one, two, 34.

Get my shoes on at the door.

I'm Lapchick.

seven They feel great.

I'm gonna shine after I do it, I'm gonna do it.

But do they get a look at this guy with the beautiful color about the weather?

Just for me to not share it with another?

I got to show to give that out.

Singing show, I'll take a look at a beautiful for That's Earth, your beautiful.

The to make beautiful life.

And if you want to see that come along with me, that's right.

Hi, everyone, and thank you so much for joining us on experience, Miss Gianna You are in for a treat on this show and, shall I say, lots of different treats because we are here at the South Bend farmers market.

Not only do they have lots of benders, but there's so much history here.

And I really shouldn't say benders because when you go in there and go through the place, it really feels like you are connecting with friends and family.

Speaking of friends and family, I'm leaving quite me here, so let's go on in and enjoy today at Southend Farmer's Market.

I'm so excited to be here with you, Diana and I. I know I've been to the farmers market for a number of years, but I didn't realize you guys have been around for like 90 years.

Is that right?

It's been over 90.

Oh my god.

We'll celebrate 100 years in a year and a half.

Oh my gosh, that's amazing.

I mean, now it didn't start here, though we know it started under a small bridge where a farmer broke down.

Really?

Yes.

I lost my brother.

And he set up.

And then when they came here and then in 1970, they had a fire, but they rebuilt.

And this is where it still stands today, still today.

And how many vendors do you have here on a given day?

We have about 70 spots inside the market, which are filled on Saturdays.

OK. And we have outside spots, too for the summer months.

So it varies between Tuesday and Thursday.

It's a little less.

Maybe half of those are here.

Well, we are ready to go and visit the vendors here.

Wait, hold on one second.

We can't go shopping South Farmer's Market.

Right, right, right.

I mean, because it's easy.

OK, go.

All right.

And we're ready to start getting ready for someone to share the history with us.

Amazing.

I can't breathe and I was under the I know.

Let's go.

Have some fun shopping then.

So this is one of my favorite places in the south and farmers market because this is really where all this smells come from.

Always smells so delicious.

Here you are, right?

And Ashley, you're with Delos cafe.

And you guys offer so many different things here.

Tell us some of the things that you do there.

So we have a popcorn made from scratch and you could just see it.

Take it out right now, making it right up at the seams.

So we have popcorn with that caramel corn, that caramel apples, hot chocolate bombs and got nuts and coffee and a whole bunch of things.

The tea is really, I think I love looking through the tea thing, which is either in the space.

So if you're a cook who got tons and tons of spices and was popular in the Christmas or the holidays season, we make a custom gift basket.

You now have a bunch of our different products that's all made from scratch right here locally.

All right.

So a variety of gluten, OK, those are really popular.

And are we going to try some of the cheese?

Yeah, you right?

I do OK. And I see you have like the chicago-style with the cheese and chrome.

Like, that's what sells sweet, salty.

It's delicious.

And.

It's going to be a little bit messy since the left, but of course, I'll probably get it all over like I do look at say, I got some napkins for you.

So you make this trash every day, every day, multiple times a day.

All day, all day, yeah.

That's amazing.

That's all I see is this one sees California.

Well, I'm very cheesy.

It is.

Do you think it's real cheese still is real cheese?

Yeah.

So we don't use like the powder shake on stuff.

We use real cheese.

That's the difference between how I make it and how.

Yeah, yeah.

And reasonable prices here too.

Yeah, yeah.

Great for gift giving.

Yes.

How long have you guys been here at the farm over 30 years here?

Yeah, it's amazing.

Yeah, that's amazing.

And you also think you have a job, you also have to use or smoothies and you can wash it down for, yeah, lattes.

We have coffee roasted and brewed here, so it's on tap.

What's your favorite thing about being a part of this on the farmers market?

You know, the community, and even when I'm not here, when I'm out and about in our other community, you know, people stop me like, Hey, you're the park for later.

Hey, the coffee.

No.

No, no.

Yes.

So that's really cool.

We're looking up here and people just walk up there.

I don't know personally, but they're like, Hey, Ashley, how's your day today?

And then they place their order.

So that's it's a really big community.

That's amazing what it means to us.

