The Portland Farmers Market is celebrating its 25th season this year with a series of events, gatherings, activities – and the release of a cookbook.
The market was established in 1992 by Craig Mosbaek, Ted Snider and Richard Hagan. The original market, held in a parking lot along the Willamette River at Albers Mill, had 13 vendors on opening day and later grew to 22 in the first year. There is now a network of seven weekly markets with 240 vendors, including the flagship Saturday market at Portland State University.
Annually, more than 700,000 shoppers purchase farm-fresh produce, meats, cheeses, seafood, baked goods and other specialty foods from more than 240 vendors generating more than $8 million in sales. Through operating markets, Portland Farmers Market serves as an incubator for emerging businesses, a leader of the local food movement, a source of education, a culinary focal point in the community, a cultural destination complete with musical entertainment, and a beacon for Portland’s sustainability movement.
“Our success is a reflection of the success of our regional farmers and our city,” said Trudy Toliver, executive director of the market. “Our area has blossomed into one of the most vital and interesting food geographies in the world and our first cookbook is a celebration of our markets and our vendors. It is the culmination of 25 years of passion and dedication.”
The cookbook features 100 seasonally-inspired recipes is now available online or can be purchased at any of the seven markets, including Kenton, King and Buckman.
Anniversary festivities will include chef-hosted meals at local restaurants, a farm dinner, in-market presentations and celebrations to appreciate the market’s staff, patrons and vendors.
For more information, visit portlandfarmersmarket.org.