Farmers Market

royal oak farmers market

• 316 East 11 Mile Road
• 2 blocks east of Main St
• 248-246-3276

The Market is located in the Civic Center at the corner of 11 Mile Road and Troy Street, across from the Library and adjacent to the 44th District Court. The Royal Oak Farmers Market provides one of the premium farm market venues in southeast Michigan. Farm producers sell from an enclosed building, with ample parking, on Friday during the farm season (May through Christmas) and Saturday all year 'round. During growing season farmers are only allowed to sell what they grow.

A Flea Market of regional fame is open every Sunday with 100+ vendors sell on a rotating basis, attracting repeat visits from antiques and collectibles-seekers from all over the state.

The Royal Oak Farmers Market opened as a truck market, at the corner of 4th and Troy streets, on October 14, 1925 as a cooperative venture between the then-new City of Royal Oak and Oakland County, Michigan. The present structure was erected in the spring of 1927 and dedicated July 1 of that year. Since 1997 the Farmers Market has been solely owned and operated by the City of Royal Oak. It has been a popular institution for more than 80 years.

www.oakgov.com

Events

January 2010

       9th Farmers Return Saturdays - All Winter
              (**Farmers will be at the market every Saturday All Winter
                   - Regular hours 7am - 1pm)

16th Hearts and Flowers Craft Show

23rd The Toy Show (W&D Promotions 248-646-1047) - Admission Fee

February 2010

6th Puttin’ on the Glitz - Vintage Jewelry & Clothing Show

13th Nostalgia & Paper Show (W&D Promotions 248-646-1047) - Admission Fee

20th Makin' Kraut

27th TBD

March 2010

6th Think Spring Craft Show

13th Collector Mania (J & J Classic Productions, Daytime 286-775-3289) - Admission Fee

20th TBD

27th Greenhouses Return

April 2010

3rd Easter Saturday, Children's Day

May 2010

1st Cinco De Mayo / Mexican Fiesta - Saturday Evening Event

**Changes may be made due to event schedule conflict

Special Note: Last year's Cookie Contest winners:
     1st Place - Cali Weed from Berkley
     2nd Place - Nichole Klebba from Sterling Heights
     3rd Place - Barbara Engelhart from Bloomfield Hills

Events-Forms

City of Royal Oak Farmers Market

Verdor, Merchant, Crafter Applications & Forms

December 3, 2009 - Holiday Magic Market Place (event is full-no more apps being accepted)

January 16, 2010 Hearts and Flowers Craft Show - Event Application

February 6, 2010 Glitz Event - Event Application

March 6, 2010 - Think Spring Craft Show - (event is full-no more apps being accepted)

Advertise in the "In Harvest Guide" Spring Book - March 16 deadline

Call 248-246-3276 for additional information.
*Submitting an application does not guarantee a space at the event.

Facility Rental

Rent the Farmers Market for your next special event, reception or business conference."
celebrations, parties, weddings, etc. birthdays, anniversaries, etc.

Call 248-246-3276 for more information or email the Market Master.

Monday thru Friday, January - April, available for any hours; Beginning May 1st, Fridays are reserved as market days.

Saturday - From 3 p.m. - 11:00 p.m. all year

Posted Occupancy - 700

Market rental is $100.00 per hour with a 5 hour minimum or $1300.00 for the entire day (beginning as early as necessary for the event, ending at 11:00 p.m.)

Farm-Fresh Produce

The Bounty of Michigan's Seasons

Michigan is blessed with a great abundance and variety of growing things, many of which are available, in season, at the Royal Oak Farmers Market. This page allows you to view a comprehensive list of fruits, vegetables and other farm products sold at the Market, read a series of essays highlighting what's sold season by season, learn about produce that's newly arrived, or visit a list of Internet sites related to activities at the Market.

Fruits and Vegetables and other miscellaneous goods!

One of the best things about any farmers market is that you can ask the one who grew your purchase how it was grown and when it was picked. The overuse of pesticides has become a major cause of concern for imported produce, and those visiting the Royal Oak Farmers Market will find farmers willing to discuss these matters. Some use no sprays at all, and some offer only Certified Organic produce and dried beans. One thing the long-time Farmers Market shopper will know is that each season and each year is different - a long, cool spring is great for apples but means a poor strawberry crop. Our selection is always changing and always fresh.

