The Seaside Farmers Market is a year round community event.

Market Vendors

Adams Farm
Ali Baba
Amavida Coffee
Artesano Jewelry
Bayside Flour
Beach Biscotti
Chanticleer Bakery
Cheesemaker St. Andrews
Clear Creek Farms
Cypress Cattle Company
Derryck's Pasteries
Dragonfly Fields
Hendersons Farm
Kinowas Cowboy Cookies
Made By Amy
Moonlight Micro-Farm
Ocheesee Creamery
Pricelesss Health Organics
Raw & Juicy
Smiddies Viddles
Soap Pedaler
Sweet Henrietta's
The Cranky Yankee
's Garden
The Greenmans Garden
Twin Oaks Farm
Uncle Fool's Beef Jerky
Veggies By Paul Johnson
Veronica's Health Crunch
Whiskey Boot Burrito Co.
Wild Willie Walton's Foraged Edibles

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watermelon radish

What's In Season

  • Spinach
  • Kale & Collards
  • Mustard & Turnips
  • Radishes
  • Carrots & Beets
  • Cauliflower
  • Swiss Chard
  • Onions & Leeks
  • Citrus & Avocados
  • Winter Squash
  • Strawberries
  • Lettuce
Market News
Be sure to take some time out this Saturday to come visit us at the market. Fresh produce and other salivatory delights abound! In the newsletter this week, you'll find a Q & A with Carl & Gena Henderson of Henderson Farm. They have an incredible enthusiasm for the market and it shines through in their interview. Please take a few minutes to learn a little about them and what they have to offer. Their Cajun Pickles are one of our favorites!

This week's recipe comes from Health Food Lover. She has a really nice selection of health minded recipes on her website. The Beef Pho can easily be turned into a vegetarian dish if you prefer, just look for the suggestions in the recipe. Enjoy!


Chandra F. Hartman
Moonlight Micro-Farm

At The Market

What you'll find at the market this weekend (items may change due to seasonality and availability). Please let me know if I've overlooked a vendor.

Ali Baba - Mediterranean fare
Amavida Coffee - Fair Trade Coffee & Teas
Artesano Jewelry - Back from Peru with new designs!
Bayside Flour - Fresh ground flours from organic grains
Beach Biscotti - Locally made biscotti
Chanticleer Bakery - Handcrafted breads - Olive-Spelt and Whole Wheat Veggie
Cheesemaker - Handcrafted cheese (different varieties available)
Clear Creek Farms - Local varietals of honey
Derryck's Pastries - Gourmet pastries
Hendersons Farm - large selection of relishes and pickled pickles and okra
Kinowa's Cowboy Cookies - Local and organic chocolate chip cookies
Made By Amy - Locally made baked goods
Mitzi's - Locally made soup
Moonlight Micro-Farm - heirloom and organic seeds, wildflower seed bombs
Ocheesee Creamery - Grassfed butter, milk, and cream
Pecans - Local pecans
Priceless Health Organics - Hydroponic lettuce, arugula, sunny's, and salsa
Raw & Juicy - live mustard, raw onion bread, kale chips, collard chips, granola
Smiddies Viddles - Greens, kale, collards, spinach
Soap Pedaler - Handcrafted soaps and lotions
Sweet Henrietta's - Cupcakes, cakes, and cake pops
The Cranky Yankee's Garden - Starter veggie and herb plants, jams and spices, fresh salad mix & greens - naturally grown
The Greenman's Garden - Sweet Potatoes, seasonal produce, ginger tea
Twin Oaks Farm - Organic eggs & chicken, preserves, confit, chutneys, compotes, herb salt, vinegar
Uncle Fool's Beef Jerky - Beef Jerky of course!
Veggies by Paul Johnson - avocados, onions, tomatoes, peppers, radishes, strawberries, eggplant, etc
Veronica's Health Crunch - Gluten-Free Granola
Whiskey Burrito Co. - Yummy burritos made with local and organic ingredients
Wild Willie Walton's Foraged Edibles - Prickly pear cactus juice & Yaupon Holly Tea

Vendors joining us again very soon:
Adams Farm - will return during pear and persimmon season
Cypress Cattle Company - Returning soon
Dragonfly Fields - Returning soon


        Raw and Juicy Logo   

Featured Vendor

Henderson Farm

Name of Business: Henderson Farm
Phone: 262-227-3014 or 262-227-7482

How long have you been in business?  

