Find our vendors during the summer months HERE

The Winter Farmers' Market opens on Saturday, November 1, 2014.

Afro Fusion Cuisine (Riverwest)
Yollande Deacon recently collaborated with Hometown Sausage Kitchen in East Troy to create a new line of Ethiopian, Nigerian, Tunisian and Jamaican sausages. Inspired by cooking traditions of Cameroon with those of her husband's Jamaican heritage, Yollande also makes 4 small-batch sauces and a marinade, ranging from Mafe, a West African peanut sauce, to Reggae Girl Jerk Marinade. "Afro Fusion Brings African Flair to Milwaukee"
Full season, Credit cards accepted

Aleka’s Kitchen (Sheboygan)
Traditional gourmet Greek pastries and savory dishes from family recipes cherished for generations and baked from scratch by the Tsioulos family of Sheboygan. Edible Milwaukee article.
Full season, Credit cards accepted

Alsum Sweet Corn (Randolph)
The Alsum family has farmed their 450-acre homestead since 1912. Having transitioned from dairy to produce, 100 acres are now devoted to sweet corn production; they sell 6 varieties of frozen corn, along with corn chowder, gelato, and relish. Isthmus article.
Full season

Blues Egg (Milwaukee)
Named Best Brunch and Breakfast by editors of, this popular restaurant serves modern versions of classic diner fare on Milwaukee’s West Side. Made-from-scratch cooking along with local and regional ingredients fuel a breakfast inspired by America’s Melting Pot. Bringing a fine-dining approach to brunch since 2010, Blue’s now brings a sampling of its breakfast menu to MCWFM. “Blues Egg Brings Fresh Sizzle to Milwaukee
Full season, Credit cards accepted

Brightonwoods Orchard (Burlington)
Uses environmentally friendly Integrated Pest Management (IPM) program to grow over 200 varieties of apples and also produces award winning cider. Wisconsin Foodie video.
Full season

Butter Mountain (Richland Center)
Acclaimed Butter Mountain Potatoes is returning for a second season! For the past 23 years etymologist John Aue has grown over 100 different special varieties using organic practices, refining his annual selection to 10-15 flavorful, colorful selections.
November 15 through February 28 (but not on January 3)

Clock Shadow Creamery (Walker’s Point)
Another innovative venture by Bob Wills, owner of Cedar Grove Cheese, brings urban cheese production and an incubator for future cheesemakers to Milwaukee. Featuring public viewing areas, Clock Shadow creations focus primarily on fresh cheese, including mozzarella, quark and cheese curds. “Clock Shadow Brings Back True Meaning of Local Cheese
Full season, Credit cards accepted

Cocina DeLeon (Brookfield)
Another all-star specialty food business that has flourished in the past four years by introducing farmers’ market customers to a dozen flavorful variations of traditional enchiladas. Look for several additional items from Jan and Linda Mulholland’s expanding Mexican repertoire. “Cocina Pioneers Mexican Take and Bake”
Full season. Credit cards accepted

Dalla Terra Pasta (Appleton) NEW
Using only egg-free Extra Fancy Durum Wheat for sheeted pasta or 100% Semolina for shaped pasta, the Connolly family adds fresh or roasted food purees to the dough which they source as much as possible from local farms. Along with herbs grown in the family garden, spices are sourced from Milwaukee's venerable Spice House. The pasta is then air dried for 48 hours. "Dalla Terra Pasta Honors Farmers, Hard Work"
November 15, December 13, January 17, February 21, March 21

Decatur Dairy (Brodhead)
Jill Tompson, representing one of the 70 dairy farms that contribute milk to the Decatur Swiss Dairy Co-op, brings a lovely selection of traditional Wisconsin cheese and cheese curds. “Decatur Dairy Keeps Churning Out Award-Winning Cheese
Full season. Credit cards accepted

