The Future of Farmers Markets:
New Vendors 2023
Our vendors are the foundation of the work we do, and one of our goals for 2023 was to provide space for emerging and BIPOC farmers and vendors across all of our markets, with a focus on the brand-new Capitol Hill Tuesday Market (Tuesdays, 3-7pm, until September 26). This year we’ve brought in a record number of new producers, and we are so thrilled to have each and every one of them in our markets. Learn more about Neighborhood Farmers Market’s 2023 first-year vendors!
FARMS
Fernandez Farms is a family of 12 that has been in business since 2008. They grow all types of fruit and vegetables. They are certified organic, and work very hard to bring amazing tasting produce to their friends, family, and lovely customers.
Situated within the Skagit river-bottom, Foothills is a multi-generational family farm. They operate a 3-acre market garden utilizing regenerative permanent beds. They have ditched the plow and rototiller in favor of the broadfork and power harrow. Chickens are pastured for delicious eggs.
Little Lolos Farms is a family-run urban farm in the heart of Seattle’s Belltown area. They specialize in producing high quality, fresh, and nutritious microgreens. The birth of their daughter, Noelani (who they have fondly named Little Lolos) prompted them to eat healthy with wholesome nutrition.
Long Way Farm is a queer-owned vegetable and cut flower operation in Carnation, WA on the unceded ancestral lands of the Coast Salish people. It was started in 2022 by its two co-owners Martie and Chloe, who met working at a farm in the Snoqualmie Valley in 2019.
Located in the heart of Capitol Hill, Marrowstone supplies their local community, friends, neighbors, and family with a variety of fresh mushrooms for sale, as well as mushroom tinctures, extracts, spawn, and even mushroom grow kits.
Mount Si Fungi is a small, family-owned and run urban mushroom farm. Located in the beautiful Snoqualmie Valley, they cultivate indoor gourmet mushrooms year-round. They also have a food processing facility, The Fungi Kitchen, which develops and produces mushroom centric value-added non-perishable products.
Having always been interested in farming, Joshua Williams started organizing this urban farming business in 2015. Sharing his passion, his daughter became his business partner. Together they began the organic certification process. They are dedicated to sustainable agricultural practices that ensure a food system that is safe for consumption and for the conservation of our environment.
Piece By Piece Farm devotes a large amount of field space to the staples you typically see at market, such as carrots, snap peas and sweet peppers. However, they also try new things each year, like lemongrass, shiso and sweet potatoes. New challenges and the continuous opportunity to learn are what makes their work so enjoyable.
Shroom Champ provides a local farm-to-table source for fresh gourmet and functional mushrooms. Plus, Mushroom Grow Kits and assorted mushroom products. They have a passion for educating the community about the benefits of functional and gourmet mushrooms.
The Starry Night journey began at Bastyr University in 2017 where Arianna got certificates, in Permaculture Design and Holistic Landscape Design. In 2022, Arianna graduated from The Evergreen State College with a B.A. in organic farming. Soon after, Arianna was offered the opportunity to manage her family’s 30-acre farmland in Kent, WA.
In Luganda, “wendi” means “I am here and ready to go.” Tibursious Ssendawula of Wendi Farms grew up in a farming family in Uganda. He also lived with a farming host family in Vermont in high school. He has since gained his own farming experience as a small farmer in America, and his aim is to use what he’s learned to help his family and friends back in Uganda.
PRODUCERS & PREPARED FOOD
Each one of Alpenglow’s handcrafted cocktail mixers is seasonally harvested from local businesses and farms. In the summer, they look forward to fresh lavender, sage, and sweet honey from their neighborhood bee populations. When the chill of winter comes, they take advantage of the apple bounty of the Wenatchee Valley and pair it with the comforting spice of cinnamon for their limited seasonal brews.
Baker/Potter likes to keep things simple. They start by sourcing the best organic grain they can find directly from farmers in Washington State. That grain is milled in-house, hand mixed, slowly fermented using wild yeast, and baked in a wood-fired oven. The breads they make celebrate the unique character and seasonality of local grains. They also make seasonal treats and offer freshly milled flour.
Big Dumpling Energy or BDE is a company with the goal to create traditional and innovative asian fusion dumplings to the Seattle area. Flavors include The Classic (chive & pork filling), G.O.A.T. (5-spice lamb filling, served with sesame sauce and chimichurri sauce, green onion and cilantro garnish), Tsunami Alert (Lobster and shrimp filling, served with tomato bisque, herb mix garnish) and more!
Culture Shock Brew is a little punk rock and a little call of the wild. Rooted in the Pacific Northwest, they pride themselves on creating fermented tea with locally sourced whole fruits. With traditional flavors like Blueberry Ginger to savory classics like Jalapeno Mango, they believe their kombucha is everyone’s cup of tea.
Gelato Society are small-batch gelatiers and consider themselves gelato and sorbet dessert pros. They're intentional about community and inclusivity and how their products impact the world around us. They make it their mission to put their best in each batch of gelato and sorbet goodness, building their gelato society one delicious scoop at a time.
Gold Coast Ghal is serving authentic West African food in Seattle! Owner/Chef Tina Fahnbulleh fuses West African cuisine and piquant spices to create delectable new flavors, ideal for savoring at your next event.
Kottu is a late-night dish that originated in Sri Lanka that is traditionally made up of onions, carrots, cabbage, roti, and curry. Using that traditional dish almost as a blank canvas, chef Syd Suntha added his own creative twists to the menu. “I’m just kind of sick of the word ‘authentic,’” he says, explaining why he chose to add fun twists like brightly-colored aiolis and Flamin’ Hot Cheetos to his Kottu recipes.
Lekker means "yummy" in Dutch. And that's exactly what they provide. A hot and yummy serving of ten mini-Dutch pancakes (poffertjes - pronounced POH-fur-chiss) with sweet and savory toppings. Whether you prefer the classic butter, lemon and powdered sugar, or the Northwest inspired combination of salmon, creme fraiche and greens - this treat is sure to delight.
Sea Wolf Bakers' sibling bakery in Montlake, Oxbow opened in the spring of 2022 serving bagels, pastry, pizza, coffee, and other fun items. Their classic bagels include plain, salt, everything, pumpernickel, garlic, poppy, sesame, and cinnamon raisin. Pastries include snickerdoodle cookies, chocolate chip cookies, pecan rolls, fig & pistachio biscotti, and more.
Siembra is a mobile food business in Seattle serving Colombian and Peruvian meals made with local and organic ingredients. Alex Dorros is a Seattle native on a mission to keep Seattle vibrant. Through his Colombian roots, he fell in love with Peruvian food while living and traveling in South America.
Sam Lucchese of Vespucci Pizza makes wood-fired artisan pizza using local ingredients. Sam’s pizzas feature ingredients from several farmers from our markets, including Skagit River Ranch, SnoValley Mushrooms, and Alvarez Organic Farm. Sam also runs Pasteria Lucchese, and La Crespella with his wife, Sara.