The Portland Farmers' Market 2010 Season - May through November
Saturdays - Deering Oaks Park - 7:00 am - 12:00 pm
Mondays & Wednesdays - Monument Square - 7:00 am - 2:00 pm
Memorial Day weekend marks my first trip in 2010 to the Saturday Portland Farmers' Market, a day I dreamed about all winter long. Held in Deering Oaks, Portland's largest, most historic, and arguably most beautiful public park, the Farmers' Market plays host to more than 30 vendors and is one of the best ways I know to spend a Saturday morning. In addition to gorgeous fresh fruits, flowers, vegetables, cheeses and meats, the market plays host to artists, craftspeople, musicians and other performers. It is, in short, a happening, a feast for the spirit, and a festival for the senses.
The glorious radishes at the opening are from South Paw Farm in Unity, Maine and the variegated coleus above is from Uncle's Farm Stand & Live Bait in Hollis Center, Maine.
Narrative is almost superfluous when it comes to the Farmers' Market. I'll let the pictures tell (most of) the tale.
Buckets of Lupine from Pleasant Hill Gardens in Scarborough, Maine. All their flowers were lovely.
In addition to amazing produce, Green Spark Farm in Cape Elizabeth offers free advice to gardeners.
If music be the food of love and marketing, play on. Jake Hoffman also performs his unique brand of old time music on Thursday nights at Mama's Crowbar on Munjoy Hill.
The Radio Flyer is the vehicle of choice for both children and produce. Mom and dad Rachel and Mike supply the horse power for son Lucian and his purchases.
As with any good party, you meet the nicest people at the Farmers' Market. Here's my MECA colleague and Gnome Afficiando, Annie Wadleigh, with an armful of dill and baby spinach.
Tracy Tingley of Hardcore Hooping helps get shoppers fit while having fun with her hoopalicous workout.
Jaime Berhanu of Lalibela Farm in Dresden, Maine gave me a quick, delicious recipe for their farm-made Tempeh. Sweet & Salty Tamari & Maple Syrup Glaze: Cut 8 oz. Tempeh into square chunks and saute with a small amount of oil until browned. Add 2 Tbls Tamari and saute for 2 minutes, turning frequently. Add 2 Tbls maple syrup and continue to saute until syrup has thickened and glazed onto the Tempeh. Serve hot.
By noon I was home, produce cleaned for the holiday weekend and lupine tucked into vases around the house. I'm already thinking about next week's market and what surprises I'll find there.