Good weather, themed events, and the desire to shop local credited for another successful Farmers’ Market
On a crisp fall day, under a bright blue sky, people stroll through the North Bay Farmers’ Market, greeting friends and purchasing last-minute items to spruce up the home or table for Thanksgiving, on what is officially the final outdoor market of the season.
And what a season it has been with just under 100 vendors participating.
“I think it has been amazing,” shared market manager Shannon Beaver.
“First of all, we had very few rainy days, very few days where we were blown aside by the winds. So, we have fantastic weather, which always contributes to an amazing market,” Beaver noted.
“Secondly, we had lots of new vendors here, and we’re really excited because we had a lot of young farmers, and you never see that. So, we had quite a few young farmers join us, brand new to the industry, or in their first or second year. So, we were really happy to incubate that with them.”
Beaver also credits themed weekends and events for a strong turnout.
“Our strawberry season event was an absolutely fantastic kickoff to the big portion of the market. So, that is when all the big vegetables come in to the farmers, so that was a really good event,” said Beaver.
“It is a bit of a fundraiser for us, so it did help us raise some money for the market to help us do things like purchase some of the benches so people could sit down, enjoy their purchases, enjoy their lunches that they grabbed, because there is not a lot of seating around here. And I think our fall fair was just incredible, probably the biggest one and the best one that we’ve had in a long time. A lot of people were able to participate in all the activities. I think people had a really great time.”
Customers and vendors alike appreciate the family-like environment.
Cari Davis of Mud Dog Candles has been a full-time vendor since 2013.
“It has been a fabulous market season. There is a real sense of community both amongst the vendors and those who attend the market,” Davis noted. “There is a strong desire to support local. A lot of people are looking more to buy fresh, local, in-season. A lot of people follow the 100-kilometre diet, so they want to eat things that are locally grown, knowing your farmer, knowing how they raise their crops. We always encourage people to be informed consumers, so you have the benefit when you attend the market that you are going to speak to the farmer, the maker, the baker, and ask questions that you want the answers to, getting it directly from the source.”
Barbara Foubert attends the market on a semi-regular basis.
“I love seeing the people. I love the sounds. I love the music, especially music that is from out of our country, international; it brings people together. I love the food; I love trying new things. I like tasting things from Brazil, from Chile, wherever they are from. Some things I like, some things I don’t, but I try,” grinned Foubert.
“I love and appreciate the crafts, the craftsmanship. There is nothing I don’t like about the market. “
Farmers are first and foremost the reason for the Farmers’ Market, whether it is meat or produce.
“Farmers can be anything from a green market garden, which is growing absolutely everything from lettuce to squash, to garlic. We have a new maple syrup vendor this year in addition to our legacy maple syrup vendor. Our mushroom growers, our honey makers- there are a lot of people that can fit into the farmer’s category,” shared Beaver.
“As well, we’ve got a lot of bakers. Our artisans, of course, are people making jewellery, all kinds of things.”
Plans are already in the works for next year.
“We’re looking forward to doing a garlic festival. So, we talked to a lot of our garlic growers this year to make sure they’re growing for next year, growing some interesting varieties. And we’ve got our bakers excited about it as well. We’ll see how that goes. It will be a first for next year.”
As one market season wraps up, the next begins with the winter market scheduled to open next week, showcasing approximately 35-40 vendors.
“We do not take a break. We go from this market; it is starting to get a little chilly. It was three degrees this morning. It is just going to keep getting colder, to our first indoor market which starts Saturday, October 17 at the Kennedy building, 222 McIntyre St. West, on the lower level.”
There are promises of new vendors at the winter location, making it a little bit more of a food hub.
“We’ve got a lot of vendors with fresh, hot, ready-to-eat options for us.”
A number of the summer farmers will also be in attendance.
“So, we’ll still have beets, we’ll still have carrots, potatoes, and squash as long as that lasts. Some of our farmers grow all year round, so our micro-greens farmer, our hydroponic greens growers, and anyone growing in a greenhouse will still have that for as long as they can. And then we still have our bakers and artisans.”
Beaver attributes the market’s overall success to people wanting to shop local.
“They want to have their dollars when they’re buying things stay in our area. We are a 100-kilometre market, so everything here is originating within 100 km of our radius. There is a sensitivity to people being very wary about their dollars going out of market and out of country,” Beaver noted.
“I believe we are in our 26th year. As for its success, there has been a steady impact of people really understanding that when they buy, say, carrots from one of our local farmers, that money is reinvested locally, whether it is ballet lessons or wrestling practice instead of going to buy someone a second yacht.”
The winter market hours are the same as the summer market, with a 9 a.m. opening, running until 1:30 p.m.
The Wednesday market will return next year.
