Montavilla Farmers Market

Montavilla Farmers Market SUNDAYS YEAR-ROUND
10am–2pm | SE Stark & 76th
$20 EBT Match
Every Sunday: May-December 20, 2026 | Bi-weekly Jan-April
(295)

The mission of the Montavilla Farmers Market is to provide a vibrant marketplace where our diverse community has access to high quality, local, healthy food. We create opportunities for our vendors and customers to support and learn from each other, which strengthens our local economy. Guiding Principles
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The Montavilla Farmers Market values the following principles for our vendors,

volunteers, board, and staff:

- Respect, dignity, and equity
- Nourishment, wellness, and health
- Sustainability
- Creativity, innovation, and an entrepreneurial spirit
- Professionalism
- Celebration, gratitude, and recognition
- Volunteerism and partnerships
- Fairness and affordability

🍽️Juneteenth Virtual Cookout Food and shared meals are an important part of many Juneteenth celebrations, helping preser...
06/19/2026

🍽️Juneteenth Virtual Cookout

Food and shared meals are an important part of many Juneteenth celebrations, helping preserve cultural traditions, tell stories across generations, and bring communities together.

‘Eat the Culture’ is a collective created to empower the Black food content creators, storytellers, and tastemakers that champion Black foodways. Participants from around the country selected cherished cookbooks by Black authors and created recipes inspired by them to share with the world: www.cuisinenoir.com/19-juneteenth-recipes/

🎣Vendor Spotlight: Tre-Fin Day Boat SeafoodNow is a great time to let a simple preparation of seafood shine alongside sp...
06/16/2026

🎣Vendor Spotlight: Tre-Fin Day Boat Seafood
Now is a great time to let a simple preparation of seafood shine alongside spring produce. Think milder greens, asparagus, radishes, favas, peas, and tender potatoes. Tre-Fin's Pacific salmon, black cod, lingcod, rockfish, or sole comes together as an easy dinner with little more than a fat and an acid, letting the fish's flavor take center stage while keeping prep and cleanup to a minimum. And with the absolute riot of lettuces our farmers are bringing to market this week, we strongly recommend picking up some of their smoked and preserved fish to turn your salads into the main event—plus a few extra for picnics and camping.

Tre-Fin Foods is a small day-boat seafood operation out of llwaco, Washington, that does one thing, and they do it well: bring in fresh, carefully handled fish, fast. They source seasonal Pacific albacore, black cod, halibut, lingcod, rocktish, sable and sole, with one fisher, one hook-and-line, one fish at a time. They use a net—not a gaff—to bring the catch on board, where every fish is immediately bled, then chilled in a saltwater ice slurry—not frozen. Unlike many operators that stay out fishing for weeks, their co-op fleet is out and back within 24 hours. Back on shore, each fish is hand-cut by seasoned pros that they know and trust, then vacuum-packed and quick-frozen on site.

"We're leading a movement, a quiet revolution. A lasting overhaul of an entire industry. And it's the most natural thing in the world, because it begins with our connection to nature's resources and bounty." — Tre-Fin

Find out more, shop online, join their Community Supported Fishery (CSF), and arrange market pickup on their website www.trefinfoods.com

06/13/2026

💧Keep hydrated and carry on.

🍹A tantalizing selection of small batch, handmade, icy cold beverages will be available this Sunday, from at least nine different vendors! Grab your groceries early-and premade lunch and dinner while you're at it🍕🥘🍝🧀🥖🫜🥬🍰
We got you.

🍒🍑🍎🌰Vendor Spotlight: Baird Family Orchards🌰🍎🍑🍒For those who follow Baird Family Orchards on social media, waiting for t...
06/09/2026

