New seasonal goodness
Liberty University’s Farmer’s Market kicks off with new selection of local goods
Fresh vegetables, donuts and seasonal fruit are just a few of the items sold at Liberty University’s Farmer’s Market, which opened its 2016 selling season April 14.
According to Duke Davis, general manager at the Reber-Thomas Dining Hall, the Farmer’s Market has been a “huge success” since it began two years ago.
Its purpose is to unite the community and students on campus by offering a weekly Farmer’s Market each Thursday from 3:30 – 6 p.m. in Doc’s Market Square.
“We bring in local farmers, vendors and artisans and invite them to come in and share what they have,” Davis said.
“It really helps to educate students, faculty and staff and draw the community into this location here.”
Artisan — Vendors sell homemade merchandise each Thursday at the Farmer’s Market located in the Doc’s Diner parking lot. Photo credit: Leah Seavers
One of the partnerships the Farmer’s Market has is with the Morris Campus Farm.
Kyle Herrington, education and event coordinator at the campus farm, shared that they are trying to give students and the community options to buy local and fresh produce.
“This gives folks the opportunity to eat fresh vegetables that were grown locally,” Herrington said. “This is important because a typical meal can travel 1,500 miles to get to your plate.
So, whether it is from us or someone else, we encourage folks to eat as local as possible because they will be getting greater nutrient density in those foods.”
Herrington explained how the campus farm’s goal is to educate students by partnering with the Farmer’s Market.
During the first four weeks of the market, they will be featuring a “veggie of the week” and providing nutritional info as well as a cooking demonstration of that vegetable.
Kristina DiSanto, registered dietician at Liberty University, said that she has joined efforts with the campus farm to help with the cooking demonstration for the “veggie of the week.”
For the first week of the Farmer’s Market, she made a wilted kale salad with kale from the campus farm.
“I find out what foods the farm is currently growing and find a simple recipe or two that will utilize them in a tasty way,” DiSanto said.
“The farm brings them to the market, and then I cook the food, give out samples, and provide the recipe. The people who like it can then go buy those exact ingredients over at the farm’s table. This is a way we’re able to promote healthy eating, local foods and the campus farm all at the same time.”
Davis said 200-250 people attend the Farmer’s Market each week.
However, he hopes to see that number continue to grow from week to week.
There are currently 48 vendors signed up to participate in this year’s Farmer’s Market, which lasts from April 14 to November 11.
Davis said that they have increased the number of vendors they have from previous years.
Eight of the vendors are current Liberty students, and five other vendors work for Liberty.
Davis said they are still accepting vendor applications.
Each vendor is required to pay a $25 fee. All of that money is then donated to Miriam’s House, a women’s shelter in Lynchburg.
Miriam’s House uses this money to help offset their costs and expenses.
“This is our way to give back to the community,” Davis said. “We have been doing this since the first year.… It really has had a great impact with the town. It shows that Liberty cares for the community.”
Frost is a news reporter.