Farmers Market Holiday Favorites

Give your loved ones divine pecans, gluten-free baked goods and puppy treats

By Wendy O. Dixon

In addition to the seasonal foods offered at the Seaside Farmers Market, you can find gifts for the people on your Christmas list. We’ve rounded up some of the market vendors’ suggestions for the holiday season.

Sirmon Family Farm

Sirmon Family Farm is run by husband-and-wife team Scott and Helena Sirmon. She bakes the gluten-free goodies while Scott specializes in sourdough bagels and loaves. “I have a starter that is over 100 years old,” Scott says. “It’s not your run-of-the-mill sourdough.” Their son, Adin, gets in on the business too. You can catch them each week at the Seaside Farmers Market.

Everyone loves baked goods during the holidays. Stop by Sirmon Family Farm’s tent to stock up on gluten-free lemon blueberry bread, banana nut bread, apple raisin cinnamon bread and many more varieties. “Our No. 1 seller is a layered toffee bar — with toffee, chocolate, caramel and a cookie underneath,” Scott says. 

Sirmon also sells freshly-baked cookies. Try chocolate chip, pistachio white chocolate, blueberry lemon almond and, a new favorite, the banana pudding cookie. 

“This time of year, our orange cranberry bread is amazing, as is the pumpkin bread and pumpkin rolls with cream cheese icing,” Scott says. “The carrot cake is my favorite thing my wife makes, and it’s a big seller year-round.” 

https://www.facebook.com/sirmonfamilyfarm/photos 

Kiwanis Club of Freeport – South Walton 

Pecans, a traditional Southern snack, are a great gift for anyone on your list. Kiwanis Club of Freeport – South Walton sells an assortment of farm-fresh nuts as part of its fundraiser for local charities.

“I guess I’m the chief nut,” says Wanda Pitts, secretary for the non-profit service organization that provides support to children and families. “We just gave out $14,000 to various organizations — Children in Crisis, Children’s Volunteer Health Network, Santa Patrol, Food for Thought, the Sheriff’s Department, Children’s Advocacy Center, A Bed for Me and Habitat for Humanity.”

The club sells Priester’s Pecans, a family-owned company out of Fort Deposit, Ala., specializing in fresh, crunchy pecans. Try roasted pecan halves, pieces, honey glazed, chocolate -covered and pralines. Having a few pies on hand during the holidays is also a good idea, so pick up some old-fashioned pecan pies in classic and chocolate varieties. 

Wanda gives a warning for those who want to try their various flavors of pecans. “These nuts, especially the chocolate-covered and praline ones, can be very addictive,” she says.

https://www.facebook.com/FreeportSouthWaltonKiwanis 

Davis Dog Treats

Davis Dog Treats was started as a way for Kenneth Davis, an eighth grader at Seaside Neighborhood School, to earn extra money. After a news story about potentially harmful ingredients found in store-bought treats, Davis decided to make homemade treats for his beloved four-legged friends. 

In the years since, Kenneth has returned home from college and works with his mom, Nancy, selling the all-natural gourmet treats for your pets, offering a variety of flavors that are sure to please man’s best friend and have them begging for more. 

Each week, Nancy and Kenneth bake and dehydrate, preparing the various treats to take to the market. They encourage dogs to come and sample a treat to find out which is their favorite. The goodies come in a variety of flavors and include grain-free bites. 

Davis Dog Treats also offers all-natural bar soap for dogs, made by the Soap Pedaler. “It’s great for sensitive skin,” Davis says of the lemongrass-scented soap. “It deters bugs, and it smells wonderful. You can use it on yourself too.” 

 

Nothing beats the selection of fresh seasonal produce and baked goods at the Seaside Farmers Market. And what better way to spend a morning than strolling in Central Square, sampling locally-made goodies? Join in on the fun by getting to know the farmers, bakers, crafters and artisans every Tuesday and Saturday from 9 a.m. to 1 p.m.

You’ll enjoy the fruits of their labor while also supporting local farmers and vendors. 

Treehouse Harvested

Microgreens, the seedlings of vegetables and herbs, provide big flavor with a nutritional punch. Nicole Portillo harvests her microgreens during the critical stage that maximizes both flavor and nutrition, around 10 days after germination. “At this stage, they hold four to 40 times the nutrients of a mature veggie,” Nicole explains. “I also grow them in the soil, rather than water, to soak up those nutrients, too.” 

