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Westmoreland Winter Farmer's Market continues
Denise Szarek of Three Goat Farm, vendor and organizer of Westmoreland Winter Farmer's Market.
WESTMORELAND — The bright reds, greens, yellows and oranges of fresh vegetables displayed and sold outside under a warm summer sun is the image many have in mind when thinking of a farmer’s market. However, Westmoreland Winter Farmer’s Market vendors are hoping that customers will be enthusiastic about farm fresh products in the colder months as well.
This past Saturday morning, Jan. 8, the third winter market of the 2010-2011 season took place in Westmoreland Fire House on Station Road. Shoppers of a range of ages, singly and in family groups or couples, toured the tables set up in a large meeting room. They looked at displays of herbs, mushrooms, preserves and breads. They talked to producers of hydroponic lettuce, honey, wines and meats. And they tasted samples of yogurts, candies, nuts and pastas.
According to Denise Szarek, principal organizer of the market, shoppers are coming from "all over the area—Rome, New Hartford, Utica, Vernon, Whitesboro, New Hartford-and some even from Syracuse." She said that it’s hard to give an exact count, but that the number of shoppers seems to be increasing since the monthly market began in November and is now over 100.
Szarek, also co-owner of Three Goat Farm in Westmoreland, said that winter farm markets have been taking place in Madison County for about three years. As a vendor selling vegetables and salsas at several of these markets, she realized there was a gap that could be filled in her own home county of Oneida. She had become acquainted with other farmer-vendors and found that getting them interested in participating in the new market was easy. She was "very pleased" that 17 signed up to sell at the January market. The market is close to capacity; space is available for only two to three more producer-only participants.
Although Szarek commented that January generally brings a slow-down in business because people have less money after Christmas, shoppers appeared intent on buying. Some products were sold out by the last hour of the market, and vendors seemed pleased. Dick Palmer of Lairdsvillle said, "Considering the size of the market and the short period of time it’s been going, business has been good. We’ve been very happy."
Shannon Nichols, of Heamour Farm in Madison, said, "In the last three years, there’s been a surge of interest in local foods. I’m encouraged by these winter markets." A long-time cheesemaker, she was selling her artisanal cheeses and candy made by her daughter. Nichols offered samples of goat cheese and goat milk fudge to anyone who paused at her table. (The fudge tasted only of sugar and chocolate, without even a hint of goat flavor.) Heamour Farm raises several varieties of cows and goats; Nichols markets their milk and cheese through farmer’s markets and other outlets including dairies and restaurants in the region and beyond.
As a winter activity, the market has a lot to offer both vendors and shoppers. The natural, seasonal shortage of fresh vegetables is offset by the wide variety of other products available. The more subdued colors of a winter market are compensated for by the scents (like lamb sausage bites sizzling on a hot plate) and tastes of samples offered. Held in a warm room, the market is well protected from winter weather—and even insulated from the fire alarm. And shoppers can get information about the food for sale directly from the people who produce it.
The market also accepts advance orders. Customers can visit an online site about a week before each market, read the list of what is available that month, and put in an order for what they would like to pick up the day of the market. Szarek said that the site seems to be a popular way for people to get information ahead of time, but that so far only a small proportion of the 50-60 customers who have registered actually put in regular orders.
The next winter farmer’s market will take place on Saturday, Feb. 5 at the Fire House on Station Rd. in Westmoreland from 9 a.m. to 12 p.m. There will also be markets on the first Saturdays of March and April. For more information, visit:
www.threegoatfarm.locallygrown.net
This past Saturday morning, Jan. 8, the third winter market of the 2010-2011 season took place in Westmoreland Fire House on Station Road. Shoppers of a range of ages, singly and in family groups or couples, toured the tables set up in a large meeting room. They looked at displays of herbs, mushrooms, preserves and breads. They talked to producers of hydroponic lettuce, honey, wines and meats. And they tasted samples of yogurts, candies, nuts and pastas.
According to Denise Szarek, principal organizer of the market, shoppers are coming from "all over the area—Rome, New Hartford, Utica, Vernon, Whitesboro, New Hartford-and some even from Syracuse." She said that it’s hard to give an exact count, but that the number of shoppers seems to be increasing since the monthly market began in November and is now over 100.
Szarek, also co-owner of Three Goat Farm in Westmoreland, said that winter farm markets have been taking place in Madison County for about three years. As a vendor selling vegetables and salsas at several of these markets, she realized there was a gap that could be filled in her own home county of Oneida. She had become acquainted with other farmer-vendors and found that getting them interested in participating in the new market was easy. She was "very pleased" that 17 signed up to sell at the January market. The market is close to capacity; space is available for only two to three more producer-only participants.
Although Szarek commented that January generally brings a slow-down in business because people have less money after Christmas, shoppers appeared intent on buying. Some products were sold out by the last hour of the market, and vendors seemed pleased. Dick Palmer of Lairdsvillle said, "Considering the size of the market and the short period of time it’s been going, business has been good. We’ve been very happy."
Shannon Nichols, of Heamour Farm in Madison, said, "In the last three years, there’s been a surge of interest in local foods. I’m encouraged by these winter markets." A long-time cheesemaker, she was selling her artisanal cheeses and candy made by her daughter. Nichols offered samples of goat cheese and goat milk fudge to anyone who paused at her table. (The fudge tasted only of sugar and chocolate, without even a hint of goat flavor.) Heamour Farm raises several varieties of cows and goats; Nichols markets their milk and cheese through farmer’s markets and other outlets including dairies and restaurants in the region and beyond.
As a winter activity, the market has a lot to offer both vendors and shoppers. The natural, seasonal shortage of fresh vegetables is offset by the wide variety of other products available. The more subdued colors of a winter market are compensated for by the scents (like lamb sausage bites sizzling on a hot plate) and tastes of samples offered. Held in a warm room, the market is well protected from winter weather—and even insulated from the fire alarm. And shoppers can get information about the food for sale directly from the people who produce it.
The market also accepts advance orders. Customers can visit an online site about a week before each market, read the list of what is available that month, and put in an order for what they would like to pick up the day of the market. Szarek said that the site seems to be a popular way for people to get information ahead of time, but that so far only a small proportion of the 50-60 customers who have registered actually put in regular orders.
The next winter farmer’s market will take place on Saturday, Feb. 5 at the Fire House on Station Rd. in Westmoreland from 9 a.m. to 12 p.m. There will also be markets on the first Saturdays of March and April. For more information, visit:
www.threegoatfarm.locallygrown.net
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