Vendor Profile: Owl Hollow Bakery, Eggplant recipe
Weekly Newsletter #19

July 31, 2020

Sat 8am-1pm / Tues 2pm-6pm suspended
3233 Alpine St, Dexter, MI 48130
(Vol. 1 Issue 19)

   Farmers markets are an essential part of the food industry and as such, we need to follow protocols similar to grocery stores:

  • Please wear a mask, they are required by Executive Order.
  • only send one person from your household to shop,
  • wash your hands at our provided hand washing station (we also have hand sanitizer in the dispensers throughout the market).
  • Sadly, one of the most important messages we will be sending is: please do not linger.
  • We will be allowing 20 customers into the market at a time, so please come with a patient mind, in case there will be a wait.
  • We also ask that you shop quickly to make space for the next customer.
  • The market is fenced and the traffic flow will be one-way running North to South. Please enter at the gate closest to the library and exit toward Main st. Don't worry, there will be plenty of signs to let you know what to do.
  • Remember that the vendor is an expert in their field. Now is a great time to ask them to pick for you! Please only touch what you will buy.


SNAP, PEBT, Double Up Food Bucks
WIC Project Fresh and Senior Project Fresh

    Many residents have needed to sign up for food assistance benefits during the pandemic and we are happy to welcome you to the Dexter Farmers Market! Don't be shy to have us walk you through anything you need to know to get healthy food on your table, utilizing your Bridge or PEBT card, or Project Fresh coupons. (Please note: if your child(ren) qualify for free lunch at school, you should receive a PEBT card automatically. Be sure to activate it before you come to the market!)

    The DFM has secured a Double Up Food Bucks grant, which matches customers charges on their cards. For example, if you have been provided a PEBT card recently, you can come to the market and charge $30 with the market manager and receive wooden tokens that can be spent on approved items with any qualifying vendor (they will have signs on their booths indicating what forms of payment they take).
    In addition to those tokens, Double Up Food Bucks will match you $30 (for this example) for the charge you made on the EBT card.  DUFB will match any amount you charge your SNAP/PEBT card (unlimited!) in $2 increment aluminum tokens. These are free of charge, but can only be spent on fresh fruits and veggies. This means your SNAP tokens can be saved for:

  • Fruits and vegetables;
  • Meat, poultry, and fish;
  • Dairy products;
  • Breads and cereals;
  • Other foods such as snack foods and non-alcoholic beverages;
  • Seeds and plants, which produce food for the household to eat.


    Have you ever envisioned yourself as an entrepreneur, charming people at the market? Is your vegetable bed enough to feed an army? 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! 

  Below is a list of all of our vendors. Click links to go to their online shops, websites and social media.

Owl Hollow Bakery - Anne has delicious pies, breads, baked goods, granola, Amaizin' popcorn, free range chicken and duck eggs, maple syrup, and pure Greek olive oil. *see below for vendor profile*

Two Dogs Farms
- perennials, annuals, veggie starts, berries, fruit, veggies, maple syrup and jellies and jams from Ray Sowers. And coming soon: Scottish Highlander grass fed Beef!!

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. Follow his Facebook here.

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. Some of these products are even made from her home-brewed beer! Follow her on Facebook here.

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. Follow their Facebook here. 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!

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!

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.

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.

BB's Beauty Essentials - 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)
- Samantha has a variety of loose leaf teas and blends. Visit her website to sign up for a subscription!

Ski's Sausage Co - this is Dan's first year, but he's a local from Pinckney! He offers a large variety of sausages; traditional Polish kielbasa and cheddar, jalapeno cheddar and traditional bratwurst.

Ruhlig's Produce - Janelle and Matthew come from the long time Dexter farming family, Ruhlig. After a few years off, they will be returning in July, to bring corn, beans, greens, squash, tomatoes, peppers and more!

Beakes Boys Woodwork - custom tables, lazy susans, wood epoxy clocks, live edge epoxy river tables, wood planter garden boxes, wood garden accessories.

Diane Fead - show your dog who the goodest boi really is. Pendants and charms for your furry best friend's collar and hand made dog themed greeting cards. See her on her first day this Saturday!

New Vendors Added Every Week!

Vendor Profile: Owl Hollow Bakery

Anne Young of Dexter has two life long passions: one is for making delicious breads and pastries, the second is for owls and their calls. Combining the two into Owl Hollow Bakery is the perfect mix. She bakes delicious pies, tarts, muffins and dessert bars of all types. Bread, cookies, granola, plus Amaizin' Popcorn, free range eggs, maple syrup and pure Greek Olive Oil fill out her booth.

Anne has been coming to the DFM for 10 years and has built up a near cult following! In previous years, her stall would be surrounded with her kids and grandkids, customers and well wishers. She and her husband, Ed (who is one of our favorite musicians!) are found in stall 1, the South end of the Market. She takes off the last Saturday of every month, so be sure to time your visit right!

You can also find her performing her duties as the Dexter Winter Marketplace Manager, which runs from November through April, every other Saturday 9am-1pm at the Dexter United Methodist Church on Huron River Drive. Look for her there leading many of our summer vendors through the bleak months of the year.

Upcoming Events

At this time, the DFM has canceled all music and activities. We are following Governor Whitmer's Reopening Plan. We are in Phase 4 which allows crafters to return and our coffee vendor to sell hot coffee by the cup. Still, after purchase, please proceed to a place away from the market. Please be patient and know that we are working hard to provide free entertainment and educational events to Dexter as soon as is possible. Events will resume when all threat of community spread has been addressed.


Turkish Stuffed Eggplant

Recipe by: Chef John
'Karniyarik' means 'split belly,' which refers to the technique used to stuff these, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. Serve these with rice and yogurt sauce, such as tzatziki. The cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. Top stuffing with extra strips of peppers if you like.

Cook time: 2 h 20 m      Yields: 4 servings

  • 4 medium eggplants
  • yellow onion, diced
  • 1 pinch salt
  • 1 pound ground lamb
  • 4 cloves garlic, crushed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried rosemary
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 cup diced poblano peppers
  • 3/4 cup diced Fresno chile peppers
  • 1 cup freshly grated Pecorino Romano cheese (optional)
  • 1 cup chicken broth

  1. Preheat the oven to 400 degrees F (200 degrees C). Brush some olive oil over the bottom of a baking dish.
  2. Peel 4 strips, spaced evenly apart, from each eggplant. Place eggplants in the prepared dish.
  3. Bake in the preheated oven until the eggplant just starts to soften, 45 to 60 minutes. Remove from the oven and brush with some olive oil. Leave the oven on and let the eggplant cool.
  4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and salt; saute until onions are translucent and slightly golden brown, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until browned, about 5 minutes.
  5. Add garlic, pepper, cumin, cinnamon, cayenne, rosemary, parsley, tomato paste, and 1 teaspoon salt to the lamb. Cook and stir for 2 minutes. Add poblano and Fresno chiles. Cook for 3 to 4 minutes. Remove from heat and let cool for 10 minutes. Add Pecorino cheese.
  6. Slice an opening into each eggplant through one of the peeled strips. Spread eggplant 'bellies' open with two spoons and remove excess seeds if desired. Season insides with remaining 1/2 teaspoon salt and fill with the stuffing. Drizzle remaining olive oil on top; pour chicken broth into the dish.
  7. Continue baking until eggplants are very soft and tender, about 45 minutes. Spoon pan drippings on top to serve.