Mayra Sibrian is the owner, creative, and baker behind Selva Central Goods. Running the small business entirely on her own, Mayra will often wake up anywhere from 2 to 4 am to start baking, to ensure that every item she sells is baked fresh that day.

Back in 2013, before the word “coronavirus” really meant anything to anyone, a different coronavirus from the one we know today was spreading through the pigs across the country, starting in the Midwest and making its way to Washington. This virus was spreading at the same time that Bob Blade was hoping to start his locally-sourced meat-curing business, Salt Blade.

If you’ve seen Youssef Hamzaoui selling his specialty hummus at a farmers market, you’ve seen how proud he is of his hard work and of his craft. He knows that his hummus is the best you’ll ever try, and he’s not afraid of a challenge. His company, The Mediterranean, is named after his home of Tunisia. From the name itself to the hummus that he makes, the company represents Youssef and his family. Youssef, his father, and his wife make the hummus themselves using a secret family recipe. 

When Sophia Xiao started Cute Dumplings LLC in April of 2021, she had no idea how much her small business would grow in just five short months. She currently sells at four Washington farmers markets, including Capitol Hill Farmers Market every Sunday from 11am – 3pm, and is getting ready to open a restaurant in the Pangborn airport.

The Edlers are third-generation farmers and their farm is on Sean’s grandfather’s farmland. Although they didn’t start their farm until last year, Sean has always worked in agriculture in some capacity. As a boy, he spent his summers working on his uncle’s and grandfather’s farms, and it was always a dream of his to have his own farm. 

Stella Maris farm is built on the values of family and culture. Collin and Rebecca Medeiros started to get into farming after growing up in Seattle because they wanted to feel more connected to the land that they are on. They moved to Vashon Island and started raising animals in 2005, and have since grown into a successful goat cheese and pork farm.

Something that makes farmers markets so exciting is the chance to find some new fruits and vegetables that you may have never seen before. Steven Hsieh and Elizabeth Whitman of Tian Tian Farm are excited to be able to share vegetables that may be new to some, and give a taste of home to others.

If you want a taste of history, take a bite of the Filomena cheese from Fantello Farmstead Creamery in Enumclaw. The cheese is named after owner Paul Fantello’s grandmother, Filomena, who started the dairy farm back in 1918 and worked on it until she eventually retired at 80 years old. Paul and his wife, Patty, resurrected Filomena’s dairy farm back in 2015, using many of the same farm-to-table methods that his grandmother did back in the day.

Mother knows best. Or at least Patrick Brown’s mother did when she pushed him to start his own microgreen farm.

Farmer Pat wasn’t always a farmer. He started his career in restaurant management and ran several high-volume, up-scale, casual restaurants before making the decision to switch to microgreens.

One of the most beautiful things about sustainable farming is the symbiotic relationship between farmer, land, and animals. Located in the foothills of Mt. Rainier on Nisqually land, Pink Moon Farm celebrates and cultivates this relationship with their unique growing practices. As a 22-acre farm for vegetable row crops, meat, and eggs, Pink Moon Farm utilizes everything from the land to the sheep to their fullest potential.

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.

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.

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.

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!

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!  

If you've ever visited the University District Farmers Market, chances are you've seen Farmer Katsumi Taki surrounded by his incredible specialty crops. Fresh and candied ginger, chestnuts, yuzu, Japanese cucumbers- the list goes on. Farmer Taki himself is hard to miss- his beaming smile beneath a weathered straw hat warm you right up on even the drizzliest of market days. Read on to learn more about this wonderful farmer.

Meet Jim and Carmela Cook, the two total sweethearts behind Little Wing Farm. In 1989, Jim and Carmela invited friends Scott and Wynne Beaton to check out a piece of land in Chelan, WA, which would later become Jerzy Boyz Farm. You might recognize the name, Jerzy Boyz sells apples the University District Farmers Market to this day! Driven by an urge to expand beyond apples, Carmela and Jim decided to start their own farm, Little Wing, on the same property. Read on to learn more about Little Wing Farm!

Lee Lor Garden holds a special place in our hearts. They have been with us almost as long as the organization has existed, joining us at the West Seattle Farmers Market every Sunday since day one twenty years ago. Lee and Blia Lor's children grew up helping out in the booth and on the farm, and it has been a joy watching them grow up. We reached out to Lee and Blia’s daughter Melisa for a little context about the Lor family, and the history of their business.