Dominion Valley Farm (Allenton)
The six member Dykema family raises all their animals on a pasture based farm. Tamworth and Large Black cross pigs (heritage breeds), grass-fed and grass-finished Galloway beef cattle, Bronze Ranger chickens, and Broad-Breasted white turkeys. "Allenton Couple Direct Markets Meat to Customers"
Full season except November 22 and March 28. Credit cards OK

Ela Orchard (Rochester)
There are productive apple trees at Ela Orchard that were planted in the 1940’s. Currently there are 20 acres with 1200 trees producing 35 different apple varieties and a few different kinds of pears. Apple varieties range from the older Snows and Russets to “standards” such as Red and Golden Delicious to newer varieties like the Gala, Liberty and Jonafree. Ela Orchard often picks their apples later in season than most orchards, thereby increasing the flavor of the apples. Willy Street Co-op article.
November, December and January

Fideler Farm (Kewaskum)
Exceptional jams, jellies, and pickled products from fruits and vegetables grown and processed on the family farm. Daughter Wendy Schuetz makes 47 different varieties of jarred products during the summer months, everything from Caramel Apple Jam to Pickled Peppers. Journal Sentinel article. Wauwatosa Market Mixes Fresh Food, Friendship.
November 1, December 20, January 24 and 31, February 21 and 28, March 14, 28, April 11

Glen Rock Farms (Neshkoro)
100% grass-fed lamb raised on a Mennonite farm near the small village of Neshkoro in Marquette County.
Third Saturday of every month, November through March

Golden Bear Monarchs Elk Farm (Beloit)
Richard and Saundra Spanton rotationally graze an elk and beef herd on a 180 acre, multi-generational family farm in rural Beloit. Along with elk meat, snack sticks (no preservatives), brats, jerky, polish sausage, hot dogs and bacon, you can purchase several value added products: velvet antler supplement and elk antler dog chews. Belted Galloway beef cuts are also available.
Full season. Credit cards accepted

Honey Bee Bakery (Madison) NEW
Mary White, referred to as 'one of Madison's most gifted bakers', makes rustically elegant pastries and whole-wheat organic breads enriched with nuts, seeds and grains. Hand-crafted creations include: cream puffs; tarts and galettes with fresh fruit; mini quiches; empanadas; and decadent hazelnut caramel bars. Brava magazine article.
Full season.

Jeff-Leen Farm (Random Lake)
Family owned since 1868, Jeff and Kathy Preder raise grass-fed Piedmontese beef, pastured chickens and free range eggs on certified organic acreage in Sheboygan County. “Farm to Table Wisconsin” article and video
Full season. Credit cards accepted

JenEhr Family Farm (Sun Prairie)
A diversified, 110 acre certified organic fruit and vegetable farm with additional land set aside for pastured, chemical-free chicken and turkey. “JenEhr Family Farm Creates a Partnership with its Members”
Full season, Credit cards accepted

Kick Out the Jams (Bay View)
Handcrafted jellies, jams, preserves, conserves and pie fillings made in small batches from wild-harvested and organically grown fruit. “Jam on It!”
November 1, 8; December 13, 20; January 10,17, 31; February 14, 28; March 14, 28; April 11

KP! Toffee (Sturtevant)
Small-batch, gourmet English toffee, handcrafted in Sturtevant. Karen Peltier makes sumptuous toffee confections (dark, milk or white chocolate) along with Toffee Pretzels, Popcorn and Coffee Cakes.
November 1; December 6, 13; January 17, 24; February 7, 14; March 21, 28; April 4, 11; Credit cards accepted

LaClare Family Farms (Chilton)
With 400 dairy goats of their own and as members of the Quality Dairy Goat Cooperative of Wisconsin, LaClare is able to supply MCWFM with bottled goat milk along with acclaimed farmstead (Gouda-style) Evalon cheese (3 varieties). The onsite creamery also produces a range of other goat cheese including curds, chevre, and cheddar. “LaClare Farms Cashes in on Goat’s Milk Industry
November 8, 22; December 6, 20; every other week beginning January 10

