8 • The Southwest Portland Post
FEATURES
January 2015
Winter season of Hillsdale Farmers Market begins Jan. 11
By Janet Goetze
The Southwest Portland Post
Brightly colored squash, jewel-tone
vinegars and creamy cheeses are a few
of the products available through the
winter at the Hillsdale Farmers Market.
The gathering of regionally grown
foods and products developed locally
is a favorite among shoppers from
all over the city during the May-
to-November weekly season. They
continue to come for the twice-monthly
winter market that will operate January
to April.
“It’s one of the best markets,” said
Ellen Lodine, a Northeast Portland
resident who likes to support local
growers and buy organic produce.
The market is located in the parking
lot between Rieke Elementary School
and Wilson High School at 1405 SW
Vermont St. Shoppers also may enter
from Southwest Capitol Highway at
Sunset Boulevard.
The market’s winter times are 10 a.m.
to 1 p.m. on Jan. 11 and 25; Feb. 8 and
22; March 8 and 22; April 12 and 26.
Julie Peterson travels from Northwest
Portland for organic vegetables, and
she also recommended the Fire Cider,
created with herbs and cider vinegar
by Gee Creek Farm of Ridgefield,
Wash. Another specialty of the farm
is pickled golden beets with ginger,
canned in jars.
Peterson held up sacks of caraway
rye crackers and sourdough wheat
crisps she also found in the market on
a Sunday in December.
“I don’t go to the grocery store
much,” Peterson said. “I come here
every chance I get.”
A new resident, Karen Sharp, whose
company recently transferred her to
Portland from Austin, Texas, said she
was delighted to find a farmers market
near her Southwest home.
She selected a fat stem of Brussels
sprouts and what she described as
braising greens. These include the
leaves of broccoli, kohlrabi, collard and
mustard which can be delicious with
gentle braising, she said.
These vegetables also are members of
the cole family, she said, which grow
well in cool weather and appear in fall
or winter markets. In addition to the
taste, she likes them for nutritional
value.
Long-time growers say they enjoy
returning to the market, which opened
June 2, 2002, and has steadily attracted
both vendors and shoppers, said
manager Eamon Malloy, who has been
with the market since 2004.
“We have just as many vendors today
in the winter market as we had in the
summer of 2002,” Molloy said.
Lyle Stanley of Gee Creek, an organic
farm for more than 20 years, said he’s
been bringing produce, cider and
canned specialty items to Hillsdale for
11 years.
Heatherleigh Weldon, who began
Peace of Soap Co. in 2000, has had three
seasons at the Hillsdale market. She
uses coconut milk, olive oil, lavender
and other scents in her products, which
she creates to be gentle to skin.
Grass-fed beef and lamb, sausages
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Emma Edwards works for Linda Brand Crab at Hillsdale Winter Market.
(Photo courtesy of Eamon Malloy, Hillsdale Farmers Market)
,and smoked salmon are part of the
market, along with apples, mushrooms,
cakes and other baked products.
Cheese makers include Ancient
Heritage Dairy of Madras, started in
2005. For the past three years, Ancient
Heritage has been bringing soft and
hard cheeses made from sheep and cow
milk to Hillsdale year round.
Blossom Vinegars, started 10 years
ago in North Portland by Connie
Rawlings-Dritsas, are flavored with
fruit and herbs from local farms, said
Kotie Threlkeld, an employee at the
company stall.
The culinary vinegars, for salads or
marinades, include apple jalapeno,
Thai pepper lime and wildflower
honey. “Drinking” vinegars, which
are concentrates to flavor water or use
in recipes, include ginger apple pear,
mango habanero, and loganberry beet.
The market’s supporters say it is a
place to get acquainted with people in
the community and learn about food
production and preparation.
The operating board welcomes
volunteers, too, to help set up stalls, run
special summer events, or work at the
information booth. More information
is available at the website: www.
hillsdalefarmersmarket.com.
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