I know there's so much more for us to check out.

So we're going to keep moving and I'm gonna keep eating snacking on this.

Nancy, I told, didn't I tell you I was coming back Yes, you did, right?

And here I am.

And so I was walking by here before, and this is what stop me.

OK, well, first of all, this place was called a wee bit warped.

Shall I ask you?

There's nothing warped about this place.

So where'd you get the title?

Oh, yes, there is.

Is there lots of things that I to us?

All right.

Well, the way to get the title and then tell us what's a little bit more Ben OK, well, I am a weaver.

And for every weaver, there is the warp and the weft, so everything I weave is a wee bit warped.

OK, and what's the warp in the West?

The warp is the threads that go through the first direction that I have to put on to to make it.

And then the weft is what I put through.

So the warp has to be something that's very strong, and the West can be anything from yarn to plastic bags to pieces of paper.

Oh my gosh.

And I think I see you doing something there, and maybe we could get a chance to go behind and take a quick look.

But this is why I stopped here.

So it's so crafted by Wool Emporium, and it's it's felt around, so I've never heard of that before.

Tell us, where did you come up with the idea and why is the felt around this so?

Well, I've said there are others who have been doing this for for ages, and I had been using it for a long time from other artists who were making it.

And then I thought, I can do this, so I learned how to do it myself.

And basically, I take handmade soap and I go around it three times with wool roving very, very thin, very fine of all different colors.

I like to make the the colors that show on the outside makes sense with whatever the scent is inside.

This is for of.

Yes, this is autumn breathe, which is why it has all the autumn colors on it.

And then when you use it, you do do not use a washcloth.

The felting acts as the wash cloths and you just it's an exfoliant on your skin.

It's really wonderful and it just gets smaller and smaller and smaller.

So you don't aren't losing the soap down into your in your drain.

It's staying with the soap, and it just gets a bit smaller and smaller.

And eventually all you have left is a little piece of felt.

Oh, and it's smells.

So it's really simple.

Where were you when my kids were little to wash clothes?

They never put them.

They never hung them up.

They were always making a mess.

All right, guys.

But this is great and really make great stocking stuffers in as well.

So can we take a look behind the ice?

Yes, it's come on in.

Oh, this is beautiful.

What are you making?

I am making a scarf in the Notre Dame tartan, the one that's the official tarta for the university, and I have a license to wear this with the university, and I change colors fairly regularly on this .

So I need to put in some black shoes.

What I'm doing right now now is is this really difficult to do?

It's not difficult.

It's time consuming.

You get better with practice.

Pretty much anybody could learn how to do it.

It does take patience.

Well, you have been knitting since you were five years old and knitting since I was five.

So my grandmother told me how to taught me how to knit.

Oh, that's really nice.

And you know, I've heard a lot of people coming back to knitting, especially during the pandemic.

It's it's kind of having a resurgence.

Oh, it is knitting and crocheting.

The number of 20 somethings that I have that I sell my yarn to is just amazing.

And they're they're they're loving it.

They're making things for their friends, they're making hats.

And all of my yarns that I sell are natural fibers.

Oh, so the 20 and 30, something specially like that.

So it works really, really well.

Let's see.

So back through here, this is the weft.

This here is the war that I was telling you about, and what I'm putting on now is the weft.

So this is really fine merino wool.

That comes to light, so you can feel it, it's really soft.

Wow, that is really sad.

Where does it come from?

It comes from New Zealand initially, and then it's spun here in the United States now.

So it's really nice many items here to sell their shawls and scarves.

When you pick something special, right?

I do custom pieces for people all the time.

This actually is in order for someone in a particular size.

He wanted this with.

But I do pieces like the ones that are over there.

So for every one of those basically is the second one.

I would have done the first one for a customer and I always make two because it takes so long to set it up.

Oh my goodness, Nancy, can I crack this real quick?

Are these rolled their rugs now?

This is not knitting right now.

Meeting I will do this on my big machine at home and this is alpaca and llama, and it's woven out of this really thick yarn.

Wow.

This is and it's super soft and very soft that really caught my eye along with the soft.

Yes, and actually everything else it is.

