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.

Subscribe to The Grapevine

* indicates required
Market Mail
Email Format


Contact information

Hillsdale Farmers' Market
PO Box 80262
Portland OR 97280




Cherry Clafouti

Need a break from crisps? Haven't yet mastered the art of pie dough? Want something new (and French) in your summer dessert lineup? This ridiculously easy French classic is the one. Something like a custardy Dutch baby - or a crepe morphing into thick, cherry-studded pudding - clafouti showcases summer fruit with all the class of its home cuisine and none of the fuss.

You can put any fruit into a clafouti. Something about the stone fruits' syrupy acidity complements rich clafouti batter, and the lack of small, hard seeds (as raspberries and blackberries would add) heightens the sensation that you are dining on fruit-flavored silk. I like the cherry version best, but for variety I sometimes sub plums, pluots, or apricots for half of the cherries.

Clafouti is the reason I freeze cherries; pitted, you can pop them right into a freezer bag and forget about them until winter. To use, defrost on the counter in a colander placed over a bowl to separate the fruit from their juice (and be sure to use that juice for something else!). If using frozen cherries, up the quantity to 3 cups when measured frozen.

Serves 4

1/4 cup plus 2 tablespoons granulated sugar
2 cups pitted sweet cherries
1/2 cup all-purpose flour
Pinch salt
3 large farm-fresh eggs
1/4 cup yogurt
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest (or 1/2 teaspoon orange extract)
1 cup whole milk
1 tablespoon unsalted butter, at room temperature, plus more for the pie pan

1. Preheat oven to 375-degrees F. Butter a 10-inch glass or ceramic pie pan and sprinkle it with 1 tablespoon of the sugar. Arrange the cherries in a single layer in the bottom of the pan.

2. Sift the flour, 1/4 cup of the sugar, and the salt into a medium bowl. In a separate bowl, whisk together the eggs, yogurt, vanilla, and orange zest until very smooth, then whisk in the milk. Pour the egg mixture into the flour mixture and whisk to combine. Pour over the cherries, dot the top with the 1 tablespoon butter, and sprinkle with the remaining 1 tablespoon sugar.

3. Bake until golden brown, 40-45 minutes. Cool 10-20 minutes and serve with gently whipped cream or a scoop of vanilla ice cream.

Adapted from Canning for a New Generation by Liana Krissoff


Cherry Frangipane Tart

The almond frangipane mixture keeps refrigerated for 1 week, or can be frozen, then thawed and baked.

½ cup unsalted butter
½ cup granulated sugar
1 egg
1 Tbsp. kirsch or cherry-infused brandy
2 tsp. vanilla extract
1 cup toasted, ground almonds
½ tsp. salt
1 Tbsp. flour
1 pint sweet cherries, such as Bing, Sandra Rose, or Lapin, pitted


  1. Pre-heat oven to 350° F.
  2. Using a mixer, cream together the butter and sugar until light and fluffy.  Add the egg and mix until incorporated. Beat in the kirsch & vanilla extract. Combine the nuts, salt, and flour. Add them to the mixture, blending until smooth. Chill the frangipane in the refrigerator for 30 minutes.
  3. Fill a 10-inch tart shell with the almond frangipane. Top with cherries, gently pressing them down so that they are embedded slightly in the frangipane. Bake for about 20-25 minutes, until a toothpick inserted in the center comes out nearly clean.

Chilled Cherry Soup


3 cups cold water
1/4 cup sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cinnamon
1 1/4 pounds fresh cherries, pitted
2 tablespoons cornstarch
3 tablespoons sour cream
1 1/2 tablespoons heavy cream


  1. Combine 3 cups water, sugar, zest, and cinnamon in a 3 quart heavy saucepan. Bring to a boil and boil for 2 minutes until sugar is dissolved.
  2. Add cherries, bring back to a boil, and boil for 2 minutes. Whisk cornstarch together with 2 tablespoons cold water in a small bowl, then whisk into boiling cherry mixture. Lower heat to a simmer and whisk until slightly thickened, about 2 minutes.
  3. Remove from heat and cool soup completely, uncovered. When cooled, refrigerate covered for at least 2 hours. Just before serving, whisk together sour cream and heavy cream in a small bowl. Ladle soup into four bowls and drizzle with cream mixture.


Chimichurri is a parsley-based sauce from Argentina. Look a lot like a liquid pesto, chimichurri is a great condiment for grilled meats, chicken and seafood. It's very easy to make and will keep for a few days. Enjoy!

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
5-6 garlic cloves
2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
½ cup olive oil
2 tablespoons red wine or sherry vinegar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes

1. Finely chop (by hand or with a food processor) the parsley, fresh oregano, and garlic. Place in a small bowl.
2. Stir in the olive oil, lemon juice, salt, pepper, and red pepper flakes. Adjust seasonings.
3. Serve immediately or refrigerate. If chilled, return to room temperature before serving.


Chow Chow Relish

adapted from the Ball Complete Book of Home Preserves 

2 cups coarsely chopped English cucumber (or other unwaxed cucumber)
1 ½ cups chopped seeded red bell peppers
1 ½ cups chopped cabbage
1 ½ cups sliced onions
1 ½ cups chopped cored green tomatoes 9 cups water, divided
1 cup canning or pickling salt
3 cups white vinegar
2 ½ cups granulated sugar
3 Tbsp. mustard seeds
2 Tbsp. celery seeds
1 Tbsp. ground turmeric
1 ½ cups diced green beans, blanched
1 ½ cups diced peeled carrots, blanched


  1. In a large glass or stainless steel bowl, combine cucumber, red peppers, cabbage, onions, and green tomatoes. Add 8 cups of the water and pickling salt. Cover and let stand in a cool place for 12 hours, or overnight. Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain thoroughly again. Using your hands, squeeze out excess liquid. Set aside.
  2. In a stainless steel saucepan, combine remaining 1 cup water, vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium-high heat. Add drained cucumber mixture, green beans and carrots and return to a boil. Reduce heat and boil gently, stirring frequently, until thickened to the consistency of a thin commercial relish, about 40 minutes.
  3. Ladle hot relish into prepared jars, leaving ½ inch head space. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to “fingertip-tight”.
  4. Place jars in canner and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars.

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