucchini, and onion in a large, nonreactive pot. Stir in 2 cups/480 ml of the apple cider vinegar and bring to a simmer over medium heat. Cook until the vegetables have cooked down, about 30 minutes.
  3. Drain the vegetables and return them to the pot. Add the remaining 2 cups apple cider vinegar, plus the sugar, salt, mustard seed, celery seed, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
  4. Ladle the relish into the prepared jars, leaving 1/2 inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
  5. When the processing time is up, remove the canning pot from the flame and remove the lid from the pot. Let the jars sit in the pot for an additional 5-minutes. This helps to prevent the relish from reacting to the rapid temperature change and bubbling out of the jars.

From Chef Kathryn LaSusa Yeomans


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