447 W. 9 Mile Road :: Ferndale, MI 48220 :: 248-546-7288

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Western Market Weekly Specials Island Farm's Julian

It’s that time of year again- the weather is getting slightly cooler at night, the taste for lighter foods is dwindling and is replaced by a hankering for comfort foods that fill the stomach and tickle the brain.  What better way to ring in the season than with apple cider and donuts?  This fall tradition is a wonderful and tasty way to mark the beginning of Michigan’s most colorful season.

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Labor Day weekend is here, and if you’re planning on grilling any time during the weekend, we have everything you need.  All weekend long, our hours will remain unchanged, but on Monday, we will be open from 8am until 6pm, in celebration of the actual holiday.

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Thinking of throwing something on the grill?  Try one of our house-made sausages!  We make them on site, making sure we know exactly what’s going into them.  Unlike many sausages produced at factories, our sausages are not riddled with preservatives and low quality fillers.  If you haven’t stopped by the sausage section of our meat counter lately, you’re definitely missing out on some interesting creations!

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Whether you’re having quesadillas for lunch or have a chip that needs a dip, our fresh house-made salsas, dips and guacamole do the trick.

For starters, we have our famous guacamole, available in both original and spicy.  It’s made in-house daily with vegetables from our own shelves, to make sure it’s made from the freshest possible ingredients.  Perfect for chip dipping, or adding to your favorite Mexican dish.  Your tacos will never be the same!

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There’s quite a bit going on here at the market!  Our prepared foods manager Chef Steuart has been creating some delicious lunch items that will leave you satisfied and ready to conquer the rest of your day.  For starters, we now offer sub sandwiches (Italian & Turkey) which are currently $4.95 each.  We’ve had fresh salads on-hand for a while, but now we’ve created the option of adding grilled sliced chicken breast and salmon to them.  Make that salad a meal!

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