It's amazingly soft because it's alpaca and llama, and it's it's made from a I got it from a farm that has their own alpaca and their own llamas.

And then they process it totally.

And they had £20 of this and I went, I must have it.

Oh, this is wonderful.

Nancy, are you here every time the market is open?

I'm generally here Tuesday, Thursday, Saturday.

If the market's open, I'm here.

OK, great.

All right.

I have a little bit more running around to do, but save something.

OK, I'll do that.

Well, as we're heading into the holidays, gift giving is probably next on your list and I know that shopping locally is so important and we have so many great options here at the stitches back in Jeff.

I know your wife does a lot of the work here too Kind of a hands on, if you will.

Yes, she does.

She does all the embroidery for the towels and the napkins sets, sets of two sets of four different designs or seasonal stuff, too.

Well, this is great.

I've already jumped to Christmas, but I'm guessing it's coming up.

We have some Christmas things.

We're still on the Thanksgiving mode.

We just took care of all the Halloween stuff is gone.

She does a lot of seasonal stuff spring, summer, fall and winter.

Obviously for Christmas too.

Great.

So she has all these people.

I mean, this is just beautiful work that she does here, and you have coasters to all things great for gift giving.

And you were telling us about these T-shirts.

Everything you have here is there.

Most of it is locally sourced, locally sourced, women owned small business.

My daughter does some of the greeting cards.

Oh wow.

Julia's sister does some of the paintings.

Can't get much more local than that, but this is a partnership we have with South Bend locals.

John is his name, locally designed, locally made local.

Just got a tie in with Indiana Whiskey Company.

We have hats and t shirts here.

Different shirts.

Area code 57 for area codes, which is familiar to all of us.

But John's been a pretty good with a nice little partnership with John.

And I think it's so great because so many people have folks coming into town now that people are starting to move about.

So this is really a great year for these.

We do get a lot of questions about local stuff.

We have a bunch of South Bend coasters and coffee mugs and travel mugs, and we have a lot of the South Bend and most of all ages to.

I say, you guys have these little stickers.

My kids love these stickers.

I swear we have them on everything in our house.

They're on the back of their phones that are on their books for school.

They're everywhere.

So these are really cool too.

Yes, we've sold quite a few of those gifts from Blake in the buttons we have to a couple different kinds of of stickers out to, as well as the knit pumpkins.

Those are very fresh, they're fresh, they're fresh.

We sold a lot of the pumpkins she was, she was, you know, churning them out.

It's amazing.

Yes, those are all hands.

She's so crafty couple.

A couple of days ago that was part of a ball of yarn.

Know that's how fresh they are.

Like in my would not look like that.

If I gave it a try, it would still be a ball of yarn.

Yes.

She also knit some of the little kids sweaters, sweaters, and we also have some little baby booties back here that she needs to get a lot of comments on.

Look, get those.

Oh my gosh, I had to see those.

So I have a few.

I have a few grandbabies.

I have two granddaughters.

These would be adorable.

But my gosh, how so?

If she makes all of that, she knits on her on the smaller knit stuff is all joyous.

Oh wow, this is amazing.

So great for gift giving.

Great for, you know, shopping for yourself too, if you want absolutely and creative things.

So I think so.

Awesome.

Well, thanks for showing us around Jeff on the good stuff over here.

Where are the hit Live Palms booth?

And this is mark and mark.

I'm pretty sure people come here and say it feels like you left this world and went to produce heaven because everything looks so beautiful, like it looks like it's handmade or something like, you know, it didn't even come out of the ground.

It looks so great.

Now, how long have you guys been here at the farmers market?

We started down the Road Island Farm Farmer Partnership and we started down here in 1980 through.

Well, that's 38 years ago.

38 years.

But do you farm you've been around for over 100 years.

Next year will be there 103 years.

Wow.

And it's in the family.

Oh yeah.

So tell us a little bit about the farm and where where you guys located or located 21 miles north of here?

All right.

Well, that's great.

Well, I'm looking at this produce and everything.

Like I said, it looks so beautiful and you have eggplant.

Here's a little eggplant as well as regular eggplant.

So out of the field here, you know, a lot of the product we have is still out of the field and 91 year round and this beautiful look at these peppers very, very nice.

