at the market

Elk Rapids Farmers’ Market

By Jena Van Wagner / Photography By Jena Van Wagner | October 01, 2016

The Elk Rapids Farmers’ Market might just be the friendliest place in Northern Michigan. Stop by any Friday morning through summer and early fall and you will be greeted by smiling faces, delicious smells and eye-popping bouquets. The market is conveniently located in Rotary Park on US- 31 next to the landmark swan statue at the Chamber of Commerce. This is a true farmers’ market with products grown and made by the sellers.

“It certainly has come a long way,” says Sheila Osburn from Countryside Gardens. Sheila started at the market in August 2001, making her the only original vendor still participating. Her rows of lilies and seasonal mums are a staple at Elk Rapids, Traverse City and Interlochen Markets. “The first day I came there were four of us set up in the middle of this field. Over the years they paved the market space, added the parking and really started promoting it. This is a great market.”

According to Market Manager Joe Woods, the market has averaged around 30 vendors each week of the five years he has held the position—more or less depending on what is in season. “We are actually down a few vendors right now, because they are having trouble finding enough labor to pick and run a market stand.”

While the many regulars each week are welcomed by name, newcomers and travelers are hailed with equal enthusiasm.

“We have great business from people that are just here for the summer and even from those traveling through,” says Joe. “We have visitors from out of state and even out of the country. The Pure Michigan campaign has brought a lot of people to our area—especially with Sleeping Bear so close. Last week I even arranged to have some of my cherry maple syrup shipped to Australia!”

Two stalls down from Joe you will find Misaeng Liggett and her mighty sales force. Each week she is joined by her children, Maia, age 9, and Noah, 7. The two pick and arrange their own bouquets each week, setting prices and donating a portion of sales to local charities. In addition to their flower tasks, they help out around the urban farm in their yard.

“We have to help water, pull the weeds and harvest stuff when it gets ready,” explains Noah. He wrinkles his nose and adds, “I don’t really like to weed.”

Maia explains what they do with their earnings from the market: “We have to donate, save and spend. So we donate to Grass River, put some in the bank and then spend our money on breadsticks.” (The breadsticks in question are delicious cinnamon and sugar concoctions sold at a bakery booth a few stalls down.)

Misaeng may be the vendor who has come the farthest to be at the market, where she has had a stall for around 10 years. Originally from Japan, she and her husband moved to Northern Michigan from Hong Kong. Her stall is heavily influenced by her Asian roots. A customer favorite, selling out each week, is the Azuki (Adzuki) Bread.

“I cook the beans, and the water from them turns a nice red color with good flavor,” Misaeng explains. “Then I mix that water with organic ingredients and a little bit of the beans and sesame seed to make it flavorful. At my house we eat a lot of this bread and it disappears very quickly.”

And if you are too late for the Azuki bread at the market, Misaeng will take orders for it as well. “Some customers just really love getting their bread on a Tuesday, or have something special they want it for.”

Her booth is stocked with the children’s bouquets, the quickly emptying bread basket and a nice variety of organic veg- etables she raises on a nearby farm. Regular customers know to ask for arugula and baby kale, both of which sell out so fast she recommends calling or texting her ahead of time if you really want it.

“When I moved here I wanted to grow food—not just because it tastes better, but because I was raised to be frugal and organic seemed very expensive. A neighbor bought a bouquet from Wells Family Farm, a nearby organic CSA, and I decided to see if they would teach me how to garden. I majored in chemistry in school and that just made me interested in the best way to grow food.”

Teach her they did, and now she shares her knowledge of food not just with her children, but by teaching a few cooking classes at Northwestern Michigan College in Traverse City.

Depending on the week, you will find all kinds of treasures at the market: fresh peaches; the first corn of the season and smoked butter to spread on it; mulberries with the stems still attached; eggs from ducks, chickens and quail, and so much more.

Across the way and down a little is one of the newer vendors at the market, Renee Golovich from Renee’s Bouquets. She is very pleased with business. “I do the Charlevoix Market each week and that is really rockin’ so I wasn’t sure how this one would be. After selling out the first few weeks I learned that this market has a great crowd.”

The vendors at Kneading Dough agree. “We sell out almost always at this market. We come all the way up from Fife Lake for it. It has an awesome location for travelers to stop by going to and from Torch Lake. We have a lot of good regulars we see each week.”

Joe Woods offers a little more advice for enjoying the market: “Eat your way around! The vendors have samples and want you to try their products.” So try a little bit of maple syrup, sample a bite of scone and stick a toothpick into a cheese you have never tried. All the food is local, the vendors are welcoming and you will fill your basket in no time.