Portland Farmers Market at PSU Cheese Edition

When you want to check out cheeses at the Portland Farmers Market, you first need to think about what you end goal is. Is it to try a lot of new and different flavors of cheese? To come back with a cheese or two that you can have at home with part of a personal meal like with pasta or a sandwich? Are you looking for a hard cheese to grate? Soft cheese to spread on bread? Or do you want to make a cheese plate? What kind of milk cheese are you looking for? What kind of profiles do you want to have, based on what else you are pairing the cheese with? There are lots of great cheeses available, so having some sort of frame is important. The second thing you need to do is visit everyone you are interested in, taste everything you can and don’t feel bad about taking notes about taste and price- and then make your choice. Let me cover some of your options on Saturday’s market at PSU.

Let’s start with goat milk cheese, and Juniper Grove Farm. They are a goat dairy so their cheese is all from goat milk, and they offer usually 9-12 cheeses at their stand. Getting a tomme here would be great for a cheese plate. I love getting their cumin tomme, but they offer several other cheeses too. Besides, the Cumin Tomme I favor, they also have Tumalo Tomme, both have an earthy flavor. They also have a farmer’s cheese (regular or lavender infused) or goat gruyere that you can make grilled cheeses or other sandwiches with- they always have the farmer’s, the goat gruyere varies. In terms of their chevre, you might like Thor’s, which is a smoked over wood chevre, if they have it. They also have a few mold ripened cheeses, which vary depending on the day.

If you are looking to try a lot of ways goat milk can be used for cheese, this is the stand for you as they personally will slice a sample at your request if you want to try something other then the two they may already have cut on plates for sampling, and they can often cut a piece to your order with their scale. The other cheese booths have cheeses that are already packaged, so with them you get the amount that they have already pre-decided.

When I am looking for chevre for personal use, I often go with Fraga Farms. I get the plain one so I can taste the freshness on its own or use that as a versatile base for what I need. But they also chevres that have flavorings, like oil and herbs, or a tapenade. With these chevres, I like to spread it simply on anything you could put butter or cream cheese on, or you can have it with some fresh berry jam to make the chevre spread to your taste. They also have a few other simple farmhouse cheeses. Larry is always there to talk about his cheeses with the obvious care he has for them. On grand opening day of the market, we talked about his favorite ways to have the original flavor cheese. He recommended I try it with berries to bring out the fruit, and told me about how the week before during the surprise windstorms the power to the farm went out and the generator was out, so his family and a few other helping hands were hand-milking all their goats in the dark! Stories like these re-emphasize why you want to buy direct from the people who are working so hard to make these products and reward their passion in person, let them know you appreciate their efforts (and in this case, I can eat their product in like 2-3 days just by myself).

Dee Creek Farm also offers goat cheese, but in very small sizes compared to what Fraga has. What they excel at however is flavored chevres, such as in garlic and chives flavor (last year the chive flowers gave it a visual of purple flecks) and the herbes de provence flavored chevre, which makes it more on the dip side. They also make some cheese that taste like other cheese, such as like a cheddar style, or tomme style caerphilly. I do like them, but price-wise they are a bit more on the more costly side for the amount of cheese you get, but might work well if you only want a little bit of chevre such as enough only for two or three servings.

On to the cow cheeses. Jacob’s Creamery has a very small selection of cheeses- but they offer a variety of dairy products. Lisa Jacobs (in the orange hat) makes a small variety of cow milk cheeses so it varies depending on what she wanted to make, but the best thing are her flavored cream cheeses, flavored butter, creme fraiche or mascarpone or ricotta sometimes, pudding and you can also get fresh milk if you are early enough. I usually go for the salmon cream cheese- better then the flavored cream cheese you can get at the store prepackaged. I also love her flavored butters- once I was lucky to grab a honey walnut one and it was a wonderful mingling of sweet cream with nuttiness. I often will pair one of her cream cheeses with bagels I get from Tastebud for breakfast for the week.

Willamette Valley Cheese has a lot of really great cheeses. At the Cheese Bar Spectacular, F would often pick out Willamette Valley cheeses from platefuls of cheese tastings. They sell more cheese then they offer samples for- usually there are 2-3 that are cut into small tastes, and because they are by the entrance of the market on the northwest side sometimes it can get crowded and a small line of tasters training through, person by person. We particularly like their Brindisi, Perrydale, or Boerenkaas on a cheese plate- they usually have the Brindisi, and also the other award winning ones such as Horseradish Havarti, Smoked Peppered and Chive Jack, some Aged Gouda, and variations of the havarti and gouda. As mentioned though, they don’t have samples of all of them, so you might have to take the plunge sometimes.

