Home >> Summer into Fall. Enjoy local produce, pastured meats, eggs, artisan cheese, figs, raw honey, baked goods, cut flowers and more

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Summer into Fall. Enjoy local produce, pastured meats, eggs, artisan cheese, figs, raw honey, baked goods, cut flowers and more

Wildwood Farmers Market on Main
16860 Main Street, Wildwood MO
Saturday, Sept 9th, 8:30am-12:30pm

The headline says it all!! The produce and the vendors are transitioning from summer into fall.
This week you will find locally produced artisan cheeses, fresh figs, pastured raised meats including beef, pork, chicken, alpaca, goat, lamb and heritage breeds such as Tamworth pork. Customers will also be able to find pastured eggs, raw honey, preserves, cut flowers, savory and sweet baked goods, herbs and spices, sprouts, native plants and some handmade artisan wares.

Join us at the market and support the vendors. Enjoy live music by The Flea Bitten Dawgs. Market lunch will be available until sold out.

Vendor List as of posting
Ivan’s Fig Farm
Larder and Cupboard
Rosy Buck and Flower Hill Farm
Stuart Farm
Farrar Out Farm
Adventures in Spice
El Chico Bakery
Great Harvest Bread
Alpacas of Troy
Hidden Valley Honey
Condos Produce
Stuckmeyer Plants and Produce
Papillon Perennials
Cindy for the Birds
Stitches by Ann
Lavender Leaf
Rainbows End Creations
Stella Grace

See you at the market.

Summertime Produce, Pollinators and Partnerships

Please join us a the market on Saturday, June 25th, 8:30am-12:30pm, 221 Plaza Drive in the Wildwood Town Center, Wildwood MO.

Little Sprouts Kid’s Market– Kid’s will be making their own homemade tortillas and topping them with seasonal, produce and local cheese. Each child that visits the Little Sprouts tent gets two tokens, each worth $1. These tokens can be used by the kid’s to shop at the market and purchase their own local, seasonal fruits and veggies.

Celebrate National Pollinator Week– visit with the vendors, purchase pollinator plants, learn about bees, butterflies, bats and bugs to enhance your yard and garden.

Live Music (9am-12pm) – Kenny Hall

Local Chef Kitchen– visit the Local Chef tent for local and seasonal, housemade culinary treats

There’s a lot of talk about food safety and food borne illness lately. As much as I would like to write an essay this week, I am going to pass. A lot of aspects of this news make me sad and frustrated. All of the food that has been wasted and thrown away, people getting sick, folks are frightened. This is ALL on my mind. 

As market managers for a number of years, my husband and I take a real interest in our food, in our communities, in our food producers and food distribution. We have attended many conferences, sat in on a number of classes, trainings and have learned a lot about farming methods, food production, harvesting, transporting and the selling of food. Most of it has been about locally produced food and local farming. But along with that, there is quite a bit of education and information shared and reported about the larger scale, agribusiness and mass food production. The kind of growing and producing and processing that includes thousands of acres of fruits and veggies, thousands of animals, and hundreds of employees needed for harvesting and working in processing plants.

We have sat in classes and been trained and certified in GAP (good agricultural practices). In these classes we learned a lot about safe farming  practices that include soil preparation, clean sources of irrigation as well as harvesting, processing, packing and selling of farm products.

Other classes have included education in the nutrition of food grown in healthy soil and studies measuring the best flavor and nutrition in food picked at it’s peak of ripeness. Terms like “brix” and “phytonutrients” are used to describe tasty produce that’s full of good nutrition

The produce, eggs, meat, honey, bread and pastries at the farmers market are fresh and full of nutrients and goodness. The food will be just picked and at it’s peak with minimal storage or travel time The produce is grown in healthy, well managed soil. The meat, eggs and cheese are from well managed and well taken care of animals. 

All of the raw fruits and veggies that are purchased still need to be cleaned and handled properly, stored appropriately and used within a reasonable amount of time. Handwashing, clean countertops and containers are all good practices no matter where your food comes from.

I am hoping that by reading and understanding this information and knowing the terminology, you will connect with what the market vendors are offering. Perhaps you will better understand the pricing and the nutritional value of their products.

As the market manager, one of my many tasks is to provide the community with a unique and wide variety of quality vendors. I want the vendors to do well each week. I want them to sell out at 12:30pm! I want all of you to form relationships. I want the market to be a place of commerce and community. Over the next few weeks I will be writing about subjects that will educate and entertain you.

What do the terms free range, cage free, pastured and all natural mean in the egg and meat industry? How do bees make honey? Why is honey different colors and have different flavors? What does organic mean? Why are those eggs more expensive? What are sprouts? We will also be sharing more recipes and easy ways to prep and enjoy fresh, seasonal, local produce.

The market continues to grow and flourish and we continue to look forward to a wonderful season

This week’s local, seasonal produce and pastured meat & eggs, honey, plants & flowers
Alpaca’s of Troy- alpaca meat and fiber crafts
Brushy Creek- local, seasonal produce
Clover Meadow- beef
Cadet Creek- local, seasonal, produce including some sweet corn
Mi Armada Apiaries
Milkweed for Monarchs
Papillon Perennials
Pop Pop & CO- local, seasonal produce
Rosey Acres
Rosey Buck Farm- pastured eggs, salad mix, edible flowers
Schneider Family Farms (pork)
Stuart Farms (pastured chicken and eggs)
Stuckmeyer Plants and Produce-  local,seasonal produce including, just picked field tomatoes

Locally Branded Food and Drink
Adventures in Spice
El Chico Bakery
Koupp’s Koffee
Local Chef Kitchen
Ray Rays Kettle Corn
Trail Lodge Tea
EmmiLou’s Barkery(dog treats)

Non-Food Artisans and Others
Lavender Leaf
Gaelic Irish Art
One Eye Blind Woodworks
Suzette Hopkins (local book author)
Tiles by Terri
Debbie Sinn

Celebrate National Pollinator Week at the Market

Without pollinators, we have no food.

This week at the market we are happy to host vendors that specifically support our pollinators. Please visit with them and learn about how you too can encourage pollinators to visit and thrive in your yard and garden.
-Milkweed for Monarchs, Paul & Caroline Pate, Wildwood MO
-Mi Armada Apiaries, Fred Meder, Troy MO
-Papillon Perennials, Cathy Pauley, Wildwood MO
-Rosey Acres, Roger & Diane Brueckman, Baldwin, IL
-Rosy Buck and Flower Hill Farms, Randy & Holly Buck, Vicki      Lander, Gerald MO

Please visit the National Pollinator link for more information

And don’t forget about the bats!! Build a bat house.