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06/10/2015 11:30 AMThe Clinton Farmers’ Market, which will return on Thursdays this summer starting on June 18, brings new features and events this year. As it has done each year, the market will continue to provide residents and Clinton visitors access to locally grown fruits and vegetables along with other homemade products.
The market will run through Sept. 10 on Thursday evenings from 4 to 7 p.m. Market Manager Sarah Borgnis-Tobin says the market at 61 East Main Street has plenty in store for the summer season.
In addition to different events scheduled throughout the season—including guest vendors and the fact that the market will coincide with the Clinton Chamber of Commerce Guilford Savings Bank’s free summer concerts on Thursdays from July 9 through Aug. 20 in front of the Pierson School—the June 18 opening day for the market will be particularly special. An Opening Day Celebration will feature live music; a free, outdoor yoga class taught by instructors from Body Karma Studio; a raffle; and a cookbook swap presented by the Henry Carter Hull Library.
Even since last year, the market has changed and evolved.
“We will have on average 50 percent more vendors than last year,” said Borgnis-Tobin. “In future years we would strive to meet the demands of the community as additional vendors, volunteers, and resources become available.
“[We] bring some of the best producers in Connecticut together in one convenient location along the shoreline,” continued Borgnis-Tobin.
This year, the market will also host guest vendors alongside regular, full-time vendors.
“You’ll find staples at the market like fresh local produce, eggs, baked goods, and meats, but you’ll also find a variety of alternative options for gluten-free, paleo, vegetarian, and vegan diets,” explained Borgnis-Tobin. “We’ll also have plenty of prepared food options, making summer entertaining and meal planning a snap.”
This year, vendors include returnees like the Bitta-Blue Farm, The Bee Happy Company, Sanremo Bakery, Spencer Hill Jewelry, Four Root Farm, and others. New vendors include Andie’s Cookies, Late Bloomer Farm, and Shannon’s Jammin.
“If you’re familiar with Frank Andrews’s Mobile Kitchen, then you know how much we’re looking forward to having handmade brick-oven pizza available at the market every week this season,” said Borgnis-Tobin, describing one of the newest vendors to the market.
“Most of all, we’re excited to see all of the seasonal and heirloom produce, unique artisan treats, and smiling faces of happy customers,” she said.
Each vendor is selected through an online application process for quality and value, according to Borgnis-Tobin. Every vendor is responsible for paying a fee for the booth, either for one day at the market or for the season.
As the market is run entirely by volunteers and vendor funds, the Clinton Farmers’ Market will donate the leftover funds raised by vendor fees to a local organization.
Since the market is now certified by the Connecticut Department of Agriculture, it is eligible to participate in the Farmers’ Market Nutrition Program, another new feature this year. The market will also offer certified organic fruits and vegetables from Four Root Farm.
“The most rewarding part of organizing a farmers’ market is sparking a connection between community and producer,” Borgnis-Tobin said. “By introducing people to area farmers and makers, [shoppers] learn more about the social and economic importance of where they buy their food and have the opportunity to invest their money locally.”