Fruits

Rhubarb (February through mid-Summer): Michigan was once the rhubarb basket of the country, with hundreds of acres devoted to its cultivation. The first rhubarb on the market is grown in hothouses, while that grown outside appears in mid-April. The rhubarb stalk, eaten straight, is intensely sour (and the broad leaf is
poisonous), but when coarsely chopped and cooked slowly for a half hour with a generous dose of sugar, it becomes a treat by itself or over cottage cheese. It makes a wonderful pie, especially when mixed with strawberries. For more, take a moment to consult www.rhubarbinfo.com, which will tell you more than you ever wanted to know about rhubarb, and offers many delicious recipes. (Technically, rhubarb is not a fruit, but since it is always eaten sugared, it is included here.)
Strawberries (late June through July 15th): Always eagerly awaited, strawberries are Nature's announcement that Summer has arrived.
Black Cherries (July 4th through mid-August): Meant for eating, these sweet, dark beauties are hard to resist. They tend to precede tart cherries and be
around a week or so after their brighter cousins are through.
Tart Cherries (late July through mid-August): Michigan's favorite, usually used in pies. To learn more about tart cherries visit a consumer information section provided by the Cherry Marketing Institute.
Black Raspberries (mid-July): Not to be confused with red raspberries, the "King of all Raspberries" has many tiny seeds and unique flavor. They have about a three-week season.
Red Raspberries (mid-July and late August through mid-October): Kern Road Farm will be bringing summer red raspberries, along with hand-prepared jams, preserves and flavored vinegars made from fruit grown on their farm. Don Gibbs (and a few other farmers, although not in his quantities) bring red raspberries to market in late August, so you could say the Market now has two raspberry seasons.
Blueberries (mid-July through mid-September): Blueberries appear with the cherries, and continue until just after Labor Day, becoming sweeter (although blander) with each passing month. A traditional favorite (aside from pies and cobblers) is fresh fruit salad involving blueberries and peaches.
Apricots (late July through mid-September)
Apples (July through March): Without a doubt apples best mark the fruit seasons of the Royal Oak Farmers Market. From the earliest Lodi variety (and the rarer Transparent, both excellent for applesauce), through early apples like Paula Red to the best-known McIntosh and Delicious varieties, apples are found in abundance. Our vendors offer the chance to sample several heirloom varieties such as Cox's Orange Pippin, Newtown Pippin (very old apples of English ancestry), Snow and Kendall. Several vendors now offer newer varieties like Pricilla and Gala. After apple-shopping at the Farmers Market you will never again be able to say that "all apples taste alike." The Michigan Apple Committee offers useful information on several new and traditional varieties of apples grown in our state, most of which are sold at the Farmers Market.
Plums (August through September): Our farmers offer green, yellow and purple plums.
Melons (August through first frost): Cantaloupe (especially the rough-skinned Honey Rock variety) is the most prevalent melon at the Farmers Market, and one that people flock from near and far to buy. Small watermelons are available in August, but the big ones aren't really ready until September. Some farmers also raise Honeydew melons.
Peaches (mid-August through mid-September): Peaches, purchased hard (but not green!) will ripen naturally in a day or so, if left on the counter. Their juicy, succulent flesh invites quick eating, but don't forget they make great jam, excellent pies and wonderful shortcakes.
Pears (late August through October): The last major fruit to put in an appearance, pears are usually divided into the early Bartlett (sweet and juicy) and the later, drier Bosc, which will keep well if stored properly. Some vendors will also have Clapp's favorite or russet pears.
Grapes (September): While Michigan is not a native host to the varieties grown in California, many people like the deep flavor of Concord, which is the base of jam.

