s we head into fall, farmers markets still have a month of fresh produce and other treats. Mt. Lebanon is fortunate to have two different markets at two different locations on two different days featuring many different vendors.

The Lions Club Farmers Market takes place Wednesdays from 4 to 7 p.m. at the Mt. Lebanon United Lutheran Church parking lot, 975 Washington Road, while the Uptown Market is open Saturdays from 9 a.m. to noon in the Washington Road Business District. The vendors offer a variety of products from fresh produce to bottled wares to ready-to-eat fare, and just about everything in between.

There’s a good chance you have visited the markets, but have you ever thought about what goes on behind the scenes? Markets are seasonal; what do the vendors do the rest of the year? How did they get started? Those with products such as jars of salsa have no trouble with leftovers, but what about the merchants who have lettuce and tomatoes and strawberries? Let’s take a look:

“People want fresh produce!” Victor Torres, manager of the Simmons Farm Market in McMurray, knows what people want and that’s what he brings to his nine markets every week. Simmons Farm has been vending at Mt. Lebanon markets for 25 years, and with that experience, Torres said, “We know what to bring and how much. We bring a little bit of everything, and if we see something sells, we bring more the next time.” Leftovers that cannot be repackaged for the next market are taken back to the Simmons farm to be fed to the animals.

John Dillner of Dillner Family Farms, Gibsonia, is another produce vendor who has been in the business for so long that he is familiar with what and how much stock he will need. From his setup at the Lions Club market, which he has been doing for more than 20 years, Dillner acknowledged that he makes an effort to bring a large variety every week. “We try to mix everything we have. We have a greenhouse, and that’s why we have early tomatoes, zucchini, beans — the best of what’s in season. We know how much to bring, and what’s left we sell at the store.”

Some vendors don’t have to worry about leftovers. Matt Taggert, a compliance manager at PNC Bank, but better known as Sconeman at the market, usually sells out of his wares by 10:30. He got into baking scones during COVID, and is enjoying his first summer at the Uptown Market. “I made scones for family and friends and they said ‘you should sell them.'”

He took them up on the suggestion and last year started a home bakery. To make his scones stand out from competitors, Taggert chose a rock and roll theme: Each one is named after a band or a song;  Bell Bottom Blueberry (blueberry and lemon zest scone with blueberry frosting), Strawberry Fields (strawberries and cream scone with strawberry buttercream frosting), and Cinnamon Girl (Cinnamon roll scone with cream cheese frosting) are a few. “People rave about the scones and the theme, and the demand has been great.”

The number of markets they attend varies from vendor to vendor, some simply opting for one, while others have calendars that are chock full.

Rose Henry Bake Shop — famous for its sugar cookies — only sells at the Uptown Market. Theresa Jackovic, owner and baker, explained the discrepancy between the names: “Rose Henry is my mother’s neighbor who gave her the recipe for the sugar cookies, and (my mother) passed it on to me.” Jackovic tries to purchase from local farmers, and she makes breads, cookies, and apple hand pies with an all-butter crust.

Jackovic’s day job is with her husband’s company, Jackovic Construction. In her second year at the market, she is still working out a few bugs, such as how many items she should make each week. “That’s tricky, I don’t know,” she admits. “Every week, tastes change. If it rains, I make less. But any leftovers, I give to neighbors or teachers. I always loved to bake and to bake in big quantities. It feels really great.”

People flock to Sand Hill Berries at the Lions Club Market, with the raspberry pie being one of the most sought-after items. With that in mind, owner Rob Schilling said he is a “pretty good judge of how much to bring. I have a spreadsheet I check every week, and I also look at the weather and the time of year.”

Schilling said Sand Hill Berries “grows everything and makes everything.” Along with raspberries and other assorted berries and fruits, the business crafts jams and jellies. Leftovers are returned to the farm store and also served at the café in Mt. Pleasant.

Lou Butler — the Pittsburgh Pie Guy — started his business in 2013 and has been participating in markets, including the Uptown Market, for three years. His offerings include sweet and savory pies that are made from scratch and that feature local, fresh ingredients. In fact, he said it’s because he decided to support local food growers that he began to make his pies.