Taking a different approach with all the cheeses they offer is Rogue Creamery, located more towards the middle of the market, which offers samples of all their cheeses from little self serve lidded containers. They are similarly well regarded and won awards for their cheeses, particularly their blue cheeses, and they have interesting flavored cheeses such as lavender or chipotle, and with Rogue Beer (the Rogues are not the same company) such as Morimoto Soba and Chocolate Stout. So if you like blue cheeses or unusual flavorings with the cheese, stop here. Oh, and they have cheese curds.Their offerings are pretty consistent throughout the market season except for a seasonal here or there, but it’s very convenient to have access to all the Rogue Creamery offerings here in one booth.

Usually only a booth or so down from Rogue and specializing in Sheep and Cow’s milk cheeses is Ancient Heritage Dairy. These are good cheeses- I especially like their bloomy cheeses like Adelle and Valentine- you can see the rich decadence from the sample plate, oozing that creamy cheeseness.

I rarely but once in a while stop at Monteillet Fromagerie, which offers goat, sheep, and a mix of the two milks in their French style cheeses, but perhaps they are in line with your taste for cheese. They have a mixed goat/sheep cheese Causse Noir I like, another sheep cheese, and several chevres and soft sheep or goat milk cheese. He also often has some fresh very chubby raviolis which he has already added those chevres and probably using the eggs from the chickens (which he also sells… and also duck eggs.) And butter.

As you can see, there’s enough variety to get the cheese you need here if you wanted to keep it local with no problem. I remember when I visited with my sister in Vermont (she was living in New Hampshire I think at the time), and I was still a Chicago citizen, how jealous I was of all these cheeses being so available to visit and get from the East coast markets, and how different the milk was when it was freshly purchased in a little 8-12 oz at the farmers market (come to think of it, wish they had that at Portland Farmers Market, then I can have it with the baked goods at the market… though I understand the difficulty of a earth-friendly container in that size).

Well, you can get a fabulous variety of cheeses here in Portland too. It doesn’t mean I won’t still be visiting my friendly cheese mongers, but I love supporting the local cheese artisans and hearing their stories of making the cheese and milking their goats and a moody cow. You can put together a totally locally produced cheese platter to rival any cheese platter that has cheeses from the American East coast artisan farms or even France in one stop shopping here at the Portland Farmers Market (and don’t forget the charcuterie from the meat vendors in the previous post). And with all the wonderful wines in the area, and beer, why wouldn’t you want a cheese plate accompaniment?

There’s something about sitting down with cheese with guests that allows you to sit and talk together because something about a cheese plate signals you to slow your pace down- taking a little bit of each cheese, adding a touch of honey or vinegar, a bite of fruit or nut, a cracker or piece of bread. Even on a regular weekday night, eating cheese and bread with a glass of wine while watching TV or streaming a movie makes you take it slower then a mindless bowl of chips or popcorn. That’s part of the spirit of the Portland Farmer’s Market too- not only local ingredients from the farmers, but taking the time to enjoy and dine instead of just eating.

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Portland Farmers Market at PSU, 2011; Meats and Seafood Edition

At last weekend’s Portland Farmers Market, they had its grand opening for 2011, kicking off its 20th season. I visited my regular vendors to see what they had, as well as saw a few new faces. This post covers those vendor booths at the market that I was checking out/usually stop for reviewing meats and seafood offerings.

I always like to walk slowly to gaze at the offerings of Chop, but I try to walk away without pate since my arteries would suffer if I patronized them often. But, that richness tempts me every time. I always feel both bad and good about seeing Chop overwhelmed by visitors trying their various pates and salami, all these hands with toothpicks grabbing crowding around while more people are on the outer circle waiting to do the same thing… It looks like Paul brought Erica as backup help too on opening day (they are the co-owners); when he first started it was just him manning the booth. They really do have excellent pates at a reasonable $5 for most of them, a few at $6-7 and they also have duck confit. Wonderfully (for them) they sell out by the end of the market- sometimes even by just after lunchtime, so if you want pate, make this an early stop. I can’t really fault the people for wanting to crowd his booth though- look at his beautiful boards!