Nicole houses her Organic non-GMO greens in a 10 x 6-foot building on her urban farm. “The greenery is temperature and humidity controlled,” Nicole adds, “as microgreens are super temperamental to grow.” Try Nicole’s cantaloupe greens, which have that sweet melon flavor. She also sells basil, cilantro, broccoli and more. 

Nottingham Farm

Paul Williams and his fiancée, Janice Simmons, run Nottingham Farm, an urban farm in Dothan, Al. Paul gets his hands dirty while Janice handles the business side of things. In addition to harvesting spring crops, the two are planning for the wedding on April 6.  

Look for Paul’s salad crops, lettuce, microgreens, pea shoots, sugar snap peas, turnips, beets and carrots. Come in the summer for the tomatoes, cucumbers, green onions and patty pan squash. 

Paul and Janice are happy to live their best lives working together, farming and seeing their harvest enjoyed by others. “Putting in the hard work and producing high quality products is important to us,” Paul says. “And being able to serve that to Seaside patrons and seeing how happy it makes them makes us happy.”

Old Dairy Barn

Michelle and Wayne Kent work on their 160-acre family farm in Chipley, producing fresh kefir, butter, yogurt and spreadable cheeses from their cows. Try their Farmers Cheese, which resembles feta due to its crumbly texture. “My kids eat it like popcorn,” Michelle says.

Michelle also brings to the market products made by her cousin, Donna Jo Kent, who also works on the farm. Check out Donna Jo’s pepper mustard, pepper sauce and jellies. And if you’re lucky when buying their fresh eggs, you might get rewarded with a double yolker. “I have one hen that lays a double yolker about once per week,” Michelle laughs.

The Kents are busy planting for summer harvest. Expect English peas, butter beans, green beans, sweet corn and potatoes.  

A new baker has joined the Seaside Farmers Market. Pete Goldman runs Breezy’s Bagels and Breezy’s Biscuits, giving visitors homemade bagels that make you feel like you’re in New York, and flaky biscuits that warm the soul.

Here’s what to know about the man behind your favorite baked goods.

Pete and his family have lived in Point Washington since 2019, moving from Frisco, Texas. His sister was a homeowner in Seaside, so they regularly vacationed in the area. He and his wife got married in Watersound in 2012. When his niece had her bat mitzvah in 2019, his family decided to relocate.

“It took us 30 days from that day and we were here,” Pete tells The Seaside Times. “My wife Tara, born and raised in Tallahassee, is more than half of the reason we came back.” They also wanted somewhere to raise their kids, Ethan, 9 and Ayla, 7.

Pete started cooking when he was 11 years old while growing up in South Florida. “My mom would shop for the ingredients and I would cook what I wanted to eat,” he says, joking, “Move over Shake ‘N Bake.” Over the years, he lived all over the country, including in New York, Arizona, New Mexico, Georgia and Texas.

He started baking in his 40s, beginning with cakes, breads and biscuits before taking on bagels.

Growing up in New York, in the Bronx and on Long Island, as well as in Fort Lauderdale, helped him learn what makes the perfect bagel.

“My favorite way to cook or bake is to first learn facts about the origin, ethnicity, variations and techniques that go into that type of product. Then I do some testing in the kitchen to learn the science behind it,” Pete explains.

Now, he enjoys having a farmers market stand because it gives his family a way to connect with visitors. He also appreciates the “whimsical and playful atmosphere” and how “the constant flow of market-goers creates a rhythmic wave of fun.”

Heading up his stand has allowed him to connect with everyone who comes by. “I personally crave the significant encounters where I connect intimately with folks who are in Seaside on purpose, not by accident. There’s a reason for all the visitors, all the residents and all the fun.”

Visit them at the Seaside Farmers Market every Saturday from 9 a.m. to 1 p.m.!

If you’ve stopped by the Seaside Farmers Market, it’s more than likely you’ve seen Noli South’s Stephen Kole serving up kombucha alongside his adorable family. Kole says the company is all about “family and fermentation” and one visit will prove it’s true.

Kole and his wife, Summer, started brewing kombucha when they were eagerly anticipating the arrival of their first daughter, Magnolia, or Noli for short. Since then, they’ve welcomed two more daughters, and they all help out every Saturday morning.

