Starting a new Market in the dark days of winter has some peril, fortunately the weather cooperated. Sure, we’ve experienced rain, snow and high winds since the beginning of the year, but the worst of the season left Saturdays between 10-2 alone. Either because the weather was obliging or because 24,000 of you are crazy about fresh, local foods and the people who grow them, our inaugural Winter Market has had a great run.
PFM Director Trudy Toliver has been pleasantly surprised by the launch of our newest market, “We had a feeling this market would be a success and it sure was – full of shoppers every week! We couldn’t have done it without the support of our downtown neighbors or the cultural organizations surrounding the Market.”
Senior Market Manager Jaret Foster was particularly struck by the creativity of our farmers, “”I was most impressed by the strong amount of fresh greens and produce that our growers were still able to provide. Much of this was due to the mild winter but it speaks to their genius growing methods and season extension techniques. Just last week Springhill Farm showed up with Belgian Endive, two seasons in the making and beautiful!”
Joining the Springhill Gang this week will be Jim Dixon and his Real Good Food (I just some of his farro as part of a Chicken dinner last night and chewy, delicious, hearty, tasty goodness), Two-Tarts, Dancing Chicken has farm fresh eggs that rival the price of ‘free range’ grocery eggs, only taste better. Osmogaia, Gathering Together, cheese from Rouge and Jabobs Creamery plus another three dozen food growers and makers who’ll convince you, winter is about so much more than chard.
Speaking of Chard, our season at PSU begins on March 17th. Woo-hoo, until then, get down to the Park blocks between Main & Salmon, this weekend, it will be your last chance until PSU opens.