Hit the Local Market
Savor more than just Florida’s sweet bounty at the Sanibel Island Farmers Market
Florida may have gorgeous sunsets and sugary white beaches, but the state’s also known for growing some of the most delicious produce. And what better way for Floridians to come together and savor the state’s bountiful harvests than with a visit to a farmers market. “Customers love the feel of being part of the community, and farmers markets provide that opportunity,” explains Jean Baer, founder of the Sanibel Island Farmers Market. “It’s a great place to bring everyone together and eat fresh and eat local.”
Baer and friend Betsy Ventura started Local Roots in 2009 and now serve as hosts for five farmers markets across the region, including one that started this fall in Bonita Springs. “As residents of Sanibel and Captiva since the 1980s, Jean and I both felt the need and want for a local farmers market in our community,” says Ventura.
Farmers markets have always been a huge passion for Ventura. “I grew up in the mountains of Virginia where if we didn’t grow or hunt what we ate, we would buy from the local market,” she explains. “Whenever I travel to an area, whether in the states or out of the country, I go to the local farmers market. It is fascinating how different they all are and how much you can learn about a culture by visiting a farmers market.”
The Sanibel Island Farmers Market features more than 40 vendors selling everything from local produce and baked goods to grass- fed meats and smoked sausages. Keep moving from stall to stall and you’ll also find fresh breads, guacamole, pasta, cookies, honey and jams. “There really is something for everyone,” explains Baer.
Since the farmers market is not held daily, Baer recommends folks take advantage of the bounty. “It is a great place to stock
DEMAND HAS DEFINITELY INCREASED FOR LOCAL FARMERS MARKETS. PEOPLE ARE TRULY INTERESTED IN EATING HEALTHIER AND SUPPORTING BUSINESSES THAT ARE LOCAL, WHICH IN TURN, KEEPS MONEY IN THE LOCAL ECONOMY.”
— JEAN BAER, FOUNDER OF THE SANIBEL ISLAND FARMERS MARKET
up on local produce such as heirloom tomatoes, Florida citrus, a variety of lettuces and an array of other fruits and vegetables,” Baer says. “Residents and vacationers find the market to be a great place to purchase one of the many prepared dinners, including lasagna, wood- fired pizza, macaroni and cheese, barbecue ribs or schnitzel.”
But don’t just think about your stomach because plenty of non- edible items are also up for grabs. “Fresh flowers, plants, soaps and handmade candles all provide a little bit more of the local fare,” she elaborates.
And there’s no denying how popular these farmers markets are— sometimes with more than 2,000 people showing up on a given weekend to snag some local swag. “Demand has definitely increased for local farmers markets,” explains Baer. “People are truly interested in eating healthier and supporting businesses that are local, which in turn, keeps money in the local economy.”
And as you can probably guess, a lot of hard work and long hours go into making sure all of their farmers markets go off without a hitch. Baer and Ventura arrive around six in the morning to check that signs are put in place and vendors are getting themselves set up. “By 8 a. m., the bell [ cowbell, that is] is rung and the market is open,” says Baer. “Let the tasting, the talking and the community spirit begin.”
Committed to the community, Baer and Ventura make sure they never miss an opportunity to help out a local organization. “Each Sunday, a local nonprofit is allowed to set up a booth
THE SANIBEL ISLAND FARMERS MARKET FEATURES MORE THAN 40 VENDORS SELLING EVERYTHING FROM LOCAL PRODUCE AND BAKED GOODS TO GRASSFED MEATS AND SMOKED SAUSAGES.
and share with the community their mission,” Baer explains. Organizations that have benefited from the farmers market plug include C. R. O. W., the J. N. Ding Darling Society, the Golisano Children’s Hospital and others. Vendors also pitch in, donating thousands of pounds of fresh fruit, vegetables and baked goods in the past five years to F. I. S. H., a food pantry on the island.
Baer and Ventura have always taken a hands- on approach when it comes to their vendors, making sure each person selling has the right location and perfect pitch needed to be a hit. “We make every effort to make sure our vendors are successful,” says Baer. “Every market that we manage, we have a waiting list of vendors. Our markets are only as good as our vendors; we must work hard to be the best so we get the best.”
Having the best is what keeps Sanibel resident Mary Beth Green-plate coming back week after week. As an island resident for 27 years, she says the market is a very welcomed addition to her community. “I love that I can bike, ride or walk to our local Sanibel market, and I have certain vendors I buy from every week,” she says. “In addition to the fresh fish, bagels and produce, my favorites include the fresh guacamole that is made right in front of you.”
The Sanibel Island Farmers Market runs from 8 a. m. to 1 p. m. every Sunday, Oct. 5 to April 26.