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- Vendor Information
Vendor Information
Vendor List
| Farm/Business | Items Produced | Price Range |
|---|---|---|
| Bob’s Foods/Lehnert Meats | Bratwurst with infused ingredients Sweet Italian Sausage | $6.88 for five links |
| Brookdale Vue Farms/Daisy’s Store | Goats Milk Soap Paintings & Photography | $5-$7 $10-$50 |
| Darby Creek Beef | Frozen Beef Frozen Pork | $6-$19 per pd. $6-$10 per pd. |
| Elfrink Farm and Produce | Sweet Corn, Cucumbers,Tomatoes, Melons, Beans, Peaches, Squash, Popcorn, Zuchinni | Accepts Senior Coupons Corn-$5-$6 dozen Melons-$3-$4 Other Veggies Varies |
| Florentine Legacy | Marinara Pasta Sauce Primavera Pasta Sauce Tomato Cream Pasta Sauce House Italian Dressing | $8 $8 $8 $5.50 |
| Hoffman Farms | Sweet Corn, Cauliflower, Tomatoes, Beans, Turnip, Peach, Cantaloupe, Watermelon, Squash, Blueberries, Black Berries, Onion, Cabbage, Eggplant, Pumpkins, Garlic, Apples | Accepts Senior Coupons |
| Jennings Java | Fresh Coffee | |
| Just For Fun | Chocolate Covered Pretzels Jewelry | $3 $5 - $10 |
| Katie’s Premium Jerky | Jerky (beef, bison, elk, venison & pineapple) Seasonings Pure Pepper Powders | $8-$10 $10 $10 |
| Kuhlwein’s Farm Market | Sweet Corn Melons Tomatoes Squash Green Beans Okra, onions, and peppers Cucumbers | Accepts Senior Coupons $4 - $5 $1 - $2.50 $2 - $3 $.50 - $1.50 $1.50 - $2 $.50-$.75 each |
| Magic Mustard Company | Hot Mustard | $4-$5 eight ounce bottles Accepts Senior Coupons |
| Moffitt Maple Farm | Maple Syrup | $12 pints $18 quarts $28 half gallon $50 gallon |
| Panaderia Oaxaquena Two & Two | Fruit Cups Fresh Waters Snow Cones Pina Coladas Bread/Cake Slices | $5-$8 |
| Rusty Plow Farms | Lettuce, Kale, Swiss Chard, Green Beans Tomatoes, Cucumbers, Summer Squash, Arugula Garlic, Winter Squash, Raspberries, Peppers Jam Eggs | $3 to $5 per unit $6-$7 for jam $4.50 a doz Accepts Senior Coupons |
Interested in being a vendor?
Now accepting 2019 applications!
Prairie Township Farmer’s Market Information and Rules (PDF)
Prairie Township Farmer’s Market Vendor Application (PDF)
For more information please email Michael Pollack