The Marshall Area Farmers Market happens every Saturday, year round, in the City Of Marshall. From May through October, it is in a parking lot on West Green Street, and November through April, it’s located within the Calhoun County Fairgrounds. We at Frontière Farm House have been vendors for three years, and we thoroughly enjoy the atmosphere, the vendors, and the wonderful customers.
To improve the quality of the market, and lower our collective impact as shoppers and vendors, we have decided to start a Market Bag Sharing Program. Everyone is eligible to participate, all vendors will be a part of this if they would like to be, and there is no cost!
“What is the Market Bag Sharing Program?” Many of us are familiar with the Have A Penny, Leave A Penny cups at cash registers all over the place. This is a similar concept, but for shopping bags. If you are like us, you have tote bags, and reusable shopping bags shoved in corners in your home and vehicles. Most of us have far more than we could ever need, yet we never have them at the right time. We will have a shared pool of market bags available to shoppers at the market whenever they are needed. Once you are done with the bag, return it. And you can return any extra bags you have laying around for other folks to use.
“Why are you doing this?” We want to lessen our collective impact on the environment by lowering the demand for single use plastic bags. This will have the added bonus of lowering expenses for the farmers and other vendors.
“How much does it cost to participate?” Nothing!
“How do I participate?” All you need to is borrow a bag when you need it, and return it when you are finished! There will be a couple locations to acquire bags at the market. Grab one at the beginning of your shopping, and grab more as needed.
“I love the idea! I want to buy bags to donate!” PLEASE NO! As much as we appreciate your enthusiasm, we are trying to lower the need for more physical items to be made. Please do not purchase bags to add to this program. There will be plenty of bags circulating, and we will put a call out for more bags to be donated if we start running low.
“I am a participant at another market, can I start this program there?” Please do! The more markets that participate, the better. We would love if you let us know about your market participating!
Our only requests when you participate is that when you return bags into circulation that they are clean and in good condition. We also request that you try to return as many bags as you borrow. We understand forgetting them occasionally, but we would like to keep the bags cycling as frequently as possible. In addition, please only return reusable bags into circulation, not single use bags. Our final request is that you keep this program positive. Don’t ruin the fun for everyone else!
In 2019, we had some amazing supporters for our CSA card, so we decided to bring it back again this year!
What is a CSA? CSA stands for “Community Supported Agriculture.” Farming is an expensive endeavor that requires a lot of upfront investment, and the returns take a while to show. Having a CSA means that farmers can get an influx of capital up-front, and customers usually get a discount for making that investment early on.
What makes our CSA different? We are asking for a purchase of a CSA membership upfront in a set amount of $100, $250 or $500. This will get you what is essentially a Frontière Farm House gift card loaded with that amount that you can use at any of our markets. There is no expiration date on the card, and it can be topped up whenever is convenient for you, in those same amounts. You can spend as much or as little as you want, when you want. You do not need to pick up weekly, and you get to choose exactly what you receive.
What do you get with the membership? With this purchase, we are offering a bonus on loading and reloading the card. If you make the initial purchase before April 30, 2020, the bonus will be as follows: $100 purchase gets you: $115 (an extra 15%) $250 purchase gets you: $292.50 (an extra 17%) $500 purchase gets you: $600 (an extra 20%) After April 30, 2020, including any reloads, the bonus will be as follows: $100 purchase gets you: $110 (an extra 10%) $250 purchase gets you: $280 (an extra 12%) $500 purchase gets you: $575 (an extra 15%) This bonus amount will remain the same for all of 2020. We may change the bonus percentage in the future.
What can you get with the CSA? In short, anything we sell! This year, we plan on offering: Chicken, duck, turkey, and goose eggs; and chicken, duck, goose, and turkey meat. We also hope to offer lamb this year, if all goes well with lambing season in the spring! In addition, we will have other sheep products at various times, such as raw fleeces, processed fiber, and yarn. We are dialing back our plant production, but we will have a small selection of seasonal vegetables, herbs, and cut flowers; our delicious spice blends and infused salts; and some of Nicole’s handmade items (at most markets). We will post a Facebook update with what will be available at the market weekly.
