Farmers/Growers

2019 Season Farmer Vendors
Blueberry Knoll Farms
Jennifer Redlon, Owner.   Small local farm growing crops that grow well in our northern climate.
Seasonal produce, rhubarb, onions and garlic, lettuces, gooseberries, currents, honey, eggs, flowers, and wooden crafts.
 BSB Farms
Luke and Heather Bell, Owners.Local family owned and operated poultry farm. Pasture raised poultry and eggs.
Farm bakery.
Case Country Farm
Trevor Case, Owner.
Case Country Farm uses organic standards while focusing on sustainable and holistic practices.
Case Country Farm’s primary focus is on raising pastured Berkshire pork and chickens.Sausage, pork loin roasts, pork ribs (babyback and square), bacon (smoked and uncured), chicken and organic feed pasture eggs, and various vegetables and fruits.
Cold Weather Farm
Keith Frusti, Owner.Cold Weather Fam is a small, family owned business located in Sundell, MI. They provide naturally grown begetables, fruit, chiken eggs and duck eggs. Pastured meat chickens, lamb and prok are also available. Cold Weather Farm als offers Goat Milk Soaps and Goat Milk Lotions.Herbs,  Farm made jams
Dancing Crane Farm
Ryan Fairbanks, Farm Manager.Dancing Crane Farm is a small, family owned business located in Skandia, MI. During our brief growning season they wrok to bring the local community a full selection of organically grown vegetables and fruits. In addition to produce they offer a large selection of fresh toasted, fair-trad, organic coffee (beans and brewed), pretzels, donuts.
Dukes Farm
Gabriel Caplett, Owner.
In commercial operation since 2004, Dukes Farm is a family-run operation growning vegetables on about 4 acres on their 40 acres in Skandia, MI. Dukes Farm exceeds national USDA Organic standards for growing produce, meaning our vegetables are safe for you, your family, and the environment. Dukes Farm grows many crops that thrive in the Upper Peninsula’s cool growing climate, such as cabbage and greens, garlic, as well as root vegetables, such as potatoes, carrots, onions, and beets. Seedlings and many of the warm-weather vegetables, such as tomatoes, peppers, and cucumbers are grown in hoophouses. Many of Dukes Farm’s vegetables are heirloom varieties, developed over the centuries with a priority on good flavor and nutrition.
 Ever Yielding Acres
Charles and Miriam Devooght, Owners.
Ever Yielding Acres is a family owned, medium sized farm that works to bring healthy plants, maple syrup, veggies abd neats ti tiyr tabke.
Fresh produce, maple syrup, baked goods, compost manure, topsoil, fall decor, and Christmas trees.

 

Freshwind Farms
Ernest Sherbinow, Owner.

Freshwind Farm is a small, family owned farm offering fresh, locally grown microgreens, herbs and other produce. The farm also produces free-range eggs and custom raised hogs.

Full Plate Farm
Laura Brosius, Owner.
Vegetables, herbs, and strawberries.
Greens & Things
Jessica Laxo, Owner.
Micro greens
 Guindon Farms
Matthew Guindon, Owner.
Organic grass fed beef and maple syrup.
 
 Hannah’s Garden
Hannah Brisson, Owner.
Fruits, vegetables, beans, and herbs.
 
Jeffrey Heidtman
Jeffrey Heidtman, Owner.
Cut flowers, perennials, produce variety.
Mighty Soil Farm
Kathryn Debs, Joe Newman, owners
Mighty Soil Farm is a certified organic vegetable farm in Chaatham, MI. Tjeu grpw pver 100 betetable vareties on less than an acre, and bring an abundance of delicious, nutrient dense food to market each week. Building a living  , thriving soil is a key element of their famring practices. Health, on a personal and community level, is intricately tied to the food we eat, and the health of that food is bound to the health of the soil it is grown in.
 
New Dalton Farm
Kevin Keller, Owner.
Seasonal vegetables, eggs, maple syrup, flowers, starter plants.
 
Partridge Creek Farm
Mushrooms, berries, vegetables, honey, microgreens, roots, leafs and fruits.
Reh-Morr Farm
Produce, honey, dried vegetables, jams/jellies, plant starts, aprons, earrings.
 
