Sweetwater Saturday July 31st Farmers Market

Sweetwater Local Foods Market

Saturday, July 31, 2021
10:00am to 11:00am
Mercy Health Lakes Village
6401 Harvey St. at US31/Pontaluna Rd.
Sweetwater Community
Second week for Certified Organic blueberries! Check the Sweetwater Curated listing at the end of the newsletter for price & order deadline info.

This week we asked most of our vendors for their market best seller and the editor also listed a favorite, with a recipe at end of the newsletter you just have to try!

As always, if your time on Saturday is precious we won’t waste any of it! Shopping for the best in fresh, local & organic foods for your family is as easy as contacting the vendors with your pre-orders and stopping by the market on Saturday from 10am to 11am to pick it up! Of course, if you like to linger we’ll have plenty of things to buy without a preorder, so come on by!

If you’re new to the market, please see instructions along with the map at the bottom of this newsletter for more info on How to Place a Pre-Order & Pick Up at Market. We will also be sending out a Friday update email as a reminder and to list any new products.
Vendors attending Saturday July 31st :

Blackbird Farms of Coopersville
Our best seller: Garlic
Editor favorite: Garlic. Need we say more? Use this on Kale Green Sauce – recipe end of newsletter!)
This week at market, we are offering again our pre-selected, pre-packed bags of fresh vegetables. These bags are something akin to our CSA (Community Supported Agriculture) shares. We assemble bags of our highest quality veggies based on whatever is fresh and in season for that week. In the bag, we aim to have some combination and quantity of at least six different vegetables with a combined value around $20. We also include a brief note from Farmer Greg and a farm-tested recipe. Each bag costs $15.
This week’s bag will likely contain some combination of the following: kale, Napa cabbage, green beans, summer squash, zuccchini, cucumbers, scallions, basil, parsley, and fresh garlic. Again, each bag will cost $15.
To order your Blackbird Farms Veggie Bag, please email us at hello.blackbirdfarms@gmail.com by noon on Thursday. We will then send you an invoice via Square. Payment can also be made via cash or check (payable to Blackbird Farms).
We also plan to have some items for walk-up sales—watch for more information in Friday’s newsletter.
Also, this week our market stall will be run wholly by our crew member Forrest. Be sure to ask him about his special hot sauce!
Thanks so much! We’re looking forward to seeing friends old and new this Saturday!
Greg Dunn
Blackbird Farms LLC

The Woven Farmstead of Muskegon
Best Seller: Dwarf Blue Kale
Farmer favorite: Lemon Basil. I love the sweet summery aroma it provides to a hearty meal, or a delicious dessert!
Editor favorite: Tuscan Kale. Find a recipe for Kale Green Sauce at bottom. It’s a beautiful light fluffy garlicky easy to make sauce for any kind of pasta, and it freezes super easy! Tuscan Kale (also called Dino or Lacinato) is a must for this sauce.
Products I’ll have Available for both pre-order & walk up on Saturday are:
Bundles+bunches $3 each or 3 for $8

Lunch Box Peppers
Green tomatoes
Wheat Grass
Red Russian kale
Dwarf blue kale
Tuscan Kale
Purple curly kale
Green curly kale
Collard greens
Swiss chard
Lemon basil
Green and purple basil blend
Leaf fennel
Baby romaine bundles
Assorted summer squash
Please send pre-orders by email to:
I accept the following:
Venmo: @thewoventrifecta
PayPal: inquire@thewoventrifecta.com
Checks can be made out to Samantha Otto

Forest Finds of Muskegon
Our best seller: Sunset Tea. Cooling soothing sun tea for relief on a hot day. Love, hibiscus, mint, Linden leaf&flowers, citrus peels. All OG or wildcrafted.
Editor favorite: Wild Green Salt. Try it and you won’t know how you have managed without it. (Use this on Kale Green Sauce – recipe below!)
Description from the herbalist: Have you tried our Wild Green Salt? It is a blend of organic herbs from Grandson’s Garden, and wildcrafted herbs that I collect here in west Michigan. Parsley, sage, rosemary, thyme, basil, chives, ramps, nettle, field garlic, garlic Himalayan Pink salt, Real Salt and love! It is delicious on most anything. We especially enjoy it on our eggs in the morning.
Herbalist Cody Westendorf is offering seasonal products- with organic and wildcrafted herbs- to support health and happiness. Teas, honey, balms, self-care products, and more!
Check out the Etsy shop at
Etsy.com/shop/forestfindslove, available for pick up at Sweetwater market, or contact me at ForestFinds@yahoo.com
Call or text 616-834-3233

