Become a Vendor
Application forms and paperwork for the 2024 Summer Season are due by February 28. All forms are online. The Board reviews applications and makes selections for the season. Please read Rules and Regulations. We ask that you check which of the 23 market dates you wish to attend, and send copies of your insurance coverage and pertinent licenses/certifications for items sold. Membership fee for Regular Vendors is $75. [For applications received after February 28, the membership fee goes up to $85.]
If selected as a Regular Vendor, stall fees are a flat $15 per market per week. Those who attend 20 or more market days receive $50 in Market Money (essentially a refund on a portion of your stall fees in the form of a market certificate).
If you plan to attend 11 or fewer dates during the 23-week season (sporadically), apply as a Guest Vendor: $25 stall fee per day.
Last Summer's Vendors
(Austin Maile, Avon)
Wood-fire roasted coffee beans. Fresh vegetables. Canned goods. Jams, jellies, preserves. Salsa. Tomato sauces. Sweet Corn, Apples, Plums, Pears. Honey. Plants (veggie starts) Hanging Baskets. Bedding plants. Cut flowers. Honey. Farming method: Organic practices, non-certified.
Eminent Coffee Roasters
(Josh Kaeter, Sartell):
Hot and cold coffee beverages, as well as locally roasted coffee beans. The idea for Eminent was born in the Jungles of Panama in early 2021 while on an origin trip. Josh spent time on a coffee farm, getting to know the producer, and roasting coffee right there on the farm with them. Now also roasting beans from Brazil, Colombia, Ethiopia, Guatemala, Mexico and Sumatra, where Josh has personal relationships with growers. A few offerings are Fair Trade Organic certified, and other offerings are closely monitored to ensure sustainability and ethical practices.
Emmerich’s Produce & Pumpkins
(Jerry & Terri Emmerich, Albany)
Chicken eggs. Apples, grapes, ground cherries, melons, raspberries. Kale, lettuce mix. Broccoi, cabbage, kohlrabi. Rhubarb. Beans. Beets, carrots, garlic, onions, potatoes, radish, rutabagas, turnips. Sweet corn. Popcorn. Cucumbers, squash. Tomatoes. Fresh herbs. Plants (veggie starts). Herbal tea. Maple syrup. Honey. Jams, jellies, preserves. Body care products. Cut flowers. Organic practices, non-certified.
(John & Karen Berglund, South Haven)
Mushrooms. Lettuce. Cabbage. Garlic, leeks, onions, radish. Peppers, summer squash, tomatoes. Dried herbs and spices. Rhubarb leather. Salsa and relish. Honey. Jams, jellies, preserves. Plants (veggie starts). Wooden kitchen utensils. Organic practices, non-certified
(Brenda Keim, Sauk Rapids)
Strawberries, ground cherries. Spinach, lettuce. Broccoli, Brussels sprouts, cabbage. Rhubarb. Root vegetables. Garlic. Sweet corn. Tomatillos. Tomatoes. Other vegetables. Fresh Herbs. Plants (veggie starts). Plants (bedding, annuals). Plants (perennials/natives). Cut flowers. Jams, jellies, preserves. Organic practices, non-certified.
(Daniel Kirick, St. Joseph)
Ground cherries, potatoes (Yukon, red, white), peas (snow, sweet, snap), squash (summer, winter), peppers (hot, sweet), kohlrabi, onions, leeks, shallots, cabbage, broccoli, cauliflower, cucumbers, green/yellow beans, eggplant, pumpkins, sweet corn, tomatillos & tomatoes. Fresh herbs. Pickles. Preserves. Gourds. Cut flowers. Farming method: Sustainable.
The LayZee Farmer
(Jennifer Herbold, Anoka)
42-acre grass-fed sheep farm. Jennifer started with an Icelandic flock of 1 ram and 4 breed ewes. Today she has more than 40 registered Icelandic sheep. Lamb cuts. Wool in all forms: raw, washed, dyed, carded fiber, yarns, skins, wool-filled bedding. Plants that can be used as natural dyes. Dried herbs and spices; dried flowers and wreaths. Farming method: Rotational grazing and regenerative practices.