Lakeview Buffalo Farm (Belgium)
Lake View Buffalo Farm is a scenic fifth generation family farm located in Belgium that serves as home to a herd of 100 buffalo. Owner Al Weyker has built a loyal restaurant, retail and farmers’ market customer base. “Dairy Farmer Successfully Transitions to Low Maintenance Buffalo Farm
Full season

LarryVille Gardens (Burlington)
A small acreage, family operated, intensively planted vegetable farm. Local compost, mixed composted manures and organic fertilizers (as needed), are added continually through the year, along with low tillage and incessant mulching to improve soil quality. Michelle Cannon is an enthusiastic full time farmer of heirloom and Italian vegetable varieties whose winter growing began in earnest 3 years ago with the purchase of a new Four Season Tools movable high tunnel. Meet Larry and learn from Michelle how Larryville got its name.
Full season

Lonesome Stone Milling (Lone Rock)
Since 2009, Gilbert Williams has operated this converted feed mill, whose near-dozen organic and conventional flour products are made with stone-ground grains—wheat, corn, spelt, and rye—harvested from three nearby farms. Press: Wisconsin Foodie episode and Edible Madison article.
All market days in November and December; every other week beginning January 3, Credit cards accepted

Lotfotl Community Farm (Elkhorn) NEW
Newly certified organic, LotFotL* yields 25 acres of vegetables from an historic 1868 Walworth Co farm. Owner Tim Huth and manager April Yuds grow 60+ crops and also raise heritage hogs - Mangalitsa, Berkshire, and Hereford on pasture. “Organically Grown Farmers
November 1 through January 31
*pronounced like 'hot bottle', an acronym for 'living off the fat of the land'.

Madame J’s Jams and Jellies (West Allis)
These jams and jellies are something special from West Allis. One of our most locally owned family businesses, Master Food Preserver Jeanine Becker specializes in making low sugar and sugar free jams and jellies that let the flavors of the fruit shine through.
November 8, 15, 22; December 13

McCluskey Brothers at Shillelagh Glen Farms (Hillpoint)
A small, diversified, certified organic family farm in southern Wisconsin offering certified organic ground beef, cheese, maple syrup, and garlic. Known for their “whole beef” premium ground beef, they put all cuts—all the steaks and roasts—in their burger except for rib eye and tenderloin.
First and third Saturday, November through March; April 4 Credit cards OK

Mia Famiglia Restaurant (Hales Corners)
Chef Tomas White Jr prepares fresh ravioli featuring Wisconsin grown produce. Mamma’s Salad Dressing, 4 other specialty vinaigrettes, ricotta, cannoli, and tiramisu are additional menu offerings.
Full season, Credit cards accepted

Milwaukee Mustard Co (Bay View)
Sara Wong specializes in small batch mustard featuring locally sourced ingredients. Her current selection of flavors highlights mustard seeds from Penzey’s or The Spice House and pairs them with either Milwaukee Brewing Co beer, Hableman Brothers cranberries, Walnut Way honey or Great Lakes Distillery whiskey. What strikes your fancy – sweet, spicy or savory? “A Mustard Seed Story
December 20, January 17

Morning Star Family Farm (Hartford)
This Roxas family has organic-fed Tamworth pork, pasture raised Hereford beef, Icelandic lamb and eggs. New this season: organic-fed, pasture raised Cornish game hens, Pekin ducks, Rouen and Indian Runner duck eggs. Milk and pasture raised veal will be available in January. Building a licensed kitchen on the farm has enabled the Robin and Kathy to craft their own line of kombucha and kefir based sodas. "Family Turns to Organic Farming For Health"
Every other week beginning November 8 Credit cards accepted

Oly’s Oats (Elm Grove)
Premium Wisconsin-milled oats in a variety of formats: Steel-cut oats, organic rolled oats, granola, colloidal oats, oatmeal cookie mix, fruit crisp topping. Savor Wisconsin
Full season

