EVERETT — The Everett Farmers Market is returning for a one-day “Get Ready” market on Sunday, the first day it will be open since the market’s season ended in November 2024.
Forty-five vendors are set to sell at the market on Sunday, said Gary Purves, the market’s director. Farm goods will be in short supply because of the cold season, but a variety of baked goods, honey, wines, cheeses, meats, jellies and jams will be available.
Three winter markets once a month to “work out the kinks” of the market before it has its grand opening in May, Purves said. The next early markets will be March 23 and April 27.
“Come prepared for a little bit of wet weather, I’d say,” Purves said. “But we’ll have quite a bit of hot food this Sunday.”
For vendors, the winter markets are an opportunity to get back into the swing of things.
Marisa Pepetti, a Bellingham-based beekeeper who owns Marie’s Bees, won’t be able to sell much honey Sunday because her bees are still in hibernation. Instead, she will make do with stockpiles from last year’s harvest and a variety of honey-based products.
At the market, Pepetti will sell creamed honey — raw honey which has been whipped to prevent crystallization — along with homemade honey candy.
Marysville-based microgreens farmer Regan Steele, who runs Tiny Stem Microgreens with her husband, Rod Greenwood, said there was not much difference between farming for winter and summer because microgreens are grown indoors.
Before every market, Steele has to harvest her microgreens — which include arugula, wasabi and pea shoots — within 24 hours of being sold. The only change she makes between winter and summer markets is the preparation for cold, wet, windy weather.
“I hope people come out and support the small businesses because it does take a lot to be there,” Steele said.
The market is located on Wetmore Avenue between Pacific Avenue and Hewitt Avenue. It will be open 10:30 a.m. to 3 p.m. on Sunday.
“It’s such a wonderful environment at the Everett Farmer’s Market, it’s like seeing your family and friends,” Pepetti said. “We’re all really looking forward to it.”
Will Geschke: 425-339-3443; william.geschke@heraldnet.com; X: @willgeschke.
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