Rock River Farm
Rowan and Shaila Bunce, Owners.
Vegetables, chicken, herbs, and flowers.
 
Seeds and Spores Family Farm
Jeff and Leanne Hatfield, Owners.
Certified Naturally Grown, vegetables, fruits, herbs, mushrooms, maple syrup, eggs, flowers, pasture raised pork, grass fed beef.
 
Shady Grove Farm
Randy and Libby Buchler, Owners. Eggs-Soy free, and WoolyMama clothing line.
 
Slagle’s Family Farm
Jason and Jennifer Slagle, Owners.
Produce, dehydrated produce, herbs, plant starts, fruit, meat, eggs, pasta, maple syrup, jam, baked goods and sugar scrub.
 
Swanzy Farm
Lester and Sharon Perkins, Owners.
produce, honey, berries.
 
Tonella Farms
Ryan Leary, Owner.
Mushrooms, honey, jelly and maple syrup, vegetables, blackberries and apples, vegetable starts.
Treasa’s Treasure’s
Treasa Sowa, Owner.
Produce, plant starts, flowers, maple syrup, honey, jams & jellies, dried herbs, baked goods, wild foraged foods, woven rugs.
 
Trenary Loam-Grown
Kathleen Heinonen, Owner.
Specializing in Brussels Sprouts, also rhubarb, squash, tomatoes, cakes and bars.
 
Virgin Earth Farm
Gregory Wixtrom, Owner.
A variety of seasonal produce and wood burnt art.
 
Winter Sky Wool Co.
Karen Valley, Owner.
Hand-spun yarns, knitted goods, woven shawls, felted sheep wool, rovings and sheepskins.
 
2019 Daily Farmer Vendors
Bandeff Farm
Jim Bandeff, Owner.
Sweet corn
 
 
Northern Sky Orchard
Jerrold Bishop, Owner.
Apples, 30 varieties, sweet cherries, pears, plums.
Shiitake Creek Mushroom Company
John Williams, Owner.                    Mushrooms, ready to fruit mushroom logs, mushroom compost, fiddle-head ferns, ramps and wild leaks.
 
Uncle Chucks Funny Farm
Bradley Delveaux, Owner.
Lettuce, herbs, spinach, chicken eggs and duck eggs, veggie starts, hairbands, and wood burning crafts
 

 

 

featured recipe

Bacon, Lettuce & Tomato Sandwich


 

Now that we are in the middle of August, there is an urgency to enjoy the waning days of the summer weather. So who wants to spend a lot of time indoors for meal prep. There is also the delight of locally grown, vine-ripe tomatoes now in season. We wait so many months to be able to savor the true taste of tomatoes. Enjoy the best of summer with an easy meal prep by making a Bacon-Lettuce-Tomato Sandwich supper. Fabulous bread is available at the market from Marquette Baking Company, 3 farmer vendors sell delicious, small farm raised bacon: Seeds & Spores Family Farm, Case Country Farm, Ever Yielding Acres.  Most of the produce farmers have a selection of crispy greens. We have had a pesto demonstration in the past at the market, a little pesto spread on the bread will add an additional zip to your sandwich. If you prefer, use mayonnaise.  With a quick pickle recipe, you can have your pickles sitting in their brine while the bacon cooks in the oven (our summer temperatures have been cool enough that having the oven on will not make the kitchen uncomfortable) and have a fresh summer meal within an hour. Here is a link to a quick pickle recipe http://www.eatingwell.com/recipe/252053/quick-pickles/ Here is a suggestion, cook extra bacon on Sunday for breakfast and save some of the prepared bacon for this quick weeknight meal.  Then you are just slicing and toasting the bread, slicing the tomatoes and piling on the bacon. Include an iced coffee to finish off your meal with locally roasted coffee from U.P. North Roast or Dancing Crane Coffee. I spent more time than I imagined I would reading up on bacon cooking. Of all the writing about the best way to cook bacon that I read, I agree with  who writes a blog called The Spruce, about the best way to cook bacon. I appreciate that he provides the why along with his suggestions and that he advocates to retain and use the fat that is rendered from cooking the bacon. When you buy your meat from local farmers you are getting the best meat and even the fat tastes delicious. What follows is from his blog:

