Bob Lavendusky, Lawrence, stares down a bison head mounted on the Holiday Farmers’ Market booth of Lone Star Lake Bison Ranch & Meat Co.

Cathy Mowery was “no nonsense,” “a visionary” and always willing to share her knowledge of jelly-making. After all, she was the “Jelly Lady.”

Mowery’s memory was alive Saturday at the Holiday Farmers Market at the Knights of Columbus Hall, 2206 E. 23rd St., as vendors who worked alongside her at farmers markets in the past sought to honor her memory by contributing items for a memorial donation drive. Nearly all of the 41 vendors that participated in the farmers market contributed to the drive, which benefited the food pantry program Just Food and the Lawrence Humane Society.

“She was always looking to share knowledge,” said Mercedes Taylor-Puckett, marketing coordinator for the farmers market. “She was very forward-thinking.”

Taylor-Puckett said Mowery, who died Oct. 13, dedicated a lot of time to helping area farmers succeed. She proposed a certified kitchen, where farmers could process goods to sell as byproducts.

“She was always trying to find ways to (help people) keep making a living in agriculture,” Taylor-Puckett said.

While a steady flow of people perused vendor booths on the two floors of the Knights of Columbus Hall, several vendors said they noticed a downturn in sales.

“I think people just have less money these days,” Taylor-Puckett said, theorizing that rising gas prices might put a pinch on consumers’ wallets. Terri Gibbs, who was selling bison meat from Lone Star Lake Bison Ranch & Meat Co., thought the cold weather might have kept customers away.

But Robin Brooks, who was selling homemade cookies and dog treats, said the once-a-year holiday market tends to draw good crowds.

“I think everyone enjoys coming because it’s festive,” she said. She said vendors bring more handmade items to the holiday market, while the farmers market that runs from April through November is dedicated solely to edible goods.

Pete Hoffman, who was participating in his first Holiday Farmers Market by selling jellies and breads, was the lone vendor working outside the hall. He said he reserved the booth two months ago, expecting temperatures in the 40s and 50s. Though temperatures dipped well below freezing, he said he didn’t mind. Thirty years of working in freezing warehouses prepared him well.

“This is nothing,” he said.