The Saturday, August 8, 2015, Morrison Farmers’ Market welcomed shoppers with modulated guitar music by Morrison, IL, musician Mitch Seeger. Temperatures from 8:00 to 11:00 a.m. were also modulated by overcast skies. It was pleasant to shop for fresh produce, chicken, bakery goods, flowers, Thai food, and dog treats; handcrafted candles, wood toys, and jewelry.
Morrison Farmers’ Market–“The Best Little Farmers’ Market in Northwest Illinois!”–never disappoints. Seeger said, “I really like the Farmers’ Market and what’s going on here.”
He is available for local events, such as those of the Chamber of Commerce, City of Morrison, or organizations, because “I like to walk to my sites.” Seeger performed recently at Donnybrook Bakery Café and in Geneseo, IL, during a home and garden tour.
Playing professionally since he was 14, Seeger began his musicianship with percussion instruments.
“I wanted to be profitable since high school. I ran a recording studio and worked at promoting, to let kids play for fraternal organizations. I booked my band in shows, too. This ‘show trading’ really helped grow the music scene in Galesburg, IL.”
His Facebook.com page is Historical Review, where he shares “music through the centuries, telling the history of the songs from unending genres.” There are videos that showcase his talent.
Odell Public Library staff, Director Lori Matlack and Katie Rider, offered children the opportunity to make shakers and tambourines, to promote an upcoming program.
Sarah and husband Kris Schmidt, Morrison, IL, own a “diversified [farm] with grain crops, hay, laying hens, meat chickens, and beef cattle.” Clayhill Farm’s brown eggs and Cornish Rock Cross whole roasting chickens are sold at the Farmers’ Market. On Saturday a few summer squashes remainded, but green beans and eggs sold out earlier in the day.
Sarah’s daughter, Madelyn, also “has a good base of customers,” her mother reported. “I was overwhelmed!” MBG’s (Maddy’s Baked Goods) sells puppy chow, brownies, Whoopie Pies, and chocolate chip cookies. Next month Maddy becomes a teenager.
The Schmidts have been in business only two years. Clayhill Farm’s 230 layers produce between 70 and 100 dozen eggs weekly, and those eggs sell out each week. The flock has been increased twice to match demand. Last year a new building was added with capacity for 400 chickens; “it is reaching its limit,” Schmidt stated.
Besides the local Farmers’ Market, eggs are sold at Fulton Meat Market, Inc., 211 11th Avenue, Fulton, IL, and Shaw’s Markets in Prophetstown, and Mt. Carroll, IL.
Sarah’s Summer 2015 Newsletter explains how quality foods are produced for consumers. “Our laying hens are fed a nutritious mixture of corn, soy beans, marigold, flax seed, vitamins, and calcium….No antibiotics are in their feed….scratching for bugs and eating grass are supplements….Grass is a natural detoxifier for chickens [and]…boosts omega-3…by nearly 50%, lowers saturated fat levels by 30%, and boosts vitamin D levels in each egg….[M]arigold…a source of lutein…is good for eye health. All of these benefits make delicious, healthy eggs for you!” The meat chickens “are…fed a similar nutritious diet, but with more protein. This produces a delicious, firm but juicy, meaty chicken.” They, too, are offered benefits of pastured grass.
Place an order for free range, omega-3, farm fresh eggs or frozen roasting chickens by calling Sarah Schmidt at 815-499-9929. Chickens are $3.59 per pound (whole) or $3.75 per pound (halved.)
Shelli Eng from Erie, IL, is “The Bread Lady.” She brings customers a wide variety of delicious baked goods to justify her business name. Just watch tails of canines that love her Poochie Cruncher Dog Treats!
“They are great sellers, made with tons of Sarah [Schmidt]’s eggs, peanut butter, cornmeal, and canola oil. There is no sugar. Distance runners eat them,” she noted, by “dipping them in peanut butter.” Eng said she uses eight dozen Clayhill Farm eggs a week.
Two-legged customers might enjoy a 6″ square brownie, baked with either walnuts or chocolate chips, then coated with powdered sugar. One is visible at the bottom of the photo, and one should be sufficient. You can share it as Eng does at home. Her recipe for brownie deliciousness is to
- cut it into four squares
- slice them horizontally
- fill bottom slices with ice cream
- replace sugar-covered tops
- drizzle with homemade raspberry sauce.
On the menu slates were seven breads–one for each day of the week, perhaps: Country White, French, Raisin, Multi-Grain, Pumpernickel, Rye, and Corn. “Very garlicky” breadsticks, garlic toast, herb croutons, dinner rolls, or butter knots accompany meals. For delicious breakfast, brunch, or dessert treats, Eng sells granola; scones; “Giant” sweet rolls, cupcakes, and muffins; cake pops; a tray of six Giant sweet rolls.
She stated the sweet rolls “are very big,” and “they never last!”
Eng’s grandmother inspired her to bake. She has used her ancestor’s recipes for over 50 years, in spite of the fact that recipes were not written. The elder woman used a cut-down tin can or her hand as a measuring cup, for example. Shelli painstakingly analyzed and recorded the apple dumpling recipe.
Grandmother worked at F. W. Woolworth’s and baked cakes until her 70’s. Rose Kennedy asked Eng’s grandmother to be her personal chef, but was refused. “My family is from Illinois,” was the reason.
Place an order for bakery items or special orders by calling Shelli Eng at 309-912-4556. She sells from her home on Sundays from 8:00 a.m. to 1:00 p.m.