Wyoming Farmers' Market -- Meet the Vendors

Andy's honey redefines local. Some people look for food raised within 100 miles; Andy's honey is produced within 4 miles of the market. The Babcock family started beekeeping several years ago in response to their son Andy's interest. This year Andy's expanded the number of "girls" working for the family and joins us on alternating weeks offering honey in a variety of sizes along with beeswax candles.

Dennis Sauerhage has been in the orchard business for 20 years. He and his family have been tailgating in Cincinnati for 10 years. Dennis and his wife, Marie, have three children attending college in Indiana. Growing up in Illinois, Dennis worked for farms and orchards to earn money when he was younger. He learned the business by reading numerous textbooks and attending growers' workshops in Indiana and Kentucky. He currently grows apples, peaches, pears, plums, and grapes. Not sure which apple is best for pies, saucing, or eating? Stop by and ask! Dennis always knows what tastes best! In the late fall, try his delicious apple cider. backyardorchard.blogspot.com

A serendipitous trip to the bookstore led Debbie Fowler on her journey to create Blackbird Pond soaps. "I found a little book about making soap," Debbie says. "It had never occurred to me to try to make it myself. It turned out to be kind of fun." Most of the herbs and flowers Debbie uses in her soaps and potpourris she grows and dries herself. "I get ideas for fragrance combinations from books on perfumery and aromatherapy," she says. "Some combinations seem like they were made for each other, like juniper and lime." Now, 10 years after that fateful day at the bookstore, Debbie loves what she does, and gives two quick reasons why: "No daily commute and no pantyhose!" Follow your nose to Blackbird Pond's fragrant soap display at the market. You'll find Debbie, usually with her husband Charlie helping man the booth.

Jon Branstrator farms land that has been in his family since 1821. In addition to asparagus, strawberries, raspberries, and blackberries, Jon grows some of the most wonderful pumpkins and winter squash you will ever see. Stop by his tent to sample some of his goodies. www.branstratorfarm.com

Dojo Gelato creates authentic Italian-style ice cream and sorbetto every day in their store at Findlay Market. They use fresh ingredients, including growth-hormone-free milk from Ohio and, whenever possible, produce from local farmers. They never use any artificial sweeteners or extracts in the creation of their gelati. Menu includes 12 flavors of Italian-style ice cream from scratch and sorbettos which do not contain any dairy, are vegan friendly, and can be enjoyed by those who are lactose intolerant. www.dojogelato.com

The Eli Creek family is a fifth-generation farming family in Connersville, Indiana. The farming tradition has been carried on through three dedicated families working together. Eli Creek grows a large variety of vegetables. Approximately 90 acres are under cultivation in vegetables and an additional 160 for their free-range chickens and other animals such as cattle, rabbits, quail, sheep, and goats. All produce is herbicide and pesticide free. The animals are outside every day in fresh grass and air. They are never fed animal byproducts, growth hormones, or drugs of any kind. Allowing them to grow at their own natural pace may take more time, however, it's a better product for consumers, it's a better life for the animals, and it's better for the world we all share. www.elicreekfarms.com

Fireside Pizza brings the best wood-fired pizza in Cincinnat to your backyard! Sourcing out only the freshest ingredients, depend on season, from local farmers whenever possible. A wood-fired oven on a trailer allows Fireside to bring the party to you every Tuesday.

Farming the land that belonged to his grandfather, John and Michele will be bringing a wide variety of certified organic vegetables to market beginning in June. In addition, they will also have mushrooms, nuts, and maple syrup. Their apricot and pie cherry trees were looking happy and healthy at the end of April, so let's keep our fingers crossed that we'll see those products at market as well!

Trial-and-error and a lot of persistence helped Chuck Pfahler from La Terza formulate his own coffee roasting process. "It became about obtaining the highest level of quality and excellence," Chuck says. After four-and-a-half years of professional roasting, Chuck says it's something he's remains passionate about. "It brings me great joy to share with others." Chuck's family, including wife Apryl and their daughters Madeline, Lucia and Juliana, often joins him at the Wyoming Ave. Market. Chuck also sells La Terza coffee to local coffee houses and several churches. He has also created a custom blend for the band Over the Rhine that's sold through the band's web site. La Terza offers a variety of blends in light, medium and dark roast, but for Chuck, coffee is more than a beverage. "I find it amazing that God gave us the ability to enjoy it," Chuck says. "The more I learn about the chemistry of coffee and taste, the more I'm amazed at the grace that surrounds us." Stop by La Terza' s booth at the market and taste for yourself the difference in fresh roasting. "When people enjoy that, it touches the soul," Chuck says. "In our overly commercialized society, things that touch the soul are in short supply." Chuck can also be found at: www.laterzacoffee.com

Locust Run has been farming organically since 1977, growing intensely in raised beds. They will be bringing their wide variety of vegetables to Wyoming this year, including many representatives from the cabbage and onion families as well as dried beans and winter squash.

We are 7th and 8th generation farmers. The farm was homesteaded in 1835 with the deed signed by Andrew Jackson. Our brick farmhouse was built in 1875. We have been certified organic since 1997 and 100% grass-fed since 2001. Because we are 100% grass-fed and in tune with Mother Nature, our products have a 1/3 better nutrition profile and a superior taste. Benefits of grass farming includes more humane animal treatment, more nutritious dairy products, reduced soil erosion, more sustainable manure management, less E. coli food poisoning, fertile soil and nutritious forages, and more diverse and healthier ecosystems.

Joining us from historic Findlay Market, Skirtz and Johnston will be featuring rustic bread, artisan chocolates, and custom-made desserts.

Authentic Belgian waffles (and seasonal variations) and made from scratch pastries and baked goods such as quiches, calzones, stomboli. Visit their website at: www.tastefrombelgium.com.

After almost 30 years of farming, Sandy and Guy Ashmore of That Guy's Family Farm say organic is the way to go. "It's better for everyone; our bodies, the soil, the community," Sandy says. In addition to certified organic produce, the Ashmores raise flowers, pastured poultry and grass-raised eggs on their 48-acre farm in Clarksville, about 35 miles from Wyoming. Sandy and Guy's children, Maggie, Nellie, and Conard, help their parents operate the farm. "One of the greatest joys of farming comes from directly knowing our customers," the Ashmores say. They thank the Wyoming community for supporting the new market. Check www.thatguysfamilyfarm.com for more information.

The Eaton Farm is a diversified family farm dedicated to preserving its farming heritage. The 55 acre farm near Madison, Indiana has been in Jerry Eaton's family for three generations. Today the farm family consists of Jerry and his wife Elizabeth, their sons Silas and Ira, and Jerry's parents, Jim and Sudie Eaton. While many small farms have faced severe challenges over the past century, the Eatons feel that providing communities with fresh and local food is one way to keep farming viable. 2011 will be their 5th year participating in farmer's markets, and the 4th season for their CSA.

With three greenhouses and many restaurant clients, there's no downtime for Becky and Bob Portmann of Walnut Ridge Acres. The couple has been farming for about six years on their land in Clarksville. After a busy summer season, they just keep growing inside—in the greenhouses they heat with wood-burning stoves. Becky says one of her favorite things to grow is a micro-mix of greens. These petite wonders are cut just after their first true leaves appear. The Portmanns market the micro-greens to local restaurants for use in garnishes and salads. "I really enjoy starting everything from seeds," Becky says. "It's doing everything from scratch." When they aren't tending their gardens, the Portmanns enjoy spending time with their grown children and their granddaughters. Visit their website at: www.walnutridgeacres.com