Operating out of Panama City Beach, they also make their way to the Pensacola Farmers Market and the Rosemary Beach market on Sundays. If you’re looking for a way to add a little buzz to your Saturday routine, kombucha might provide the wellness boost you need.

“More than likely if you’ve heard of kombucha you know it has probiotics in it, but what many don’t know is that the organic acids created during the fermentation process (including ascorbic acid, which is widely known as Vitamin C) are a huge boost in our gut health and overall wellness,” Kole tells The Seaside Times.

Kole says that while kombucha is acidic, it’s also alkalinizing, so it doesn’t lower your body’s pH and in fact it helps to restore it to its natural state.

“Kombucha contains its own enzymes allowing the body to fully digest it with virtually no energy. A lot of our body’s energy goes into digesting our food so in theory consuming kombucha allows our digestive systems a bit of a break and boost,” Kole explains. “Another benefit produced in the fermentation process is B vitamins. This is where we believe the energy boost or ‘pick me up’ you feel while drinking a kombucha comes from.”

If you’ve thought about making your own buzzy brew, there are a few facts you need to know before you undertake brewing. Kole calls fermenting kombucha at home a fairly simple process, but warns it requires quite a bit of trial and error.

“There are many factors that contribute to the fermentation time such as temperature, depth of your vessel, and the quality of your kombucha/starter, as well as your recipe,” Kole says. It’s also best if you invest in a pH meter to ensure your kombucha sits within the correct levels of acidity to avoid the growth of harmful bacteria.”

And if you really want to up your buzz, Noli South offers folks the chance to add CBD to their carefully crafted drinks. Kole advises that it helps with many different ailments, including but not limited to inflammation, anxiety, stress, sleep and reactiveness.

Even if you’ve never tried the probiotic drink before, there are options for beginners. “All of our kombucha is light and crisp, making it a great choice for enthusiasts and first timers alike,” Kole says. “We use white and green tea in our primary fermentation, resulting in less of a tea flavor and more focus on the second fermentation, which is when the herbal teas and fruits are added. We have earthy and fruity flavors, so it’s always just best to choose which ones pique your interest the most.”

Mister Biscuits is the newest vendor at the Seaside Farmers Market, started by Dustin Godfrey and his partner Angel. Dustin and Angel live in Chipley, where he was born and raised. Angel is from South Louisiana, and moved to Florida in 2013. Together, they’re serving up sweet treats with a wellness-focused twist: the baked goods they make are gluten-free or vegan.

If Dustin and Angel aren’t at the farmers market, they’re usually at home in their garden or renovating their soon-to-be magic school bus, making it into a livable off-grid tiny home.

We talked to Dustin about how he got started baking, how he met his partner, and all the baked goods you should be buying.

How did you get started?

I have a passion for food that goes back to my childhood. My father taught me how to cook simple dishes, which made me fall in love with cooking and realize the creative outlet it can be. This love for food led me to pursue a professional food career, allowing me to work in some unique settings alongside great chefs from all over.

After graduating from Gulf Coast State College, I attended The Art Institute in Jacksonville, Fla., where I intended on only receiving my bachelor’s degree in restaurant management. But after learning I had a talent for pastry, and with a little push from my chef, I decided to add to my education with an associate’s degree in baking and pastry. Pastry chefs are typically in high demand and short supply, so having this degree opened more doors to me.

Where did you work before?

My most recent employment was as the pastry chef for George’s at Alys Beach. Angel and I met at George’s when we were hired during the same season. My prior employment includes an assistant kitchen manager position with Another Broken Egg Cafe in Jacksonville, Fla., working on a food truck, and other back-of-house restaurant jobs.

What was next?

Angel and I moved to Colorado after leaving George’s. We lived in a fifth-wheel RV before and during our stay in Colorado. During this time we fell in love with the tiny home lifestyle, so when we moved back to Chipley in 2019 we decided to buy a bus and transform it into a fully off grid home, complete with a solar powered electrical system, a compostable toilet and a wood-burning stove. We strive to live the most peaceful, natural life possible, not taking more from Mother Earth than what is needed.

How did you team up with Angel?

