the Chefs at the Market program, held on July and August Saturdays in the front courtyard at the market.Kelly purchased a pound of home made sweet butter from Chris Bequette at the Harr Family Farm booth, located on the western most end of the northeast wing. The butter is available salted or sweet, and many market shoppers love this product, including Kelly. It is one of those "best kept secrets."
Franco's Bistro is located on the first floor of the old Welsh Baby Carriage Factory, directly north of the Soulard Farmers' Market building. In fact, their door is the first one right out the back door of the Soulard Farmers Market after crossing the street. It was voted "Best New
Restaurant" when it first opened. It is a bright spot on the St. Louis restaurant scene. Their phone is (314) 426-2500, and you can visit them at their site at http://www.eatatfranco.com/. The Chefs at the Market program provides an opportunity for interaction with professional food folks.Other good buys at the Market on Saturday, August 9 were fresh sweet corn, blueberries from Michigan, locally grown melons - picked ripe and brought to you fresh, peaches, grapes, flowers and you name it. Specialty items include goat cheese from the Baetje Farm booth and sweet corn from Scharf.
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