Webb City Sentinel market column - Wednesday, August 26, 2020

The USDA just released their survey of market managers from 2019 and it had some surprises. The first and probably most surprising is that they received responses from almost 60% of the 10,000 markets that were sent surveys. The surveys were mailed, but you could respond on their website, which is what we did. Here are some other highlights from the survey responses. There are 8,140 farmers markets nationwide (I assume that is not including those markets that did not respond).  Of those responding, 52% had a Saturday market, 99.6% sold fruits and vegetables, 85% labeled themselves locally grown. So far, we’re right in there with the majority. We’re also one of the 5,078 who said they had volunteers. In fact, the survey found there are 31,609 market volunteers in the country. We are always looking for more, so come by the information table and join the crowd!

Twenty-one percent of markets operated year-round. I would guess that is much higher than you’d find in Missouri, but of course markets in urban areas and in the areas of milder weather are more likely to operate year-round. But I don’t have to guess because the survey results split it out. Year-round operations make up 30% of urban markets, 12% of suburban markets and only 8% of rural markets. Regional differences are even starker:  Twenty-six percent of Southern markets and 38% of Western

markets operate year-round. In the Midwest that percentage is 7%, which just goes to show how lucky we are in Webb City to have a year-round market. Another characteristic that makes Webb City stand out  is the number of hours we’re open each week during the summer. The nationwide average is just over 7 hours. We’re open 9 hours.

There are 25 pages of results, but I’ll stop now. I’ll be studying all 26 pages because it’s always fun to see what other markets are doing and to learn what over 8,000 markets are doing is quite a treat for a market groupie like me.

At our own market produce is rolling in, especially green beans. If you want to can or freeze green beans, now is the time!  And it’s melon heaven too. In fact, our manager is experimenting with freeze drying melon to enjoy later in the year. Stay tuned.

We may offer it for sale this winter if we’re successful.

While we have looked a bit different all summer, it is encouraging how normal the market experience actually  is when so much doesn’t feel normal at all. We have bunches more room, and though we miss the smiles behind those masks, it feels safe and welcoming which is especially important now.

This Saturday Cooking for a Cause will benefit the Webb City High School Choir Boosters. David Loving is on the market stage. We’re expecting 12 farms, plus two ranchers, a flower farm, a shrimp farm, two mushroom growers, and our honey farmer. There will be artisan pasta and market-made sauces, baked goods from three bakers, kettle corn, seasoned salts, spice, herbs, and mixes, jams and jellies, frozen tamales, locally roasted coffee beans and coffee drinks, and soaps. 

Lucy Lee and her family will have Asian specialties on Saturday.  David Loving is on the market stage.  

On Tuesday, Ghetto Taco and Dazed and Cornfused will be serving street tacos and grilled corn on the cob. Max Barnett is on the market stage.  Our MU Extension nutrition educators are back at the market on Tuesdays, sharing recipes and nutrition advice. Our larger farmers will be on hand, along with some of the smaller ones. We’ll have two ranches, and many of the other vendors. Tuesday is pickup day for the online store. Order any time before midnight on Sunday to pick up between 5 and 7 Tuesday at the market.

We expect to be open on Tuesdays through mid-October and, of course, we’re open year-round on Saturday mornings. See you at the market.