Saline Farmers Market

06/11/2026

The City is accepting applications for a part-time contractor to successfully operate the summer and winter Saline Farmers Market. This position requires regular attendance on Saturdays year-round, May to Mid-November from 8 am to Noon, and then at Liberty School from Late-November to April from 9 am to 1 pm.

Applicants must be able to pleasantly work with vendors and customers who attend the market as well as coordinate with vendors to schedule, plan and execute a market layout, manage money and log it through the City of Saline, and more. A complete listing of tasks can be found at the link below.

Pay is $22/hour – $25/hour DOQ, and the applicant chosen will work between 15–20 hours a week. Interested applicants may apply directly through the City's website, or by emailing cover letter and resume to [email protected]. http://bit.ly/4xFUJ4X

06/10/2026

Recipe: Sauteed Radishes

Ingredients
1 tablespoon butter

20 radishes, ends trimmed and radishes cut in half

salt and ground black pepper to taste

Directions
Heat butter in a skillet over low heat; arrange radishes, cut side down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

06/09/2026

06/08/2026

D&C Wielfaert Family Farm and Greenhouse
Cindy Wielfaert, Britton

"We are a family owned and operated farm located NE of Britton, MI. We specialize in annual bedding flowers, hanging baskets, vegetable plants, and strawberry plants, as well as wholesale and retail summer produce and fall produce decor. We offer a CSA to those interested in fresh, in-season, produce."

Wielfaert attends the market in the spring and mid-late summer with great plants and produce. These long-time vendors take cash, credit, SASS vouchers, SNAP tokens, and DUFB tokens for eligible items.

06/06/2026

Sat, June 6, 8am-noon
100 S Ann Arbor St, Parking lot #4

Local Handyman Southeast Michigan is in the Sponsor Booth! Now’s your chance to get those house jobs done!
Saline B Green is with us teaching about good stewardship of the earth!
The treasure hunt animal is the turtle!

Plants: veggie, fruit, and herb starts, hanging baskets, natives, perennials

Produce: asparagus, rhubarb, head lettuce, leaf lettuce, spinach, kale, russet potatoes, red potatoes, gold potatoes, onions, microgreens, mushrooms

Protein: chicken, bacon, sausages, pastured pork and beef

Bakery: loaf bread, cake, cookies, croissants, Ukrainian baked goods, gluten free cookies and other baked treats, sourdough, baking mixes, sweet rolls, coffee cake

Misc Food: fudge, jams, 10+ types of pierogi

Misc: fidgets, rock art, jewelry, leather purses and accessories, soap, lotion, bath bombs, greeting cards, mugs,

06/05/2026

Weekend lineup at Saline Farmers Market and Tecumseh's Farmers Market:

🥃 BBQ Bourbon Brisket (Brats and Burgers)
🌭 Bratwurst
🧀 Cheddar Bratwurst
🇫🇷 French Onion Brisket
🌶️ Jalapeño-Cheddar Brisket

Annnnnd, we will have a very limited amount of French Onion Brisket Burgers (📸) and Jalapeño-Cheddar Brisket Burgers. Get there early to get them!

As always, we will also have an assortment of other flavors at each market.

06/05/2026

Vendor List: Saturday, June 6, 8am-noon
100 S Ann Arbor St, Parking Lot #4

The Local Handyman of Southeast Michigan is in the Sponsor Tent! You can get some jobs taken care of now!!
The Environmental Commission will be in the Non-profit Tent this week! Visit them to learn about good ways to help save the Earth!
The Huron Valley Harmonizers will be singing barbershop tunes throughout the market from 10:30-11:30am.
The treasure hunt animal will be the turtle!

Against the Grain Bison Co - Grass fed and finished bison cuts and cured meats

BOR Meats - Wide variety of chicken, beef, and pork sausage

D&C Wielfaert Farm & Family Greenhouse - Plants, cut flowers, produce

Delice Patisserie - French pastries, danishes, variety of croissants, madeleines, mini tarts, muffins, pies

Ferns and Hostas by Debbie Kelly - Fern and hosta plants, fairy ferns

Hoppy Soaps - soap, bath bombs, shower fizzies, deodorant, lip balm, soap dishes, body butter

Irish Hills Sourdough - Sourdough baked goods, Jams/Jellies, Dry bake mixes

Kapnick Orchards - Apple cider, seasonal fruits and veggies, breads, baked goods, nut butters, fudge

Kelly Bortles So - Original watercolor greeting cards, prints, coasters

Kondra Ukrainian Goods - Ukrainian baked goods, handmade leather bags and purses made in Ukraine

Little Free's Bees - Honey, wooden dippers, beeswax and beeswax bath products

Marks Farm - Seasonal fruit and veggies, eggs, veggie, herb, and flower starts

Needle-Lane Farm - seasonal produce, flowers, herbs, honey, eggs, mushrooms, pastured beef and pork, plant starts

Nemeth Greenhouse and Farms - Bedding plants, hanging baskets, veggies, fruit, eggs, cider, baked goods

Pick Michigan - Seasonal produce, eggs, mushrooms

Primal Dog Training - High-quality dog treats

Prochaska Farms - seasonal veggies, plants, flowers, herbs, mushrooms

Srodek's Campau Sausage Co - 10+ types of pierogi, ham, bacon, ribs, sausage, Polish condiments, soups, baked goods

Uncommon Extract - baking extracts

06/03/2026

Recipe: Chilled Pea Soup

Ingredients
4 tablespoons butter

4 green onions, chopped

1 pound frozen or fresh green peas

2 ½ cups vegetable broth or stock

3 tablespoons chopped fresh mint leaves

2 ½ cups milk

salt and freshly ground black pepper to taste

1 pinch white sugar (Optional)

½ cup light whipping cream

2 sprigs fresh mint leaves for garnish

Directions
Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.

Using a large, slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.

Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.