About
Four Seasons Local Market began in the summer of 2016 as a meeting of four families around a dining room table discussing how to best reach the summer market consumers through all four seasons of the year. The vision evolved into Four Seasons Local Market. Over the years the families running the market have changed but the goal of providing access to local food for the community remains the same. The market offers a variety of locally raised meats including beef, pork, lamb, chicken and duck as well as eggs, homemade baked goods, heat and eat meals as well as hundreds of other Indiana products. We pride ourselves on offering our customers the opportunity to ask questions, try new things, and build a relationship with their farmers and bakers. We also showcase products from various other local producers rounding out our offerings and making sure we have something for everyone wanting to support local food production and see the local faces making and growing your food. We invite you to stop in to see what we have to offer to you!
Meet the Owners
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Four Seasons Local Market is owned by the Harvey and Gillenwater Families. Gillenwater Farms supplies Four Seasons with local pasture raised beef and pork, as well as produce during the summers. The Harveys own Farmstead Bakery and keep Four Seasons stocked up on baked goods, sweet treats and the customer favorite ravioli. We became part of the Four Seasons Family in 2019 and 2020, joining two of the founding families in providing local food options to the community of Crawfordsville. At the end of 2021 we assumed full ownership of Four Seasons and have hit the ground running. In March of 2022, we moved to our new location at 128 S Washington Street. This new building gave us the opportunity to expand our selection of products and support even more local businesses. It also put us at the heart of downtown Crawfordsville where we are neighbors to the farmers market as well as summer concerts and events at Pike Place. We love finding ways to highlight our local food such as participating in TASTE of Montgomery County and frequently hosting our vendors for samples, education and an all around good time. What makes our store so unique? More than half our products are raised or produced within an hour radius of us and the faces behind the counter are the ones that produced them.
"Local Food, Local Faces"
"Local Food, Local Faces"
Gillenwater Farms
Paige and Jordan Gillenwater are passionate about bringing high quality beef, pork, and produce to their community. Jordan grew up riding in the tractor alongside his grandfather and now works full time on the farm to continue the tradition of providing safe, high quality products that his grandparents started decades ago. Jordan and Paige have partnered with their family as owners and operators of his grandparents’ farm and market, Hole’s Sweet Corn. Here, customers can find fresh produce picked daily and responsibly raised meats. Paige and Jordan sell beef, pork and produce at their market on the farm and give farm tours on request as an effort to educate consumers on the practices Gillenwater Farms uses.
Beef sold from Gillenwater Farms comes from calves that were born and raised on Paige and Jordan’s Montgomery County farm. Calves and cows always have free access to grass and hay. The calves are offered a rationed blend of locally grown corn with mineral supplements sourced from a local feed mill. All beef from Gillenwater Farms contains absolutely no added hormones or chemicals. The calves and cows love sweets just as much as we do, and sometimes get treats such as apples from the farm or extra sweetcorn from Hole’s Sweetcorn in the summer! Produce is hand picked daily in season and all raised responsibly on our farm.
Gillenwater Farms pigs are pasture raised, meaning they have access to pasture and hay as well as a free choice grains. Pigs always have plenty of mud to play in and they even get in on Four Season's and Hole's Market's produce scraps in the summer!
Jordan and Paige take pride in being part of the long line of farmers in Jordan’s family. They are the 6th generation farming in Montgomery County and owners of a Hoosier Homestead farm that has been in their family since the 1800s. They are proud to be partners of Four Seasons Local Market as of Fall 2019.
Beef sold from Gillenwater Farms comes from calves that were born and raised on Paige and Jordan’s Montgomery County farm. Calves and cows always have free access to grass and hay. The calves are offered a rationed blend of locally grown corn with mineral supplements sourced from a local feed mill. All beef from Gillenwater Farms contains absolutely no added hormones or chemicals. The calves and cows love sweets just as much as we do, and sometimes get treats such as apples from the farm or extra sweetcorn from Hole’s Sweetcorn in the summer! Produce is hand picked daily in season and all raised responsibly on our farm.
Gillenwater Farms pigs are pasture raised, meaning they have access to pasture and hay as well as a free choice grains. Pigs always have plenty of mud to play in and they even get in on Four Season's and Hole's Market's produce scraps in the summer!
Jordan and Paige take pride in being part of the long line of farmers in Jordan’s family. They are the 6th generation farming in Montgomery County and owners of a Hoosier Homestead farm that has been in their family since the 1800s. They are proud to be partners of Four Seasons Local Market as of Fall 2019.
Farmstead Bakery |
Farmstead Bakery is run by Rachael and Kyle Harvey. It was started in a small kitchen in Avon, Indiana in the spring of 2019. What started out as a hobby and a way for Rachael to satisfy her sweet tooth quickly turned into a side business, setting up at the farmers market on the weekends. After a move to Crawfordsville, Rachael began working at This Old Farm in Colfax, IN who just happened to process all the pork and beef for the Shannon and Gillenwater Families that ran Four Seasons. She still continued setting up at the farmers market and feeding her coworkers anything new she made. Fast forward to the fall of 2020 and Four Seasons was looking for a new bakery to supply them. The opportunity to work for herself and make baking her full time job was a dream come true for Rachael.
A lot has changed for Farmstead Bakery since that small kitchen in Avon. We now operate out of a commercial kitchen, produce more volume and variety of products than we thought possible and it has become a family affair. When he's not working as a Financial Officer for Farm Credit, Kyle is often found either making ravioli or smoking pulled pork for Four Seasons. He also makes a great pie crust.
In 2022 we welcomed our son Wyatt, who looks like he might go into the family business as his favorite activity is watching the mixers run in the bakery. You'll also often find him working as an official greeter at Four Seasons on week nights.
A lot has changed for Farmstead Bakery since that small kitchen in Avon. We now operate out of a commercial kitchen, produce more volume and variety of products than we thought possible and it has become a family affair. When he's not working as a Financial Officer for Farm Credit, Kyle is often found either making ravioli or smoking pulled pork for Four Seasons. He also makes a great pie crust.
In 2022 we welcomed our son Wyatt, who looks like he might go into the family business as his favorite activity is watching the mixers run in the bakery. You'll also often find him working as an official greeter at Four Seasons on week nights.