www.michiganapples.com

www.rhubarbinfo.com

www.cherrymkt.org

Other Goods

Herbs (March through October): The art of great cookery requires, demands, fresh herbs. Among the first growing items to appear in the Spring at the Farmers Market are just-sprouted annual and perennial herbs, started in the greenhouse and destined for your kitchen garden or window box. For those who choose not to grow their own, a number of herbs are raised to perfection and sold fresh-harvested throughout the summer season. Our main vendor is George Uhlianuk, but other farmers also can fill your need for basil, cilantro, dill weed, garlic and parsley. Bon appetit!
Bedding Plants (May through July): The Royal Oak Farmers Market is a major stop for those planning their summer garden. Here you will find fresh greenhouse and nursery stock for your border and flower bed needs.
Potted Plants and Hanging Baskets (year round): Just what you will find depends on the season; in the spring it's geraniums and in the fall it's immense pots of hardy Mums, but Farmers Market vendors have something for your flower needs all year round.
Cut, Potted and Dried Flowers (March through December)
Organic Herb Teas and Soaps: New to Saturdays this year are the dried herbs, teas and soaps of Heather and Bob Rosencrantz. Their farm in in Mayville, MI.
Certified Organic Dried Beans and Cereals (year round): Randy and Shirley Hampshire travel down from Tuscola County each Saturday to sell his dried beans and flours, along with her home-baked breads made from grain milled in Randy's own mill.
Eggs (year round): On Saturdays you will find several vendors who offer farm-fresh eggs, from medium to jumbo, white and brown. Most are laid by free-range chickens.
Honey (year round): Modern agriculture could not exist without the honeybee those industrious pollinators of anything that flowers and fruits. The honey sold on the market comes from beekeepers who serve Michigan farmers' crop needs.
Baked Goods (year round): The Farmers Market has several vendors of baked goods:
On Saturday and Sunday Herman's Bakery brings in their large variety of breads, fruit breads, tarts, rolls and pies. Before holidays you can find ethnic specialties like Christmas stollen and Easter egg bread. On Saturdays, Shirley Hampshire of Hampshire Farms provides her brick-oven-baked Flemish Desem-style Yeast-Free breads, which have a dense, intense flavor. The breads are made with husband Randy's home-grown-and-ground certified organic flour, and include Whole Wheat (containing only Michigan hard red wheat flour, well water and salt), Sunflower Seed, Raisin Walnut and Wild Rye. Daughter Amy, contributes her muffins in Maple Nut, Carrot, Banana, Blueberry and Poppy Seed flavors. Sometimes the problem at the Farmers Market is not how much to buy, but when to stop!
Home Made Jams, Preserves and Jellies (July through mid-November): Preserving is a traditional farm craft, and several of our farmers offers jams, jellies and preserves made from
fruit grown by the vendor. If you don't choose to make your own, this is an excellent way to sample the best Michigan has to offer!
Fresh Apple Cider (September through March): There's an art to making apple cider. Each vendor will have his own recipe, one which will change as the
apples available change--tart in early fall to sweet in late winter. Real cider is cloudy, not clear, and since it has not been pasteurized should be kept under refrigeration. Hot, mulled cider is a treat on a cold winter day.
Holiday Decorations: Produced by farmers for hundreds of years from the fruits of their earth, decorated gourds and pumpkins, corn sheaves, dried floral centerpieces and miniature Christmas trees abound before their respective holidays.
Christmas Trees and Wreaths (Thanksgiving to Christmas): This is one of the most popular seasonal categories at the Market. Those who choose to have an artificial Christmas tree still want that delicious natural fragrance, and there is no better way than adding a wreath or
garland (produced by a number of vendors) to your home's decor. Premium-quality fresh-cut trees may cost a little more, but pay dividends in their great aroma and long needle-keeping qualities.

