As the official 2015 Winnsboro Farmers’ Market opens the first Saturday in April, so begins a new series of articles about the weekly market. The market has been growing and we realize you want to know what you can buy at the market and you want to know a little something about who is growing your food, how they grow or produce it, and where. You may even want to know who manages the market and who the volunteers are that make up the board of directors. This dedicated team will bring you the latest market news each week.
In 2010, when I first participated as a vendor, the market was located at the pavilion in the city park. In the fall of 2011, when the market manager moved on to accept another job, I applied for the market position. The City had just received a two-year grant for the farmers’ market from the USDA that covered the manager salary and professional training, money for a new web site, two years of TV commercials, a printed directory, and college training for market vendors. That two-year period from October 2011 to October 2013 we (the board and I) worked to build the market.
After two years with no substantial increase in traffic but a growth in vendors, we decided to make a risky change. Customer surveys, talks with customers, discussions with local citizens at multiple community meetings, networking with other market managers, and specific market training and research over the two year period made us realize that location was an issue. We sought and received permission from the Market Street merchants and City government to relocate the market to its historical place on Market Street. The move has not been without its’ growing pains but it has had a very positive affect on the vendors with increased sales due to increased traffic.
We are grateful to the citizens and the City for supporting the market’s mission of bringing producers of locally grown food, handmade, and home baked products together with discerning shoppers, to enhance the local economy and foster community relationships. We thank the City for listening to the citizens needs by adding two handicapped access areas from the Depot parking lot directly across the street to Market Street.
We’re now in the heart and history of the City and like our gardens we are cultivating, planning, and preparing for growth. With a new USDA Grant in our pockets for the 2015-2016 seasons the market has much to offer the community. New this year is a “kid’s corner” tent with activities, “best farmer” and “pie baking” contests, “Old McDonald Had a Farm Day”, various demonstrations, and more plans in the works. There is plenty of parking and convenient, clean modern bathrooms in the Depot. Come and watch us grow!
To keep current on our events you can either Like us on Facebook (www.facebook.com/Winnsboro FarmersMarket or go to our website at www.winnsborofarmersmarket.com.
The purpose of these articles is to highlight local produce and producers, inform you what is in season, and what you can expect at the upcoming market. Each week will focus on one or two specific produce or market items. We’ll even share tips on storing, using, and preparing your purchases.
These articles will convey a different perspective of the market each week and you will get to know each of the market’s board members as they take turns writing. I’m happy to introduce Valiant Vetter of Piney Woods Ranch (Chair), who is an organic farmer with produce, pork, and eggs; Bill Zimmer from Texas Gold Honey (Vice Chair) who raises bees and has raw honey, blueberries, and blackberries; Tammy Dillingham of HIH Farms (Secretary), they have hay, plants, produce, canned and baked goods; Marilyn Arnaud from Art & Espresso, who serves lunch (market salads) and dessert along with coffee and tea; Jean Taylor from Taylor’s Old World Bakery with breads and gourmet pastries; Robin Sanchez from Ranchez Farm with natural beef, herbs, flowers, and lots of produce; Andrea Bithell from Allium Avalanche who will have garlic and roses this year; and Vanessa Taraba of Fairy Fly Farms with soaps, lotions, and scrubs with essential oils.
These volunteer positions are two-year terms and although many are, you do not need to be a market vendor in order to serve on the board. We are always looking for market volunteers in various capacities and encourage a spectrum of community representation. We look forward to bringing you the Winnsboro Farmers’ Market.
Next Saturday, April 4th officially opens the season; we’ll be there on Market Street with a soft opening. The market won’t get into full swing until May and June when all the gardens should be performing their best. With all the rain we’ve been getting, I know my garden has been delayed. Next week you’ll hear from the chair, Valiant Vetter.
