DISH MAGAZINE MARCH 2020
Breakfast is available at the Lockport Market from Stone Hollow Farm.
Also typically in attendance at the
market is Parker’s Pit, a family-owned
business which was opened in 2016 by
the Bruning family which includes Mark,
Candace and their son, 7-year-old Parker.
Parker’s Pit attracts shoppers wth
meat-centric barbecue delights, including
pulled pork sandwiches and nachos with
pulled pork.
Human Farms and Greenhouse, which
is located at 2853 Hess Road in Appleton,
is owned by JoMarie Human. The family
started selling produce in front of their
house in 2014. They now have a store
located on the property and attend mar-
kets regularly.
McCollum Orchards and Gardens is
located on North Adams Street in Lock-
port. Its owners, Bree and Rich Wood-
bridge, sell over 150 kinds of vegetables,
fruits, greens, herbs, and flowers, which
are certified as being naturally grown.
The Woodbridges are seventh generation
farmers and are reviving their historic
100-acre agricultural property in Lock-
port, which has been in their family for
192 years.
Maverick Farms Organics, located on
Slayton Settlement Road in Lockport, is
owned by Karl and Tina Kowalski, who
share their beef, pork, chicken and eggs
from animals raised on organic pastures
and fed a certified organic diet.
Maverick Farm was purchased by the
Kowalski family in 1962. In 2000, Karl
and Tina took over and transitioned to
organic in 2010.
The Kowalskis also sell bread and
cookies made with all-organic ingredi-
ents, along with pies, black garlic, and
black garlic jams. Other items include
fruit jams, maple syrup, cold processed
honey, tart cherry juice, and grape juice
concentrate. Beautiful and utilitarian
homemade craft items add to the mix.
Spokesperson Platt said the praise to
the “quality of the produce our farmers
are able to provide” is just one of the
many aspects of the positive feedback the
market receives from patrons.
“Even in winter, McCollum Orchards
and Gardens were able to provide fresh
spinach and kale,” she said. “During the
summer markets, our farms are able to
provide almost any fruit or vegetables
that are far superior than those found in
supermarket. Also, we have our regular
customers that we really take care of.
Some of our vendors go out of their way
to make sure their customers are taken
care of. The level of love and compassion
for our community can be seen with ev-
ery vendor customer interaction.”
The Lockport Community Market also
accepts SNAP and WIC, thus providing
lower income families the opportunity
to purchase high quality local produce,
meats, and other food items.
During both the summer and winter
markets, organizers hold special events
to attract more people. Recently a won-
derfully successful Soup-A-Palooza 2020
was held. Ten different soups from local
restaurants in and around Lockport were
sampled. Platt said that market-goers
“were able to vote for their favorite, and
I saw many people in groups discussing
which ones they liked the most. It was a
great event where people could connect
over a sample of soup and have fun, and
they were able to donate to a good cause.”
The next winter market session, which
is the special Easter Market, is planned
for April 4. It’s open from 10 a.m. to 4
p.m. The seasons ends on April 18 with
regular hours.
The Lockport Community Farmers
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