Mayra Sibrian is the owner, creative, and baker behind Selva Central Goods. Running the small business entirely on her own, Mayra will often wake up anywhere from 2 to 4 am to start baking, to ensure that every item she sells is baked fresh that day.

Back in 2013, before the word “coronavirus” really meant anything to anyone, a different coronavirus from the one we know today was spreading through the pigs across the country, starting in the Midwest and making its way to Washington. This virus was spreading at the same time that Bob Blade was hoping to start his locally-sourced meat-curing business, Salt Blade.

If you’ve seen Youssef Hamzaoui selling his specialty hummus at a farmers market, you’ve seen how proud he is of his hard work and of his craft. He knows that his hummus is the best you’ll ever try, and he’s not afraid of a challenge. His company, The Mediterranean, is named after his home of Tunisia. From the name itself to the hummus that he makes, the company represents Youssef and his family. Youssef, his father, and his wife make the hummus themselves using a secret family recipe. 

When Sophia Xiao started Cute Dumplings LLC in April of 2021, she had no idea how much her small business would grow in just five short months. She currently sells at four Washington farmers markets, including Capitol Hill Farmers Market every Sunday from 11am – 3pm, and is getting ready to open a restaurant in the Pangborn airport.

The Edlers are third-generation farmers and their farm is on Sean’s grandfather’s farmland. Although they didn’t start their farm until last year, Sean has always worked in agriculture in some capacity. As a boy, he spent his summers working on his uncle’s and grandfather’s farms, and it was always a dream of his to have his own farm. 

Stella Maris farm is built on the values of family and culture. Collin and Rebecca Medeiros started to get into farming after growing up in Seattle because they wanted to feel more connected to the land that they are on. They moved to Vashon Island and started raising animals in 2005, and have since grown into a successful goat cheese and pork farm.

Something that makes farmers markets so exciting is the chance to find some new fruits and vegetables that you may have never seen before. Steven Hsieh and Elizabeth Whitman of Tian Tian Farm are excited to be able to share vegetables that may be new to some, and give a taste of home to others.

If you want a taste of history, take a bite of the Filomena cheese from Fantello Farmstead Creamery in Enumclaw. The cheese is named after owner Paul Fantello’s grandmother, Filomena, who started the dairy farm back in 1918 and worked on it until she eventually retired at 80 years old. Paul and his wife, Patty, resurrected Filomena’s dairy farm back in 2015, using many of the same farm-to-table methods that his grandmother did back in the day.

Mother knows best. Or at least Patrick Brown’s mother did when she pushed him to start his own microgreen farm.

Farmer Pat wasn’t always a farmer. He started his career in restaurant management and ran several high-volume, up-scale, casual restaurants before making the decision to switch to microgreens.

One of the most beautiful things about sustainable farming is the symbiotic relationship between farmer, land, and animals. Located in the foothills of Mt. Rainier on Nisqually land, Pink Moon Farm celebrates and cultivates this relationship with their unique growing practices. As a 22-acre farm for vegetable row crops, meat, and eggs, Pink Moon Farm utilizes everything from the land to the sheep to their fullest potential.