Oak Park Farmers Market

The Oak Park Farmers Market is a locally-grown, producer-only marketplace, whose participants come from as near as Winfield and as far as Mineral Point, WI, just over three hours away.

The 46th season has begun for the market, 7 a.m. to 1 p.m. every Saturday through October at the parking lot of Pilgrim Church, 460 Lake St., one block west of Ridgeland Avenue. The market’s mission is not only to enhance the sense of community and quality of life, but to offer tasty and nutritious food – to lower income residents as well.

Matt and Mary of Chanticlare Farms moved in December from Aurora to six acres near Winfield. Their original farm started in 2016 but they say on their website that they have worked toward sustainable agriculture all their lives. Produce (they grow 30 different types of vegetables and annual fruits), herbs and cut flowers are their offerings at the market.

Mary grew up on a small dairy farm in rural County Clare, Ireland. Matt’s family cultivated a large garden every summer during his youth and he worked for a summer at the Oak Park Conservatory, where he learned plant nursery work. After they were married in 2007, he trellised cherry tomatoes 20 feet up the side of their house and into Mary’s pantry. Meanwhile, she was known for growing native prairie flowers.

Matt and Mary have backgrounds in teaching, so their farm is a continuation of education about fresh food, improving the soil, creating community as well as a local food economy less dependent on fossil fuels during the era of climate change. To them, the “good life” is farming with their two young sons, “a simple life that strips away all the distractions and focuses on the essential.”

Located between Mineral Point and Darlington, WI, Brunkow Cheese’s Joe Burns is the third generation of his family to follow the profession. Since 1899, they have been making traditional cheddars and Old World European cheeses in southwestern Wisconsin. “Brun—uusto” is their variation of a Finnish juustoleipa, also called “juusto” or “squeaky cheese” for the sound it makes against your teeth. Their raclette is Swiss cheese made specifically to melt, as in fondue.

Cheesemakers Joe and Jody Klinedinst of J2K Capraio, Walkerton, IN, raise their own goats and purchase cows’ milk for cheeses they age in an underground cave – the first in Indiana. Aging underground lets the cheese ripen at the Earth’s temperature – 52 to 55 degrees F – a more humid atmosphere that facilitates a natural rind on the cheese, whether Gorgonzola, Italian-style farmhouse, or Spanish-style Manchego.

Other purveyors include: American Pride Microfarm, Barry’s Berries, Breadman Baking Co., Brian Severson Farms, Ellis Family Farm, Finn’s Ranch, Geneva Lakes Produce, Green Fire Farm (bi-weekly) Hardin Farms, Herbally Yours, Johnson’s Apple World, K.V. Stover & Sons, Katic Breads, LaProvence, Nichols Farm, R. Smits & Sons, River Valley Ranch, Smits Organics, Three Bees, Walt Skibbe Farms.

Most of the vendors accept Link; some also accept WIC and senior coupons. All payment methods, including cash, are used at the market. Matching coupons up to $25 are available to SNAP (food stamp) shoppers at the live market.

COVID protocols mean that a limited number of patrons will be allowed at the same time. Pedestrians will enter on Lake Street and traffic will flow only one way, to allow social distancing. Free parking is available at the Oak Park River Forest High School parking garage on Scoville Avenue, just north of Lake Street.

Online shopping is available starting at 9 a.m. every Monday at www.sourcewhatsgood.com with a $3 additional administration fee.

The market relies on volunteers to staff the information booth and help with special events. Shifts are two hours, no long-term commitment is required and training is on the job. For more information, email farmersmarket@oak-park.us