Naturally Homemade Creations
(Diane Pyka, Little Falls)
Canned goods. Candy. Cookies and muffins. Homemade reusable shopping bags. Cutting boards. Dried flowers and wreaths
(Jon Ness, South Haven)
Apples, grapes, ground cherries, melons, strawberries. Asparagus, broccoli, Brussels sprouts, cabbage, beans, peas, beets, carrots, garlic, onions, potatoes, rutabaga, eggplant, peppers squash, tomatillos, tomatoes and other vegetables. Fresh herbs. Plants (bedding, annuals). Plants (perennials/natives). Pickled produce. Jams, jellies, preserves. Dried herbs and spices. Eggs. Chicken. Organic practices, non-certified.
Novak’s Grown-Right Vegetables
(Greg Novak, Joan Paggen, Foley)
Eggs. Sweet corn. Peas. Tomatoes. Pickling cucumbers. Potatoes. Green beans. zucchini. Hot and sweet peppers. Watermelon and cantaloupe. Squash. Pumpkins. Plants (bedding). Corn stalks, gourds, straw bales, peacock feathers. Farming method: Conventional, no GMOs.
(David Morreim, St. Cloud):
Cut flowers (zinnias, gladiolas), hanging baskets, annual and perennial plants, vegetables (eggplant, leeks, squash).
(Russ & Trese Willenbring, Cold Spring)
A 75-acre organic farm using bio-dynamic inputs. Asparagus. Strawberries and raspberries. Cabbage, beans, onions, sweet corn, cucumbers, pickles, tomatoes, rhubarb, dill, lettuce, kale, radishes, pumpkins, potatoes, squash, ground cherries,peppers. Aronia berries. Aronia berry juice. Honey. Jams and jellies. Canned goods. Eggs. Gourds. Decorative corn. Straw bales. Farming method: Certified organic.
Ruby Red Farm
(Aaron Marquardsen, Long Prairie)
Strawberries, blueberries, apples. Arugula, chard, spinach, kale, lettuce. Asparagus. Snap peas. Carrots, radish, green onions. Cherry tomatoes. Fresh herbs. Apple pie. Kale chips. Organic practices, non-certified.
Stamped in Flowers
(Echo Nelson, St. Cloud):
Local floral designer, flower farmer and jewelry designer. She specializes in growing peonies, dahlias, and many varieties. Cut flowers; dried, pressed plants; herbs; flower pots; jewelry; hand-stamped homemade accessories. Growing method: Organic, not certified.
Triple H Acres
(Robin Heinen, St. Joseph)
Apples, grapes, melons, pears, strawberries. Vegetables. Grass-fed beef, Berkshire pork, chicken. Eggs. Maple syrup, honey. Freeze-dried foods. Bone broth. Jams and jellies. Cakes and pies. Cookies and muffins. Gourds. Dried flowers and wreaths. Jewelry. Soaps and lotions made from the tallow of their grass-fed beef. Beeswax and candles. Farming method: Regenerative growing practices, plant biodiversity to improve soil quality, growing food without chemicals, antibiotics, GMOs, corn and soy. Raising animals humanely.
Twin Hearts Flower Farm
(Dianne Justin, Albany):
Fresh flower bouquets created from over 40 different seasonal varieties of flowers and greens; dried flowers, grasses and grains; cut flower and herb plant starts (spring); dried flower wreaths and decor (in fall); jars for flowers. Growing Method: Organic growing, non-certified.
(James Wirz, Watkins)
Melons. Spinach, kale, lettuce. Asparagus, broccoli, kohlrabi. Beans, peas. Beets, garlic, onions, radish. Sweet corn. Cucumbers, eggplant, peppers. Tomatoes. Fresh herbs. Dried herbs and spices. Straw bales. Cut flowers. Farming method: Conventional.
Prime Avenue Farm
(Kate Ritger, Watkins)
June 30, September 15 and 29. A diversified small farm offering lamb meat and wool products, garlic scapes, garlic, tart cherries, strawberries, veggies, fresh herbs. Jams, jellies and preserves. Cut flowers. Farming method: Organic practices, non-certified.
Sleva Roasted Almonds
(Roxanne Sleva, St. Cloud)
May 12, May 26, June 9 and June 30. Locally roasted until they have a nice crispy coat. Flavors: Original Cinnamon, a classic fan favorite, plus two of the most popular flavors in Minnesota, Apple Spice and Pumpkin Spice.