When Angel and I first started dating, she had very little baking experience under her belt. Over the years, she’s learned and picked up the craft so well that I consider her an integral part of the baking team and of the business overall. Her attention to detail and problem-solving skills make her an excellent baker. I ask her opinion on items constantly, and I know that the response I get back will not only be genuine and honest, but extremely helpful. She has even started to create her own recipes. She created our muffins from scratch, and they’re turning out to be our most popular items. The business would definitely not be the same without her. We pride ourselves on being a team and working each market together. It just doesn’t feel right when the other isn’t there.

What brought you to the Seaside Farmers Market?

In 2019, we returned to Chipley with a plan to start our own small baking business. We had our sights set on The Seaside Farmers Market from the very start. In June of this year, after a year and a half of perfecting our recipes and working various markets, we were able to secure a spot in Seaside.

When did you get started in Seaside?

We’ve only been here a few months but already have regulars that we love to see and chat with every week. That’s why we love what we do, the connections we make from the markets. There are many people that we have met and only see at the markets, yet consider them dear friends.

What can people expect when they come to your booth?

Mr. Biscuits offers vegan and gluten-free pastries and breads that are always freshly baked. Our menu includes a variety of breads, muffins, cookies, scones and soft pretzels. We pride ourselves on quality, appearance and freshness!

How did you decide to sell vegan products?

When we first started at the markets, our pastries were full of real butter and cream. Shortly afterward, we began the journey of moving towards a mainly plant-based diet. We knew that for ethical reasons, this endeavor needed to extend to our business as well. This was a slow transition, because we wanted to make sure that our products had no change in taste, consistency or appearance. We worked for months, perfecting recipes one by one and releasing them as they were completed. We are delighted to say that the result is indistinguishable from our original product, and we do believe that some even got better! We cater to the vegan who is looking to be a little naughty and indulge. But to non-vegans, don’t be afraid, our pastries are to die for and you won’t even notice that they are plant based.

We’ve rounded up some of the Seaside Farmers Market vendors’ favorite recipes for a little fall cooking inspiration, from a breakfast you’ll want to eat every morning to a turmeric latte that will boost your immune system.

Register Family Farm

Register Family Farm sells raw honey, Tupelo and Wildflower, creamed honey, and homemade honey and beeswax products, including soaps, lip balms, a lotion bar, and 100 percent beeswax candles.

Melissa Register shared two of her favorite recipes, including one for a basic but delicious honey Dijon vinaigrette and another for her favorite breakfast, which includes three other fabulous Seaside Farmers Market vendors.

Golden Garden

“Organic Ange” recently took over and now at the “Golden Garden” she serves up turmeric juice, fresh turmeric, herbs, and more. Ange Heese shared a recipe for her favorite turmeric latte.

Veronica’s Health Crunch

Veronica’s Health Crunch is a delicious natural blend of nuts, lightly sweetened with honey, including almonds, walnuts, pecans, and pumpkin seeds, dried sweetened cranberries, and unsweetened shredded coconut. Veronica shared her favorite recipe, which is for a simple salad with an unexpected topping.

Noli South Kombucha

Noli South creates unique Kombucha flavors that are fresh and flavorful. Stephen Kole shared his recipe for a super simple and awesome tasting kombucha Moscow Mule that’s low in sugar and full of B vitamins to give you an energy and mood-boosting cocktail.

Paul’s Pick of the Crop

Paul’s Pick of the Crop owners Paul and Marsha Johnson bring seasonal fruits and vegetables to the market twice a week in partnership with several local farmers. Paul shared his recipe for an easy peach dessert, using his best summer produce.

Vale of Paradise Mushrooms

Vale of Paradise Mushrooms sells fresh mushrooms, medicinal options, tinctures, jerky, grow kits, and more. Joey Bohler shares his recipe for an equal parts delicious and nutritious mushroom soup.

If you’ve wandered through the Farmers Market, you’ve most definitely encountered the eccentric GreenMan’s booth, full of fresh turmeric. Now, the GreenMan’s farm has a new owner, who’s just as devoted to spreading the health benefits of the colorful plant.

Ange Heese is the new owner of the GreenMan’s farm and is also manning the farmers market booth alongside her new pup, Bruce, and her partner, Trice. She has innovative plans for the farm in Mossy Head, hoping to host yoga retreats, farm to table dinners, and more, as well as one day offering an eco village where people can stay, work, and connect.