We started vending at Seaside during the summer of  2010 when we had an excess of delicious, spicy off-season arugula in the garden.  Our friend, Celeste Dick, an enthusiastic supporter of the Seaside Farmer's Market, suggested that we try offering our extra produce there.  And so it began...!

How long have you lived in the area and where are you from?  

I (Carl) grew up in DeFuniak Springs.  I moved away in my teens and lived for about 25 years in Milwaukee, WI before returning to the homestead in 2005 to help care for my mother, Mildred, who supports our Market endeavors by cutting out and attaching all of the jar labels.  Mildred taught Gena to make blueberry marmalade even before we were married.  Working in a small, non-air-conditioned kitchen in the middle of July 1981, with the stove burners blasting away...well, it's a wonder Gena ever came back!  We have been working hard to make Mildred's property more self-sustaining and have added more fruit trees and vegetable gardens, as well as cows (for meat), goats (for milk and goat cheese), bees (for honey), and chickens (for meat and eggs).    

How far do you travel for the market?  

Our trip to the market from DFS takes 45 minutes, which Gena utilizes for long phone calls to relatives back in Wisconsin.

What products do you offer?  

We offer seasonal fruit and vegetables from our farm, and like many who sell at Seaside, do not use herbicides or pesticides and do use natural fertilizers.  We are probably most sought for what we make with fresh produce:  salsa, pickled vegetables, and wonderful jams.  Some are hard-to-find items such as pickled okra, watermelon rind pickles, chow chow and homemade Bloody Mary mix.  When we can't supply our own ingredients, we turn to Paul and the other Seaside vendors for fresh, locally grown produce.

What makes your items special or unique?  

You cannot buy most of our products at the supermarket...and if you can, you will not find the same freshness and flavor.  Our products often remind people of things they enjoyed when growing up.  And if we don't have what they are looking for, we will try to make it.  For example, the sweet, hot, garlic-y Cajun Pickle  we offer came about through interaction with one of our customers!   Every batch of produce is a little different, so we make minor batch-by-batch recipe adjustments until the product tastes good!  We believe a jam should taste like the fruit that is on the label...not just sweet.  Gena learned from Mildred, who created a very tasty Fig/Lemon/Apricot jam (appropriately abbreviated to "FLA") that it is OK to experiment.  Resultant creations include "H4," a pear/jalapeno/habanero pepper jam which is wonderful on cream cheese and also great as a fish or chicken baste, Pear Chutney, which makes a wonderful pork marinade, and   Cranberry Tart Strawberry/Jalapeno/Garlic Jam, which when carmalized slightly over baked  chicken is "to die for." A special concoction of powdered vegetables and spices added to salted diced tomatoes perfectly mimics our fresh canned salsa...and you can take it on an airplane!  Consumers appreciate the freshness, the variety of offerings, and the chance to taste before purchasing.  We also enjoy introducing folks to things they may not have eaten before such as luffa gourd and winged beans.  Last fall we taught people to recognize and use the common weed, purslane, perhaps the highest-potency vegetable source of Omega-3 fatty acids.

Is there anything new on the horizon? New products, seasonal items or specials?  

Blackberry jam and lemon marmalade are new this month.  Watermelon rind pickle and pickled okra will be back very soon! This week, Gena will be making a Southern Chow Chow which has corn and lima beans in addition to cabbage and cauliflower.  Yum!  Currently, you will also be introduced to chickweed at our table.  This plant, which is growing abundantly now, is very nutritious.  It tastes like corn when raw and cooked spinach when lightly steamed.  And it's free if you have it in your yard!  You just have to learn to recognize it.  In response to customer requests, we are also seeking approval to bring non-organic free-range farm eggs.  

What do you like most about the Seaside Market?

The great variety of absolutely delicioius offerings and the social interactions!   Dairy, bakery, vegetables, granola, organic products, fresh produce from wonderful vendors who are all enthusiastic about what they are doing.  The Seaside Farmer's Market is a "must" experience for our out-of-town visitors!

photos courtesy of e.m. marcus | photography

Seasonal Recipe

Grass Fed Beef Pho

{ as seen at Health Food Lover }
Here is my recipe for Pho using meaty bones from grass fed cows. The secret to a great Pho is flavourful slow-simmered bone broth. The longer you can simmer the bone broth the better. I hope you enjoy this recipe as much as I did! If you make this please let me know how it goes for you.