Oh, kale.

Yeah, that's came out of the field last night.

Oh, that's beautiful.

Yeah, I think you yeah, I know kale is really good.

I mean, you throw a little olive oil out and add some salt and pepper.

Now this is I mean, you have a lot of different types of beets.

Yeah, they are.

These are the golden beets.

Now, look, be difficult to cook because I love beets, but I always feel like I can't.

That's gorgeous.

Actually, you got and then you got the good old red beets everybody has.

What's the difference in the flavor?

Is there a difference?

The gold in the candy striper?

Oh, sweeter, sweeter.

I'll take those.

Yeah, but they're all good, but they're not hard to color.

I think a lot of people like to boil them and they boil to death.

All of them.

It's not too long, right?

Don't boil them to lose them.

You can boil them.

But 00, and then I say, you have black radish radishes.

Those are most the clientele of Bizos.

They seem to be from Eastern Europe.

OK, so it's kind of an ethnic vegetable, but those are not quite as hot, but almost like horseradish.

Oh OK.

So very spicy, very spicy, nice.

And you have plenty of sweet potatoes because we know thanksgiving's coming up.

People love the sweet potatoes.

Unusual.

All right, that's called Rabi.

Yes, yeah.

I was about to ask you what this is.

I've never seen this before.

It's a vegetable peeler.

It's texture of a ready, so you can eat it raw as well.

Yeah, it's just take a little look like a melon or something.

This country like heritage, it's really good.

Here's a cabbage flavor to it.

Yeah, it's a little sweet as well.

Yeah, yeah.

And that's what happens with all of our core crops, as we did a couple for us on July ten to sweet and a little bit improving flavor, especially brussel sprouts, cabbage.

We have we've had a killing frost on a summer vegetable, but we're still pulling the corn crop out of the field.

Very nice.

And I say you still have lots of time.

And then I went out and I picked up some more pumpkins last night because surprisingly, people were buying pumpkins after Halloween.

So what the heck?

All right.

Well, thank you so much.

Plenty of produce here at Kettler Farms Booth.

Thank you so much.

This is actually really good news, Kelly.

Well, not only is the South Bend Farmer's market a staple in the community but the café inside is part of the staple of the community, too.

Jen, you're one of this.

Are the chef here?

Yes.

This looks amazing here.

This is one of your popular dishes here.

It's one of the specials that we feature throughout the winter.

A lot of the stuff we get from the market is what we use here.

So the only things that we get from an actual food delivery stores like our flour or salt, our pepper are butter.

So you have potatoes from headless peppers and onions from Hitlers and Johnson's that Teresa was ground pork from Hyatt's.

And then I make the turris of the eggs are from Hyatt's, and I made the sauce on top using everything from the market.

So that's amazing how you're able to utilize the resources it is.

It's quite amazing because normally if you go to a normal restaurant and they run out of something you can't just say, give me one second, I'll run to a vendor and get it for you.

So right, it's amazing.

It's truly farm to fork.

So does that mean that your menu is kind of constantly changing?

I have a static menu which stays the same all the time, which is got your omelet, your breakfast, your BLT on it, and then I have a special menu that I run every week.

OK, so that one changes between soups and the skillets are on there.

We have apple cider pancakes right now on their side and pumpkin pancakes here.

Yes, before it was very delicious.

Thank you.

It's always, I'm going to try a bite of that.

Yeah, that's OK. And what is the sauce made of?

Because it is actually all the green, I guess, Latin style sort of ingredients.

So it's got cilantro and pinos and lines and green onions and a little bit of oil and garlic to tie it all together .

Oh, that's perfect.

And a little spicy food.

That's delicious.

Thank you.

So how long have you worked here?

I've been here for six years and I took over in February as the chef GM.

OK, but the cafe itself has been here quite a bit.

So yes, quite a long time.

We have quite a lot of regulars that like to tell us that they've been coming here since they were kids with their grandparents and they're in their seventies and eighties.

So and I know I've had a number of friends when they say that, Hey, my parents are coming to town, where should I take them?

And so many people recommend just coming here to the Farmer's Market Cafe.

It's really kind of a community spot for people to bring family, friends.

Yes, it is.

