Stevensville Farmers’ Market opens with record 50 vendors

The Stevensville Farmers’ Market opened its 2026 season Wednesday with its biggest vendor roster yet, drawing shoppers to Stevensville Memorial Hall as small producers pushed their pitch against grocery chains.

The market runs every Wednesday from 2 to 6 p.m. at Stevensville Memorial Hall until Thanksgiving.

Organizer Ken Jessop told Fort Erie Radio the market signed up 50 vendors for the season, with roughly 30 present at opening day, and said initial turnout was stronger than expected.

Jessop has reserved free weekly vendor space for charities and community groups, with the Brain Injury Association of Fort Erie and COPE participating on opening day.

The 2026 lineup expands ready-to-eat options, adding hot meals including Ukrainian food, hamburgers, peameal sandwiches and ice cream alongside returning baked goods and produce vendors.

“I think people are tired of the store-bought–it’s coming from here, it’s coming from there,” said Jessop. “These are all products made in your neighbourhood, in the Greater Fort Erie area.”

The market has recently secured involvement from Fort Erie Public Library’s Stevensville branch, which will set up a children’s booth during the summer. Jessop said the adjacent splash pad and park space near the hall give families a place to linger.

“I’ve tried to make the market a place you come and spend some time at, not just grab and go,” said Jessop.

Laura Cuthbertson, a returning vendor and owner of Laura’s Naturals, sells beeswax salves, tallow products, natural deodorants and bug spray. She told Fort Erie Radio she has watched consumer behaviour shift toward products with readable ingredient lists.

“There’s no preservatives. They don’t have to Google everything. It’s right on there, what’s in it,” said Cuthbertson.

Sarah Zoffranieri launched her baking business in April and chose the Stevensville market as her first regular outlet, offering cookies, cupcakes and cream puffs. She told Fort Erie Radio the local market gave her access to repeat customers she could build relationships with.

“It helps everybody stay on their feet, and you get to know everybody, you get to know your community,” said Zoffranieri.

Jessop said a honey and maple syrup vendor from previous seasons, known as Ivan, passed away, and his spot has been filled by a local farm just up the road.

He noted the market maintains a public Facebook group with 3,100 members where community groups can contact him about free vendor space.

“It’s all about getting the kind of community involvement that you used to get,” said Jessop.

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