Vendors at market ‘make it, bake it, or grow it’
This is my next-to-last column for the Journal-News with the departure of this Oxford Press page. As I wrap up 11 years of column writing, I will end with an ode to the two principal sources of local food in Oxford, this week to the Farmers Market and next week to MOON Co-op.
Oxford’s Farmers Market is every Saturday throughout the year. It is one of the few farmers markets that operates straight through the winter.
Oxford’s weekly farmers market started around 45 years ago, originally in a Church Street parking lot, then for two decades at Stewart School. When the school was demolished in 2005 for Stewart Square shopping area, the Farmers Market moved to its current location Uptown, although a few vendors met for a while at the old Talawanda High School.
Oxford’s Farmers Market more tightly controls its vendors than the typical farmers market. Many “local” farm stands and markets resell products acquired elsewhere, such as from out-of-town wholesalers.
Larry Slocum, market manager since 2006, points out that Oxford vendors must either “make it, bake it, or grow it” themselves. The market’s motto “cultivating community” is a reminder that Oxford’s vendors are truly local.
At a recent farmers market, I asked several of the growers why they were there on a cold snowy Saturday morning in January. In a college town filled with loquacious people, the responses I got were eloquent in their simplicity.
Scott Downing, seventh generation apple grower on the family farm nearly an hour north of Oxford, still has some apples available from his fall harvest: “I’m here because I made a commitment to be here.”
From Kristi Hutchinson, who is able to grow leafy greens like spinach and lettuce yearround: “Where else would I be on a Saturday morning?”
From Jana Harmon, whose Caraway Farm has beef yearround: “Saturday morning at the Farmers Market is a social event for us. Even if only a few shoppers are here, it’s a chance to talk with the other vendors.”
From Sasha Symon, a baker of awesome bread, who started to come to Oxford’s Farmers Market only a year ago:
“It’s cool being here. I work from home and see no other humans all week (unless you count my husband).”
From Jennifer Bayne:
“You’re a writer, make up anything you want me to have said.” Sorry, Jennifer, I can’t do that. But I can write that Oxford is grateful to you for moving here, growing wonderful produce for us, and becoming the leader in providing Oxford with a year-round Farmers Market.
The vendors appreciate Oxford’s shoppers. Vendors tell me that other farmers markets attract bigger crowds, but Oxford’s attracts more people who actually buy rather than look.
For readers in Oxford, hang in there, stay tuned. Exciting news about the future of reporting in Oxford is forthcoming.