In 2004, South Dakota State University Extension Service offered a workshop on farmers markets. The purpose of the workshop was to provide those attending with information on how to start a farmers market, and how to improve their market.
Darlene Nedved, Dave Tollefson, and James Jesser attended. The three of them were interested in starting a market in Huron. They held several informational meetings, where they found potential vendors and gained community support.
SDSU Extension Service was the first to give their support. Rhoda Burrows, Extension Specialist, came on board to advise, offer leadership and to ensure that the market was following state regulations. The local extension agent, Linda Smith, offered the Extension Office parking lot for the market and gave invaluable support and encouragement.
The Huron Area Master Gardeners gave the market a grant of $100. This money was used to purchase liability insurance for the market. In the early years, the Master Gardeners often had an information booth where your garden questions could be answered.
The first market was held on June 5, 2005, the first vendors were Joe P. Hofer, Hilda Arbeiter, Glendale Colony, and the Jesser family.
Dave Tollefson, with his business Melons and More, was a valued member of the market until his death in 2013. Tollefson sold local watermelons and cantaloupe. He was such a friendly, welcoming person that he became synonymous as Mr. Farmers Market.
Hilda Arbeiter has retired, but she came to the market for 18 years with her baked goods and produce. She served on the market board for many years. Arbeiter was famous for her cantaloupe bread.
The Jesser family with their Fairacre Farm have been vendors for all 20 years, rarely missing a Saturday. While on vacation, they will often visit other markets to gain new insights into the running of the market. The family sells naturally grown vegetables, honey from their farm, handcream made from beeswax, and baked goods. Edith Jesser is quite well known for her porridge bread.
Several other vendors have attended for many years. George Piper and Denise Larson both sell naturally grown produce from their farms.
Due to the building of the Nordby Exhibit Hall, the market needed to move in 2018. After much research, the market asked the city if they could set up at Campbel Park. Huron Parks and Recreation became a sponsor of the market.
People who are interested in becoming a vendor can visit with the market manager or any vendor at the market.
When asked what makes the market special, Jesser replied, The produce you buy at the market is grown on the vendors farms. You can ask what sprays, if any, they use. How it is cleaned and packaged. How long ago it was harvested. These are questions that our customers like to ask. We do not buy the vegetables from someone else and then sell them.
The baked goods are labeled under state standards.
Jesser stated, We have enjoyed our years bringing fresh produce to Huron. But most importantly, we greatly appreciate the relationships that we have built with our customers. They seem like family after all this time.
The market has been a member of the Chamber of Commerce since 2009. On August 16, at 10:30 am the Chamber held a ribbon cutting and an anniversary celebration. The market invites all their customers and former vendors to celebrate with them.
Beet Cake
4 ounces semisweet chocolate, chopped
1 cup butter, softened, divided
1-1/2 cups packed dark brown sugar
3 eggs
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Confectioners sugar
In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs.
In a small bowl, combine the chocolate mixture, beets and vanilla.
Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 375 for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan 10 minutes before removing to a wire rack to cool completely.
Before serving, dust with confectioners sugar.
Marriannes Tomato Pie
Bake 9-inch pie shell for five minutes at 425 degrees F.
Slice and make 2 layers in pie shell:
I medium onion
3 medium tomatoes
Mix:
teaspoon salt
teaspoon pepper
1 teaspoon dried basil
3 Tablespoons sour cream
3 Tablespoons mayo
1 cup grated cheese
Spread the mixture over tomatoes, be sure to spread it to the edges. Bake 30-35 minutes at 450 degrees F.
Roasted Vegetables
6 medium potatoes, sliced
4 carrots, sliced thin
1 small onion, cut in rings
cup butter
Garlic salt or powder
Seasoned salt, salt and pepper
Mix everything in a bowl, then place in a 9 x 13 inch baking pan. Bake at 350 degrees F for 45 minutes to one hour or until done.
Garlic Parmesan Kale Chips
2 bunches of kale
1 teaspoon olive oil (more if necessary)
3 green garlic, minched
Sea salt
cup parmesan cheese
Preheat oven to 375 degrees F.
Rinse the kale and shake off the water well.
Remove the ribs and chop thoroughly.
Toss with olive oil, garlic, and salt in a large bowl.
Spread the leaves on a large rimmed baking sheet. There is no need for it to be in a single layer, as it shrinks as it bakes.
Bake for 15 to 20 minutes.
Stir once or twice while cooking, and bake until leaves are tender, crisp and slightly browned. Add parmesan cheese either before baking (by tossing with the rest of the ingredients) or immediately after baking and the cheese will be creamy and moist.
Fresh Salsa
3 cups of chopped tomatoes
3 seeded jalapeno peppers
1/3 cup chopped onion
2 large cloves garlic, chopped
Tablespoon lemon juice
Cilantro or parsley
Mix all together and enjoy!
Easy Sauteed Vegetables
2 small summer squash, sliced thin
2 small zucchinis, sliced thin
1 medium onion, sliced in rings
1 sweet pepper, any color, sliced thin
Crushed garlic, if desired
Put olive oil in a frying pan, coating the bottom of the pan evenly. Add vegetables and saut slowly. Saut as long as you wish: the time varies if you want them heated through or well cooked.
Garden Fresh Tomato Soup
4 cups chopped fresh tomatoes
1 sliced onion
4 cloves
2 cups chicken broth
2 Tablespoons butter
2 Tablespoons flour
1 teaspoon salt
2 teaspoons sugar (or more to taste)
Combine tomatoes, onion, cloves, and chicken broth, gently boil for 20 minutes. Remove from the heat and run the mixture through a food processor. In the empty pot melt butter over medium heat. Stir in the flour to make a roux, cooking the mixture until it is completely brown.
Gradually whisk in a bit of tomato mixture so no lumps, then stir in the rest. Season with salt and pepper to taste.
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