March 16th, 2012 | by PENELOPE BASS Food & Drink |

New Things to Put in Your Mouth

The Portland Farmers Market returns this Saturday. Meet the new vendors

Farmers MarketPhoto courtesy of Portland Farmers Market on Flickr
Judging by the soggy snow and the barely-concealed despair in people’s eyes, it must be springtime in Portland. But there is hope for better and more delicious days ahead with the opening day of the Portland Farmers Market on the PSU campus this Saturday, March 17.

Joining the ranks of the butchers, bakers and pickled-food makers will be three new vendors offering their edible wares:

From Bend, Ore., Pono Farm and Fine Meats will bring select cuts of its hormone- and antibiotic-free pastured wagyu and Red Angus beef, plus heritage pork of the Berkshire and Red Wattle varieties and handmade fresh and smoked sausages.

The fungus fairy will bring us Temptress Truffles selling a variety of locally harvested mushrooms and other fungi both fresh and dried. Fancy condiments like truffle butters, salts, oils and caramel sauces will also be available.

And we’ll have to wait until the fall, but Champoeg Farm will be bringing its pasture-raised turkeys for the holidays. Gobble gobble!

In all, the seven Portland farmers markets will be welcoming 13 new farms and food crafters. For a full list of vendors and opening dates for the other locations, visit portlandfarmersmarket.org.
 
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