What can you not get with the CSA? The only things that the CSA cannot be spent on are wholesale orders, deposits for pre-orders, whole or half lambs, and our Egg CSA. Basically, you cannot “double dip” the discounts.
To start things off: What is #TrunkMeat? I promise it’s not weird. Okay, maybe it is a little weird… The hashtag started as #TrunkEggs. The two of us drive across the state to attend soccer matches in Detroit. Many of our friends started asking about us bringing eggs with us. We sell them out of the trunk of the car, thus #TrunkEggs. Once we started bringing meat, it progressed into #TrunkMeat. Only a little weird, right?
Now that that’s out of the way, we are doing a small event in Detroit on November 24, 2019 at Detroit City Clubhouse from 1:00-4:00. We will be bringing meat and eggs for those who pre-order. To pre-order, fill out this form.
For those who are picking up their Thanksgiving turkey that day, here are some really good directions on how to thaw your bird for dinner! We really don’t suggest the microwave method, so be sure to check the weight of your bird and see how long it needs in the fridge or in water as soon as you bring it home!
It’s super simple. Place your order, we will contact you if we have any questions, and show up on that day! We can take cash or card payments to make things easy on you. See you there!
November weather can be so gloomy, and is almost always so cold. We love keeping the house nice and warm by cooking foods that require long periods of time on the stove or in the oven. One of our favorites is making broth, and then turning that broth into soup.
We recently had a few dozen older laying hens and some extra roosters processed. These older birds have had a couple years to develop darker meat and extra flavor. They also have the prettiest, richest yellow fat I’ve ever seen on a bird.
Once the birds are this age, the meat gets tougher and stringier, and they are better suited to low and slow cooking, or pressure cooking. The meat can be shredded and used in many ways. The carcass is then amazing to turn into some delicious broth.
To help with your broth making endeavors we are now selling Bone Broth Bundles! These bundles are 10+ pounds of stewing hens, necks, feet, giblets, and whatever other parts and pieces we get back from our processor. We are selling them for a flat price of $35 per bundle. You will definitely be getting more than 10 lb of delicious pasture raised goodies, which will make FIVE GALLONS of bone broth, or chicken stock, or whatever you want to call it. If you use the bones twice, you will have even more!
This is what ten pounds of broth ingredients looks like. Your bundle may not be exactly the same. Some of them will have necks, some will have gizzards, others will have frames. They will all have at least one whole chicken, perfect for shredding into some tasty chicken noodle soup.
To make your broth, throw your stewing hens, necks, feet, giblets, and other parts into the biggest stock pot you own. You need it to hold about 10 cups of water per pound of bones and meat. Add a tablespoon or so of apple cider vinegar per pound of bones to help break down the bones and extract as much goodness as possible. Add veggies and herbs if you’d like. Carrots, onions, celery, garlic, mushrooms, parsley, chives, or whatever you have handy that works well in broth. Make sure it’s all completely covered in water. Bring it up to a boil for a few minutes, and then lower the heat and let it simmer for as long as you can stand. I like to start mine super early in the morning, and let it go until almost bed time.
Now comes time for straining. We find it easiest to start fishing out the bigger bones with tongs. Then scoop the broth and strain it through a mesh strainer. This gets the smallest bits of bones and veggies out. Some people like to put it through cheesecloth or something, but that takes out some of the tasty stuff. It does give you a clearer broth, so it’s really up to you. Depending on how long you simmered the broth for, you will have anywhere from a 4 cups to 8 cups of finished product. Taste it. If it has a strong enough flavor, throw it in the fridge. It will keep for about a week. If you want to have it longer, it can be easily frozen. If it doesn’t taste strong enough, you can simmer it longer to reduce it and concentrate those flavors
Making broth is SO easy, and SO much better for you that what you buy in cartons at the store. These Bone Broth Bundles will help you make around 5 gallons of broth, more if you cook the bones twice. The broth will be thick and delicious and full of nutrients. It’s perfect for using soup, like our Smoked Butternut Squash, Apple and Pork Soup, or making gravy, or just sipping out of a mug to keep yourself warm on these chilly days.
If you are interested in one of these bundles, contact us! We will have them available as often as possible. Please share photos of your broth making days with us!
