Did you know that on Locust Lane every Tuesday and Friday from June until November you can find a street filled with fresh produce? On these specified days, fifteen to twenty-five vendors line the street from 11:30 am-5:30 pm, providing a variety of the freshest products around. I find that many students know there is a local farmers’ market but do not take full advantage of it.
What’s the Big Deal?
I’ll speak for myself, but if I can walk two streets over from my apartment and find a bunch of veggies, fruits and baked goods at lower costs than at the store, why wouldn’t I shop locally? I find that the convenience of the market and its availability twice a week allows me to purchase the produce I need for the next few days. This saves oodles on cash. As a student, that is a main priority. The farmers’ market provides an opportunity to eat healthy, to save cash and to use up purchases before they spoil.
What Can You Find On Locust Lane?
The more appropriate question to ask is “what can’t you find on Locust Lane?” With a variety of stands to choose from, you can find just about everything at this wonderful market. Freshly caught fish, milk, in-season fruits, apples, tomatoes, raspberries, blueberries, strawberries, snap peas, cauliflower, cherry tomatoes, lettuce, beets, onions of all sorts, squash, flowers, pies, breads, cookies, gluten-free options, homemade guacamole, freshly squeezed juices and apple butter… the list could constitute my whole article. The best way to experience the planet’s finer things is to check out the farmers’ market for yourself. But really.
What the Vendors Say:
I had the opportunity to stop at one of my favorite vendors, El Gringo. This shop makes guac in front of your very eyes so you know it’s unbelievably fresh and contains only the spice-to-tomato ratio you request. On my visit Friday, they were serving up fresh, homemade, squash-filled tacos with an exquisite sauce.
I asked the question that always baffles me: “How do you pick your avocados and know when they are ripe?” The guac master was able to tell me that El Gringo purchases all of its avocados in their greenest state, leaves them out at around 70° F and — the final test to make sure they are ripe– knocks off the stem when the avocado is slightly squishy. This test gives you the green light, literally, to cut open and to enjoy your fine avocado (especially if its end destination is guacamole).
What Students Say:
“Fresh, affordable, nice, organic, get to support locals, convenient and yummy.” -Elyse Archambault and Grace Chung, farmers’ market frequenters, used these words to sum up why they like to visit the market downtown.
Katherine Timmerman, another student, enjoys squash, apples and the cactus plants from the market. She summed up her most recent visit in saying, “My favorite parts are supporting local businesses and talking to vendors about their products. I think it’s important to know how your food is grown and where it comes from.”
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