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



Entries in apples (3)


Apple Crisp

¾ cup all-purpose flour
¼ cup rolled oats
½ cup brown sugar
¼ teaspoon ground nutmeg     
¼ teaspoon salt
6 tablespoons chilled butter, cut into small pieces

3 lbs apples, peeled and thinly sliced
1 tablespoon lemon juice
1 teaspoon ground cinnamon


  1. Preheat oven to 375 degrees. Lightly butter a 2 quart baking dish.
  2. Toss together apples, lemon juice and cinnamon. Place fruit mix in baking dish.
  3. Mix together the dry topping ingredients in a large bowl. Add butter pieces and work in with your fingers or a pastry blender. Mix until the topping has a crumbly texture. Distribute topping evenly on fruit.
  4. Bake for 50-60 minutes until the topping is brown and fruit is bubbling.  

 Variation: Substitute pears for apples. Pears cook more quickly so check for doneness at 45 minutes.


Apple-Berry Breakfast Crisp

(from Unger Farms)


1 cup quick-cooking or old-fashioned oatmeal, uncooked
1/2 cup firmly packed brown sugar
1/3 cup margarine or butter, melted
1 tablespoon all-purpose flour


4 cups peeled and thinly sliced apples, about 4 medium
2 cups fresh or frozen sliced strawberries
1/4 cup firmly packed brown sugar
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

Heat oven to 350 degrees

To prepare topping:

In a medium bowl, combine oatmeal, brown sugar, butter, and flour; set aside.

To prepare filling:

In a large bowl, combine apples, berries, brown sugar, orange juice concentrate, flour and cinnamon; stir until fruit is evenly coated. Spoon filling into 8-inch square glass baking dish. Sprinkle topping evenly over fruit. Bake for 30 to 35 minutes.


Escarole Salad with Apples and Walnuts

Think beyond lettuce when you want a green salad. Escarole, a broad-leafed endive, is a chicory, like radicchio. Escarole is somewhat less bitter than radicchio and can be prepared raw or cooked. Escarole is often found in salad mixes, particularly in winter salad mixes. In this salad, escarole is the sole green and its slight bitterness works really well with the apple. If you want, add some crumbled bleu cheese.

1 lb. escarole
1 apple
¼ cup walnuts
3 tablespoons olive oil
1 tablespoon white wine or sherry vinegar
~ salt
~ pepper


  1. Toast walnuts until lightly browned. Let cool, then rub skins off with a towel.
  2. Wash and dry escarole. Tear into bite sized pieces.
  3. Core and thinly slice apple.
  4. Whisk together oil and vinegar in a large salad bowl. Add escarole, apples, and walnuts. Toss, season with salt and pepper to taste and serve.