Market Fresh

River Market Producing More Than Just Produce

By Scott Poniewaz, 6-25-05

	Veggies abound at the kickoff of Saturday's Clark Fork River Market. Photos by Scott Poniewaz/New West

When you need your locally-grown veggies on a Saturday, you go to the Missoula Farmers Market, when you need your arts and crafts, it's the People’s Market, but until this week there hasn’t been a place to get your meat. This Saturday marked the kickoff to the Clark Fork River Market, which is supposed to fill that gap by offering meat, poultry, cheese and other items from local farms and ranches. While opening day featured about 20 vendors (and only three offering meat), organizers say it will be ramping up quickly in the coming weeks.

Located on the east side of Caras Park, the market was created as an effort to assist ranchers and farmers in the Deer Lodge Valley, according to Stacy Senterfeit, a board member of the Clark Fork River Market and event and membership director of the Clark Fork Coalition. The market is now considered its own seperate entity, but spawned from relationships between the Clark Fork Coalition and the Deer Lodge area farmers and ranchers that needed an outlet to sell their goods and remain afloat financially. The two groups became involved through the CFC’s work to improve the Clark Fork River Basin and clean-up from the reminents of mining toxins. Heidi DeArment, Clark Fork River Market board member and spokesperson as well as the CFC Ranchlands Protection & Development Director, was the one that stepped up to the plate to create a new outlet and revenue generator to assist the farming and ranching community in the area.

“We are also working with the existing farmers market,” said Senterfeit, “There are too many vendors and not enough space, so we have been able to take on the overflow.” The market is set to grow even faster than anticipated, with over 100 vending spaces set to be in action by July 9.

With all the hype I heard about it being a meat market, I was slightly letdown to only see three vendors serving meat: one trailer selling lamb, Uncle Bill selling sausage, and Lifeline Farms, with offerings of meat and cheese. The market, essentially in its test day and not completely rolling, seemed to mirror the farmer’s market a little too much. But as more vendors receive their health department licenses a more complete meat selection should be on hand soon - including beef, bison and poultry (and hopefully some of those just in time for your 4th of July barbequeing pleasure).

	Uncle Bill enjoys a laugh while vending his 16 varieties of sausages at Saturday's Clark Fork River Market.

Bill Stoianoff (aka:Uncle Bill), of Uncle Bill’s Sausages (and also the owner of the Joint Effort), has played an integral part in expediting the vending licenses and the health department permit process. “If [the health department] had a meeting on a Monday night, I would be at the office checking my status first thing the next morning,” said Stoianoff, whose licenses were displayed proudly and prominently on his table. When asked why he was so adamant about getting the ball rolling on the market, he said, “I’m just a food maniac and what better place to sell my sausages than at the food market.”

The Clark Fork River Market will continue every Saturday through October 22. It is located under the Higgins Bridge in Caras Park and runs from 8 a.m. to 1 p.m.

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