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




Bread & Butter Pickles

(makes about 8 pints)


36 small pickling cucumbers (about 5 pounds) be sure to choose very fresh, firm pickling cucumbers
1 large onion
½ cup kosher or pickling salt
5 cups cider vinegar
5 cups granulated sugar
1 ½ tsp. turmeric
1 tsp. celery seed
1 Tbsp. yellow mustard seed


  1. Scrub the cucumbers with a vegetable brush and rinse thoroughly.
  2. Slice the cucumbers into rounds; ¼ to ½ inch thick. Discard or eat the ends of the cucumbers.
  3. Slice the onion into strips.
  4. Place the cucumber slices and onion strips into a clean non-reactive bowl. Add the salt and 2 quarts of ice, and place the mixture in the refrigerator for 3 hours.
  5. After the salting process, rinse and drain the cucumber and onions.
  6. Thoroughly wash your hands & the canning equipment with hot, soapy water.
  7. Sterilize the jars by boiling for 10 minutes, and then transfer them to a baking sheet set in a low oven (170 degrees) so they dry & stay hot.
  8. Pour the vinegar, sugar, & spices into a large non-reactive pot. Stir the liquid with a wooden spoon until the sugar has dissolved. Add the cucumber-onion mixture.
  9. Turn the flame to high. Bring just to a simmer, but do not boil.
  10. Remove the pot from the burner, fill the jars with pickles & brine, wipe the edges and seal with flat lids & screw bands.
  11. Place the sealed jars in the hot water-filled pot in which you sterilized your jars.
  12. Bring to a boil.
  13. Process in a boiling water bath for 15 minutes.
  14. Carefully remove the processed jars from the water bath and allow them to cool, undisturbed, for 24 hours.
  15. Shortly after you remove the jars from the canner you will hear a “ping” as the jar seals. After 24 hours, check the seal by unscrewing the ring band from the jar and lifting the jar by the flat lid. If you can lift it in this manner, consider the seal tight – label & store your pickles in your pantry.


These pickles are good right away, & better in a month. Stored properly, they will last about a year.

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


Cantaloupe-Arugula Salad

3 cups cantaloupe balls (approx. 1 small or ½ medium cantaloupe)
2 cups arugula
3 tablespoons olive oil
1 tablespoon lime juice
~ pepper
~ salt


  1. Mix together olive oil and lemon juice in a small bowl. Set aside.
  2. Toss together cantaloupe, arugula and half of the dressing. Add salt and pepper to taste.
  3. Divide salad among serving plates and add remaining dressing equally.

Caramelized Onions

Recipe: Caramelized Onions

Nothing transforms a pungent storage onion as completely as does this simple recipe. Though there are many ways to brown an onion; following these techniques will coax and deepen all of the onions' sugars, resulting in a surprisingly sultry ingredient that makes everything taste better: pasta, pizza, soups, sandwiches, omelets, bean dishes,polenta, you name it.

Makes 1 1/3 cups


2 pounds storage onions (5 or 6 medium), sliced evenly to 1/4-inch thickness
3 tablespoons butter or olive oil
Sea salt and freshly ground pepper

1. Heat the oil in a skillet with deep sides or a Dutch oven over medium-high heat. Add the onions, turning to coat them with the oil. Cook, stirring every few minutes, until they have released their juices and begin to really sizzle against the bottom of the pan, about 20 minutes.

2. Turn the heat down to low or medium low, depending on your stove, and continue to gently cook the onions, stirring every ten minutes or so, while they begin to turn golden brown, then walnut brown, then deep chocolate brown. The cooking will take between 60 and 90 minutes, depending on how deeply caramelized you would like them to be. When the onions are done, splash the pan with a tablespoon of water (for more flavor, use stock or wine); stir until the liquid is reduced and season with salt and pepper.

3. Caramelized onions will keep a week or two in the fridge, or can be frozen for up to three months.

Recipe adapted from Deborah Madison's Vegetable Literacy.

Carrot Pickles

Very Easy Mexican Style Picos (Escabeche)
Makes 1½ quarts

Even if you’re not into canning or “putting up”, you can still make pickles. This recipe comes together very quickly, and then the pickles marinate in the refrigerator; ready as soon as they cool, improved by the next day, lasting about a week.
Serve these pickles alongside tacos, sandwiches, or grilled steak, or on their own as an appetizer.

4 tsp. olive oil
¾ cup sliced white onion (about 1 medium onion)
2 garlic cloves, peeled
4 cups (1 quart) sliced carrot
4 or 5 jalapeno peppers (amount depending on how spicy the peppers are, and how spicy you like your pickles), sliced lengthwise and seeded
a pinch of dried Mexican oregano a large pinch of salt (to taste)
1 cup apple cider vinegar
1 cup water
1 6-ounce can of pineapple juice

In a non-reactive pot, large enough to accommodate all of the ingredients, heat the oil over a medium flame. Add the onion and garlic cook for several minutes, stirring often, just until it starts to soften. Add the carrots and continue to cook, stirring once in a while, for several more minutes. Stir in the jalapeno, oregano, salt, and liquids. Bring the mixture to a boil. Turn off the heat and allow to cool to room temperature. Refrigerate the cooled pickles.
Note that these pickles do not contain sufficient acid for canning.


Carrot Spice Muffins


1 1/3 cups all-purpose flour
2/3 cups whole wheat pastry flour
2 tsp. baking soda
1 ½ tsp. ground cinnamon
1 ½ tsp. ground ginger
2 tsp. cardamom seed powder
½ tsp. salt
1 ¾ cups sugar
2/3 cups canola oil
4 large eggs
4 cups finely grated peeled carrots
1 cup chopped walnuts


  1. Preheat oven to 350°F. Line muffin tins with paper muffin cups, or butter and flour the tins.
  2. Sift together the flours, baking soda, spices, and salt.
  3. Using an electric mixer, beat together the sugar, oil, and eggs until well blended. Add the sifted dry ingredients to the egg mixture and beat just enough to combine. By hand, stir in the grated carrots and chopped walnuts.
  4. Fill the muffin cups with the batter and bake 25 minutes, until a toothpick inserted into the center comes out clean.
  5. Remove the muffin tin from the oven and place it on a rack to cool for 10 minutes. Then, carefully remove the muffins from the tin and set them on a rack to cool completely.

Recipe by Kathryn Yeomans - Sage Culinary Advice
For more recipes & market stories, visit The Farmer’s Feast