As we near the end of the warmer months, we are wrapping up our pastured meat bird production for the year. There is one batch of chickens left to head to the processor, a couple dozen turkeys, and some retiring laying hens. We frequently get asked if we will sell just chicken breasts, or just legs, or quartered or halved birds. The answer is almost always “No.” We have a few reasons for this, and I promise none of them are to be annoying!
The number one reason is that we just don’t raise enough birds to be able to get a substantial number done in any of those types of cuts. It’s also really difficult to predict how many of each type folks would want. The easiest option is to keep them all whole, and then our customers can break them down themselves.
Another reason we don’t get them broken down is that we don’t want to frustrate our processors! We bring in roughly 60 birds at a time, and to say we want five birds done this way, and 10 birds done like that, and 22 with this special treatment gets complicated and annoying for the people doing the work. We don’t have many options for processors in our area, so we do our best to keep them happy.
In addition to keeping things simple, we want to keep costs down. We have to pay an extra $1 or more per bird to get them quartered or cut into 8 pieces. We raise the prices on any birds we get cut up, which makes it more expensive for the customer. Getting the birds broken down also leaves some pieces behind. When they are turned into eight pieces, it leaves the “frame” which is essentially the cavity that you’d stuff if you were making a roasted bird. This has some weight to it, which the customer isn’t buying, so we lose money there. It costs us the same amount to raise a bird that will be left whole or cut up.
Finally, we want you to use the whole bird. These birds worked hard to gain weight and taste delicious. The best way to honor them is to use them to the fullest extent. A whole bird can make several meals for a family. Roast or grill it and eat what you want. Make sandwiches with the leftover meat. Put the rest of the yummy morsels of meat into soup. And finally make broth with what’s left of the carcass. If you don’t get the whole bird, you aren’t going to be able to make that many meals out of them!
Breaking down a whole chicken isn’t super complicated. Our friend Jamie from J. Waldron Butchers recently did a tutorial on how to part out a chicken. It’s very in-depth, and will help you turn your bird from us into any chicken cuts you need!
We hope this helps you understand more on why we do things the way we do. We appreciate each and every one of our customers, and we hope you enjoy the fruits of our labor. Thank you for supporting us this past year, and in previous years. It means the world to us
Lately, we have had seen several people asking about setting up at farmers markets, and what sorts of tents/tables/signage work the best. We are in our third year of vending at our local market, but I have been doing handmade markets for over a decade. I have seen many different setups that work, and many more that just… do not… We are going to share some of what we have for our market setup, and why we’ve chosen them. What works for us may not work for you. Consider this a jumping off point for your market booth.
The most important item, for us anyway, is a really good, sturdy tent. We used to have a cheap canopy from Kmart, but we upgraded this year to a 10 x 10 Eurmax brand tent. It’s heavier, but it’s way sturdier, and looks much more professional. It’s available in a bunch of different colors. However, the downside to this is that the sun filtering through is tinted the color of the tent, and can make some of your products look weird and unappealing. You can purchase the tents that come with the side walls, or buy them afterwards. We bought one when we realized the sun was roasting our veggies while still on the table! The only thing we don’t use from this pack are the leg weights. They are heavy! You absolutely need tent weights though. Our “cheat”? Five gallon buckets filled with water! They come to the market empty, and weight next to nothing. We fill them with water at the market, and use a bungee cord to attach them to the top of the tent.
The next most important item are tables. We buy ours on sale from Menards, Home Depot, or wherever we find them. We like to buy them in person so we can see how heavy they are. Folding tables are easiest for us, but standard tables might work for you. They get set up in a T or L shape, depending on where our booth is located, and how much stock we have. Most customers don’t want to enter your tent, so having the tables at the front of the booth is ideal. However, if it’s really hot and sunny out, they will often appreciate the extra shade. Make sure your tables are sturdy, the same height, and able to support the weight you will put on them.
The tables will look best if covered. We ordered some inexpensive grey tablecloths off Amazon that look great against our products. Again, you can get something more colorful, but keep in mind that the sunlight might make your products look a little weird. I would personally stay away from white, black, or anything patterned. You want your products to be the focus, and you don’t want them sitting on a table that will look filthy (white cloths) or absorb all the heat and cook everything (black). This seller has a ton of different table cloth options, in different colors and sizes. They are easy to wash, and we hang them to dry. They are polyester, so they dry really fast. We definitely suggest having at least one spare table cloth, or even an extra set. We seem to forget them at home a couple times a season, and having a backup set in your bin of market supplies can be a lifesaver!
