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ETSU Farmers Market returns with more vendors, cooking demonstrations

Staff Reports • Apr 1, 2013 at 4:12 PM

The Farmers Market at East Tennessee State University returns for its third season this week, with more vendors and a larger variety of produce and prepared foods.

Held in the parking lot between the D.P. Culp University Center and Roy S. Nicks Hall, the Farmers Market at ETSU is steadily building a following among vendors and consumers not only for the goods that are available but also for the lively atmosphere. The market will reopen Thursday and run every Thursday through May 2 from 10 a.m.-2 p.m.

Products consumers can look for include fresh seasonal produce, artisan breads, donuts, baked goods, goat cheese, granolas, cut flowers and dried chiles. New additions include a maker of gourmet chocolates and a prepared-food vendor who sells locally made sausages with homemade mustard and sauerkraut. There will be a noticeable increase in meat availability, as four sellers will offer such items as pork, grass-fed beef, breakfast sausages, chicken and goat.

This spring, the market folk will not only be offering food but also ideas on how to use it as well. The ETSU market received grant funding from the Appalachian Farmers Market Association to hold weekly cooking demonstrations.

A newly created advisory board that includes a mix of vendors, faculty and staff members will help guide the market, Ward said. She and other students who founded the market determined last year that ETSU is one of only three non-land-grant universities in the nation that has a farmers market.

Every week, the market will offer live music and special events. A Contra dance will kick off the spring entertainment on April 4 from noon-1 p.m.

The market is on Facebook at https://www.facebook.com/FarmersMarketatETSU and maintains a blog at http://thefarmersmarketatetsu.wordpress.com/.

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