Do you or someone you know operate a food truck/concession cart that you’d like to see at the Fulton Street Farmers Market during the 2017 season? Attached here is our RFP to learn more about these businesses and 2017. Paperwork is due to the market office before Monday March 6th 2017! Feel free to email firstname.lastname@example.org for any questions.
Our Winter Market is back and better then ever! We’ve expect 20 or more vendors here each and every Saturday all winter long. We are only open on Saturdays 10am – 1pm January through April, and our 95th Market Season will kick off on Saturday May 6th, 2017.
Join us Saturday July 16th for a special Fulton Street Farmers Market Event. We will be screen printing our market logo on T-Shirts and Aprons at the market from 8am – 2pm. So come on down and join the fun, the process is quick and we will have a fun selection of shirts and inks to choose from.
The 2015 season has been another great one for the Fulton Street Farmers Market. The regular season will end on Saturday December 19th 2015.
Our 2016 Winter Market Season will kick off on Saturday January 2nd 2016 at 10am – 1pm. We will continue running every Saturday all winter long (January – April). We are currently expecting to have between 15 – 20 vendors each market day with a mixture of Meats, Breads, Dairy, Cheese, Eggs, Vegetables, Apples, and so much more. We look forward to seeing you around all winter long.
“Autumn – from September into November is the absolute best time to shop the market,” said Overdevest, event organizer. “It’s the culmination of summer and the beginning of fall and all kinds of good things are colliding to create more abundance than any other time of the year. We want to celebrate West Michigan’s harvest — with a dinner that’s 95 percent local because it’s just fun.”
Smack down the market’s center aisle. Outdoors, under the roof trusses, we’ll arrange long tables, canvas-covered, with autumn’s harvest and straw bale seating.
Prepare for a taste adventure: roasted celery root filet with apple, onion and shell bean relish; cider-braised pumpkin and lacinato kale gratin with pumpkin seeds; smashed beets with caramelized honey and toasted spices; and Brussels sprout salad with maitake mushroom, pickled pears and roasted pear vinaigrette. All of those recipes are vegetarian and three vegan – we know that you love that. If we could skip the honey, but it is so good, then there would be four vegan options. For the carnivores, check out the whole hog pulled pork with maple vinegar sauce and aromatic spiced lamb skewers. The highlight, though, will be the finish: a cider candy apple (ruby red – think Wizard of Oz’ Dorothy sparkly slippers) lip-smacking with hard cider apple sauce and punctuated with a real twig, gnarly and witchy finger-like.
Tickets: Limited availability, $85 per person, includes hard or soft cider pairing and $25 goes to FSFM Food Education Fund.
Whole Hog Pulled Pork with Maple Vinegar Sauce
Aromatic Spiced Lamb Skewers
Roasted Celery Root Filet with Apple, Onion and Shell Bean Relish
Cider Braised Pumpkin and Lacinato Kale Gratin with Pumpkin Seeds
Smashed Beets with Caramelized Honey and Toasted Spices
Brussels Sprout Salad with Maitake Mushroom, Pickled Pears and Roasted Pear Vinaigrette
Cider Candy Apple and Hard Cider Apple Sauce
– Dinner service will begin at 6:30 p.m.
– Music provided by the B-Side Growlers –Tradition inspired, toe-tappin’ fired, vintage acoustic
blues, jazz and country, and will conclude at 9 p.m.
– The dinner menu naturally emphasizes vegetarian, vegan, and gluten-free, while offering two dishes for those who would miss the meat.
– The event will take place outside, under the market roof, so dress accordingly
In collaboration with:
We are now more than half way through July, and the summer of 2015 continues to roll along. We’ve got a few quick updates that we wanted to announce.
The construction on Fulton Street seems to finally be over with. A big “Thank You” to the crew that worked hard to finish up the project.
The Sunday ARTisans market is in full swing, If you are interested in being a vendor with them you can find their information at www.grartmarket.com.
If you are ever looking for a list of “In Season” items we keep an updated one over at the Rapidian’s website. Just search for “In Season”
As always the Fulton Street Farmers Market is open Tuesday, Wednesday, Friday & Saturday 8am – 3pm.
The 2015 season has started off with a bang, and the farmers are not the only ones capitalizing on the warmer weather. There is a construction project taking place on Fulton Street in front of the market. As the construction changes around please remember that there is a market entrance on Fountain St. Also if you ride the bus to the market this construction project has altered the route so please check with The Rapid for the update routes.
Soup @ Fulton Street Farmers Market runs March 21 (Saturday) 10 a.m.-1 p.m.
Cost – $8 per person, $5 kids 10 and under, $5 friends of FSFM, free with Friends of FSFM 2015 renewal or new membership.
Winter market hours 10 a.m.-1 p.m. Saturdays only through April 25 at the Fulton Street Farmers Market
Fulton Street Farmers Market opens for its 92nd season the first Saturday in May, at 8 a.m. Regular hours 8 a.m.-3 p.m. Tuesday, Wednesday, Friday, and Saturday
At 10 a.m. Saturday, down the stalls of the Fulton Street Farmers Market, crisp apples, firm potatoes, farm eggs, non-homogenized milk, sun-hued winter squash, and growlers of People’s Cider Company catches the eyes. Bright micro-greens and exotic mushrooms picked seconds before arriving (yes!) woo market shoppers toting re-useable bags. Roast-chunks of ham, lamb and beef, nitrate-free bacon, hand-crafted sausage nestle in snowy mounds, with Mother Nature providing the refrigeration.
