The perfume of Galias and cantaloupes wafts throughout the market. Petite red and yellow watermelons as as refreshing as air conditioning. Matsutake Mushrooms Oregon is one of the largest exporters of wild mushrooms in the United States, and marketeers get first dibs on the freshest portobellos, shiitakes and criminis. A rare yet welcome sight in Oregon, the market's okra is humongous, ready for gumbo and southern hospitality. Deep purple Spanish onions have an assertive flavor that sweetens with grilling, and tiny sweet cipollini onions are wonderfully sweet, roasted whole with olive oil and balsamic vinegar.
Raw oysters make a decadent statement at any gathering.
Native Pacific and Japanese Kumamoto oysters are now available. Poblanos emit a slow, mellow heat, and roasting them results in a smoky sweet warmth. Use with fresh corn chowder or in a simple quesadilla. There are as many varieties of prunes as there are plums, ranging from intensely sweet to tart. All are ideal for snacking.