1 Before leaving Santa Clara, CA, I realized that one of my favorite fruit growers, C.J. Olson, was located nearby in Sunnyvale. There was some time before our flight to Portland, so we took a little drive to visit.
2 I was happy to get to see Deborah Olson again. Deborah is the 4th generation of Olsons to run the family business.
3 Deborah runs the business along with her father, Charlie. Deborah's great-grandparents, Carl and Hannah Johan, started the fruit stand in 1899.
4 Their orchards, where they grow delicious cherries and amazing Blenheim apricots, are located right behind the store.
5 In addition to their own Blenheim apricots they were selling Lemon Velvet Aprium apricots, Blue Velvet apricots, and Midnight apricots, sourced from growers int he Central Valley, between Fresno and Bakersfield.
6 We sampled all of the cherries - these heavenly Bing, Rainiers, and Vans were all from Olson's orchards.
7 I brought home a large box of apricots to make jam with.
8 On Saturday morning, we stopped for a bit of breakfast at the locally-owned Portland Bagleworks.
9 What's unique about this place is that rather than boiling and then baking their bagels in the New York style, Portland Bagelworks simply bakes them instead.
10 They offer 23 different flavors of bagels. We tried the Tillamook Cheddar bagel and the Cracked Black Pepper one.
11 The result is a chewier, lighter bagel, completely different from a traditional bagel, but very tasty, none-the-less.
12 This family was making their regular visit to the shop.
14 While in Portland, I was told that I had to visit the wonderful farmers market. The largest market is held on Saturdays near Portland State University.
15 It wasn't hard to tell that it was strawberry season! Fragrant and deep-hued berries were in abundance. Portland Farmers Market was established in 1992 by three founders – Craig Mosbaek, Ted Snider, and Richard Hagan.
16 There were piles of perfectly ripe tomatoes although, I suspect, given the season, these were grown in a greenhouse. The three local activists worked with local farmers who wanted to supply fresh produce, meats, and prepared goods to the people of Portland.
17 Such beautiful flower bouquets! The original market had 13 vendors on opening day, then grew to 22 that first year.
18 The sweet cherries were fabulous! Today, it has matured into a world class farmers market with 120 vendors selling all locally grown and produced food set under a canopy trees in the Portland State University campus.
19 There were many options for farm fresh eggs. The greenish eggs are from a hen called an Olive Egger. I got some of those in my last batch of chicks.
20 We also saw quail, duck, and guinea fowl eggs for sale. The market is now in its 23rd season and has grown to impact its local economy with $8 million in annual sales from a more than 500,000 annual shoppers.
21 These gluten-free pies were popular with buyers. Overall, the markets bring jobs to the city and to rural agricultural communities nearby.
22 Established in 1924, Packer Orchards and Bakery is a fourth generation sustainable family farm located in Hood River, Oregon. They had exceptional produce.
23 There were so many products to sample and these jams and jellies were quite popular.
24 This is Patrick Thiel and his daughter, Omega, from Prairie Creek Farm in Joseph Oregon. At 365 miles away from Portland, they are the farmers who drive the farthest to participate in the market!
25 Patrick was selling these meaty porcini mushrooms.
26 Prairie Creek Farm had piles of beautiful greens.
27 These chickens are definitely free-range!
28 Lovely Oregon beeswax candles - In addition to this location, the farmers market operates in five other locations in Portland, as well.
29 You can also purchase really great prepared foods at this market. This family was enjoying a delicious lunch.
30 I was immediately drawn to this vendor, Verde Cocina, that sells a variety of freshly prepared tacos. The market serves as a business incubator for at least 50 businesses, like Verde Cocina, that has expanded sales outside of the market, but still sell at the market too.
31 The line of customers at this popular booth was very long.
32 All the cooking is done on a large circular flat-top Evo grill.
33 Sadly, I didn't have time to wait in line for a taco, but they gave me a tortilla with butter and salt, which was delish! In addition to this booth, Anna Garnica and her husband, Noe, operate two restaurants in town. http://verdecocinamarket.com/
34 This is the masa mixture for the tortillas - very authentic!
35 I was so happy to meet Trudy Toliver, the Executive Director of the Portland Farmers Market.
36 I was surprised to see that lilacs were still available, as well as fragrant peonies. The Pacific Northwest has such a long growing season!
37 Another tasty treat
38 More colorful bouquets
39 Springwater Farm is a local vendor of many kinds of mushrooms These are shiitakes.
40 These are maitake mushrooms, which in Japanese means "dancing mushroom".