For the 2010 season, the Portland Farmers Market held on Saturdays at Portland State has grown in size after last year’s success. The market now includes another block, expanding its area to incorporate the blocks between Southwest Hall and Southwest Montgomery.
The market opened on March 20, attracting a record-setting 12,000 visitors, according to Deborah Pleva.
“We hope that trend continues throughout the season,” Pleva said.
Though the PFM received
650 applications this season, only 250 vendors were selected to serve at the market’s six locations throughout Portland.
“This is a record number of applications, second only to the 2009 season, which is recognized as one of the most successful years for the Portland Farmers Market,” Pleva said.
According to a press release,
the market’s extra space will allow the more than 120 vendors and 16,000 shoppers more space. However, although the market has doubled in size, it did not double in vendors.
The PFM has 19 new vendors this year, nine of which have booths at PSU. The new vendors include
15 Miles Ranch and Sexton Farms.
“We’re taking up twice the space,” said Jaret Foster, manager of PFM at PSU. “We’ve added around 20 vendor spots, but that doesn’t mean we’re adding twenty new vendors. What we’re trying to do is actually give more room to existing vendors.”
“We do give a priority to organic growers,” Foster said.
According to Pleva, PFM’s Market at PSU was established in 1992 by Craig Mosbaek, Ted Snider and Richard Hagan. It was originally held in a parking lot at Albers Mill in northwest Portland, but was moved to its current location in 1997. It is now the largest of Portland’s six markets, according to its website.
Commenting on what makes the location so popular, Lisa Jacobs, owner and cheese maker of Jacobs Creamery, said, “I think the varieties and the location, and also the fact that it’s pretty sheltered in the summer. The quality of all of the products that are represented here is pretty high.”
Jacobs Creamery, out of Doty, Wash., is the only businesses in the northwest to make specialty European dairy. Jacobs serves a variety of sheep and cow cheeses, as well as pudding, hand-churned butter and crème fraiche.
In conjunction with the season’s opening, PFM also launched its EverGreen Campaign. According to its website, the campaign is a green initiative that promotes the “eco-virtues of local living.” By 2012, PFM hopes to redirect 90 percent of the waste from its market sites to recycling and compost streams.
In addition, the market hosts a variety of events and musical guests throughout the year.
“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, a cultural destination complete with musical entertainment and a billboard for Portland’s sustainability movement,” Pleva said. “It creates community that represents the best Portland has
to offer.”
PFM at PSU is open every Saturday until October, from 8:30 a.m.
to 2 p.m. For more information about PFM, its vendors and upcoming events, visit its website at www.portlandfarmersmarket.org.