If you have lived in or visited Portland for more than twenty-four hours, you know it’s a serious food town. Beyond “local, seasonal, sustainable” restaurants and backyard gardens aplenty, this is a town that knows what to look for in a good olive oil, how to tell sylvanberries from blackberries, and the pleasure to be had in whipping up an impromptu feast from the farmer’s market.
It’s the celebration of ingredient-driven cooking with the freshest produce that inspires much of the culinary programming at Portland Farmers Market. When it’s warranted, we do our best to nudge customers in the direction of improvisational cooking, rather than relying heavily on recipes or exotic ingredients. Chef in the Market demonstrations at the flagship PSU market, Taste the Place recipe samplings at neighborhood markets, and Kids Cook at the Market classes all pay homage to the joy of creating simple, delectable dishes from seasonal bounty.
We have many terrific partners in our quest to nurture edible creativity. One such gem is Katherine Deumling, proprietor of the home-based cooking school Cook With What You Have. Katherine is as passionate as we are about spontaneity in the kitchen and we invite you to see for yourself when Katherine joins us at the Buckman Market on July 22nd from 4:30-6:00pm to provide ideas for quick dinners and picnic foods. The cooking demonstration is in support of our Fresh Exchange market money match program for SNAP recipients.
If you can’t meet us at the market next Thursday, explore Cook With What You Have upcoming classes here.
Join us at the market this summer and get started on your next flavor adventure!