DISH MAGAZINE MARCH 2020
Bread from Stone Hollow Farm at the Lockport Market.
A
BY RIKKI CASON
unique indoor farmers market has
been offering farm-to-table options,
crafts, local musicians, and much more to
Lockport area shoppers for several years.
The Lockport Community Market is
an outgrowth of the summer market on
Canal Street, which opened in 2010. As
the years passed, the market continued
to grow, showcasing an ever-increasing
variety of food and other items to shop-
pers. Three years ago, the market began
staying open year-round.
The winter market begins in October
and runs through April on the first and
third Saturday of the month. Located in
The Harrison Building No. 3, the winter
10
market can hold up to 30 vendors, and
has included local farms, crafters, food
producers, speciality food purveyors, and
area wineries and distilleries. Both sum-
mer and winter markets are open from
10:00 a.m. to 2:00 p.m., with live music
on tap from 11:00 a.m. to 1:00 p.m.
There are also several organic farmers,
according to Grace Platt, the market’s
spokesperson.
“Our market has three fully organic
farmers – McCollum Orchards and Gar-
dens, Local Roots, and Maverick Farms
Organics Z – and we are looking to add
more,” Platt said. “We have Gormley
Farms, Mc-B’s Farm, and Maverick Farms
Organics providing local meats and eggs.
Human Farms provides local produce and
eggs as well.”
Among the current food artisans sell-
ing at the winter market is Stone Hollow
Farm and Bakery. Each week they offer
American-style sandwich bread, pastries,
and cakes, all made from scratch. They
also create wonderful breakfast sand-
wiches and melts made on the spot with
their homemade bread.
Stone Hollow Farm’s mother and
daughter partnership began in 2013
when Margaret Darroch and Jenna
Vanille opened the bakery. The family
bought the 10-acre farm on Stone Road
in Middleport in 1999. Rows upon rows
of fruits and heirloom vegetables are
grown in the lush fields using organic
practices.