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




Beans and Greens Soup

1 cup Dutch Bullet beans
1 bunch curly endive, washed and cut into bite-sized pieces
3 tablespoons olive oil
4 cloves garlic, minced
1 bay leaf
3 cups stock (vegetable or chicken)
~ water
~ salt
~ pepper
~ Pecorino Romano (optional)


  1. In a medium pot, add beans and enough cold water to cover beans with one inch of water. Soak beans overnight.
  2. Drain beans, rinse and put back in pot. Add enough water to cover beans by one inch. Add bay leaf and place pot on medium high heat. When the water begins to boil, lower heat and simmer beans until tender. Drain, reserving 1 cup of liquid.
  3. Heat olive oil in a large saucepan over medium high heat. Sauté briefly until garlic is fragrant. Add endive, sauté until greens wilt.
  4. Add beans, cooking liquid and stock. Simmer for about 15 minutes. Add salt and pepper to taste. Serve with grated Pecorino (optional).



Beet and Ricotta Gnocchi

This Piedmontese gnocchi takes on the striking deep red of its primary ingredient. When you're lucky enough to get a bunch of beets with their tops still attached, saute the leaves and stems while the gnocchi is cooking, adding the gnocchi to the greens' skillet once it's cooked through and tossing all to combine.

Serves 4-6


1 1/4 lb. small red beets, scrubbed
2 tablespoons extra-virgin olive oil
1/2 cup whole milk ricotta
1/2 cup finely grated parmesan, plus more for serving
1 teaspoon freshly grated nutmeg
1 egg
2 1/2 cups all-purpose flour
Semolina flour, for dusting
2 tablespoons unsalted butter
Aged balsamic vinegar, for drizzling

1. heat oven to 350-degrees F. Toss beets, 2 tablespoons of oil, salt, pepper, and 1/4 cup water in a 9"x13" baking dish and cover with foil; roast until tender, about 1 hour.

2. Peel beets and transfer to a food processor. Add ricotta, parmesan, nutmeg, egg, and salt; puree until smooth and transfer to a bowl. Add 1 1/2 cups flour and, using your hands, mix until a sticky dough forms. Sprinkle 1/2 cup flour on a work surface. Place dough on top. Sprinkle remaining flour over dough and cover loosely with plastic wrap; let sit 30 minutes.

3. Cut dough into 6 pieces. Working with one piece at a time, and using your hands, roll dough into a 1/2"-thick rope. Cut rope crosswise into 1/2" gnocchi; transfer to a semolina-dusted, parchment paper-lined baking sheet. Keep gnocchi separated to avoid sticking.

4. Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2-3 minutes. Heat butter in a 12" skillet over medium-high. Using a slotted spoon, transfer gnocchi to skillet; season with salt and pepper and toss to combine. Serve immediately, drizzled with balsamic vinegar and sprinkled with parmesan.

Recipe from April 2015 Saveur magazine.

Blackberry Slump


4 cups of fresh blackberries (2-3 pints)
2 teaspoons lemon juice (add some zest, if you like more lemony flavor)
¾ cup sugar; depending on the sweetness of berries, or to taste
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup milk (whole, 2%, hemp or soy) room temperature
2 tablespoons unsalted butter, melted


  1. Preheat over to 375 degrees.
  2. Put berries in an ungreased 5- to 5-cup casserole, gratin dish, deep dish or ceramic pie plate and sprinkle evenly with about ½ cup of the sugar.
  3. Sift together flour, baking powder, salt, and remaining sugar into a medium bowl.
  4. Add milk and melted butter and whisk until smooth, then pour over berries (don’t worry if berries are not completely covered).
  5. Bake slump in middle of oven until top is golden, 35-45 minutes.
  6. Transfer to a rack and cool 20 minutes.
  7. Serve warm with vanilla ice cream or whipped cream.

Thanks to Martie Sucec

Note: Other berries such as raspberries or blueberries can be substituted for blackberries.


Braised Bok Choy

2 cloves garlic, chopped
½ teaspoon grated ginger
3 tablespoons vegetable oil
1 lb. bok choy
2 tablespoons broth or water
1 tablespoon mirin
2 tablespoons soy sauce


  1. Wash bok choy thoroughly. Separate stalks from leaves, cut stalks into ½ inch pieces and coarsely chop leaves.
  2. Heat oil over medium high heat. Add garlic and ginger, saute briefly. Add bok choy stalks, stir to coat with oil, then add broth or water and mirin. Saute for a few minutes, add bok choy leaves.
  3. Lower heat to medium and cover. Let braise for about five minutes until stalks are tender. Remove cover, add soy sauce, bring heat up to medium-high and saute for a minute or two. Remove from heat and serve.

Braised Chard With Wild Mushrooms


1 bunch chard (about a pound)
1 medium onion, coarsely chopped
½ lb. assorted wild mushrooms, cleaned and sliced
2 Tbsp. olive oil
~ salt
~ pepper


After cleaning chard, separate leaves from stems and coarsely chop leaves. Slice stems into ¼ inch pieces.

Over medium heat, place olive oil in a pot large enough to hold the chard. Add onions and cook for a minute or two. Add chard stems and mushrooms. Cook until softened, about 5 minutes.

Stir in chard leaves and season with salt and pepper. Cover pot, lower heat and braise for about 20 minutes, stirring occasionally.