Saline Farmers Market

11/04/2026

SFM is looking for volunteers! We need help with set up and tear down, kids activities, and data gathering. Email us!

11/04/2026

Recipe: Coconut Squash Soup
The final installment of our exciting squash soup series!

Ingredients:
- 2-3 pounds of hard winter squash roasted or microwaved until soft
- 2 Tbsp Olive Oil
- 1 medium Onion, diced
- ½ tsp Salt, 3-5 cloves of garlic, peeled & chopped
- 1 Tbsp Curry spice
- 2 cans light coconut milk, plus water
- Juice of 1 lime
- Chopped chives
Recipe:

Set a large pot over medium heat.
Add oil and heat until shimmering, then add the onion, salt and garlic.
Cook, stirring for 5-6 minutes, until the onion begins to brown and soften.
Add the squash flesh, curry spice. Stir and cook for 30 seconds until fragrant. Then add the coconut milk and water and raise heat to bring the soup to a careful boil.
Once boiling, reduce the heat to simmer for about 10-15 minutes, stirring occasionally.
If you would like a creamy, smooth soup, use an immersion blender to puree the soup. You can also let the soup cool a bit and then puree it in a countertop blender. Never put hot liquids in a blender!
Swirl in the lime juice and chives. Enjoy!

11/03/2026

This Holiday Season, check out our great sponsors:

Renewal by Andersen
Club Pilates
Schmerberg Law

And of course, the amazing City of Saline Government!

11/03/2026

Stop by the Saline Farmers Market for these fun activities!
11/7 - Learn how to make fun stamps with apple and potatoes!
11/14 - Find out about forgotten history with Civics Unchained!
11/21 - The first day of our Indoor Market at Liberty School (7265 N Ann Arbor Street, Saline). Come see all the our new winter vendors!
11/28 - The Farmers Market is having a sale on Vintage SFM Merchandise. Buy some market swag on a big discount!

11/03/2026

The Benefits of Leaf Litter:
If you are active in gardening, ecology, or environmental conservation spaces, you may have recently run into the catchphrase "Leave the Leaves". But why?
Fallen leaves are an incredibly valuable seasonal habitat for many invertebrates, including pollinator species. Many butterflies lay eggs in leaf debris, and when they hatch, the caterpillars rely on them for food. As the caterpillars mature, they build cocoons that purposefully mimic the appearance of leaf litter, to avoid predators. Plus, many the queens of many bee species burrow just a few inches in to the ground for winter, and leaves provide important insulation. Other insects live there too, and they all are food sources for the small mammals and birds of our region.
When we rake and remove dead leaves, we destroy these mini-habitats that our smallest neighbors need to survive. A leafy yard might look messy to us, but to insects and animals, it looks like a cozy wintertime hide out.
So this fall, please: Leave the Leaves! It's one less fall-time chore for us humans, and it helps our creepy-crawly friends make it through the coldest months of the year.

11/02/2026

***OUR HOURS ARE CHANGING***
The Saline Farmers Market is entering its winter season, and with it comes our winter hours! We will now be open every Saturday from 9 am - 1 pm.

We are still in our outdoor location for the next two weeks, however!
Stop by 100 S Ann Arbor Street, Saline MI 48176 to grab produce, baked goods and more!
We move indoors, to Liberty School, on 11/21.

11/02/2026

Vendor Profile: Marks Farms
Deb Marks, Britton

"Marks Farms was established in 1974 by Jerry & Deb Marks, who raised field crops and vegetables. While they raised their 5 children, they sold the vegetables at farmers markets. When all of their children were in school, they focused on crop farming. A few years ago, Deb and youngest son Ben, began vegetable farming again. It has turned into a fulfilling experience to bring fresh, local and safe meat and vegetables to the community."
Look for Deb year-round at the market!
She takes cash, credit, SNAP tokens, DUFB tokens, and SASS vouchers.

11/01/2026

10/30/2026

Vendor List: Saturday, October 31st, 8am-noon
100 S Ann Arbor St, Lot #2

Ad Astra Acres - coffee cake, sweet rolls, cookies

BOR Meats - Wide variety of chicken, beef, and pork sausage
Delice Patisserie - French pastries, danishes, variety of croissants, madeleines, mini tarts, muffins, pies

Irish Hills Sourdough - Sourdough baked goods, Jams/Jellies, Dry bake mixes

Kapnick Orchards - Apple c***r, seasonal fruits and veggies, breads, baked goods, caramel apples
Kondra Ukrainian Goods - Ukrainian baked goods, handmade leather bags and purses made in Ukraine

Marks Farm - Seasonal fruit and veggies, ornamental squash
Nancy Petosky - sewn crafts and household goods
Needle-Lane Farm - seasonal produce, flowers, honey, eggs, mushrooms, pastured beef and pork

Noggle Farms - Premium frozen Simmental-Angus beef cuts

Open Your Heart - crochet work, jewelry, relaxation, skin, and beauty products

Pick Michigan - Seasonal produce, eggs, mushrooms

Srodek's Campau Sausage Co - 10+ types of pierogi, ham, bacon, ribs, sausage, Polish condiments, soups, baked goods

The Cheese People of Grand Rapids - Wide variety of gourmet cheese

This N That - knit socks from an antique knitting machine, other textile goods

Upper Hand Fish - Wild caught fish from Mackinac, pates, smoked fish, fillets, caviar, patties

Walker Farms Soap - Homemade Goat Milk Soap, Lotion, Lip balms, Bath bombs, and All-Natural Deodorant

10/28/2026

Recipe: Mediterranean Squash Soup
The third installment of our exciting squash soup series!

Ingredients:
- 2-3 pounds of hard winter squash roasted or microwaved until soft
- 2 Tbsp Olive Oil
- 1 medium Onion, diced
- ½ tsp Salt, 3-5 cloves of garlic, peeled & chopped
- 1/2 tsp ground Cumin, 1/2 tsp ground Coriander
- 4 Cups chicken stock
- 1 Tbsp sumac
- Goat cheese crumbles

Recipe:

Set a large pot over medium heat.
Add oil and heat until shimmering, then add the onion, salt and garlic.
Cook, stirring for 5-6 minutes, until the onion begins to brown and soften.
Add the squash flesh, cumin, and coriander. Stir and cook for 30 seconds until fragrant. Then add the chicken stock and raise heat to bring the soup to a careful boil.
Once boiling, reduce the heat to simmer for about 10-15 minutes, stirring occasionally.
If you would like a creamy, smooth soup, use an immersion blender to puree the soup. You can also let the soup cool a bit and then puree it in a countertop blender. Never put hot liquids in a blender!
Swirl in the sumac and goat cheese. Enjoy!