Scholl Farms of Montague
We’re Back! After a well deserved vacation.
This week we will have:
Rhubarb $2.50/lb
EGGS, Chicken – in a rainbow of colors
Our laying hens are outside daily. Their diet is supplemented with Certified
Organic Feed. $5.00/doz. $12.00/flat (2 1/2 doz.)
Next Saturday we will be taking orders for potatoes! Red, pink, purple and
We will have whole dressed broilers available in August. Place pre-order
now for amount and size (5+ to 6+ lbs).  $5.50/lb.
Place your preorder for all products at (231) 893-1311 and leave voice
message, Name, Product and Phone number.
In Gratitude – The Hens.

The Pasturage LLC of Montague

Thank you all for your support and congratulations on our recent certification in the A Greener World Animal Welfare Approved and Certified Grass-fed programs!
Julie Engel owns and operates The Pasturage, LLC. Our pigs and sheep range on 40 acres in Montague, MI.  The pigs eat certified organic grain (75% corn, 25% soy), are born on the farm, primarily roam in the woods, and get hay and baleage in the winter.  The sheep are 100% grass-fed, are moved daily to a new paddock in the summer, and are also born on the farm.  The sheep are now officially Certified Grass-fed and Animal Welfare Approved by A Greener World.
Highlight of the week: Bacon.  Cross your fingers, but I hope to have bacon back at the market this weekend, just in time for your BLT’s!  For me, the past year has been a bewildering foray into the world of bacon.  Cold smoke, hot smoke, injection, dry rub… what does it all mean?  The truth is, I don’t have control over the process the slaughterhouse chooses to use.  Their process is approved by the USDA, and from it they cannot vary.  I can switch slaughterhouses, or take it to another processor post-kill, but in order to resell at the market, I have to have the pig slaughtered at a USDA facility, and the pork processed in an approved facility.  What I’ve learned is this: the bacon that we get made is not like the store-bought bacon.  This can be good or bad depending on your expectations.  And even with the approved process, it seems every batch is different.  This is the not the world of industrial, consistent, reliable food (-like?) products.  This is the world of small-batch, variable, seasonal flux food.  Basically, our bacon has personality.  We hope you like it.
Available this week:
Breakfast links.  $14.00lb.  Around a 1# package, natural casings.
Italian links.  $14.00lb.  Around a 1# package, natural casings.
Bratwurst.  $14.00lb.  Around a 1# package, natural casings.
Garlic Bratwurst. $14.00lb.  Around a 1# package, natural casings.
Boneless Shoulder Roast.  $8.00lb.  Braise, appraise and rave.  Avg. 3.3
Bone-in Shoulder Roast. $8.00lb. Bone in, avg 2 – 2.75 lb per pkg
Neck Roast.  $8.00lb.  Wine and dine.  Avg 2 lbs per pack.
Sirloin Roast.  $14.00lb.  Melt in your mouth amazing.  1 per pack, boneless, netted, avg. 1.2 lbs per pack.
Bone-in Leg of lamb.  $10.00lb.  Epitome of a roast.  Around 4 lbs each.
Boneless Leg of lamb.  $10.00lb.  Any way you cut it: delicious.  Netted, range 3-4 lbs. per pack.
Shanks, 2″. $10.00lb. Beautiful Osso Bucco. Three 2” pcs ea
Shanks, whole. $10.00lb. 2 whole shanks, avg 1.5 – 1.8 per pkg
Do not be afraid of