🍒🍑🍎🌰Vendor Spotlight: Baird Family Orchards🌰🍎🍑🍒

For those who follow Baird Family Orchards on social media, waiting for their weekly posts about which markets they’ll be at and what they’re bringing feels like waiting for slot machine fruit icons to line up for a jackpot. The diversity of their crops and fluctuating conditions mean not all markets receive everything ripe that week. Every item that makes it into your cereal bowl, pie pan, canning jar, pastry, cookie, ice cream, yogurt—or drips down your hand over the kitchen sink—is a prize.
Don and Kathy Baird started with an avocado and apple farm in Corralitos, California, in the 1970s, moving to Oregon in 1984 to buy an apple farm in Dayton. With their young children, Trevor and Jennifer, they carted apples to downtown Portland, selling them to police officers and judges. Their first farmers market was in Beaverton in 1989, where they won over customers with samples—a practice unheard of at the time that made other farmers bristle.
The farm has grown in scope and scale, and now includes prized peaches, nectarines, hazelnuts, and more. Trevor and Jennifer became successors, and they still serve samples, which Trevor calls “as direct marketing as you can get.” They wait until peak ripeness to harvest and sell it within hours, not weeks like conventional farms. You can taste the difference, even within the exact same variety.

Baird Family Orchards has stayed true to farmers markets for nearly forty years and we are so lucky to have them. Baird Family Orchards

Market Day! See you from 10-2 at SE Stark & 77th. Bring extra bags because the season is ON!
06/07/2026

Market Day! See you from 10-2 at SE Stark & 77th. Bring extra bags because the season is ON!

The New York Times just launched a monthlong “Touch Grass” challenge, framing our screen-heavy days as “ultraprocessed t...
06/05/2026

The New York Times just launched a monthlong “Touch Grass” challenge, framing our screen-heavy days as “ultraprocessed time”—a term coined by Dr. John La Puma that likens endless scrolling to ultraprocessed food: engineered for compulsion, not nourishment. The piece argues that getting outside, even for 20 minutes a day, counts as adding “greens” to your life, with research showing that 120 minutes in nature each week can boost well-being, mood, and focus.

Join us each Sunday this June for a more meaningful kind of wellness challenge: nothing artificial, nothing ultraprocessed, and an abundant supply of sensory connection, all on the edge of a dormant volcanic cone! We offer a free, weekly ritual of stepping into something real, where you reconnect with the people who grow and make your food. You leave not only refreshed, but nourished, with actual greens (and yellows, reds, and purples) in hand, and an understanding of how your food is grown. We hope that connection carries into your home and nourishes you both physically and mentally throughout the week!

The results are in! 572 people filled out our market move survey and we thought you’d like to see the data. Background: ...
06/02/2026

The results are in! 572 people filled out our market move survey and we thought you’d like to see the data.

Background: The lot at Stark and 76th, our home since 2007, is for sale. While we are operating as usual and *no sale is imminent* we are preparing now in case a move becomes necessary. We’re grateful for the past 19 years in our location, and we want to plan carefully for what comes next. With our dedicated site search committee leading the process, vendor and community input is essential, and boy did you come through!
💚Thank you!!

We’re ready for you this Sunday, 10-2 at SE 77th & Stark. Bring extra bags cuz we’ve got the BEST, and a lot of it.
05/30/2026

We’re ready for you this Sunday, 10-2 at SE 77th & Stark. Bring extra bags cuz we’ve got the BEST, and a lot of it.

Rhubarb is one of those fleeting spring ingredients that feel gone as soon as you've gotten used to it…♥️Technically a v...
05/28/2026

Rhubarb is one of those fleeting spring ingredients that feel gone as soon as you've gotten used to it…

♥️Technically a vegetable, it's prized for its tart, almost bracing flavor and its ability to transform from a cool, fibrous stalk into something deep and unctuous.

⚗️Rhubarb was first used primarily as a medicinal plant—its roots have been used in traditional Chinese medicine for millennia.

🥧 Its emergence as a popular culinary ingredient in Europe is generally linked to the 18th and 19th centuries, when sugar became more affordable.

☠️ Rhubarb leaves are poisonous and should be discarded.

👩🏽‍🍳With such a short season now is the time to cook with it, whether you're leaning sweet or letting that tang cut through something richer. Find our recipe suggestions for rhubarb shrub, chutney, and more in this week's newsletter (link in bio).

🍰Don't feel like cooking?
Several bakers at the market are incorporating rhubarb into their treats this week!

Address

7700 SE Stark St
Portland, OR
97215

Opening Hours

10am - 2pm

Telephone

+15039024858

Website

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