“You’re seeing people who have figured out how to succeed,” she said. The format of the Artisan Market is an ideal way for vendors to get their name out, Watts said, adding that he’s now a featured vendor that serves brisket and plated lunch combos while also selling his products.įor Lynna, who saw up-close the impact COVID-19 had on small business owners, vendors who have successfully claimed their own space makes her emotional, she said. The original sauce is described by Watts as “rich and tangy with a hint of hickory and just the right amount of kick.” The sauce is vegan, dairy-free, gluten-free, soy-free, and made without high-fructose corn syrup, he said.Īt the Oak Brook Artisan Market, customers can purchase bottles of Arthur’s BBQ sauce for $8, or $20 for three.
Though in the kitchen, it took Watts a lot of experimentation translating “a dash, fist, and palm-full” into actual measurements. “We’ve taken no liberties with the original recipe,” Watts said, explaining that his family has a copy of the recipe in the handwriting of Arthur’s children, who, unlike their father, could read and write. Watts said his great-great-grandfather, who lived to be 108, “earned a living putting those recipes to work for 80 years as a free man.” “He took them with him when he left Kansas City and wound up here in Illinois.” He was freed at the end of the Civil War after the Emancipation Proclamation, and the only thing of value coming out of bondage was his recipes,” Watts said. “His job day in and day out revolved around open-pit barbecuing as a slave. We want people to know when they’re seeing that organic symbol, it’s so much more than just a higher price point,” Psferchy said. “ took plant samples of all the different areas of the garlic field and sent them out to the lab - I thought, you know - that’s really great. It’s something the Psferchy’s like to point out to customers at each of the artisan markets they attend. The garlic is certified organic, which means it went through a soil quality check when an inspector dropped in unannounced at the farm one day. “I always tell our customers, growing garlic is a nine-month process, so you could have a garlic or you could have a baby. “We’ll bring what little we have left,” Psferchy said.
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She added that they never planned on becoming commercial farmers since they both held full-time software jobs, but a hobby soon led them to grow and sell 35,000 garlic bulbs last year.įor this year’s harvest, they planted 50,000 bulbs last October but nearly sold out again. “We knew we loved garlic and we knew there were a bunch of benefits, so our master plan was, if we did this and couldn’t sell it, we would eat it.
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