Lamb Kidney.  *low stock, available as pre-order only* $5.00lb.  2 per pack, avg. 0.3 lbs per pack.
Lamb Tongue. $5.00lb.  Everyone’s favorite… 3 per pack, avg .58
Lamb Heart.  $5.00lb.  Aorta be standard fare.  Avg. 0.6 lbs per pkg.
Lamb Liver. $5.00lb. Conveniently pre-sliced in a reasonable package size. Avg 0.5lb
Cuts of the smaller variety
Half Rack.  $14.00lb.  Impressive cut, delectable meat.  4-5 ribs per pack, range 0.6-1.0 lbs. per pack.
Whole Rack.  $14.00lb. Get ready to Grill!!  8-9 ribs per pack, range 1-1.75 lbs per pack.
Loin Chop. $14.00lb. Avg wt .47lbs
Rib Chop. $14.00lb. Tender dollar-coin size bone in. 2 per pkg, avg 0.36 lb
OUT Brisket. $8.00lb. Corned lamb. Avg .36lbs per pkg
OUT Spare Ribs. $7.50lb. Not just for pork.  Range 1.2-2.2 lbs per pack.
Leg steak. $12.00lb. 1 per pkg, bone-in, straight cut. .44 – .68lb
Shoulder Steak. $8.00lb. 2 steaks per pkg, .75 – 1.1lb ea
Sirloin Steak. $14.00lb. 1 per pkg, avg .77lb ea
Can’t go wrong freezer stand-by’s
Stew Meat.  $12.00lb. 1lb pkg.
Ground Lamb. $12.00. Makes the best shepherd pie. 1lb tube
*Please note: lamb products that are currently out of stock will likely not be back in stock until November.
Andouille. $10.00ea. Classic creole style. 1lb pkg, 5 links per pkg.
Brats. $10.00ea. Classic recipe. 1lb pkg of 5 links.
OUT Brats, Jalapeno. $10.00ea.  Medium heat. 1lb pkg 5 links per pkg.
Chorizo. $10.00ea. Traditional Mexican style. 1lb pkg 5 links per pkg.
Italian Sausage Links. $10.00ea. More hot than sweet. 1lb, 5 links
Kielbasa. $10.00ea. German style. 1lb pkg, 5 links per pkg.
Bulk Breakfast sausage.  $10.00ea.  Same recipe as the links but in a 1 lb. tube.
Loin Roast. $10.00lb. Bone-in. Range 1.5 – 2.75lb
Ham, Whole, Smoked. $8.00 per lb Range 3-5.5 lbs each.
Do not be afraid of
Fat Back. $3.00lb
Leaf fat. $5.00lb. Great for flaky pastry. 1.5 – 4lbs per pkg
Ham Hocks, smoked. $6.00lb Two hocks per pkg, range 0.5-1.5#
OUT Hocks, fresh.  $5.00lb. Two per pack, range 1.5-2lbs.
Pork Heart. $5.00lb. One per pkg. .75 – 1.25lb
Pork Kidney. *low stock, available as pre-order only* $5.00lb. One or two per pkg. .25 – .75lb
Pork Neck Bones. $4.00lb. Great for stock 8-12 2” pcs, 1.25 – 2lbs
Pork Liver. *low stock, available as pre-order only* $5.00lb. Clean flavor.
Trotters (aka pig feet).  $5lb.  Collagen-rich.  Makes you look 10 years younger! 2 per pack.   Avg. 0.75lbs per pack.
Cuts of the smaller variety
OUT Ham Slice.  $10.00/lb.  So easy, practically serves itself for dinner.Range 0.75-1.5 lbs per pkg.
OUT Bacon. $10.00ea. Thick slice, hickory smoked. 1lb pkg
OUT Pork Chops. $10.00lb. 3/4″ thick, 2 per pkg. Range 0.5 – 1.5lb
Can’t go wrong freezer stand-by’s
OUT Ground Pork. $7.00ea. 1lb tube.
*Please note: pork products that are currently out of stock will likely be back in stock as early as this weekend.  Check back Friday for confirmation.
To order:
Text or call 231 288 6112
Email thepasturage@gmail.com
Please do so by Friday at 4pm.  Look for a confirmation via whatever method you contacted me.  Thank you!
To pay:
Cash or check (made out to The Pasturage, LLC) on Saturday at pick up.
Or I can email you an online link to pay via credit card beforehand.
Thank you so much for your patronage.
Editor favorite: Chorizo!