Our market banner is from Staples. We used their online design option, and picked it up in store a couple days later. This is something we have been complimented on more times than I can count. We are planning on getting another one made that is a little more colorful, but this one was made in a rush, and we didn’t have time to find the photos we needed. The good thing is, it’s inexpensive enough to just have a handful of them for different markets. We have it attached to the tent frame with bungee cords. We can never have enough bungees on the farm, and both of our vehicles have a handful stored in them at all times. You never know when you need to hold something in place!
We also decided to splurge on a chalkboard sign. It isn’t super expensive, but it’s definitely a nice bonus item that has helped us out a lot. I spent an afternoon putting our social media links on one side of it, and we have the other side as our actual advertising side. At some point, we are going to have someone redo the permanent side, and seal it with clear coat. We also suggest using chalk markers instead of actual chalk. It is easier to read, easier to clean off, less likely to be smudged by people or in transit, and just generally cleaner. The pack we got has colors that are easy to read when it’s bright out, or not so bright.
The rest of our set up changes depending on what we have for sale. We have a couple coolers with ice packs for our frozen meat. We will be upgrading to actual freezers in the near future. We also have a cooler for our eggs, with ice packs. For this one, we made sure that egg cartons would fit in without too much wiggle room. This keeps the eggs secure while driving to the market. We have brought egg cartons into stores to test fit. It looks silly, but the peace of mind knowing they won’t slide around and smash everything is totally worth it.
We have picked up a few wooden crates, canning jars, as well as pots and pans to hold produce on the table. We like to have enough where it looks like a full display, but it isn’t so full it’s going to topple over. Many types of greens do best when kept in water, so we do that as needed.
For our own comfort, we usually bring a chair, and squishy stress relief mats to stand on. This, along with comfortable shoes, makes the market day much more bearable. We are also sure to stay hydrated with water, and try to eat something somewhat healthy. It’s easy to fill up on pastries from the other vendors, but we try to also have some fruit or veg, and protein.
Finally, one of the most important things: SIGNAGE! We have laminated some cards with our farm logo, and we use a dry erase marker to put the prices and item name on them. This looks neat and tidy, and makes it easier for people to see what the prices are and not have to ask us. We either weight them down with the items we are selling, or tape them to the table/cooler.
In addition to all these big things, we have a couple bins with market supplies. Some of the supplies include:
Locking cash box filled with small bills and quarters
Shopping bags (we reuse the ones from the grocery store)
Scissors or a knife
Roll of paper towels
A bottle of water
This is just a little peek into what we bring to the market every week. This changes slightly depending on weather, which market we are vending at, and if we remember to pack everything. We keep everything stored in one spot in the barn, so it’s easy to go out and grab all of it early in the morning before market days. Look at this post as more of guidelines rather than instructions to follow. What you bring to the market will be different depending on what you sell, but this seems like a good spot to start. We hope you find this helpful, and we wish you success at your markets!
Frontière Farm House is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. If you click a link in this post, we may earn a small commission. This does not cost you anything, and helps us cover the costs associated with farming.
This spring has been a wet one. Our garden is delayed, and we are scrapping some of our plans altogether, unfortunately. We are hoping for some not-so-wet weather in the coming month so that our fall crops will do well. Cross your fingers for us!
The wet weather thankfully hasn’t affected our meat production. Our first batch of chickens is going to the processor on June 27. They are Red Bro Color Yield Broilers, from The Chick Hatchery. We really enjoy how they look, and they are doing really well on pasture.
We will have them fresh, never frozen at the Marshall Farmers Market on June 29. They will be ready for the grill that afternoon! Any birds that are not sold that day will go into the freezer.
A few days later, we are having a special event at Green Gardens Community Farm. July 1, which is Canada Day, those fine folks will be hosting Check Out Your Chicken. We will be preparing some chickens so you can taste them before purchasing. They will be available as whole birds for $4.50/lb. We will not be offering cut ups for this first batch, but we might in the future.
If you have any questions about these birds, our process for raising them, or anything else, feel free to contact us!