At Martins' stand you can find a wonderful range of pork products, smoked according to age-old Latvian traditions: loin and bacon, ribs or blood sausage, prepared with barley, rosemary and peppermint.

Joined by daughter Laura, Sarmite offers visitors salad, rhubarb, fresh eggs and freshly collected birch juice. For those wanting to make a small home vegetable garden, Sarmite supplies a large array of seedlings, including six different varieties of tomato.

Juris is a young farmer proud of his 12 cows, which are used to produce fresh tomas by acidic coagulation. Many consider him one of the top cheesemakers of the country, visit his stand for a friendly welcome.

Like other Baltic countries, Latvia grows a lot of small fruit which acquire a powerful flavor as a result of the short but intense summers. Ianis will show you his dried fruit and syrups, all of highest quality, obtained only using local products and natural methods.

Sea buckthorn (hippophae) is popular in Latvia. This acidic wild berry is rich in vitamin C and has long been used to make jams and syrups. Ljepa is considered an expert producer.

With her strong hands and a calm alertness, Lilija presents Sklandu Rausis, a traditional cake of the Kurzeme region, prepared using rye flour, carrots, potatoes and cream.

The production of cosmetics is a long-standing tradition in Latvia. Velta does not produce the raw materials directly, but only buys certified organic products to make her creams, which always use beeswax and camphor oil as a base.

Hagmara and her husband have had a passion for making sausages and cured meats for many years. A highlight on their stall are the small tapering sausages, known as "huntsman's sausages", with a strong flavor and spiced with cardamom.

Andrei learned from his grandmother the ancient Latvian tradition of bread wrapped in sycamore leaves. The method only uses organic flour (rye, barley and wheat), natural leavening for 36 hours, and wood-fired stone ovens. This results in bread of outstanding quality which can keep fresh for more than 2 weeks.

Medne is a member of the food community producing Janu Sier goat's milk cheese, named after the midsummer St John's Day festival. In addition to cheese, Medne prepares homemade Speka Rausis or Pirogi, small bread loaves filled with bacon and onions and baked in the oven.

Mèrija is perhaps the most popular person at the market. Her stall only sells eggs, exclusively from her own hens and geese which she raises free-range outdoors and calls by name. It may not seem much, but it is a small miracle in a country where only industrial eggs are available, without any guarantees that animal welfare is protected.

Together with daughter Natalija, Vita offers fresh dairy products, fresh milk, sour cream and butter. An essential stall for daily shopping.