Pine Row Farm of Rothbury
We will accept orders until 5pm on Friday. I will plan to get totals emailed out by 8:30pm.  If you don’t get a response from me, please contact me. We accept cash or check payable to Pine Row Farm.
100% grass fed beef:
Ribeye $14/#
NY strip steaks $13.75/#
T-bone steaks $14/#
Porterhouse steaks $14/#
Rib steaks $13.75/#
Sirloin tip roasts $10/#
Ground sirloin $10/#
Sirloin sizzlers $10/#
Brisket $8/#
Arm, rolled rump, or English roasts $7.50/#
Chuck roasts $7.50/#
Burger patties $7.50/#
Ground round $7/#
Ground beef $6.50/#
Stew meat $8/#
Short ribs $6.50/#
Shank $5/#
Flank and skirt steaks $8/#
Liver $4/#
Suet $1/#
Tongue $5.50/#
Soup bones $2/#
We will have halves ready this week, or there’s a waiting list for fall halves and quarters. Please contact us for more information!
Our poultry is all free range with certified organic feed available.
Aracauna chicken eggs: $6/dozen
Duck eggs: $9/dozen
We have the following honey:
Plastic squeeze bottles:
12 oz bear $6
1# raw $8
2# $12
Glass canning jars:
Pint raw $10
Quart raw $16
Old fashioned boiled maple syrup, powered by wood! Glass jars only. Mother Hubbard’s maple syrup: 
Quarts $16
Pints $10
Kasza Sugar Bush Maple Syrup 
Glass containers.
Gallons $55
Quarts $16
Our Idaho Pasture Pigs are growing nicely while roaming a large fenced area behind the house. Our next batch of pork may well take until early 2022. We do already have a waiting list. Please contact us if you wish to be added. We sell pork by the half only.
See you Saturday!
Sarah (and Bill and the kids),
Editor favorite: Sirloin sizzlers!

Laughing Tree Brick Oven Bakery of Hart

PLEASE NOTE: We will NOT be at market on Saturday, August 7 th (Nor will our bread be anywhere else).
To place an order and PRE-PAY please go to our online store:
This is our preferred platform for orders at this time.
Please pre-order by Tuesday at 6pm.
If you need to pay with cash or check at the pickup:
Please email
Phone orders also welcome. (Hilde—231-873-9820)
BREADS Available for Pre-Order for Saturday July 31st:
Chili Cheddar $8.00
Hazel Road Rustic $7.00
Oceana Rolls 5 for $6
Finn’s Pecan Raisin Pecan $9.50
Homesteader’s Wheat $6.00
Michigander $6.00
Oceana Round $6.00
Third Coast Three Seed $7.00
Griff’s 8 Grain $7.00
Annie’s Raisin Spice $7.00
Kamut $7.00
Pilgrim Rye $7.00
Rustic Baguettes $4.00
Pay It Forward Loaf $6.00
PASTRIES Available for Pre-Order Saturday, July 31st:
Morning Buns $4.00 each (A hearty cinnamon roll with ground pecans and orange oil)
Deep Mud Brownies $3.50 each
Cherry Brownies $4.00 each
COOKIES: $3.00 each
Tree Hugger (PB Choc. Chip Cookie–VEGAN)
Whangdangdoodlers (Dark chocolate batons and walnuts)
Pecan Maple Oaties (Oatmeal Raisin with pecans and Mich. Maple syrup)
Hilltoppers (Ginger Molassses cookies with candied ginger)
Vanilla Shortcakes: $2.50 each
SCONES: $3.00 each
Truly Ginger Scones
Michigan Cherry Scones
Blueberry Scones
Cranberry Orange Scones
Lovely Lemon Scones
Mountain Crunch Granola $9.00
Peanut Butter Granola $9.00
Hilde and Charlie Muller
Laughing Tree Brick Oven Bakery
Find us on facebook
Editor’s favorites: Griff’s 8 Grain and any scone (although the ginger scones are pretty much perfect).

