Insider's Guide
via Pigeon 605, April 26, 2026
Not only will there be seven new vendors when the Falls Park Farmers Market reopens on Saturday, but also longtime vendors will offer new products.
Take Skipping Stone Pizza, for example. The Hartford-based business has perfected its latest specialty pizza, which owners Kyle and Nicky VanDerWerff have dubbed the Miss Pippi.
With its toppings of slow-roasted beef, banana peppers and ranch sauce, it’s a variation of the Mississippi pot roast recipe made with Hidden Valley ranch dressing in a crockpot, Nicky VanDerWerff said.
The Miss Pippi will appear at the farmers market later this year. This Saturday, Skipping Stone Pizza will open for its 14th summer there with a customer favorite: the Carolina BBQ.
“It’s a fan favorite: smoked pork with a mustardy barbecue sauce, and once it’s out of the oven, we top it with coleslaw,” VanDerWerff said.
Ten other varieties also will be offered, including a breakfast pizza, supreme, Italian and Hawaiian with pineapple and ham.
VanDerWerff, who serves on the Falls Park Farmers Market board, said this year’s total of 42 vendors is the largest number in the event’s history. A 43rd spot is reserved for a nonprofit or entertainment such as the South Dakota Aerial & Arts performers or Latin dance groups. This Saturday, Sioux Falls Fire Rescue representatives will fill that space.
Some of the new vendors will replace businesses whose circumstances changed and they decided not to return such as CH Patisserie, VanDerWerff said.
“One thing we haven’t had for a long time at the market is fresh pasta, and we do have a vendor that will be making fresh pasta,” she said. “There’s a pork vendor and a mini-doughnut vendor who will be doing fresh mini-doughnuts on-site.”
Another new vendor will serve varieties of matcha drinks, while One Smart Cookie will offer decorated sugar cookies.
Falls Park Farmers Market will be open from 8 a.m. to 1 p.m. every Saturday through Oct. 31 at the shelter on Falls Park’s northern side. About half of the vendors took part in the first winter farmers market, which concluded in April.
Skipping Stone Pizza was not part of the winter market, but VanDerWerff said she was told that the vendors who did were pleased.
“It was well attended,” she said. “Now, we’re excited to get into the outdoor market and the hustle and bustle of summer. We’re hoping for good weather and big crowds” for opening day, the weekend before Mother’s Day.
Skipping Stone will be there, offering 10-inch pizzas served after about 90 seconds in the mobile wood-fired oven. The business started in 2012 when the VanDerWerffs had graduated from college but recession woes had hampered their job searches.
“My father-in-law had built a wood-fire pizza oven in his backyard, and we wondered if we could do it like a business,” VanDerWerff said. Even though the couple soon found employment, they decided to continue with Skipping Stone as a summer business.
“We love our customers, and it’s fun,” she said. “The vendors are all super-nice and happy to be there. It’s become like a little family and a community.”