Of all the ways you can cook bacon — including on a skillet or griddle, in the microwave, or even in a deep-fryer — it turns out that the very best way of all is to bake it in the oven. Bacon is fatty, so it needs to be cooked slowly, at a low temperature, so that most (but not all) of the fat renders away while leaving the finished product crispy and golden brown. And you can try to do that in a skillet or a griddle, but there are a couple of problems.
One, an average skillet isn’t wide enough to accommodate whole slices of bacon. They’ll just crowd each other and end up sticking together. But even if your skillet or griddle is extra-wide (or you decide to cut your bacon in half), you’re still cooking the bacon from below, which is more likely to cause it to scorch. So it turns out crumbly rather than crispy. You’re also going to have to flip it so that both sides of the bacon are cooked. Flipping bacon isn’t a major challenge, but I think we can agree that having to flip your bacon is more difficult than NOT having to flip it. Plus, cooking bacon on the stove top uses up one of your burners (or maybe two if you’re using one of those double-burner griddles), which means you have less room for making your eggs or home fries or Hollandaise sauce or even just boiling water to make coffee. Finally, cooking bacon on the stove top is messy — bacon fat is going to spatter all over the place, maybe onto you.
Any one of these — the fact that it’s easier, that it frees up space on your stove top and is a lot less messy — would be reason enough to cook your bacon in the oven. But it so happens that those are only side benefits because bacon cooked in the oven is the best bacon you’ll ever have. The oven cooks it evenly so that it comes out crispy and, yes, perfect.

Do NOT Preheat Your Oven!

So here are the steps. But let me first give you a heads-up that the most important part of this technique is putting the bacon into a cold oven. Don’t preheat! Starting with a cold oven ensures that the bacon will cook slowly like it needs to.

  1. Arrange the bacon slices on a sheet pan and place the pan on the center rack of a cold oven. (Try not to stretch the slices out. Just gently drape the bacon across the pan.) Close the oven door. Turn the oven on to 400°F. Walk away.
  2. Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it’s done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
  3. Remove the pan from the oven. Transfer the bacon to a second sheet pan (or a plate or dish) lined with paper towels to absorb any excess fat.

REMEMBER: Don’t preheat the oven! Make sure the oven is cold when you put the bacon in. Also, keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn’t burn. Another thing: Remove the cooked bacon from the hot pan right away. If you leave it in the pan too long, the heat from the pan and the hot bacon fat will continue cooking it.

Another Benefit: Bacon Butter!

One of the lovely consequences of cooking bacon this way is that the bacon fat renders off beautifully. I’ll pour the hot bacon fat into a heat-proof ramekin and save it in the fridge for other uses.

And by “other uses” I mean everything. I’ll sauté with it, cook eggs with it, bake cookies with it — seriously, anywhere I might use butter, I’ll use bacon butter. I’ll even spread it on toast, and although I’ve never tried this, I have a feeling a peanut butter and bacon butter sandwich would be kind of divine.

You’ll notice that since the fat doesn’t burn while you cook the bacon, it’ll be almost transparent when you pour it, and have a lovely, creamy white color once it cools in the fridge.

I used to strain the liquid fat through cheesecloth when I poured it into the ramekin, but I actually don’t mind having little bacon particles in it.

They’ll sink to the bottom in any case.

Truly, sometimes I’m not sure it’s the bacon I’m “making” and the bacon butter is the “byproduct,” or if it’s the other way around.

What About Lining the Pan With Foil?

The question of whether to line the pan with foil has come up occasionally. I don’t use foil when I do my bacon, because I don’t mind washing the pan later, and I find that the sheet of foil can complicate matters when I go to pour off the fat. Plus, that’s a pretty big piece of foil, and maybe it seems a bit wasteful.

Really, the foil is mainly about keeping your sheet pan (relatively) clean. One advantage of this technique, however, is that since we cook the bacon slowly and gently, it really shouldn’t stick.

However, if you find your bacon is sticking, try crumpling up the foil a little before you line the sheet pan with it. The little crumples in the foil will help the cooked bacon lift right off.

https://www.thespruce.com/perfect-oven-cooked-bacon-how-to-995313