Market on Good Friday

The market will be open on Good Friday, April 2, from 11 to 2. Since the weather will be pretty, Jack and Lee Ann Sours will play traditional music from 11 to 1.

Amos Apiaries will have honey at the market until about 1.

We'll also have a coloring table for children.

The market will be open Good Friday (April 2) and it will be a perfect time to pick up baked goods for your Easter feast. (Above, "hard rolls" from Black Forest House. The name is a misnomer - they're not hard, but they are DELICIOUS.)

To be sure you get what you want, give the baker a call and place a special order:

Hazel's Bakery - pies, cakes, cookies, fruit breads and other baked goods. 417 623-2705

Black Forest House - European and American pastries, plus: onion pie, strudel, black forest cake, roasted almond cake, hardrolls, Easter cookies and cakes and other treats. 417 325-7506

Redings Mill Bread Co - artisan breads. 417 623-4615

What's In Store for Farmers Markets

If you're deeply into farmers markets, you may want to check out the webinar hosted by American Farmland Trust yesterday. It includes information on the federal Know Your Food, Know Your Farmers program, federal grant programs for markets, information on how to strengthen the role of markets and on the national farmers market popularity contest. Click on

What's In Store for Farmers Markets

Market volunteers

Steve & Corey of Fredrickson Farms and Matt of the Nichols family, spent Wednesday salvaging lumber from the market rooms in the brown shed. They said there were a LOT of nails to pull.

We hope, with park board approval, to build a small building north of the pavilion for our cooking gear for optimum cleanliness and convenience for our meal volunteers. The meals will be shifted to the north end this year and the meat vendors will be going to the south end when we open for the season on April 30.

Contractors should be on site next week to begin moving the brown barn to its new location at the special road district property.

More Good News for Friday's Market

Jamey Smith called to say he'd just fired up the oven for bread. Redings Mill bread on Friday!

Music at the Market Friday

Jack & Lee Ann Sours will be at the market Friday (March 19)to fill the pavilion with traditional music. It always makes the market sparkle.

The weather's supposed to be great, so come on out between 11 & 2. The Sours will play until 1.

Moving Day

About 15 of our vendors met at the market today to move all the market materials from the brown shed to the Quonset hut. The brown shed is being relocated to another area for use by the park and the special roads district. Great news for us because with it gone, we'll have much more room for cars to come and go and for parking.

The first job was to load the 30 bales of straw we'd stored for use in the kids garden.

Then new shelving was put together and finally Steve and Katey Fredrickson moved in their trailer for loading
and moving.

We have a LOT of stuff, but it was all moved in 1 1/2 hours.

Signs of Spring

We were happy to see high tunnel greens at the market today. Organic Way Farm also brought onions, potatoes and sweet potatoes from their root cellar. Don't give up - Spring is coming.

Spring's just around the corner

Our farmers are busy making plans for the market - most are waiting for the ground to dry out enough for planting.

However, those with high tunnels are already planting.

At right, Tim Green put in tomatoes last week. They should be ready for harvest in June.

They'd rather be at a farmers market. Who wouldn't?

For a quick clip, go to:

Burn Notice clip

Inside News - Honey this Friday

Amos Apiaries plans to be at the market this Friday from 11 to about 1.

However, Flintrock Bison Ranch cannot make it.

Great Turnout at Food Safety Workshop

We had almost 100 farmers come to the market's food safety workshops on Saturday. Of course, they won't all sell at Webb City - we've only got space for about 40 under the pavilion. Others will be selling at Neosho, Joplin, Monett, Pittsburg and other area markets. The good news is that local foods will be even safer thanks to the training.

We were epecially pleased to see some of our newest farmers. At right - Logan Paul with his mother Lois Troyer.

Our thanks to Patrick Byers with University of Missouri Extension and Russell Lilly with the Missouri Department of Health for giving up a Saturday to do training and to the USDA for a specialty crops grant to underwrite the costs.