Vegetables

Asparagus (May-June): The beginning of asparagus season will be different each year, depending of the weather, and it will last
about three weeks. If you are interested, you may wish to check out some
Asparagus Facts or Recipes from Oceana County.
Spinach (May through first frost): Raw spinach is great in salads, no matter how Popeye wants to eat it! There are really two spinach seasons,
the first in mid-spring and the second in mid-August.
Radishes (May through first frost): While radishes are available all summer, if you want those without the "bite" that some people prefer, get them early in the season, or ask your farmer if his are from a late-planted patch.
Lettuce (May through first frost): The basis of any salad is lettuce, be it head lettuce, bib, butterhead (Boston), red- or green-leaf. Our vendors
plant all season long so that what you buy is always young and tender.
Snow Peas and English (or Garden) Peas (June): Despite the saying ("alike as..."), different peas have different character. Snow peas are meant to be eaten whole and often crisply raw (usually in salads) or cooked in stir-fry, while English peas are shelled and cooked. In either case, fresh is always better, since the delicate flavor does not keep or travel well.
Tomatoes (May to first frost): While some people like their tomatoes green, most want red, ripe, juicy-fleshed beauties. Tomatoes from the grocery store may look ripe, but nature has
decreed that a tomato is at the peak of its perfection when conveyed freshly-picked from the vine to your table. (Jokes about supermarket tomatoes, picked immature, tasting like the cardboard trays they come in, arise from this fact.) Marsh Greenhouses offers tomatoes grown under glass beginning in May and until the field crop is available in late June. Our farmers grow many regular-season varieties such as Early Girl, Beefsteak and the ever-popular Bonnie Best. In September it is common to see people buying bushels of tomatoes for canning. (Technically, the tomato, having its seeds within the flesh, is a fruit, but is always thought of as a vegetable.)
Zucchini and Summer Squash (June through first frost): The humble zucchini, best-known of the squash family, is one of the most versatile vegetables found at the
Farmers Market. Bought when it is small and tender and sliced, it is an asset to any salad. It is the basis of French ratatouille, the foundation of zucchini bread, and a positive contribution to any soup. Yellow or Summer Squash makes a first appearance about the same time as zucchini but ends its season in late August.
Cucumbers (June through first frost): A proper salad is inconceivable without cucumber, and it is of course the main ingredient in nearly every pickle recipe (connection to which is available on our Links Page). If you pause here, you will want to see a
history of the vegetable.
Beets (June through January): From the tenderest, tiny beets (which produce the best greens) to the long-lasting Fall survivors that make a
pungent appearance from pickles to soup, beets make many dishes memorable.
Carrots (June through February): Peter Rabbit's favorite is available from our farmers first in bunches, then baskets and finally in bags.
Leeks (June through March): Most soups and stews benefit from the addition of leeks.
Cabbage (June through February): One of our most versatile and long-lasting vegetables.
Green Beans (July through first frost): Many vendors offer green and yellow (wax) beans, as well as pole beans, throughout the summer.
Green Onions (June through October): The availability of green onions after the first crop tends to be a little irregular as they have to be constantly re-planted, and proper growth depends on weather conditions, but they will be found on the majority of week-ends.
Broccoli (July through first frost) and Cauliflower (July through October): Although they don't look the same, these two vegetables are of the species Braccsica oleracea, var. botrytis and are also kissin' cousins to the lowly cabbage. All three are believed to have cancer-fighting properties.
Peppers (July through first frost): It always seems unfair that peppers disappear so quickly after the first frost of winter. The arrival of green bell peppers is eagerly awaited (and you can be sure that they will never be waxed, unlike those found in supermarkets). The ripening to brilliant, sweet red is actually a sign of fall, in that the first red peppers arrive about the time that school starts. New additions to our pepper repertory include yellow, orange, purple and black, but the hot news is that several kinds of Mexican peppers are grown by our farmers, along with traditional hot and mild Hungarian varieties. As a garnish or in a recipe, peppers are indispensable.
Eggplant (July through October): This vegetable is an import (probably first cultivated in India) and a favorite of cuisines from Italy, through
the Balkans to the Middle East. Smallish, firm eggplants with well-colored shiny skins will be the sweetest.
Potatoes (July through March): Michigan's staple is the white potato. Redskin and russet (similar to "Idaho") varieties are grown by several farmers. A couple also grow the buttery-tasting Yukon Gold.
Squash and Gourds (August through February): Many people love squash and use it in recipes that span the globe. Available from mid-summer to mid-winter,
various types of squash require different kinds of storage. Many squashes store well and will be offered by our farmers after the end of the growing season.
Corn (mid-July through early September): For some people, summer doesn't start until the corn is in. Vendors at the Market offer both traditional and
the newest super-sweet hybrids, which are becoming increasingly popular. Aside from yellow corn, bi-color and white varieties (sold in few other places in Metro Detroit) are available.
Spanish Onions (August through December): The most common onion on the Market is the sweet Spanish variety, which is useful for most cooking--or
eating raw. It should be used soon after picking since it is a "wet" onion, whose moisture content works against
long-term storage.
Lima Beans (August and September)
Turnips, Rutabaga, Parsnips (August through March)
Celery (mid-August through November)
Greens: Strong-tasting leafy vegetables such as Pak Choi (September through October), Mustard Greens, Turnip Greens and Collard Greens (all September through first frost) and Kale are the basis of many regional American and international dishes.
Brussels Sprouts (September through November): Still on the stalk or cut and sold in quarts, brussels sprouts provide a healthy and appetizing side dish for
most meals.
Cooking Onions (September through March): These onions tend to be stronger than (sweet) Spanish onions, and if properly dried and stored will keep a long time. They are one of the last crops to come on the market.
Pumpkins (September through October): "When the frost is on the pumpkin...." winter is nearly upon us, but we know what most pumpkins are used
for! Special breed small pumpkins (sold through December) are meant for pies; if you are adventurous, you might want
to try making pumpkin soup or using it in a stir-fry.

www.asparagus.com

Flea Market

Antiques and Collectibles - A Weekly Treasure Hunt at the Royal Oak Farmers Market

The Flea Market offers ample hours for you to browse on Sundays from 8 a.m. to 3 p.m.

