Since debuting in May, the 6000-square-foot Old Salt Marketplace has seen the reveal of an ambitious butcher counter and supperhouse, deli, bar, cooking school, and bakery with an eye towards community, top-notch sourcing, and sane pricing.

Beginning July 11th, the collaborative culinary hub will break out of their rustic wood shared walls with Northeast Portland's newest open-air farmers market.

Every Thursday evening from 4 to 7 pm, the team behind Old Salt will offer up the collective's adjacent parking lot to small vendors, farmers, ranchers, and artisans looking to connect with shoppers year round.

Neighbors and visitors can expect locally-grown fruit and vegetables (from the Side Yard Farm, Red Truck Homestead, Kiyokawa Orchards, and the Farmageddon Growers' Collective), artisan bread from Fressen Bakery, fresh juices and smoothies from 2 Fruits Juice, with more to come in the next few weeks. 

With the debut of a year-round farmers market, Old Salt's evolution into a one-stop shop will be complete, as shoppers can stop by to stock their veggie bins, fruit bowls, dessert trays, and bread boxes (on top of meeting their dry-aged meat needs) in one delicious swoop.

Want to know how to use all those great ingredients? Classes at Good Keuken are also launching Thursday, July 11th. Old Salt co-owner and sustainable meat expert Ben Meyer will break down a whole lamb and will illustrate proper grilling and cooking techniques. To sign up, call 971-255-0167 or visit the event page for details.