Portland Farmers Market PSU Chop pates salami

All the pates are good in different ways, depending on what you want to have with them. As you can see, he also has salamis. Chop is responsible for totally raising my standard for pates now that I’ve had theirs fresh takes using meats varying (and combining) from pork, chicken, duck, venison… The fact they source locally and know the story of their product also demonstrates the respect they have for their product. Bah, after passing it a few times, I ended up buying their duck and truffle pate. Resistance was futile. Well, it’s been several months right?

Portland Farmers Market PSU Chop pates

As I was circling around and heading towards the end that has the hot food booths, I was surprised to run into Olympic Provisions. I’ve heard of them before already in the foodie circuit, but I hadn’t seen that as the PSU market before. But I suppose it’s fair to have a booth to compete with Chop. Well, compete in terms of salami and sausage anyway- Chop has pate while Olympic Provisions does not. They had the same experience of quite a group of people in front of their boards, sampling each of their offerings. They too sold out before the end of the market- just shows you Portland peoples love their meats. In fact, in the second picture you can see a father holding his toddler daughter encouraging her to reach over and take a sample.

Because of the crowd I only tried the chorizo, and when I heard that they had kielbasa snapped that up and went on my way. I hope they expand their offerings at the market to beyond the salamis as time goes on. I’m a big fan of Mortadella (when I have a week where I bring sandwiches to lunch, that’s the “lunchmeat” I prefer), and sometimes you want fresh meat, not the dry kind (even though they are both tasty). On the other hand, the dry salamis are sort of an investment as they keep longer then any fresh sausage- and a little can go a long way.

Portland Farmers Market PSU Olympic Provisions Portland Farmers Market PSU Olympic Provisions

I don’t purchase this often, but once in a while I want Italian Sausage. You may not have noticed on a market visit, but the same Salumeria di Carlo stall that is grilling those bell peppers and onions and sausages into a bun with honey or yellow mustard for you to enjoy as an Italian Sausage Sandwich, tempting down the market from north to south with those aromas, are more then a hot food vendor. They also sell those sausages in packages for you to take home and do what you will. My choice is to break apart to use it in breakfast scrambles. They have Southern Italian style that is spicier and seasoned with fennel garlic and chilies, and also a Northern Italian style that is sweeter with coriander nutmeg and white wine. I like them both

Portland Farmers Market PSU Salumeria di Carlo Italian Sausage Portland Farmers Market PSU Salumeria di Carlo Italian Sausage

In terms of seafood, I don’t get it too often as F complains it stinks up the garbage can (and the house if I cook it). But, I can’t resist 100% of the time, and crab and shrimp and lobster aren’t as bad as fish, so there is that. That’s when I look to admire Linda Brand Crab’s offerings. They have fish, crab, oysters and clams. Most importantly to me, they offer some of their crab already removed from that dangerous sharp shell so that you can get right into the enjoyment with less pre-work. You can buy lemons and cocktail sauce right there if you want to just rip into it and eat right there.

Portland Farmers Market PSU Linda Brand Crab seafood Portland Farmers Market PSU Linda Brand Crab seafood Portland Farmers Market PSU Linda Brand Crab seafood

Usually the “booth” (more like a simple set up of a giant cooler and then some guys sitting behind a folding table and handmade signs) with the Native Americans selling salmon from the Columbia always has an impressive fish on display, and it makes me a little nostalgic for how it probably was back 100 or so years ago with probably a parallel setup to sell the fish from their tribe by the still being established Portland. This year at the opening they brought a few of the tribespeople to sing and chant which I could hear all the way on the other side of the market, so I promised myself to get some salmon or something from them this year- they almost always have beautiful fish.

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There are several other meat vendors at the market that sell the larger “entree” size cuts of meat like steaks and rack of lamb from the ranch or fish steaks or oysters- their booths are full of coolers of meat or catches fresh that will blow your mind if you are already impressed with the offering of Whole Foods and New Seasons (ok… well some of them do sell to local grocery stores here sometimes. But this is direct!). Since the meat eaters of my household are mainly me and Lobo the cat though, I haven’t explored this side of the market yet and stick to meat offerings that can be portioned into smaller servings. But, if you’re normal household that has meat and seafood being prepared in your kitchen regularly, there is a whole other branch of meats and seafoods at the market that I haven’t covered and you should definitely see for yourself.

