It’s one of those special times at the
market when crops come in that folks are eagerly anticipating. These particular
two crops make a dish that holds dear memories for many and a special place on
the table – green beans and new potatoes. (OK, the photo is not green beans and new
potatoes - but I thought you'd enjoy seeing the cool colored cauliflower
at Xiong Farms stand.)
In the past, there was only a short
window to enjoy these two favorites together. New potatoes harvest in the late
spring. Green beans in early summer. But thanks to the adoption of winter
production techniques by several of our growers, green beans arrived this week
at the market, weeks earlier than usual. They were planted early and protected from
the late frosts by row covers and high tunnels and now we can enjoy the fruits
of our farmers’ learning and labors.
And I do mean “our” farmers. That is
one of the pleasures of the market – knowing the people who grow and make your
food. The USDA has a campaign called “Know your Farmer, Know your Food” with
the tag line – “every family needs a farmer”. Well, long before the USDA
campaign, for the last 15 years in fact, we in Webb City have known our farmers
– and ranchers – by name. And our families have lots of farmers.
When the market started in 2000 we had
so few farmers that we barely filled a quarter of the north pavilion. Now we’re
bursting at the seams.
Back then there just weren’t many
professional farmers and would-be professional farmers growing for farmers
markets around here. I think one reason we have so many more farmers now is the
success of the market. Folks see farmers succeeding at the market and think
they’d like to give it a try. And, let’s face it, it is the dream of many to
have a small farm and one of the things farmers markets do best is provide a
venue for start-up businesses like small farms. Another reason is probably all
the training the market has done. We have trained hundreds of people in good
agricultural practices and visited many, many farms with Extension giving
advice. You might say the market works hard at growing growers and, for that
matter, growing markets. We’ve mentored dozens of new markets across the state
and the country. We’re only paying it forward. We were mentored by a
Springfield market when we began.
In fact, there are so many farmers in
our area now that every week I send a list of other area markets to farmers
asking about setting up in Webb City. We just don’t have room for any more
right now. Several of our vendors from last year were not returning this year
so we accepted four new farmers but we’ve pretty much hit the limit, especially
since a number of our regular vendors have decided to try their hand at farming
– like Apple Road which previously only did eggs and Marlee’s Creamery who
formerly only did milk and Flagger Greenhouse who had always before only grown
spring plants….. We may have to start using a shoe horn to get everybody in.
We had two more of our regular farmers
start coming this week. I’m expecting blueberries in the next couple of weeks
and another four or five returning farmers with field crops. What a contrast
that is to our first year when we had one large farmer, two occasional small
farmers, a bee keeper and a baker. Our baker became ill midway through the
season, so I ended up baking till we shut down in September that year. Good
thing we have professional bakers now. I don’t think my ten zucchini loaves and
14 pies would last long on a market day now.
Enough reminiscing about our beginnings.
We’re open today from 11 to 2. The
Granny Chicks are playing. Whether a polka, a traditional song or rock ‘n’
roll, these ladies will get you tapping your feet. Granny Shaffers serves
chicken salad sandwiches, spinach/strawberry salad, and homestyle chicken and
noodle for lunch. Mary Ann Pennington with University of Missouri Extension demonstrates
and samples Broccoli and Red Pepper Salad. (Have I mentioned that the broccoli,
cauliflower and cabbage at the market are beautiful?)
Tomorrow we’re open from 9 to noon and Tony
Bergkoetter plays. Cooking for a Cause benefits the Heartland Opera Theatre. Their
volunteers will serve biscuits and gravy, sausage and cooked-to-order eggs till
11. Food blogger Frank Reiter will demonstrate Garlic Scape Pesto.
On Tuesday we’re open from 4 to 6 pm. Drew
Pommert will play and Dogs on the Roll will serve hot dogs, chili dogs, chili
cheese dogs and Frito pies. Tuesdays continue to be a great day to shop – not crowded
but with a full selection of produce, meats and other good things. And because of those smaller crowds and
because of the shorter hours on Tuesday, the selection stays good pretty much
through to the end (except on eggs – I’m working on that!)
It just keeps getting better and better
with each week – see you at the market!
