The Portland State University Farmers Market is a vibrant hub throughout the year, bustling particularly in summer with diverse produce. Chef Sarah Minnick from Lovely's Fifty Fifty relies on this market, biking each Saturday to secure high-quality ingredients for her dishes. With strategic planning, she navigates the market's crowds—up to 9,000 visitors daily—while scouting for unique finds like cow peas and fresh eggs. Minnick appreciates the connections she has made with local farmers, ensuring her pizza preparations are filled with seasonal offerings.
"I've got it pretty much down to a science now," she says, because "you don't just get to cut the lines if you're a chef."
Deep Roots brings unique items like artichokes and cow peas, a crop brought over from Africa by enslaved people, central to the cooking traditions.
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