The story goes that a small, dark painting innocently acquired during a pleasant afternoon's shopping in the Royal Oak Farmers Market turned out to be something more. Cleaned and appraised,
this tiny Manet was later auctioned at Christie's for $3 million. True? The fortunate shopper won't say, but there are treasures to be found every Sunday, Flea Market day at the Royal Oak Farmers Market.

Antiques and collectibles shopping is relatively new to this venerable institution, having been around for a little over 30 years, but in that time the Flea Market has become a weekly stop for
thousands of Metro Detroiters (and a good number from further away). We can't promise that you will find your heart's desire this week, but maybe next...whenever you come we are sure you will see many unique and wonderful things.

"Antiques & Collectibles" video

Check here for information on space availability, rentals and vendor applications.

Hours

Fridays	7 a.m. - 1 p.m.	May thru Christmas
Saturdays	7 a.m. - 1 p.m.	All Year Round
Sundays	8 a.m. - 3 p.m.	Antiques and Collectibles
(except major holidays)

Ample Parking at and Near the Royal Oak Farmers Market

Aproximately 340 free parking spots during Farmers Market hours (Lots A, B and C on the aerial photo below). Access is from Troy Street or 11 Mile Road. In addition the city provides metered parking (50 cents per hour, with some long-term meters in both lots D and E, but free on Sundays only) in municipal lots a short block away on the other side of the Library.

parking lots

Press

Special Events and Activities:

Farmers Market Events

Read about us in the Royal Oak Review article by Jeremy Carroll:

Farmers Market is "Heart of Royal Oak"

Watch the Royal Oak Farmers Market video report produced by Jeremy Carrol, C & G Staff Writer

YouTube Video Report - http://www.youtube.com/watch?v=uZ8-Eji6POo

Read about us in the Michigan Forager featured article in the Edible WOW magazine, (also available online at ediblewow.com)

“The Past Meets the Present at the Royal Oak Farmers Market”;

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Space Availability-Market

Do you want to be a vendor at the Royal Oak Farmers Market?

Things vendors need to know

This page offers information for vendors and those who wish to become vendors at the Royal Oak Farmers Market, including stall rental rates for various categories of vendors and the official rules and regulations all must abide by. The rates and rules are available here in pdf format and a copy may be obtained in the Market office or by calling 248-246-3276.

Current Space Availability

All Vendors
You must have an application on file with the Market Master to be considered for space rental. You must present current Michigan licenses and permits (as required) before permission to sell at the Royal Oak Farmers Market will be granted. All application are accepted at the discretion of the Market Master.

Farm and Greenhouse Vendors:

The backbone of the farm market is composed of yearly renters, some of whom have family affiliations with the facility going back decades. Farmers and greenhouse vendors have first priority on non-permanent stall locations all sale days except Sunday, and reserve the majority of available spaces on Saturday (the busiest day), followed by semi-annual and daily renters. How long any particular farmer sells depends on what he grows, so the number of stalls open on any given weekend varies with the season. Saturday-only summer daily rentals are occasionally available even in peak season and should be asked about early in the week.

If you are new to our market, friday rentals are usually available but must be reserved in advance; We welcome new farmers! Leave a message for the Market Master by calling 248-246-3276.

During the off-season (January through April) a good number of Saturday daily spaces are open for farmers who offer long-keeping produce and other farm products such as eggs, beef, dairy, etc.

To apply, download your Farmer's Application and bring it into the office.

Flea Market Vendors

Selling space at the popular Sunday Flea Market is available for rental on a daily basis. While a large number of vendors sell every week, others come in on a rotating basis. The Market Master maintains a call list should a space become vacant for any particular Sunday. If you wish to file an application call 248-246-3276 to leave a message. A limited number of off-season (January through April) daily spaces are available for Flea Market vendors on Saturdays. Annual leases for flea market vendors are not available at this time.

To apply, download your Flea Market Vendor Application and bring it into the office.

Handicraft Vendors
Handicrafters are offered opportunities for daily rental of Saturday space after the needs of all farmers have been satisfied. Friday space is always available in season. Call 248-246-3276 to leave a request for further information.

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