Pinehold Gardens (Oak Creek)
Sustainably grown vegetables from a 21-acre urban farm located in Milwaukee County. “Driven by the taste of our produce, we offer many heirloom varieties in addition to time-tested hybrids, grown using sustainable agricultural practices.  We also work to increase the biodiversity of our farm both on the land and in the soil because we believe this not only makes for a healthier environment but healthier food, as well.” “Big City Scene, Small Farm Dream
November 1, 8, 15, 22

Pinn-Oak Ridge Farms (Delavan)
Steve and Darlene Pinnow's farm overlooks the Turtle Valley in southeastern Wisconsin. All of the Pinnow's sheep are sheltered over the winter months in the farm's barns, but are primarily raised on pasture and, in addition, are fed only a vegetarian diet of corn and soybeans. Wisconsin Foodie episode
Every market except the third Saturday of each month. Credit cards accepted

Purple Door Ice Cream (Walker’s Point)
Lauren and Steve Schultz create premium, small batch ice cream inside a new retail store and production facility. All of the milk and cream used comes from Wisconsin dairies; the couple sources as many local and natural ingredients for its special flavors as possible. Ice cream sandwiches use cookies from Sugar & Flour. Urban Milwaukee article
November 22, December 20, January 17, February 14, March 14

River Valley Ranch & Kitchens (Burlington)
The oldest mushroom farm in Wisconsin grows five varieties year round - button, crimini, portabella, shiitake, and oyster mushrooms; all except the oyster are certified organic. Hand-made artisan sauces, dips, salsas, and pickled vegetables are prepared in its licensed commercial kitchen. Frozen seasonal soups; portabella brats, tamales and raviolis; vegetarian patties. “Midwest’s Oldest Mushroom Farm
Full season

Rolling Meadows Sorghum Mill (Elkhart Lake)
The largest working sorghum mill in Wisconsin, located in Elkhart Lake, brings sorghum, maple syrup and honey. Brenda and Richard Wittgreve’s sorghum popcorn is a must try and buy. “Harvesting Memories” and “Keep the Flavor High with Sorghum Syrup
Full season

Roots Chocolates (Wisconsin Dells) NEW
Lisa Nelson is the fourth generation owner of a Wisconsin farm. She uses fruits from her orchard, vegetables and herbs from her garden and honey from her bee hives to create her unique farm-crafted chocolate confections. “You’ll Love Farm to Chocolates
November 15; December 20; February 7, 20; March 14; April 4, Credit cards accepted

Rushing Waters Fisheries (Palmyra)
Rushing Waters brings fresh and smoked rainbow trout, smoked Alaskan salmon as well as salmon burgers. Artesian springs feed the 56 ponds of this evocative aquaculture farm located at the edge of the Southern Kettle Moraine State Forest. “Rushing Waters Fisheries is Quite the Catch
Full season. Credit cards accepted

Savory Accents (Verona)
Savory Accents' gardens feature seeds that originate from many diverse global cultures - Aji from Peru, Bulgarian Carrots, Fatali from Africa, Jolokia from India, Chinese Lanterns, Bolivian Reds, Kung Pao Cayennes, Thai Hots, Japanese Shishito... and many more each season. Longtime farmers' market vendors in Madison and new to MCWFM last year, Ted and Joan Ballweg have an onsite-processing kitchen where they produce a wide variety of innovative chili products.
Certified Naturally Grown description
Full season, Credit cards accepted

Soap of the Earth (Whitewater)
Handmade by Lori Hoyt in her 1872 farmhouse kitchen, these herbal soaps contain no synthetic dyes, fragrances, preservatives or fillers. Aside from the herbs and flowers grown in the Hoyt organic garden, Lori wild harvests her ingredients and milks her own goats. She purchases oatmeal, honey, and bees wax directly from other local producers. “An Ancient Art”
Full season. Credit cards accepted

Springdale Farm (Plymouth)
For the past 25 years Peter and Bernadette Seely have provided sustainably grown vegetables to a large CSA customer base in southeastern Wisconsin. Wisconsin Foodie episode.
Full season

Stems Cut Flowers (East Troy)
Emily Watson provides southeastern Wisconsin with fresh, long-lasting flowers of usual and unique varieties using sustainable farming techniques. For the winter she will also have dried flower/grass arrangements and wreaths. The Farmer Behind the Flowers November 1, 8, 15, 22 with more dates possible as weather permits.