Living this close to the market, I can’t imagine buying meat from a store when you can get it here during the Farmer’s Market season. Support the local economy and sustainability and know you’re not keeping a factory farm in business. Even though I do eat meat (and love it), I try to do so sparingly, and thoughtfully, and respectfully. I think it’s more then a seasoning of good conscience that makes these offerings taste better – but it sure doesn’t hurt either.

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Portland Farmers Market at PSU, 2011; Mushroom and Baked Goods Edition

On March 19 the Portland Farmers Market had its grand opening for 2011, kicking off its 20th season. I went not early but not late (around 9:45- they open around 8:30) before the crowd at 11 to check out my standby regular vendors and also see who the new kids on the block would be. Since the sun was actually shining after a couple weeks of dreary gray and rain and sometimes surprise hail, I decided to take pictures of all my Farmers Market stops to give you an idea of my experience.

After I was halfway through the market, based on the photos taken, I started to realize exactly how many “regular” stops I have – more than 15 – so I’m going to break them into separate posts. In this one I’ll cover my two favorite baked good vendors and the two vendors to get mushrooms. Other vendors, and one just for cheese, will be forthcoming.

Since I’m coming from the west side, I start usually at Springwater Farms to check out their mushrooms as I first enter the Farmer’s Market. This vendor was what originally drew me to the Farmers Market when I moved here for all their mushroom offerings. As an additional thoughtful service, they sometimes also print out and provide free recipes to go with their mushrooms, and they usually draw a line as they give out free samples of a sauteed mushroom from a pan on a burner.

Portland Farmers Market PSU Springwater Farm mushrooms

Now that I’m in my 2.5 years of living here, I’ve become more accustomed to the rich variety of mushrooms the Northwest has to offer that were not from my Midwest home. But, most of that came from stopping here often, buying something new, and trying it, so for that they have my gratitude. I still love mushrooms, and though I don’t cook them weekly anymore like when I first arrived to explore the breadth of forage treasure, I prefer to buy my mushrooms from this vendor as long as the Market is in its open season (March-December) and they offer it.

Portland Farmers Market PSU Springwater Farm mushrooms

Portland Farmers Market PSU Springwater Farm mushrooms Portland Farmers Market PSU Springwater Farm mushrooms Portland Farmers Market PSU Springwater Farm mushrooms Portland Farmers Market PSU Springwater Farm mushrooms

Last 4 photos of mushrooms are from a previous visit

Usually my second stop is The Market Gourmet, aka the Tart Lady. Despite the photo, usually there is a line wrapping around her booth for her goods, but I was there early enough that the crowd wasn’t there yet. The Tart Lady has one of the best displays of the market, carefully laid out with antiques and lace and flowers to present her sweet and savory goods. There is usually a variety of visually pleasing platings of each offering like grandma would have done rather then a pile of baked goods. As you can see, her wares include scones, biscotti, muffins, brownies, cookies, and she is known for her cheesy savory tarts.

Portland Farmers Market PSU The Market Gourmet, aka the Tart Lady

Portland Farmers Market PSU The Market Gourmet, aka the Tart Lady

For instance, on this day she had Spinach Mushroom Gorgonzola, Asparagus Blue Cheese Tomato, Butternut Bacon Sage, Butternut Thyme Gruyere, Artichoke Souffle, Prosciutto Asparagus Chive… yeah. Any tart is rich and decadent and seems to say have with a mimosa. I also love her Pear Walnut Blue Cheese – here it’s still whole, but you can buy them in 1/4 size pieces. Taking the whole thing though she wraps it up beautifully so you can bring it to a brunch gathering, though I also like the idea of just buying a good sampling of her various tarts to slightly heat and have as a casual Saturday breakfast or light lunch with a vinaigrette salad when guests who love decadent quiche bites (but better, these are tarts!) visit my house during market season. I just need an excuse to make it happen. Anyone?

Portland Farmers Market PSU The Market Gourmet, aka the Tart Lady Portland Farmers Market PSU The Market Gourmet, aka the Tart Lady

Misty Mountain Mushroom is the other place I sometimes stop to look for mushrooms- they tend to have a great diverse selection, usually offering more variety in their stand but less of each. Since they don’t give out sauteed mushroom samples like Springwater and are inside a tent, their best offering deep inside the tent where the register is (including their various truffles including white truffles) are often missed by others. On this visit, they had the hidden secret of Fiddlehead Ferns.

