Specialty Crop

Homemade vanilla using beans sourced from Madagascar and Tahiti, and homemade spice mixes.

The items are produced by Martin Harris, who started making homemade vanilla nearly two decades ago. “I really enjoy cooking and the aspect of flavor-profiling the vanillas,” he says. “I’ve been refining the process for a very long time now. Making one batch of vanilla takes about three months, so there is a lot of gratification with the final product.”

He also enjoys flavor-profiling spice mixes. Among the ones that are available at the new year-round indoor farmers’ market that he co-owns with his wife, Julene, are a barbecue mix for meats such as chicken and pork; and a dry rub that is wonderful on beef, potatoes, eggs, and other foods.