Three Speed Coffee of Grand Haven
All Three Speeds certified organic coffee is roasted by sight, smell & sound based on a roast profile developed by Chad. All coffee is small batch, no automation. No Tolerance For Bitter Coffee…..EVER!
Individual cups of fresh brewed coffee available for $3 each. Note: if you add condiments to your coffee you will need to bring them along with you.
Preorders accepted until Friday 6:00pm. Send orders to chad.s@3Speedcoffee.com
Payment by check payable to Three Speed Coffee, or cash at Saturday Market pickup.
Coffee Price & Sizes (Please specify Whole, or Ground)
8oz – $9.00
14 oz – $15
Bali Blue Moon
Sulawesi Toraja
Peru Lima
Mocha Java Blend
We have lots of large coffee bags, burlap printed with unique coffee labels, for $5.00 ea.
Three Speed Coffee
Winner Best Coffee honors in the 2020 People’s Choice of West MI Awards!
Chad & Lori Shepard
Editor’s favorite: We sent a bag of Chad’s Sulawesi Toraja to our nephew from San Francisco and he can’t stop exclaiming how wonderful it is.

Sweetwater Curated Local Foods of Muskegon
Deadline for preorder this week is Wednesday noon. Please email back to sweetwaterlocalfoods@gmail.com  Thanks!
Fresh Organic Blueberries!
Better Way Farms of South Haven
Certified Organic 10lbs $50.
Certified Organic Pints. $5.00
Learn more about Better Way Farms here: https://www.betterwayfarms.com/
Idyll Farms Cheese of Northport
Fresh pastured goat cheese
Plain, Fennel Pollen, Garlic & Herb, Lavender Honey 4oz $4.00 ea
Aged cheeses
Camembert $7.00 ea under the bloomy, downy white rind is a delicate, mushroomy, rich flavored paste, developing an oozy middle as it ages.
Mont Idyll $7.00 ea Named a “Best Artisanal Cheese” by Food & Wine Magazine. The soft ripened rind is delicately painted with vegetable ash. Fluffy, smooth and citric when young, it evolves into a firmer interior with a developed creamline under the rind as it ages.
Idyllweiss Round Dual milk made with Idyll Goat milk and a splash of organic cow cream, this soft-ripened round is buttery rich and creamy with a wrinkled rind. Young, it is sweet and delicate, developing a touch of heat as it ages. 4oz $7.00
Idyll Gris Wheel $15.00 ea
Send orders to:  sweetwaterlocalfoods@gmail.com
Payment: You will receive an invoice Friday to pay online or if you would rather you may pay by check payable to Sweetwater Curated, or cash at Saturday pickup, and thanks!

Earthscape Farm of Hesperia
We will be back on August 7th.
We are butchering more beef.  Contact us if you are interested in a quarter.  earthscapefarm@gmail.com .  You can have it cut and wrapped however you would like if you order in the next few weeks!
Earthscape Farms LLC
Patrice and Bill Bobier
4220 E. Loop Rd.
Hesperia, MI  49421

NOVA Super.Natural.Bakery of Muskegon
Email: addy@novasupernaturalbakery.com
Phone: 614-216-2546


1. Look over the list. Each vendor has a unique deadline for when they need to receive your pre-order depending on their product. Send your pre-order by email to each vendor you want to order from, within their required deadlines.
2. Vendors will respond back by no later than Friday before market day with an order confirmation and an invoice that in most cases will allow you to pre-pay for your order. If a vendor is not set up to take payment online they will accept checks (preferred) or cash in a sealed envelope on market day pickup.

If you have not already done so you may want to sign up for the newsletter
to be informed of the pre-order schedule for the next market.
If you have questions about info in this newsletter
please email them to sweetwaterlocalfoods@gmail.com
We are not able to respond through Tiny Letter

This is a beautiful light fluffy garlicky easy to make sauce for any kind of pasta, and it freezes super easy! Tuscan Kale (also called Dino or Lacinato) is a must for this sauce.

Kale Green Sauce Pasta
Adapted from Tejal Rao/ NY Times
This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.

¼ cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound lacinato kale, thick ribs removed
Freshly ground black pepper, to taste
½ pound pasta, like pappardelle or rigatoni (any will do)
¾ cup coarsely grated Parmigiano- Reggiano
-Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
-When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
-Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. —Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.