And the people that come in all the time, like you said, they're like family to us.

We love them.

We know their orders when they get in the door and we get to sit and hang out with them and we exchange Christmas cards.

So, yeah, amazing.

Awesome.

Well, thank you so much for sharing this.

And then I have to ask, what are some of your Christmas specials that are going to be going up on the menu?

So we have a bunch of really cool things coming up.

We are actually tailgating.

We make tailgate boxes.

So like, say, you're going to go tailgate at the Notre Dame game, OK?

And you want to do burgers and brats, but you don't want to run to 15 different stores.

If you give me a call, we'll get it all packaged up for you and then you can cook it right at the game, or we'll cook it for you and you can just warm it up for the holidays.

We're doing turkey ham and a cranberry orange with some glaze duck with all the sides, so you get to choose what you want.

And the really neat thing we're doing this year is we're doing charcuterie boards, so everything will be fresh from the market.

We're pickling our own veggies for it and we're really, really excited about that one.

I love people, mothers who are so good, so people want to order anything like that.

Do they need to come into the market to do so?

They can come in, they can call or they can message us on the Facebook page of paper?

Yes.

Well, thank you.

Thank you so much.

It was wonderful digging in.

Have a great day.

Well, this is mom is a key, please, right?

Dad and I look forward to taste that tradition because that tradition started with your mom right here in South Bend.

Correct.

So tell us a little bit about how the healing tradition got started.

Well, in the late 1800s Polish Hungarians all settled into the South Bend area, came in for construction, jobs, railroad jobs of this sort and brought their recipes with them in the West Side South Bend.

And they just opened their little bakeries in some of the things kind of just stuck around.

It's pretty much a South Bend native tree 30 miles out of town, and nobody knows it.

He plays ah, so it's kind of a traditional South Bend tree.

Now what is a key player?

It is a very delicate cookie.

It has a very thin dough with moist filling, fresh ground walnuts, egg white powdered sugar.

Little.

Citrus is what we use that is a traditional flavor, and I also offer original maple pecan.

So it's pecans with the maple extract.

Oh, I'd love to try.

You bet.

We have samples.

They're safe.

So this one you have.

There are walnut on this counter walnut oak, and on the other counter would be the maple pecan.

You know, I really learned something.

I had no idea that this was kind of really native to South Bend, right?

It is.

A lot of people will call my mom.

This is so nice, Ruby, that's come in from town and they'll say, Oh, you know, I used to live here and I miss the key, please.

And these are just like my mom and my grandma made my handmade.

You know, we used to make them, but they're so time-consuming and yours are good enough or you just come by are so no, yours aren't green.

Fantastic.

Fantastic.

All right.

Thank you.

I have to tell you, Trudy, it really is.

I've never had one before.

It's my first time.

Hmm.

Absolutely delicious.

I'm going to have to get some from my family for Thanksgiving.

Great.

Do they say go somewhere else?

Hi, Brandon.

So excited to be here with high culture.

You guys have been here for generations, really since the beginning of the farmers market, which is almost 100 years old, right?

Yup.

Yeah, it was started with my.

Well, I guess my boss is grandpa, and then from there I went to my boss's dad and from there, obviously not my boss can't be here today, so we'll thank him for doing that.

But you guys have a variety of dairy and poultry.

I didn't realize that you even have the honey to tell.

All you have to offer here.

So down here is the obviously the honey.

So it goes from.

We've got just regular raw honey, we've got whipped cream honey.

And then, you know, eggs here, too.

I know I already saw some people coming in and get their for the week.

As you can see, they definitely cleaned us out, too.

Like He will sit here.

Yes.

Yeah.

And the cheese variety, this is amazing, I saw my favorite.

My favorite is monster.

No, I've been eating monster cheese since I was a kid.

It's like something very special to me.

My grandma used to get monster cheese.

What's your most popular cheese here?

So we have a couple of different ones.

The a lot of people go down here for the younger cheese, which is right down here and all these.

Oh, which is basically it's just a yogurt culture cheese.

So it's not that different.

It's we have a sign about it, actually.

It's lactose free for good for lactose intolerant people.

It melts real well, like better than what your regular cheese would be.

