May 12, 2013
SUBJECT: FARMERS MARKET INCLUDING FRESH PRODUCE/STUDENT-MADE PRODUCTS, GARDEN & DAIRY TOURS & CULINARY DEMOS COMING MAY 30
Coming May 30, broccoli, cabbage, beets, smoked sausages, and student-made jellies, plus numerous other student-grown/student-made products will grace the shelves in the College of the Ozarks Farmers Market every Friday this summer from 7 a.m.-12:30 p.m., in the campus Sale Barn across from the W. Alton Jones Milking Parlor.
The success of last year’s Farmers Market prompted doubling the size of the gardens. And an outing to the Farmers Market will provide more than just fresh produce to take home. Educational opportunities abound for visitors. Garden and dairy tours are offered free-of-charge at 8 and 10 a.m. New this year—culinary students will conduct culinary demonstrations with in-season veggies and provide free recipes and samples every Farmers Market day at 9 and 11 a.m.
Farming and the use of farm-raised products have always been a part of the College’s 107-year heritage that allows students to work, instead of pay, for their education. A couple of years ago, the College revived its garden heritage by growing numerous vegetables in campus gardens for use in The Keeter Center’s Dobyns Dining Room. The idea of the Farmers Market took root when the students’ green thumbs provided bumper crops of vegetables.
Vegetables will not be the only products available in the Farmers Market. Other student-grown/student-made items, including fruitcakes and jellies, fresh milk, hand-woven baskets and textiles, stoneground flour, hanging baskets and annuals, stained glass and candles, and a selection of smoked meats, and more also will be for sale.
The public is welcome to shop at the Farmers Market, scheduled to operate on Fridays during the summer months. For more information, please contact the Public Relations Office at (417) 690-2212.