Recipe: Grass Fed Beef Pho
Serves: 2
Allergen notes/recipe notes: This recipe can be dairy free by replacing the butter with coconut oil. It is egg-free.
Vegetarian Option: It can be made vegetarian/vegan by using vegetable stock instead of bone broth and you could use tempeh instead of the meat in the bone broth.
Grass Fed Beef Pho Ingredients:

1 C. thin rice noodles (or enough for two people)
1 tsp. butter
1 onion
coriander/cilantro, roots and stems (washed & sliced)
1 large garlic clove, crushed
1 tsp. ginger, chopped into small pieces
3 peppercorns
1 star anise
1 bay leaf
4 cups of pre-prepared (see above) grass-fed bone broth (with as much meat from the bones as possible)
a dash of fish sauce
1 cup bean shoots, rinsed
fresh coriander leaves, roughly chopped
a few spring onions, washed and finely sliced into rounds
a few mint leaves
a fresh red chilli, sliced (to taste)
1/2 lime, quatered, to serve
salt and pepper (to taste)

How to:

Cook the rice noodles according to the package instructions. Set aside.

In a saucepan, cook the onion in butter with the coriander roots and stems, crushed garlic clove, chopped ginger, peppercorns, the star anise and the bay leaf. Cook until the onion is soft.  Add the four cups of grass-fed bone broth + meat and simmer for 10-15 minutes. When ready to serve: add the noodles to two bowls. Pour over the bone broth add a dash of fish sauce, the bean shoots (divided between bowls), the fresh coriander leaves, spring onions, mint leaves and fresh red chilli slices. Season with salt and pepper and serve with a wedge of lime.

Food News

{commentary & opinions too!}

Policy Plate: First Farm Bill Hearing, Chipotle or the Heart Attack Grill

From the Environmental Working Group

"Today the Senate Agriculture Committee held its first hearing on what the members hope will become the 2012 farm bill. The hearing focused on the bill’s energy provisions, but what got our attention was the latest report of behind-the-scenes Congressional machinations trying to attach a subsidy-laden farm bill to any must-pass legislation. Congress appears to be moving forward with a relatively clean extension of the payroll tax cut, unemployment insurance and the “doctor fix” of Medicare reimbursement rates. What’s troubling are press reports that Sens. Max Baucus and Kent Conrad are scheming to attach their vision of a farm bill to the payroll tax cut..."

Local Events

Mardi Gras Celebration at Seaside
Saturday, February 18, 2012 12:00 noon - 5:00 p.m.

Event starts at 12 noon. Parade starts at 2pm.
Chubby Carrier & the Bayou Swamp Band performs following the parade (3-5pm)

Camellia Fest and Heritage Day at Eden Gardens State Park
Saturday, February 25, 10 a.m. – 2 p.m.

Eden Gardens State Park and the Friends of Eden State Gardens, Inc. would like to invite everyone to the annual Camellia Fest. Festivities begin with talks being given on Camellia identification, air layering (propagation) and the general maintenance and pest control of Camellias. There will also be floral and waxing blossoms demonstrations. Living history presenters will be exhibiting the skills of past generations; including historical talks, period cooking, candle making, old time games and toys as well. Donations to the Friends of Eden will be accepted. There will be no additional fees for the event.

Fees: Admission to the park is free the day of the event.
Contact: (850) 267-8320
Directions: Eden Gardens State Park is located in Point Washington, off U.S. 98 on C.R. 395.
Check out this video by Walton Outdoors: Camellia Festival

The Seaside Farmers Market is a producers market focused on food, produce, cooking demonstrations, specialty items, artisan cheeses and breads, novice and professional gardeners, seed exchanges, educational aspects of growing and preparing food, and the celebration of eating and sharing great ingredients.  We look forward to developing these concepts and to your participation.

Have something to sell at the market?  Call to reserve your place. 850-687-3494 or email Jen Kuntz at



Jenifer Kuntz
Raw and Juicy

Seaside Farmers Market

Newsletter created by Chandra Hartman of Moonlight Micro-Farm
Have a seasonal recipe to share? A local event to announce?
A food related news story to be heard?
We'd like to hear from you! Please contact Chandra at
Copyright © 2012 Seaside Farmers Market, All rights reserved.
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