Fresh Variety

Hand-made breads, organic butternut squash and fresh-picked golden cherry tomatoes were a few of the items sold at the Farmer’s Market in the Knutson Center Atrium last Tuesday evening. The four vendors ranged from Cobbers to a Fargo restaurant.

Fresh vegetables were the order of the day, but vendors had different foods for different tastes. Ancient Roots, an organic garden tended by two MSUM graduates, had less-common veggies such as White Satin carrots and heirloom tomatoes alongside staples such as celery and cucumbers.

Owen and Sharon Sivertson represented Probstfield Gardens, a farm with a vacant homestead. They brought vegetables picked that morning and apple jam made by “the girl that helps us… [from the] apple tree in her backyard,” Owen said.

The variety continued with Green Market Kitchen, a restaurant in Fargo, bringing fresh ciabatta and foccacia bread, kalamata olive baguettes, and brownies among other breads. They use “local, sustainably-raised and seasonal products whenever possible,” according to their food list. The restaurant also makes all food on the premises and has several vegetarian and vegan options.

Shane Sessions and Nathaniel Cook, juniors, sold produce they grew in Cornucopia, Concordia’s student-run organic garden. They expect to have Harelson apples at the market on Sept. 28.

Even with all of the variety at the market, three regular vendors were missing, Sessions said. A “honey lady,” “pita chips & dip lady,” and a free-range, grass-fed beef and chicken vendor were not at the market for various reasons.

The Farmer’s Market returns to its normal variety on Sept. 28, and it will be open Oct. 5 and 19, and Nov. 9.

The last market, Nov. 9, will be a Hundred-Mile Thanksgiving, Sessions said. All of the typical Thanksgiving foods will be sold, and they will all come from within a 100-mile radius. The Sustainability Task Force, Student Environmental Alliance and Cornucopia are helping organize the event.

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