Our farmers markets are application-based, and there is often a lot to learn about the history and mission of each vendor from their submissions. In their application, farmers Michele and Manny kept it simple, "Canales Produce has been growing certified organically since 1994. We believe in taking care of the land and growing healthy food for everyone."

No strangers to hard work, David Mackie and Bonnie Briggs of Skinny Kitty Farms found their way to farming through an unexpected journey. Our own Sarah Schu had the opportunity to photograph the pair in a day in the life on the farm, along with their son Jasper. In this photo essay, learn more about Skinny Kitty Farms, and take a peek behind the scenes.

After working closely with Seattle King County Public Health, and in light of our region's upgrade to Phase 2, prepared food vendors are now allowed to cook and sell hot meals at farmers markets in King County! Markets are still operating under pandemic restrictions, so in order to ensure that prepared food vendors and the dishes we love are here to stay, we need your cooperation. Help us help them help you by following these guidelines.

True farmers market lifers, Farmers Blong and Chor Cha have been selling flowers at the West Seattle Farmers Market since week one 21 years ago, and can also be found at the Univerity District and Lake City farmers markets. The Cha family grows a variety of gorgeous flowers as well as some produce. In the spring of 2020, their daughter Nikki Cha was kind enough to ask her father, who manages the farm, about his growing methods, and lessons learned along the way.

When visiting the Wanderwood Farm stand at market, you’ll find gorgeous produce piled high atop tables, complimented by buckets of fragrant flowers waiting to be made into bouquets. In farming, Jen and Colin have found an outlet for their creativity, love of the outdoors, and getting their hands dirty. Read on to learn more about Wanderwood Farm.

Leeks, though grand in size, are generally considered quite ordinary here in the United States. Perhaps we don’t give leeks the credit they’re due, for in Wales, they are symbolic of bravery, heroism, and national pride. Read on to learn more about why we should all reconsider the leek.

Carrots are one of the most iconic vegetables in the American conscious. Their flashy colors lend themselves to graphics, logos, and animation, and they are a regularly featured prop in pop culture. Like any celebrity, carrots are the focus of gossip and intrigue among their fans. Despite their notoriety, carrots come from humble roots, (see what we did there). Read on to lay certain rumors to rest and unearth the truth.

Fennel is one of the coolest edible plants out there. Its history is as varied as it is ancient, and its uses are as diverse as they are global. This very well documented herb has been studied by scientists, shaman, and chefs alike for its medicinal, spiritual, and culinary uses around the world. Read on for a deep dive into this important and delicious herb.

A few days ago, this NFM foodie learned that Brussels sprouts are a controversial vegetable. Brand new to this debate, I, of course, took a stand. Brussel sprouts are one of my favorite things on this earth, and I believe that people who dislike them simply haven't tasted them properly cooked. If that argument doesn't land with dissenters, (and apparently it doesn't, more often than not), perhaps this divisive vegetable's fascinating background will compel non-believers to give them one more try.  

If you’re anything like us this year, your holiday gifting and #jollifying is happening on a budget. One great way to get creative and add a personal flair to your giving, without breaking the bank, is by making farmers market gift baskets! It’s easy to save by getting shelf-stable products in bulk at your local market, and dividing them into multiple gifts. Read on to learn our tips and tricks for creating lovely market gift baskets!

Sourcing ingredients for holiday meals doesn’t need to be a painstaking affair! We’ve done the research for you. Check back on this Holiday Pre-Order Guide for seasonal ingredients, dishes, and desserts from local farmers, ranchers, fishermen, chefs, and bakers. We’ll update this list regularly as our vendors roll out their seasonal specials for pre-order.

No gathering, small or large, is complete without delicious and unique beverages to accompany the meal. Check out our guide to local beverage makers that source ingredients from right here in Washington, and even their own backyards. We’ll update this list as seasonal specials become available, so check back often!

Looking to put a smile on your loved one’s face? Searching for ways to support local Washington farmers and food artisans this year? Get a gift that does both! Peruse our Gift Local Round Up for a range of tasty, fun, and Washington made gifts you can’t find anywhere else. We’ll update this list regularly as the holiday season goes on, so be sure to check back often!

Broken Shovel Kiwi Farm is one of a kind- the only vendor at our markets growing and selling hardy kiwis. Farmer Robert Williams is the one-man show behind Broken Shovel, an enthusiast put on earth to spread the word about the incredible little berry. “What I want to emphasize is it’s not just that [hardy kiwis] taste great,” Robert told us, “The health aspect is what got me interested.” Learn more about how Robert’s curiosity about hardy kiwis turned into a lifestyle.

There is something kind of adorable about hardy kiwis. It may have to do with their size- roughly a quarter of their more popular cousin the kiwifruit- or the scrappiness of their name. They may be small, but they sure are hardy. Hardy kiwis are certainly a berry to root for. Though the plant thrives in Pacific North West conditions, very little is known about its varieties and few people have even heard of it. If you ask hardy kiwi enthusiasts and growers, it’s time they entered the main-stream. Read on to learn more about this tenacious little berry.

Does anyone else imagine a big round pumpkin as the O in October when autumn rolls around? There are few things as delightful as the giant, bright orange squash glinting in the autumn sun, or glowing from within through a carved grimacing face. October is one of the few times of year we are actually encouraged to play with our food here in the U.S., a tradition that began far from our shores. Read on to learn the story behind pumpkins!

Farmer Chris runs a tight ship at Windy Acre Farm, a roughly 3 acre mixed vegetable farm nestled in Kent, WA. At 25, he is still considered a young farmer, though his experience rivals that of many of his older peers. Farmer Chris started Windy Acre when he was 15 years old and runs the business with the goal of working with nature, not against it. Learn more about this incredible young farmer!

Bread falls into two categories, with little middle ground. On one hand, it’s taken for granted, another item to check-off on the grocery shopping list. On the other, a fresh loaf can be praised as the greatest food on earth. Whether enjoyed as a bagel, baguette, or roti, bread in all its iterations is an essential staple around the world, with a story that’s older than you may think. Read on to learn why bread is ancient history.

Nature’s Last Stand has a diehard following. The farm has gone through a few iterations since it began at the University District Farmers Market 25 years ago. These days, John and his partner Caroline have had to pivot yet again as restrictions due to COVID-19 make it impossible for John to sell breakfast sandwiches at market. You can still find their globally inspired hand-crafted sausages, like their takes on the Filipino loganisa sausage, the North African merguez lamb sausage, and their Spicy Thai sausage, at market and online. Read on to learn more about this beloved farmers market staple, and how you can support!