Season of Firsts for Farmers Market
The Lexington Farmers Market opened for the year
on April 15. Those who shopped at the market on opening day
were able to purchase spring greens and lettuces; green
onions; annual, perennial, and vegetable plants; potted flowers;
herbs; garlic; sassafras and much more.
More than 65 vendors will participate this year selling locally produced food three days a week from 6 a.m. until they are sold out. On Tuesdays and Thursdays, the market is held at the corner of Broadway and Maxwell Streets and on Saturdays, downtown on Vine Street.
This year it may be possible for those who are eligible for food stamps and WIC to buy food from the farmers market through electronic benefit transfer (EBT).
Farmers Market board member Ann Bell, who sells vegetables, flowers, and eggs she produces at her Scott County farm, explains, "In the past the farmers market has been an approved location to accept WIC coupons which gives more consumers access to high quality fresh fruit and vegetables. We hope that arrangements can also be made to use EBT's at the market this season. Farmers will benefit by having a larger customer base and consumers will benefit by using EBT cards to purchase fresh produce and ensure a healthy diet for their family."
Through its support of Friends of the Farmers Market, Partners for Family Farms is working to make the EBT system and equipment available at the Lexington Farmers Market later this season.
Also new this year is the sale of locally produced meat, eggs, and cheese. Kentucky farmers who produce their own livestock can now offer processed products for sale downtown on Saturdays as electricity will be available for refrigeration.
The third Saturday of each month is a special event day. The first, on May 20, will feature a chef and music from 10 a.m. until noon.
The largest open air market of its kind in Kentucky, the Lexington Farmers Market not only allows farmers to sell their produce directly to the public; it also gives consumers an opportunity to purchase healthy, locally grown food. Those attending the Harvest Festival are offered a diverse selection of locally produced goods.
Harvest Festival Showcases Local Produce
For its fifth year, the Lexington Harvest Festival will
once again provide an opportunity for farmers, chefs, and consumers
to connect.
This year, the tasting event will be held on July 1 in Phoenix Park. Part of Limestone will be closed to allow easy access from the Farmers Market. Storytelling, pony rides, a bubble machine and petting zoo will provide fun for the children and music will be there for everyone to enjoy.
During the festival, chefs use their creativity to prepare locally produced foods. Those attending can buy taste tickets in 50 cent increments to sample these foods that have been harvested and prepared at the peak of their flavor, rather than at the point they can best be shipped.
The Harvest Festival, which is sponsored this year by Partners, WUKY-FM, the Department of Agriculture, the Commodity Growers Cooperative and the City of Lexington, helps make consumers aware of the quality of food being produced locally. Sue Weant, consultant to PFF, says, "Many of us are not conscious of where our food comes from. The Harvest Festival helps re-establish the farmer-consumer connection."
One of the primary goals of Partners is to increase the quantity of farm products purchased in the region in which they're produced. The SMMART (Safe Meat Marketing Alternatives through Research and Technology) projects were designed to do just that.
One of the SMMART projects has led to the compilation of the Directory of Kentucky Livestock Processing Facilities. This is a resource both for farmers seeking a processing location and for consumers wishing to purchase locally raised meat. It can be downloaded from the internet at the University of Kentucky website: http://www.uky.edu/AgriculturalEconomics/extpubs.html
Another SMMART project has been the upgrading of an area meat processor to USDA standards. Very few red-meat processing plants around the state will slaughter animals from independent farmers. However, after the ribbon cutting on May 10, one more location will be available. C&W Meat Processors in Cynthiana will provide another USDA-certified facility for farmers to take their animals to be processed for marketing directly to consumers or to restaurants.
Another project (FISMIP), is a collaboration between PFF, the KY Department of Agriculture, and UK to look at the profitability of direct sales. Dudley's and Emmett's, two Lexington retaurants, have purchased meat processed though this project.
Training for users of yet another SMMART project will begin May 31 at Kentucky State University with Benjy Mikel and Tony Pescatore of the University of Kentucky. The Mobile Processing Unit (MPU), a customized gooseneck trailer, will allow farmers across the state access to a regulated facility to process poultry, fish, and other species of small farm animals. PFF has been working in conjunction with Steve Muntz of Heifer Project International (HPI) to make this possible.
Anyone wishing to use the mobile unit must complete the training course. Another training session for potential users will be held in mid-summer. Those interested in learning to operate this facility should contact Mac Stone at the KSU Experiment Farm at 502-564-5871 or Steve Muntz of HPI at 859-497-0603.
Officers will be elected at that time and a report of current projects will be given.
Wagoner Speaking at Herb Exchange on trees at 1:30 p.m. These sessions, which are free and open to the public, will be held in the Meeting House in Old Washington.
New PFF Member Hosts Spring Harvest Celebration
Jennifer Gleason will open her farm, Sunflower Sundries, for
tours in conjunction with the annual Asparagus Festival in Mays
Lick on May 20. She'll have rhubarb and asparagus to sell and her
garden, soap barn, and kitchen will be open for tours from 9 a.m.
until 6 p.m.
Sunflower Sundries Farm is located seven miles off Highway 68 on
Highway 1029.
The vegetable co-ops in Georgetown, Hart County, and Russell Springs in conjunction with the USDA Farm-to-School program will begin the infrastructure development needed for vegetable enterprises. Regional slaughter facilities will allow more market access for livestock producers. There is much to learn and share to be ready when the infrastructure is in place.
Many have worked hard to capture potential Phase I funds to help transform Kentucky farms from a tobacco economy to a more diversified agricultural economy. These funds will hasten the change--let's make it a smart move. However, any systems of production and marketing must be self-sufficient or they will not be sustainable. There are many groups and individuals trying to develop their ideas into viable agricultural enterprises. Partners for Family Farms is a vehicle to help us all work together. Now is the time.
Members of Partners for Family Farms recognize that saving family farms and supporting Kentucky agriculture is important to every Kentuckian. Safe fruit, healthy vegetables, clean water, spacious green landscape, pure air, quiet beauty and more are sustained for everyone by farmers. Our cityfolk members recognize the need to partner with the farming community to keep these things in our future.
Ann Bell
Farmer and PFF
Board Member
The PFF Newsletter is mailed each month to members and friends of Partners for Family Farms. Annual membership dues are $25 and membership is open to anyone who is interested in sustaining family farms and rural economies.
If you'd like more information about PFF, please contact us by telephone at 859-233-3056, by fax at 859-879-9641, or by e-mail at sisaacs@qx.net. Our address is:
Partners for Family Farms
PO Box 22259
Lexington, KY 40522
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