Portland Farmers Market PSU Misty Mountain Mushroom Portland Farmers Market PSU Misty Mountain Mushroom Portland Farmers Market PSU Misty Mountain Mushroom Fiddlehead Ferns

My other stop for baked goods is Gabriel’s Bakery. You can find some of her thick and doughy bagels that have just a light touch of sweetness at some stores (try the cheddar bagels), but I am also addicted to her other offerings. Specifically, I almost always stop at Gabriel’s Bakery at least for their cheese croissants. I am addicted to those cheese croissants you see in the upper top of that second picture with the cheese oozing out from being baked and now is crispy. Best croissants I’ve ever had- I can eat them cold or slightly warmed, and with nothing else or just a little coffee or water. Don’t want to ruin them with too much of another thing. As you can see though, she offers a lot more then the croissants behind her counter- and I didn’t even take a picture of the shelves that have her various kinds of bread and bagels. But, the stars are those cheese croissants and cheese bagels.

Portland Farmers Market PSU Gabriel's Bakery cheese croissant cheddar bagels Portland Farmers Market PSU Gabriel's Bakery cheese croissant cheddar bagels Portland Farmers Market PSU Gabriel's Bakery cheese croissant cheddar bagels

There are other vendors who sometimes have mushrooms, but Springwater and Misty Mountains can always be counted on for someone you can get advice on different ways to prepare them to best bring out their flavor and texture, and are very knowledgable about a lot of different varieties of them: it’s their specialty. There are also lots of other artisan baker booths at the market- I just happen to always go to these two I highlighted because IMHO, they are the best there on Saturday to my tastes (which is on the savory side, not sweet), and to be relied on to always have something I want. Of course, I don’t mind browsing the other ones as well just to see if they have something interesting that day. For instance sometimes another one I keep an eye on, Fressen, may have an interesting German/Austrian roll that week (I like their super seedy ones), who knows!

Portland Farmers Market PSU Fressen German bakery Portland Farmers Market PSU Fressen German bakery
My favorite, I always get it if I see it (click to enlarge)
Portland Farmers Market PSU Fressen German bakery

So browse, because maybe you want a Bavarian croissant from Fressen or a chocolate croissant from Delphina or something gluten-free or macaroons (Two Tarts) or a brownie or cupcakes or pie… or ? You just didn’t know it until you saw it.

Portland Farmers Market PSU Two Tarts bakery

Speaking of pie, there seems to be a new vendor Queen of Hearts Baking Company that has a booth at the market now that I am very interested to see what they will be offering each week.  It seems they offer not only gluten free pie, and sweet pies, but also a savory pie. This week, they had a savory pie of  black bean and pepper jack cheese, while on the right is a sweet plate of either mixed berry pie or hazelnut apricot pie. They hope to be changing up what is the savory or sweet pie offering as they expand, I’ll have to initiate my investigation 🙂 . That’s part of the fun of the market- every visit is full of friendly familiar faces but new discoveries.

Portland Farmers Market PSU Queen of Hearts bakery

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Tastebud Farm Porcetta Delight

I had to go to the dentist, and on the way to work afterward stopped at the Portland Farmer’s Market. it was a rainy chilly day, I had no cash so had to walk to the only Wells Fargo I know downtown which was 1 mile away, I had been working through work emails before I left for the dentist and was irritated at some miscommunication that was causing a “work fire” situation that I had hoped would have been put out… and I had just been at the dentist.

It was the last day of the Farmer’s Market this year at Pioneer Square. So, there weren’t very many booths, only one aisle’s worth. But, when I saw Tastebud, and their offering of a porcetta and chanterelle bagel, I reached out for the comfort.

And boy, did it comfort. I left in a good mood even! On my choice of wood fire oven baked bagel (I picked wheat), pesto was liberally smeared all over both halves. Then it was covered with fresh arugula, and sweet onions, and topped with huge juicy slice from their sausage stuffed porcetta and topped with chanterelles and sweet caramelized onions. Super messy, but I didn’t mind as I sacrificed my umbrella to keep my food dry and I would take the raindrops. Look at how huge the bagel sandwich is, well worth the $6. They had the whole porcetta masterpiece behind the glass at their booth and it looked soooo good- it was wrapped almost like a giant meatloaf, and I wish I had photographed the crispy skin goodness followed by tender meat that was showcased in the cross-section.

If you can make it to the Farmer’s Market at PSU (the last of this year) on Wednesday, check them out! Tastebud is always a safe bet.

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