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Dexter Farmers Market

Weekly Newsletter #3

 
 
 
 

April 10, 2020

Sat 8am-1pm / Tues 2pm-6pm
3233 Alpine St, Dexter, MI 48130
(Vol. 1 Issue 3)

     These warm and sunny days make us miss the market even more! As we start to get out and awaken our gardens, it is a crucial time to be thinking of pollinators! Many native species of bees over-winter in leaf and garden debris. Experts say that we must wait until the temperature is consistently over 50 degrees before we should begin to clear our garden beds
. Read here to learn more about supporting burgeoning pollinators.

     Farmers and farmers market vendors are hurting! They can't bring their products to you and need a little support! If you have money or supplies to donate please do. Follow this link to find a comprehensive list of support organizations for all levels of the local food supply.

     Have you ever envisioned yourself as an entrepreneur, charming people at the market? Is your vegetable bed enough to feed an army? Do you have a favorite restaurant you'd like to see at "Tasty Tuesday"? We have an open application deadline and welcome new vendors anytime of the year. Please visit our website and fill in an application! Tell a friend! Tag a restaurant in the Facebook Comments!

Vendors
    This is where you will find the list of our vendors and what they offer, to be updated every week. Click the links to go to each vendors website and find ordering info.
     Unfortunately, all farmers markets are closed at this time, but you can find fresh, local food at Vestergaard Farms on Wagner Rd. in Ann Arbor, Argus Farms Stop on Liberty in Ann Arbor or Agricole Farm Stop on M52 in Chelsea. They are all following modified curbside service, please consult their websites for details.

Shagbark Knoll - Henry has gorgeous asparagus, beans, beets, tomatoes, apples, plums, basil plants, and Zephyr squash. *see below for vendor profile*

NOKA Homestead - Noelle has a breath taking array of produce. From radishes to greens to potatoes, all grown with respect and care for the earth and its creatures! They have a variety of CSA boxes this year, please visit their site to sign up for their wait-list. Sign up for their newsletter here to hear how they can bring you fresh produce this year regardless of market open date.

Jacob's Fresh Farm Shares - chicken and duck eggs, as well as a wide variety of veggies and fruit grown with natural methods from heritage and non-GMO seed. They have several different types of CSAs depending on your family's needs, including boxes that have bakery and coffee items included. Visit his site and get signed up today!

Hives on the Hill Apiary - Jacob also runs a great honey business. Find honey in all sizes of jars, plus he will remove your swarms!

Shoreline Wild Salmon - wild, Alaskan, hook-and-line caught salmon. King and Coho Salmon sold frozen in vacuum sealed packages. Smoked Coho Salmon sold in shelf stable jars. Marie and her dad, Mark handle the fish with the utmost care, all the way from the fishing vessels in Southeast Alaska to the farmers market in Dexter! Look for them in May, August, September and October.

MaryAnn Simpkins - one of our founding members brings produce, baked goods, sewn and crocheted housewares, nuts, soaps, eggs, honey, too much to name! Please keep an eye here for her earliest harvests, there will be lettuce soon!

Hoppy Soaps - Stephanie fills the market with the fresh smells of bar soaps, bath bombs, shower fizzies, deodorant, lip balm, body butter, and herbal sachets.

Paper Cup Coffee Co - Isaac brings the freshest, fire-roasted coffee by the cup, whole bean and ground; plus hand-dipped chocolate cake donuts and date balls.

Owl Hollow Bakery - Anne will have delicious pies, breads, baked goods, granola, Amaizin' popcorn, free range eggs, maple syrup, and pure Greek olive oil.

Two Dogs Farms - perennials, annuals, veggie starts, produce, syrup and more from Ray Sowers.

Wild Dandelion Acres - Eli and Amanda have started a homestead where they use all natural methods to pasture raise chicken, turkey and pork, eggs and soon goat's milk soaps!

Jeff Peters - Jeff is a market staple in his 11th year at the DFM. He brings breathtaking cut flowers like Cosmos, Sunflowers, Zinnias, Cockscomb, and a rainbow of lilies. He will also have leeks, storage onions, kohlrabi and tomatillos.

My Serenity, Creations by Rachel - lovely bath, body and home goods, soy candles, natural deodorants and bath bars.

Manchester Blooms Flower Farm - Amy grows beautiful bouquets, arrangements, and buckets of freshly cut, locally grown annuals. Some of the bright beauties offered include: Cosmos, Zinnias, Sunflowers, Poppies, Daisies and other wildflowers. Her Spring Tulip selection is full of lovelies like Paradise, Rembrandt, Strawberry Triumph, Sweet Pink, Blush Beauty, Menton, Purple Lady, and Wijia. Buy a dozen of a single variety or mix and match to customize your bouquet. This year, Amy will also be offering a limited amount of herbs and produce, check back for updates!

Herb 'N Beans - Steve has artisan crafted coffee, tea, locally grown hemp flower and oil, and freeze-dried fruits and veggies.

Judy Welsh - charming hand cut cards, framed beach glass, driftwood art and notebooks.

Sweet and Salty Cookie Co - Jeff is back with the best cookies! Chocolate chip, double dip chocolate chip, M&M, peanut butter, snicker doodle chip, butterscotch, Special Dark, Reese's, sea salt caramel, dark chocolate pecan, maple oatmeal raisin, pecan raisin, milk chocolate raisin, molasses, caramel apple crisp, gluten-friendly chocolate chip and gluten-friendly dark chocolate pecan.

GVR Farms - Gage is returning to the Tuesday market with lettuce, carrots, radishes, asparagus, micro-greens, potatoes, and pumpkins.

Paper Bead Elegance - Karen makes the most fascinating jewelry - from paper! Barrets and earrings; durable and gorgeous artisan statement pieces.

BB's Beauty Organics - Brittney puts a new twist on bath products. She makes body sprays and rooms sprays, plus shaving cream, sugar scrubs and foot scrubs.

Specialty Tea Products (STEAP)
- Amanda has a variety of loose leaf teas and blends. Visit her website to sign up for a subscription!


More to come soon!
Vendor Profile: Shagbark Knoll

Henry Zellisse has been selling produce from his farm at the DFM for 12 wonderful years! He and his late wife, Dorothy grew up on and around local farms, and after he retired from GM, they began to sell their produce. Starting out at the Saline Farmers Market, he then sold at the Ypsilanti Saturday market and here in Dexter on Tuesdays. The last few years, he's been all ours on Saturdays, bringing his years of wisdom, friendly face and a smile for the kids.
He sells produce, annuals, perennials, and fruit and veggie plant starts from his farm on Ford rd in Ypsilanti and his son's property in Superior Township, to whom he has passed down his love and expertise in working the land. Henry does not do "online," but we are so excited to see him on opening day! 



Upcoming Events

At this time, the DFM does not anticipate opening on time. We are following data and consulting with the Washtenaw County Health Department on the best time to open and in what format. Please be patient and know that we are working hard to bring healthy, fresh food to Dexter as soon as is possible Events will resume when all threat of community spread has been addressed.


Roasted Asparagus Recipe:
Roasting brings out the grassier and sweeter flavors from the asparagus. Thinner spears are usually more tender, but some varieties are quite stout and delectable! Check out directions for roasting asparagus, from AllRecipes.com

  • 1 bunch thin asparagus spears, trimmed
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons grated Parmesan cheese (optional)
  • 1 clove garlic, minced (optional)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon lemon juice (optional)


  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Tip:
  • To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.

Enjoy!