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Delany Farms
Dave and Carly Dougherty, the husband and wife team behind Food & Ferments, want YOU to fall in love with sauerkraut 💓 and welcome you to a world of edible alchemy, where fresh vegetables transform throughout the seasons into tangy sauerkrauts, crunchy pickles, and spicy kimchis. Sweet teas ferment into sparkling kombucha and seasonal produce is preserved for the weeks and months ahead through the creative art of fermentation.
Their love affair with all things sour led to the company's founding in 2012. The two spend their days shredding cabbage and culturing kombucha in the country, and weekends are spent selling goods to their fans.
Ginger beets, beet kvass, lactofermented pickle juice, dilly beans, italian pickeled cauliflower are all awaiting you in C Shed today ❕
Lloyd is in A Shed with these hand-rolled, twisted treats uniquely made just for you 🥨
With bakers, whose average pretzel twister rate is 12-15 per minute, they proudly share their commitment to slow, artisan food-- a process that remains unchanged since the first Martin’s Pretzel came out of the drying oven 80+ years ago. HANDMADE FOREVER is their company saying 🥨
In the early 1900s, the industrial revolution machinery helped bakers speed up the pretzel making process, a change that was also more economical. Although machines dominated the industy, they did virtually nothing to improve quality.
Amidst the Great Depression, the Martin family began hand-crafting these extraordinary Pennsylvania Dutch Pretzels which first appeared at Union Square Market in NYC in 1982.
Today, you can visit Lloyd in A Shed on Saturdays between 7am-2pm to get your pretzel fix -- it's all you KNEAD. We suggest a side of peanut butter from their stand as well 🥜
The new kid on the block is gluten free 🙃 Growlers, bottles, and @anythingbutbeer galore 🍻
A new taproom in Syracuse, Anything But Beer founders Logan Bonney and Brittany Berry, created a brewery and kitchen that is entirely grain/gluten-free. The ale-chemy of some brews Brittany shares, "are like ciders made from fruits beyond apples, [while] others are reminiscent of cocktails, wines or tonics, and we have some that fit nicely in the growing sour/fruited ale category of the craft beer realm."
The two founders and staff also prioritize health. "People are becoming more aware of their health," Brittany says, "and we don't think they should have to 'cheat' to go out and socialize."
Indulge in the brilliance of a gluten free craft and support our new neighbor 🍺 See them in D Shed today!
Providing BEElicious honey which is made in local Manlius, Jack has been vending with us for 33 years 🐝
He closed his warehouse in 1987 and with quite a bit of merchandise to sell, he rented a booth in C Shed at our Market. Over the years, he moved to B Aisle and then to A Shed where he's located today. He's sold everything from glassware to books or bread from local bakeries.
At 72 and new to retirement, he has no interest in sitting at home. Outside of the Market, he spends two days a week volunteering at the Upstate Cancer Center where he also recieved treatment himself after undergoing surgery for thyroid cancer in 2007 and prostate cancer in 2010. @upstatemedical writes, he's an example of a cancer survivor giving back. When others learn his story, "they just open up," he said. "I can sympathize and empathize." An Irish decenst he has the gift of gab and wants to give people hope that they too can get through treatment.
If you haven't met Jack in the last 33 years he's been at the Market, you can find him in A Shed on Thursdays between 7am - 2pm.
Stay warm on these chilly fall days with 🧤from C&B Wholesale!
Charlie (pictured above) has been a vendor at the Market for 45 years! Selling a variety of merchandise such as gloves, sunglasses, Rada Cutlery & sweatshirts.
Find Charlie’s stand Saturdays & Sunday’s in A-Shed.