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About Owosso Farmers Market

Chamber of Commerce parking lot on Water Street

Website

www.owossofarmersmarke…

Location

Phone Number

Open

May - October
Saturday, 9:00 a.m. -1:00 p.m.

Contact

Rick Davidson
OwossoFarmersMarket@gma…

Nearby Markets

Durand Union Station Farmers Market
Westside Farmers Market
Chesaning Farmers Market
St. John's Farmers Market
Williamston Farmers Market
DeWitt Farmers Market
Meridian Township Farmers' Market
Linden Marketplace
Fowlerville Farmers Market

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Shoppers (0)

Address

191 N. Water Street, Owosso, MI 48867, Owosso, MI 48841

Market Feed

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Owosso Farmers Market Apr 14 6:31 PM - Split

queued

Lamb Pitas
Tzatziki
Owosso Farmers Market Jan 28 6:36 AM - Comment

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The Mushroom Forager’s Cottage Pie
Owosso Farmers Market Jan 23 5:15 AM - Comment

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Smashed Potatoes
Owosso Farmers Market Jan 16 4:18 AM - Comment

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Irish Stew
Owosso Farmers Market Oct 23 2:18 PM - Comment

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Roasted Squash with Sausage and Apple Stuffing
Owosso Farmers Market Aug 17 3:26 PM - Comment

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Rita’s Spaghetti Sauce
Owosso Farmers Market Jul 23 5:03 PM - Comment

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Buttermilk Whole Wheat Waffles
Owosso Farmers Market May 13 9:23 AM - Comment

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Pan-Seared Lamb Chops With Rosemary, Garlic, and Port
Owosso Farmers Market May 6 4:47 PM - Comment

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Red Wine-Braised Lamb Ragout with Creamy Polenta and Salsa Verde
Owosso Farmers Market May 5 12:04 PM - Comment

queued

Spring Herb Pasta

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Owosso Farmers Market’s Content

Recipes

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Recipe Boxes

Shoppers

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Cooking meat on a gas-fired grill

A beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day.

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Pleasure in the hunt

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The crux is the crust

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Cooking is a constant history lesson

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Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
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The science of baking

Kitchen chemistry
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
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First Person

Headcheese and chicken feet

How the rest of the world treats meat
Reflections on kitchen remodeling

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro

Editor’s Choice

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Features

Going nuts

Crunchy, tasty, healthy
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
Better food for more people

Health+Food

Better food for more people

Changing how we eat
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The Culinate 8

Spice world

Make and use classic spice blends
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
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The cherry orchard

How to make a Japanese picnic
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Meat masters

Why we love DIY butchery

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Turnip Pickles
Here’s the beef

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill
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Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
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Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Rhubarb Almond Cake

Culinate Kitchen

Rhubarb Almond Cake
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat

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