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ing the long, Northern winter. “We see that customers often learn more about our farmers’ production practices and products at the indoor market, continuing and strengthening the relationship between grower and eater,” added Weigle. Each market date features live music and a popular Frequent Shopper Rewards program. All vendors accept cash; some accept credit and debit. For the shoppers’ convenience, the market sells tokens, accepted by every vendor. Tokens may be purchased by using any major credit card or SNAP/EBT cards. EBT guests receive a dollar-for-dollar match; to $10, on each market date. {Monticello Winter Farmers Market} Sara Cahill is the organizer of the winter market, located at the Monticello Community Center, 505 Walnut Street. The market is on March 14, 2020, 9:00 a.m. to 1:00 p.m. All vendors are from within a 25-mile radius of Monticello, most are within 10 miles: Schyma’s Pickles & Preserves; Gardner’s Garden; Pure Nature Honey; Barthel’s River Road Gold; Diamond City Bread; Matt’s Mushrooms & More; Katie’s Kitchen / Big Lake; Joyful Heart Creations & Design. Some products include jams, jellies, pickles, sauerkraut, sauces, baked goods, breads, honey, maple syrup, dried mushrooms & herbs, frozen chicken, hand-crafted cards & gifts. “The indoor market is a reflection of what customers can find outdoors during the regular season. All products are grown and produced by the vendors,” Cahill said. {Rochester Winter Farmers Market} Rochester Farmers’ Markets are organized by a vendor-owned association of about 100 small business owners who live and farm within 50 miles of Rochester.
“We are a non-profit corporation, managed by one fulltime Market Manager (Jess Joyce), four additional part-time staff, and numerous volunteers,” Joyce said. (located a 35 Fairgrounds Ave SE, Rochester). The market is open on Saturdays, March 7, March 21, April 4, and April 18. Indoor markets are open from 9:00 a.m. through 12:00 noon. As a growers’ market limited to a 50-mile radius, the organization represents a huge diversity in vendor membership. They include fourth-generation farm families, first-generation immigrants, new-farm entrepreneurs starting from zero, millennials who have committed to carrying on a legacy, retirees who grow food as a passion project, experts in biology and soil science, health care professionals, and more. The full vendor list is online. March and April markets will include 20-30 vendors primarily from the meat, baked good, and specialty categories: beef, pork, chicken, lamb, bison, turkey, elk, trout, eggs, milk, cheese curds, ice cream; hot-house tomatoes and greens, microgreens, carrots, onions, garlic, shallots, potatoes, sweet potatoes, beets, turnips, parsnips, radishes, popcorn, herbs, spices; baked treats, breads, jams, pickles, lefse, honey, maple syrup, salsa, soaps, coffee, tea, hot chocolate; locally-roasted coffee, global-fusion cuisine. www.rochfarmmkt.org/our-vendors SMS
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