Nearby, bread, hand-kneaded and baked slow; goat’s milk cheese coagulated and dressed with fennel ; and lardy tarts with farm eggs, winter vegetables and unpasteurized cheeses are snapped up.
Determined and unbelievably upbeat, a dozen Fulton Street market vendors continue outside in the snowy tundra while six vendors move into the warm building for the Saturday winter market from 10 a.m. to 1 p.m. Most markets in Michigan are two or three-season operations with tarps and tables dismantled around Halloween, certainly before Thanksgiving. The hearty souls – who grow, catch, pluck, brew, and bake the homegrown food and drink that we devour – show up each and every Saturday – through Michigan’s wintry stew.
Let’s have a community party to share the bounty, one bowl at a time, decided Chef Matt Overdevest, FSFM board member. “Let’s give market shoppers a chance to linger amongst friends and farmers,” says Overdevest, a Culinary School of America-trained chef.
Scheduled for Saturday March 21, Soup @ Fulton Street Farmers Market is a community fest celebrating winter’s locally grown goodness while giving market customers a chance to linger amongst friends and farmers.
The Fulton Street winter market gathers the community, equally a place of necessity and destination, says Theresa Hogerheide, FSFM board president and blogger at Michigan Local Food Beet. “The winter market brings about this wonderful camaraderie,” says Hogerheide, “and surprise that we can eat locally year-round, even if we have to tunnel through the snow to get here.”
“Soup @ Fulton Street Farmers Market will be a great opportunity to taste, touch and talk about local eating year-round,” says Overdevest, joining a crowd of eager customers clamoring to buy Case Visser’s winter vegetables — locally grown beets, carrots, celery root, potatoes, rutabagas, and turnips, as well as kale, spinach and honey.
“I love to coax the flavor out of homegrown root vegetables – I mean I can sweet talk it right down to a delicious soup base,” Overdevest says. “The first thing that most people do when they make soup is grab a can or box of stock and start there. That’s just gives you a chemical kind of taste, that is terrible.
“When I make soup, everything is based in water,” he continues. “I use roasted vegetable puree that I am puree-ing very smoothly and turning that into my stock. When I roast the vegetables, I’m kind of caramelizing the sugars within the vegetables and turning that into something gorgeous.”
With locally grown vegetables, Overdevest might leave the skins on which offers added nutrients and sometimes flecks beautifully in the soup, looking a bit like peppercorn flecks.
Kim Sanwald, of Cloverdale’s Brickyard Farms LLC which vends year-round at the city’s oldest farmers market, suggest visiting the Fulton Street winter market to create stewy soups to chase away the Artic air.
“I think soup is a journey really,” says Sanwald, author of “Basics with a Twist: Life and Food at Brickyard Farms.” “A good soup recipe lives within all of us – it’s just waiting to come out.”
Matt Overdevest’s Winter Vegetable Soup
2 white or yellow onions, peeled and diced
4 garlic cloves, peeled
1 celery root (not stalk celery), peeled and diced
½ winter squash (neck of a butternut or ½ of kumbocha), peeled and diced
1 large apple, cored and quartered
2 turnips, peeled and diced
4 carrots, peeled and sliced into ½-inch coins
2 parsnips, peeled and sliced into ½-inch coins
½ winter squash, (other ½ from above), peeled and diced
2 tablespoons fresh thyme (1 tablespoon dried), leaves off the stem
2 fresh spinach, handfuls rough chopped
1 bunch flat leaf parsley, chopped
2 tablespoons cider or white wine vinegar
SPICE MIXTURE (see recipe below)
PREPARATION: To prepare the soup base In a 8-quart pot (or larger,) add enough oil to coat the bottom and place it on a medium high heat. When the oil ribbons (gets hot and looks like ribbons are running through the oil,) add the onions, stirring occasionally. When the onions are translucent and have a little color, remove half of them for later; add garlic celery root, half of the winter squash, apple and enough water to cover by an inch. Simmer covered until everything is soft. Puree the mixture with a stick blender in the pot, or carefully in a blender. Fill the blender half-way and cover the lid with a towel for safety; start on lowest setting and work up to higher speeds.
Return the soup base from above to medium high heat. Add the reserved onions, turnip, carrot, parsnip, remaining half of the squash and thyme; adjust the heat to maintain a simmer. Cook vegetables until tender but not a soft texture- check after about 15 minutes. Adjust the consistency with a little additional water if needed. When the texture suits you, adjust the salt level and remove from the heat. Stir in the spinach, parsley and vinegar. Serve with some of the spice mixture to enhance.
1 teaspoon caraway seed, whole
1 teaspoon cumin seed, whole
1 teaspoon poppy seed
1 tablespoon sesame seed
¼ cup extra-virgin olive oil
1 teaspoon red chili flakes, optional
PREPARATION: Place a sauté pan on medium heat and dry toast the seeds till fragrant. Turn off the heat and add the oil and chili flakes to combine. Spoon over or stir into soup.