Melting that and yes, just overall just got a good flavor like it's super good.

And what about your poultry?

What options you have there?

We've got just about everything you can think of poultry related.

And I mean, we got the whole turkey is you got your chickens, we've got rabbits, we've got duck.

So this is all raised here locally to you.

And I know you said that the turkeys are pretty popular, especially for those that I love.

Yeah, it's all.

They're all free-range and they eat and sleep and do whatever they want when they want, you know?

And so they're happy chickens, turkeys, dead turkeys now, right?

That'll be my dinner soon.

Yeah.

So and you guys are here every time that the farmers market them?

Yeah, yeah, I know.

Well, thank you so much.

Everything looks delicious.

So I think there's plenty of things that people can stack up for you.

Recently got fish and everything else to you need it.

They have it.

We cannot come to the farmer's market without stopping at Unity Gardens and Elaine, and we're so glad to be here.

Yeah, I'm really glad to see you guys.

I was not here, but you have to tell her that.

We said, I absolutely will Sarah and everything that that's here.

I mean, you, you guys grow in the community.

Yeah.

I mean, I cut this myself yesterday.

So yeah, I did.

Now, tell us, because you really have so much here.

Now these are the hot peppers.

Yes, we are one of the few people in the area for whom you can actually fin locally sourced hot peppers.

Yes.

Yeah.

I bought these before.

Can I tell you you need to get one for every member of your family?

This is these are wonderful.

Can you tell us about these beeswax bombs?

Yeah.

So our beeswax bombs, we actually make all ourselves on the property overall off of Bendix.

And so we actually use our honey in all of our beeswax bombs as well in pure essential oils and them.

So whatever you select, the vanilla coconut leaves, coconut and vanilla, essential oil, berry and then all of our honey.

Yeah, their beeswax bomb.

And they have a bomb.

Yes, that is very transparent.

You can use that.

You let her know, OK, and now the hot sauce.

Yeah.

So Hobo Jim is actually one of our local community partners.

He uses both our peppers and our honey in all of his sauces.

Yeah, so we have things as hot as like Rapper's Delight, which is made with our reefer peppers, honey, white chocolate cherries and a few other ingredients.

And then we have things like Unity Gardens, ketchup on fire, which is made with ghost peppers and regular ketchup as well.

For people who don't like to kick it up a notch as much, which is more like myself, I'm not super inspired by spicy now.

My mouth can't really handle those.

But then we also have things like sweet heat barbecue, which is just a nice, like fun, different barbecue flavor.

So now we can't leave here before we talk about the honey.

Oh, that's funny in the hood, right?

We did just open our tasting station again in the last couple of weeks now, so people want to come and taste some of the honey before they buy.

They're more than welcome to.

I want to try the ghost pepper honey.

00, yeah, yes.

Now is this really kind of ghost pepper?

So it's not as hot as you're going to think.

So just to give you a little bit of a description so you'll know when you taste it, it'll kind of warming your mouth a little bit.

But it's not going to be like, Oh my gosh, I'm going to do, OK. All right, let's try this.

That is really oh, it's got a little kick to yes, it does, but it's not overwhelming.

No, yeah, we only I'm trying to think I think it's like a teaspoon or less or half a teaspoon in there to infuse into the honey that is so good.

Now I know we have to get going.

Oh, but before I go, I definitely want to get my herbs.

Oh yeah, that's for sure.

Giving without my herbs and thank you so much and I absolutely will.

All right, thank you so much, you.

Oh my goodness, Courtney, did.

We just have so much fun.

You know, it's not just vendors, it's kind of meeting friends along the way.

We filled our bags.

I hear a lot about having to do.

But you know, the vendors that we visited today is only a small sample of it.

And there's plenty more, especially on Saturdays, as really when everybody is here, that's the best time to get here.

Yes, there is.

And speaking of best time, I just wanted to say I know said it last week, but having the best time of the year this year could be, I know, I know we have to do it through Zoom.

I do have to talk about it.

But you know what?

I see a little something.

Oh my god.

I'll be at the farmer's market.

You were talking about the heat wave.

Yes.

Yes.

OK, there you go.

All right.

Oh, I know some place for somebody really cheap.

OK, now you can buy me something.

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