This is a great farmers market. We come every Saturday during the summer to get our fresh…read morevegetables for the week. Lots of local vendors with field fresh produce. There are every type of vegetables you would want for your home cooking. There are also many specialty products you can browse. Many of the speciality vendors will offer you samples of their products before you buy. I particularly like Cesars Cheese. They are a great local cheesemaker and have the best string cheese I have ever had. And please support the local businesses on main Street while you are there. Get a coffee or a sandwich and keep browsing. If you like locally produced products, then you will be happy that you came to the West Bend farmers market.

For the reviewer that said much of the produce is just resellers, that's totally not true. There is…read morea home grown rule at this market and if someone complains you are inspected and can be kicked out. I'm a vendor there so know. And yes some people HAVE been kicked out. Personally we buy used boxes we put our zucchini in and often even use them on the display. The boxes fit in our cooler better than the black crates. As far as the fruit, that is 1 exception. There is 1 or 2 vendors that have permission to get fruit from the Michigan produce markets while that fruit is not in season in Wisconsin.

The amount of dealers that set up there compared to a few years ago doesn't really make it worth…read morethe drive. Not sure what they're charging dealers to set up (that could have something to do with it). I have attended twice this year. Last weekend the weather was perfect. Not worth driving about an hour to see the same 70 or so dealers that you can see at most of the other flea markets. I would guess that maybe 20 percent or less of the dealer spaces were filled. Don't see any reason to go back to this flea market, It's a shame, this used to be one of my favorites.

Amazing venders over 50 years old. Some high priced booths and fresh produce and tap beer flowing…read morehelps out the local Lions Club, etc. The only drawback is get there early since it closes at 2pm on Sunday. Bring cash too.

Went looking for a real Christmas tree today and visited Cedarburg Creek Farm. We decided to skip…read moreon the cut-your-own experience this year for a change. This spot was new for us. They had a good selection of nice trees and the prices were reasonable based on our experience the last few years. The people were very friendly. They offered directions around and where to ask if we needed help. They offered to wrap the tree and carry it to our truck if we wanted. They even offered us a complimentary bag of popcorn. It looks like they had a nice area for wreaths if you wanted that. It looks like they had some rides available for little kids and there was a roaring bonfire. Our highlight was meeting with the manager "Smokey"! He gave us a nice tour of the trees and was up for pets at any moment.

You may want to look elsewhere this season. There are many more pumpkin farms in the area that have…read moremore for the kids, are well staffed, and properly maintained.

If you want locally sourced produce I can't recommend Witte's enough. The corn on the cobb is so…read moresweet to the ripest tomatoes. My parents have been going here every summer for years and I can see why.

I've been going here since I was a child. This place is magical, essential, needed and their…read moreproducts are wonderful. I hope it continues for another 60 years. A true gem.

This is one cool place!…read more I've been to two classes here recently and absolutely love what Wellspring is all about. It's a CSA, it's a bed and breakfast, it's a working farm, and it's an educational facility. The classes I took were Introduction to Cheesemaking and Advanced Cheesemaking. Both were taught by Herbalist and Cheesemaker Linda Conroy. And each six hour session was packed with so much great information I could not take notes fast enough. We received an eight page packet full of recipes, food sourcing information, and additional tips and links, which was a good base for our learning that day. In the intro class we learned to make our own butter from fresh (the cow was milked less than 24 hours before the class) dairy cream. It was much easier than I expected and voila, we had butter for our fresh baked sourdough bread that would be served at lunch. The we learned, hands-on, how to make fresh feta cheese. Because the process requires significant drying time Linda had finished product to share - both for our lunch, and to take home. We packed the dense white chunks into small canning jars with sprigs of fresh rosemary and filled the jars with extra virgin olive oil. Linda explained that the rosemary would infuse the oil and the porous cheese and preserve it without refrigeration indefinitely. She also shared variations on the starter recipe to make both paneer and farmer's cheese. Lunch at both classes was the most gourmet of farm to table spreads. We had fresh churned butter on fresh baked salt crusted sourdough. Linda made a delectable egg and vegetable baked and shared many of her fabulous canned goods. There was applesauce, and candied kumquats. Cherries and olives. And everything was divine. The afternoon of the basic class consisted of finishing up our feta and then making a 30 minute mozzarella to take home. The advanced class began with how to make aged gouda and aged cheddar for your home cheese cave. We learned to press the fresh curds into molds and continually extract the whey. After lunch we pulled the cheese from the forms and learned the aging process, as well as flavors we could incorporate into each cheese. Our final project of advanced class was creating squeaky and fun curds from scratch. And as good as those taste you would not believe how simple the process was. And taste testing the warm little nuggets was pretty cool too. I never would have imagined learning all the concepts and techniques that I did, but thanks to Linda and Francie from Wellspring, learning like this is accessible to anyone. I absolutely see myself going back for other classes. Cooking with Herbs, and Brunch Class have peaked my interest right now. But I check their site often to see what new classes have been added and I highly recommend that you do the same!