“We buy from local markets, and that means they will be different every week.” Butler said, “Whatever sells out, we just bring a little more the next week.” They sell out just about every week, and any leftovers are sold at the next market at a lower price.

Dan Smith, manager of the Lions Club Farmers Market, handles day-to-day operations, organizing, supervising setup, working with vendors and taking questions or suggestions from customers.  He believes the Wednesday evening time slot is an attraction that draws customers.

Anna Sentner, a Pie Guy employee who frequently works the booth at the markets, said that in addition to sweets and savories, the Pie Guy offers tasty frozen pies, similar to empanadas. They also started making quiche this year. “The flavors are based on in-season produce,” Sentner said.

Bad Azz BBQ was never intended to be a vendor at a farmers’ market. Stacy Bradley’s parents started the company  as a way to help pay for her college education, and it had its beginnings as a catering and food-vending establishment. Bradley, who was studying business, also worked there, and thought, “This could be my business.”

With its offerings of barbecue, pulled pork, sides and sandwiches at the Lions Club market, Bad Azz flourished and Bradley decided to continue.

“I keep records and I know how much to bring — it’s pretty much the same each week. Sometimes I run out, but if I have leftovers, I drop them at my neighbors.'” When not in market season, Bradley runs a catering service, and her food truck can be seen at Pitt and Steelers games, and other events at Acrisure Stadium.

Carla Clipper, manager of the Uptown Market, acknowledges that while many of the vendors are repeats from year to year, she has a plan when it comes to recruiting new ones.

“I like to look for people that make the market, like, instead of going to a grocery store, you can go to the farmers market. I like to have as many items that you could find at a grocery store as possible. When looking at new vendors, I try to find people that might offer something that’s missing.”

Smith agreed: “I don’t want to get ones that will compete with existing vendors.”

Clipper said one of the things she is most proud of is that the market occasionally serves as an incubator for some of the businesses. “They come in and they go on to open brick and mortar stores.” She mentioned Panaderia Jazmin, a Mexican bakery, that came to the market two years ago, developed a following, and opened a store on Beverly Road. Similarly, Anthos Bakery & Café opened its store in Castle Shannon.

Mediterra Bakehouse is one vendor that already had a brick and mortar store, but decided to venture out into the markets. The café opened its Mt. Lebanon location on Beverly Road in 2020, but had been a regular at the Lions Club market for several years before, bringing goods from its Robinson Township bakery.

Natalie Skidmore brings at least 10 different kinds of artisan breads each week, and at least 10 of each kind. “Any specialty breads I try to make more, and each week I can see what sells out. Leftovers are donated to food banks or to 412 Food Rescue.”

“This is as Mexican as you can get in western Pennsylvania!” Sherri Vizzuett claims, referring to Cinco de Mayo Salsa, her Uptown Market booth. The idea for her Mexican products developed when her husband, who is from Mexico, found it very difficult to find foods from his homeland. “Our salsas would be a good addition to the market,” she told her husband. Thirty years later, that is still proving to be true.

The Vizzuett daughters are part of the business. Each weekend, Olivia, who helps to make the salsa, sets up two coolers full of salsa and a cooler of empanadas. “We usually clear out everything each week,” she says. Bella, who has been selling the products since she was 13, makes the tamales and empanadas.

In addition to the market, the family members have other jobs. Sherri is a nurse with Quest Diagnostics and Bella is a phlebotomist and the owner of an Airbnb. Olivia is pursuing her college degree in social work, and also works as a cashier and at an adult daycare facility.

While customers flock to the markets each week to go to their favorite vendors, be assured that the vendors themselves look forward to their customers. “I know my customers, I’ve watched them grow up as children,” Bradley said.

“Some customers come back all the time,” Torres agreed.

“Every week we get repeats,” Schilling said. “We have lots of regulars, I recognize them,” Dillner added. “I recognize customers both here and outside of the market,” Jackovic said.

“I know all of them,” Olivia Vizzuett said.