Ask a farmer how it’s done |

Ask a farmer how it’s done

Sam Silvius
Glenwood’s Saturday Market

Having many farmers markets in the valley allows for a wide selection of tastes and quality. Glenwood’s Saturday Market comprises mostly farmers that can tell you the steps taken in their operations, as they are directly involved.

One of the many steps needed in producing grains and vegetables is often plowing. Early spring sees us choosing the best seed varieties, starting them indoors and turning over the ground in preparation for planting, watering and weeding.

We bring you our finest, including the fresh picked music (customers are welcome to join in), basil, lettuce and organic Palisade peaches from Kuhn’s Peach Valley CSA (community supported agriculture).

The homemade breads and treats from Healthy Baker include organic carrot cake, double fudge brownies, organic banana bread, locally grown organic and vegan 4-seed Dakota bread — and this is just the start of the products found at Don’s stand.

Field-grown tomatoes have made their appearance at our market next to the green beans and super sweet corn. The assortment of vegetables and fruits that are found at the DeVries stand offers enough to keep us busy canning and freezing this week.

Calamari brats, Copper River sockeye fillets and a fine selection of smoked sockeye are available from Kaleb’s Katch.

Homemade jams and jellies are the name of the game at Cyn Cyr’s this week. Strawberry lemon and gingered apricot marmalade are a unique pair.

Farmer Dave has a selection of grassfed beef roasts that are ready for the crock pot or your smoker. (Imagine smoking a chuck roast, and having your family devour it before you can set the table.) Sweet Italian, German and breakfast sausages are in great supply as well.

Wildflower honey, honeycomb, pollen, rhubarb and summer squash are among the offerings at Mesa Forge and Farm. Ask Jim about his home-grown wheat.

The market opens at 7:30 a.m. and runs to 3 p.m. in the area between Rite-Aid and Executive Plaza on 15th Street, Saturdays through October.

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