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 18 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.

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

From snickerdoodles to lemon-filled butter cookies to chocolate chip, Donna's cookies get around: They've been served all over Cincinnati, from Findlay Market to coffee shops to the Appalachian Festival—and now at the Wyoming Ave. Farmer's Market. "I have met so many interesting people," Donna says, "and food makes them happy." Donna enjoys conjuring up new recipes, but her all-time favorite is the classic chocolate chip, and it's a favorite with her customers, too. When she's not baking, Donna likes to spend time with her four daughters, paint, sew, or tackle home-improvement projects. You can read more about Donna's all-natural, no-artificial-flavor cookies online at www.donnasgourmetcookies.com. Or visit her new store in Montgomery on Montgomery Road one half block south of I-275 in Duffy Square.

The Five Star Foodies team is a family of healthy, conscious eating chefs. They all just love the kitchen. From having a ground-breaking vegan restaurant back in the 80s to catering and now manufacturing gourmet vegetarian entrees, they are well-versed in the art of vegetarian cuisine. They simply love what they are doing. Five Star Foodies is a dream come true. You will find natural, nourishing ingredients in all their foods -- no artificial colors, flavors, MSG, hydrogenated oils or nitrates. They use organic ingredients whenever possible. www.fivestarfoodies.com

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

Check out Trudy’s and Andrea’s pasture-raised eggs, chicken, beef, pork, lamb and goat meat along with goat's milk lotions and soaps. You’ll find Trudy, with granddaughter Vashti, and son Logan in the big white truck. This winter they will be offering a CSA; ask for details at the market. You can also visit them at www.mohranimalacres.biz

RJ Veggies helps us round out our market offerings with a large variety of vegetables including cauliflower, cooking greens, leeks, sweet potatoes, blueberries, and more. Ralph and Julie look for new ways to grow the crops they bring to market. This year they are experimenting with water beds. We can’t wait to eat the tasty results.

For Melissa Loggins, a gift from the hand is a gift from the heart. Melissa started baking and giving out heartfelt wishes early. "My love for baking comes from many hours spent in the kitchen, baking with my mother," Melissa says. She would whip up cookies for her dad's lunch and to take to neighbors—delivering them on her bike. Melissa, who moved to Wyoming with her husband and daughter in 2006, began baking professionally in 2001 and creates custom-designed cookie baskets for every occasion. Her customers' current favorite treats are chocolate walnut chip cookie pops and almond pound cake. "It's all about the sweet things in life," Melissa says. To find out more about Sweet Miss, log on to www.sweetmiss.net. You'll see Melissa's weekly specials and a gallery of cookie baskets. She loves to hear from customers, so send her an email, or call with a special request.

Warning: If you accept Jean-Francois Flechet's offer of a sample taste of his Belgium waffles at the market, you may soon become a waffle addict. Jean-Francois makes his Liege-style waffles fresh during market hours, sending mouth-watering aromas up and down Wyoming Avenue. His special cast-iron press and authentic Belgian dough create a sweet, dense treat that you can savor while you shop the market or take home to re-heat and enjoy. Jean-Francois says the waffles are wonderful topped with Madison's hazelnut gelato. Stop by the Taste From Belgium booth for a sample; but remember, we warned you! Jean-Francois’ website is 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.

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 new granddaughter. Visit their website at: www.walnutridgeacres.com