I signed up for the CSA here this spring b/c I didn't know if there would be any farmers' markets…read moreopen due to Covid. The fact that there were still openings available this late in the season should have been my first red flag--most of the better CSAs are sold out long before this. In a nutshell, while I'm sure these folks MEAN well, the end result has been disappointing, to say the least. First of all, according to the website, I would be able to pick up my box from the dropoff location between 3 AM and 8 PM. As I work 2nd shift, this sounded great; I'd be able to pick up in the morning before work. However, immediately before pickups were to begin, an email was sent out saying we could pick up between 4 PM and 8 PM. This is a problem--I'm at work from noon to 8:30 or 9 PM. A friend was willing to do the pickup for me, so I found a solution, but even though I notified Wellspring that the pickup time was WAY off, I don't think it's been corrected on the site yet. I signed up for a small share, and they're not kidding, it is small indeed. Some of it is what I'd call "junk" produce. I received purslane twice, which, although edible, is a weed and doesn't really require cultivation. I received violet leaves, which are only borderline edible, and the same thing about not needing cultivation. I received "broccoli greens", which are the leaves cut from the broccoli plants, but interestingly, I have not received any actual broccoli. This all gives the impression that the CSA shares don't get the "real" produce, only the stuff that can't be sold elsewhere b/c no one would buy it. I received yellow crookneck squash that had been allowed to get so large that the lower portion was entirely seeds and thus useless; the neck was so tough that it was inedible. I suspect that they allowed gourds to cross-pollinate with their squash, likely not knowing any better. The zucchini also has been allowed to get too big and is mushy inside. I've been receiving onions and garlic regularly, but since these are FALL crops, they haven't been dried/cured so they will keep. I don't consider it a bonus that I get to do that part... The website goes on about the advantage of getting FRESH produce, but much of what I've received appeared to have been harvested LONG before it got to me, or else was indeed harvested recently but stored incorrectly. Within a few days of receiving it, I have to pick slimy bits out of my salad mix. The eggplant I stored in a plastic bag in the fridge has shriveled and gone soft in less than a week. Some of my tomatoes were showing sunken spots when I received them. I don't expect "supermarket perfect" produce, but I don't expect produce that is on the edge of being spoiled, either. It has not been a terrible year for growing, so I don't believe these problems can be put off onto bad weather. I suspect that it's more a failure of knowledge and perhaps labor problems, too. I understand that part of being in a CSA is to help share the risk of bad weather and other crop problems, but this seems to be a very different sort of problem. Overall, the impression is that Wellspring is scrambling every week to find something, anything, to put in the CSA boxes. I understand that organic produce costs more than conventional, but I am quite sure I could go to Outpost and get much more produce (locally grown, organic, better quality) for my money than I'm getting at this CSA. I grew up on a dairy farm and we always had a huge garden. I am VERY familiar with what to expect in terms of quality and freshness from real "garden fresh" produce, and sadly, Wellspring falls short much of the time. I wish the best for everyone there, but I will definitely not be returning, at least not anytime soon.

Pretty sparse- but I was able to get some fresh lettuce!! Flowers, eggs, produce, knit goods…read moreavailable.

A fun place to go for a quick or leisurely drink. Lots of fun choices!! Service was great.read more

Came here on a Thursday after kayaking the Milwaukee River. They don't typically have food, but…read morewill sometimes do a pop up. Lucky for us, it was ramen night. It came out quickly and was so tasty. There is a handful of tables on the patio, a full bar area and a few spots to sit inside. It's definitely one of the more popular places in west bend!