Supermarkets are convenient, but weekend food markets are better. Better produce, better prices, better atmosphere. Plus you're buying directly from the people who grew or made what you're eating.
The city has five major weekend markets. Here's what you need to know about each one.
Riverside Market - Saturday 7am-2pm
The biggest and oldest. 120+ vendors spread across four blocks along the river. Gets crowded by 10am, so arrive early if you want first pick of produce.
What's good: Tomatoes in summer (the heirloom stand near the north entrance), stone fruit from the orchards two hours south, fresh pasta from the Italian vendor, sourdough bread that sells out by 9am.
Skip: The prepared food stalls at the south endâtourist traps, overpriced. Go for ingredients, not meals.
Bring cash. Some vendors take cards, but lines move faster with bills. Also bring your own bagsâthey charge for plastic.
Parkside Market - Sunday 8am-1pm
Smaller, calmer, more neighborhood-focused. About 40 vendors, mostly local farms within 50 miles. Less variety than Riverside, but what they have is excellent.
This is where chefs shop. You'll see restaurant owners buying flats of vegetables early Sunday morning. That tells you something about quality.
Highlights: The mushroom forager (chanterelles, oysters, hen of the woods depending on season), grass-fed beef and lamb, micro-greens and edible flowers, goat cheese from the farm 20 miles north.
They also have a small flower sectionâcut flowers and potted plants. Good prices, lasts longer than grocery store flowers.
Night Market - Friday 6pm-11pm
This one's different. Not a farmers marketâa street food market. Twenty food trucks and stalls set up in the parking lot behind the old brewery.
Menu changes weekly, but there's usually Thai, Mexican, Korean, Middle Eastern, BBQ, and a few fusion concepts. Communal tables, string lights, sometimes live music.
Pro tip: The Korean fried chicken truck (white truck with red lettering) is worth the 20-minute wait. Get the soy-garlic wings.
Bring cash or Venmo. Most vendors take digital payment, but service is spotty and lines get long when the card reader times out.
Artisan Market - Saturday 10am-4pm
Not a food market, technicallyâit's crafts, art, handmade goods. But there's a section for specialty food vendors: hot sauce makers, honey producers, jam and preserves, pickles, spice blends.
Good for gifts or pantry items you can't find elsewhere. Everything is small-batch and local. Prices higher than a supermarket, but you're paying for quality and supporting small producers.
Worth trying: The fermented hot sauce (green bottle, habanero and fermented garlic), wildflower honey, pickled vegetables combo packs.
Downtown Market Hall - Thursday-Sunday
Indoor year-round market with permanent stalls. Butcher, fishmonger, cheese shop, bakery, produce stand, coffee roaster. Also has a few prepared food vendors (pizza, ramen, sandwiches).
More expensive than outdoor markets, but consistent quality and open even in bad weather. Good if you need something specific and don't want to gamble on whether a vendor shows up at a weekend market.
Best for: Meat and fish (butcher counter is excellent), cheese (they'll let you taste before buying), baked goods, coffee beans.
Market Shopping Tips
- Arrive early for best selection. Late for discountsâvendors drop prices in the last hour rather than pack up leftovers.
- Walk the whole market first. Compare prices and quality before committing. Tomatoes at one end might be half the price of identical ones at the other.
- Build relationships with vendors. Buy from the same people each week. They'll remember you, give you tips on what's good, sometimes throw in extras.
- Ask questions. How was this grown? When was it picked? How should I cook it? Vendors know their products.
- Try something new. Unfamiliar vegetable? Buy it. Ask how to prepare it. Worst case, you're out $3.
What to Buy When
Spring: Asparagus, peas, radishes, lettuce, rhubarb, strawberries
Summer: Tomatoes, corn, stone fruit, berries, peppers, cucumber, zucchini
Fall: Apples, squash, root vegetables, mushrooms, brussels sprouts
Winter: Citrus, storage crops (potatoes, onions), greens, preserved goods
Seasonal produce is cheaper and tastes better. Don't buy tomatoes in January or apples in July. Work with what's actually in season.
Why Bother?
Markets take more time than a grocery run. But the food is better, you're supporting local agriculture, and it's a more interesting way to spend a Saturday morning than pushing a cart under fluorescent lights.
Try hitting one market per month to start. Once you taste the difference, you'll go every week.