We chatted with the new farm owner to find out what to expect from the bountiful booth, how “van life” serendipitously brought her to Mossy Head, and all of the health benefits that come with the colorful roots.

Tell us a little bit about where you’re from.

I’m originally from a suburb south of Cleveland, Ohio, called Sagamore Hills. I grew up exploring the Cuyahoga Valley National Park which greatly shaped my love for the outdoors. My partner Trice and I have been living “van life” for the past year and a half. We built it out ourselves using natural materials like bamboo, sustainably harvested sheep wool insulation from Havelock, and slabs of beautiful eastern red cedar wood. We’ve traveled around Ohio, Pennsylvania, West Virginia, Kentucky, North and South Carolina, and now Florida.

We’ve had incredible experiences along the way, including learning pottery and woodworking skills, building an off grid solar system, surfing on the East coast, cooking in beautiful locations, and more. We spent a lot of time on beaches, farms, quaint little towns, and even in a few big cities. We learned how to navigate society from our 50 square foot home on wheels. We’ve learned how to live with less, fix things when they break, cook incredible meals using wild harvested and unique ingredients, and much more.

How did you decide to buy GreenMan’s farm?

I met GreenMan one Saturday at the Seaside Farmers Market. It was my first full week living in the area and I thought, what better way to get familiar with the area than to check out the market? His booth was the first one that I walked up to. The turmeric immediately caught my eye, as I have been a turmeric lover for years, and spent a little time on Paul Izak’s farm, Yogarden in Hawaii, working with turmeric.

When I saw how fresh and vibrant the roots at his table looked, I bought a small handful. We chatted for a few minutes and I could tell he was an intelligent and connected person. We exchanged Instagram information and I continued browsing. After I left, I immediately went back to the van and juiced the incredible root. It was unlike any turmeric I’d ever tried. I instantly felt a sense of peace, energy, clarity, relaxation, and groundedness – I was hooked. I told him I loved it and asked why it made me feel so unbelievably good. He laughed and shared that this turmeric is special, and that when you consume it raw and fresh, you get an instant dopamine boost. I told him that I needed to come see the farm!

A few weeks passed, and I saw him at the market again and we made plans for a visit. Later that week, Trice and I and another couple ventured out to the farm. We instantly fell in love with the place. It was dark when we got there, but something about scooping up a handful of soil and seeing the vibrant life in it really spoke to me. I’ve worked on a few different farms, and have never seen soil quite like we have here. This was late spring, so not much was visibly growing. There were two massive clover patches that I found beautiful, happy fish in the greenhouse, and we even got to dig up some turmeric!

GreenMan kept mentioning that he had been looking for the right person to buy the farm as he didn’t want to see it developed or have someone come in and destroy the magic that he had built. When we drove away, I knew in my soul that this was what I wanted to do, and Trice agreed.

I told GreenMan that I wanted to work with him and from that day on, we spent almost every day at the farm. Over three months, I gained a massive amount of knowledge related to farming, running a business, and life. I learned how to drive a tractor, the best way to dig turmeric, how to clean it, process it, how to take care of the soil, tricks for planting seeds, and a ton of other magical gardening tips. GreenMan gracefully guided me through the legalities of transferring a property and here we are.

Trice and I have always wanted to live by the beach, grow food, have access to seafood, work at a farmers market, and connect with a community. This opportunity checked off all the boxes and I could not pass it up! It’s truly been an incredible experience and I’m so excited for what is to come.

What will you be growing on the farm?

We’re definitely continuing the consistent supply of turmeric and arugula. Those are two awesome things that I love supplying to the community and local restaurants. Right now, we have tomatoes, cucumbers, watermelons, peppers, spinach, cranberry hibiscus, scallop squash, and lots of herbs like mint, basil, shiso, dill, parsley, tulsi, thai basil, and more.

We just got a ton of rare and heirloom seeds, so I’m super excited to start planting those. I have some purple, black, pink, and watermelon radishes, purple tomatillos, rainbow carrots, unique salad greens, lots of different kinds of beets, different kinds of peppers, melons, kohlrabi, cabbages and much much more! Eating and growing the rainbow is my favorite way to stay healthy and I’m looking forward to helping others do the same.

What are some of your favorite uses for turmeric?

