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Locally Made Monday - Fort Wayne's Farmers Market
By ANDREW LOGSDON | firstname.lastname@example.org
In many communities, it doesn't get more local than your local farmer's market.
And here in Fort Wayne winter weather isn't stopping the downtown market.
In fact, it's moved indoors for the season.
We’re taking a look in this week's Locally Made Monday.
The Fort Wayne's Farmers Market met on Saturdays through the warmer months at Parkview Field.
Now, it's moved inside the Lincoln Financial Events Center inside the ballpark- giving us a chance to experience the local flavor all winter long.
"The Fort Wayne Farmer's Market started last year, and we did once a month. And the reason why we did that is because the farmers have never had a reason to grow through the winter,” says market organizer Leigh Rowan.
Now, they do.
The Fort Wayne's Farmers Market- home to nearly forty local growers, makers and sellers- is now open twice a month through the cold months.
Founder Rowan says it helps to keep local dollars right here.
"And they've actually proven that for every dollar spent locally, it stays in the area to where it actually swells to almost eight to ten dollars. Which is a huge benefit to your local economy,” Rowan says.
It's helped her a lot through her business, Big Brick House Bakery.
She moved it here from Wabash several years ago, selling through the market, and trying to contract with local markets and restaurants.
"I won the Indiana Artisan Award for my bread several years back. The breads that I make are a little bit different from what you normally find, because Ii actually have a stone mill and a buy the locally-sourced GMO-free chemical-free grain, mill my own flour,” Rowan says.
Sandy Seyfert has kept it local with custom quality meats for twenty five years.
"To the farmer's market we bring a lot of our smoked meat and summer sausage and things like that,” Seyfert says.
She raises local pork, lamb and cattle, keeping all that meat and dollars here in northeast Indiana.
"But we also have the retail locations that people can come to our plant and buy there also,” Seyfert says.
Amy Krucina has been scrubbing up in local dollars with her company Amy Krucina soaps and more.
Besides selling at the market and local events, she gets most of her ingredients from local sources.
"As much as I can get from Fort Wayne, yes. Like my beeswax and everything is local,” Krucina says.
And it even stays local for the pets.
Joyce Roth's business has gone to the dogs with her shop 'Dog Gone Good Bones.'
She started making dog cookies for her son's dog two years ago.
And today, her Roanoke-based company is making canines say 'bow-wow.'
"It's kind of like a family outside of your personal family. I always put my family first and so working local is a way to support your community,” Roth says.
Jon and Amber Recker agree on the importance of keeping it local.
Their business, Ginger Kitchen Gourmet Ice Cream is a regular staple at the farmer's market and many other city events.
"So it feels really good to be able to make a product where we can use other people's products, like make an apple pie sorbet that actually has bender's orchard apples and apple cider in it,” Recker says.
The next farmers market is Saturday, December 7th.
You can find out more about the Fort Wayne's Farmers Market-