Even as we're having gorgeous sunny weather now, nothing says Spring like a farmers market. And unless you go to Peoples Organic Market, you may well be jonesing for opening day.
Well, opening day for the Portland Farmers Market at PSU is Saturday, like two days from now!
Ah, but what's going to be at the Farmers Market? You know, other than meat, eggs, cheese, breads, plants, prepared foods, and the like?
Well, April is garden month. Every Saturday at 10am, "local gardening gurus will share tips and demonstrations. Dozens of local nursery vendors add to the inspiration with beautiful plant, herb and veggie starts, ready-made container gardens, hanging baskets and summer bulbs. Take advantage of on-site potting stations staffed by volunteers from the local gardening community ready to help shoppers transform flowers, herbs and plants purchased from market growers in container gardens to go."
And this Saturday, 4/07, Heather Flores, author of Food not Lawns: How to Turn Your Yard Into a Garden and Your Neighborhood Into a Community will be sharing the tips and demos.
And should you want to buy fresh produce (and fish), here's what to expect: Abalone, arugula, asian greens, asparagus, basil, bee pollen, beeswax, beets, bok choy, broccoli, cabbage, carrots, cauliflower, chickweed, chives, cider, cilantro, clams, collards, crab, cresses, morels, mushrooms, dill, dried fruits, endive, escarole, fava beans, fennel, nuts, flaxseed, garlic, honey, hubbards, kale, kohlrabi, lavender, leeks, lemongrass, lettuce, maches, maitake, marjoram, mesculun mix, mint, mizuna, mustard greens, oninons, oregano, oysters & oyster mushrooms, parsley, pea shoots, pears, peas, potatoes, prunes, radicchio, radishes, rhubarb, romaine, rosemary, rutabagas, sage, salad mix, salmon, shallots, shell beans, shiitake, shrimp, snow peas, spinach, swiss chard, tarragon, tatsoi, thyme, tomatoes, truffles, tuna, and turnips.
And what do you do with chickweed anyways? Maybe you have to go to the market to find out?