I absolutely love making turmeric lattes every morning! I add turmeric root to everything, including pancakes, dressings, sauces, rice dishes, curries, smoothies, teas, and desserts. I also use it topically! It keeps my skin happy and my muscles from feeling fatigued. I have learned how incredible it is for giving me energy and helping my mental clarity.

Turmeric is generally known for its anti-inflammatory properties, and I really realized how almost all of the issues that we as humans experience stem from inflammation in some way. In the past, I didn’t have the chance to experience long term results from turmeric because I didn’t have a sustainable source of high quality root. I thankfully have a seemingly endless supply now.

Also, the level of freshness is a very important factor in feeling the benefits. After using fresh turmeric daily for the past six months, I’ve experienced clearer skin, healthier digestion, a brighter mood, more balanced hormones, weight loss, stronger muscles, a stronger immune system, better sleep, and more energy than ever before.

What are your plans for the farm’s future?

Oh my goodness, I have so many. I definitely see a tiny house village here, where people can come stay and get the farm experience. I see farm to table dinners, bonfires, retreats, workshops, and events. I know these things will take some time, but every day we make a bit more progress. I want this to feel like the community’s garden – a place to help grow a golden community. I would love for people to come and connect with nature and be able to experience the joy of growing food and knowing where your food comes from, or just take a walk around the garden to release the tension from a stressful day.

What can people expect from your farmers market booth?

Nothing too major, just some aesthetic differences and decorating of the table. GreenMan and I are going to continue working together, so all the same products you know and love will still be available. There will even be a few new products coming soon, like dressings, turmeric based snacks, sauces, and other magical creations from the garden.

If you’ve visited the Seaside Farmers Market lately, it’s more than likely that you’ve seen a brand-new vendor. Vale of Paradise Mushrooms offers fresh mushrooms as well as grow kits, jerky, fresh mushrooms, medicinal options, tinctures, powders, and more. We caught up with the owners to find out how they started putting the fun into fungi.

Founder Joseph Bohler started growing mushrooms after attending the Telluride Mushroom Festival in Colorado in 2018. When he was at the fest he quickly “realized there might be a need for something like this” back home in Florida.

As he drove more than 27 hours back to Florida, he researched Mycology. He then went to El Paso, Texas, where he studied under Eric Myers of Myers Mushrooms and then Vale of Paradise was born.

Joey started selling his mushrooms at farmers markets all over the Emerald Coast, where he’s originally from. He met his bubbly girlfriend Alexis Wroten while he was a vendor at the Rosemary Beach Farmers Market and they started dating and are now business partners.

Joey explained that while it might seem difficult to grow such a variety of fungi in Florida, because they have an indoor facility it gives them options. “There’s thousands of different types of mushrooms and you can find what you want to grow indoors. Most of ours grow in a 55-degree area but otherwise you can’t grow outside here because of the bugs.”

Stop by the Seaside Farmers Market every Saturday from 9 am to 1 pm to get your ‘shroom fix, whether you’re looking to harvest your mushrooms fresh or pick up a package.

Visiting 30A has plenty of perks but one of the best is the Seaside Farmers Market, featuring local delicacies. When you’re on the hunt for fresh produce to fill your beach cottage, there’s one destination that should be on your radar — Paul’s Pick of the Crop farmers market stand.

This local treasure features a wide variety of produce including heirloom tomatoes, butternut squash, blueberries, strawberries, snap peas, rainbow carrots and much more.

Eleven years, ago Paul Johnson and his wife, Marsha, gave up their nine-to-five grind to return to farming. The Johnsons joined forces with other farmers from Georgia, Alabama and as far south as Central Florida to offer a wide range of fruits and vegetables. Johnson serves as a go between for grower and consumer, bringing produce from some of the region’s finest farms.

His family spends countless hours planting their own multigenerational farm while searching and gathering from other area farms. The result is a plethora of goodness that provides 30A with sustainable, delicious and responsible produce. Often you can detect the tell-tale sign of “just picked,” like a smidgen of dirt on an heirloom tomato.

“The people we meet at Seaside are so wonderful,” Johnson says. “They have really embraced what we have to offer at our little farm stand.”

Paul’s Pick of the Crop is at the Seaside Farmers Market on Saturdays from 9 a.m.-1 p.m. For more information, call (850) 527-7855.