Sugar and Flour Bakery (Greendale)
Karen Herrera, who started her business on the internet, specializes in handcrafted, custom designed sugar cookies and unique specialty cookies like almond brown butter. “People in My Neighborhood”, Pumpkin Girl blog.
Full season (except Nov 8). Credit cards accepted

Sugar Bee Farm (Milwaukee Garden District) NEW
Sarah Wisniewski and Sebastian Martinez of Sugar Bee Farm own and operate a year-round indoor growing facility, producing five varieties of lovely oyster mushrooms. "Each delicate variety has its own nuanced flavor - nutty, buttery, earthy." “Sugar Bee Sets on Mushroom Markets
January 3-April 11, Credit cards accepted

Thymely Herbals (Grafton)
Look for fresh herbs and a wide range of herbal culinary creations from Grafton master gardener Amy-Mae Miller who uses organic growing practices on her ½ acre garden. “Thymely Career Move
Full season. Credit cards accepted

Valentine Coffee Roasters (Washington Park)
Small batch artisan coffee roasted by Robb Kashevarof and Joe Gilsdorf. "We're really just two guys with food and wine backgrounds, and more than a little OCD, that are dedicated to producing and bringing to market the sweetest, tastiest, most expressive, most satisfying coffees possible.” “Valentine Coffee Roasters Unfolds Unique Product, Business Plan
Full season

Viola’s Honey (Hales Corners)
Viola’s Honey is harvested from local hives placed on farms in Hales Corners, Pewaukee, New Berlin and Waterford as well as the Wehr Nature Center. In addition to seasonal honey, the product line includes honeycombs and beeswax candles. “The Last Golden Days
Full season

Water House Foods (Lake Mills)
Just a few miles off I94 as you drive to (or from) Madison, you fill find a bakery/bistro/coffeehouse that features organic artisanal breads, croissants, pastries, baked doughnuts, wheat-free foods, and pies. Baker Shawn Rediske is passionate about sustainability, local food, and increasing awareness around both these topics. “In Lake Mills, Water House Foods Does Fresh and Local” and Wisconsin Foodie episode (see Lonesome Stone)
Full season

Water’s Edge (Phlox)
Heirloom and other specialty hydroponic tomato varieties noted for their flavor.
November 1, 8, 15, 22

Wisconsin Hickory Syrup (Princeton) NEW
Small batch shagbark hickory syrup made by extracting flavor compounds from roasted bark of shagbark hickory trees then simmering it with sugar to create a syrup.
Versatile uses include meat/fish glazes, marinades, sauces, and salad dressings as well as traditional breakfast applications.
December 20, February 7, March 7

Wisconsin Soup Company (Wauwatosa)
Handcrafted seasonal soups made with produce, dairy products, and meat sourced from Wisconsin farmers. Steve Wenhardt samples two soups every Saturday. “Wisconsin Soup Company Dishes Up Homemade Comfort”.
Full season. Credit cards accepted

Witte’s Vegetable Market (West Bend)
Family owned and operated by David and Gus Witte who use Integrated Pest Management growing practices to produce their flavorful signature vegetable crops.
January 3 through April 1

Zymbiotics (Fox Point) NEW
New business with a focus on fermentation. Co-founder Betty Holloway is a registered dietician with a Masters degree in clinical nutrition from Cornell University. Both she and her partner Jeff Ziebelman believe that prebiotic and probiotic ferments like their sauerkraut and kimchi are not only nutritious, but delicious as well. 
January 31-April 11

Milwaukee County Winter Farmers Market