Farmer's Market Bliss

As I entered the Lewisburg Farmers Market on a brisk Wednesday morning at approximately 9:30 am, I was immediately swept up in a whirlwind of autumn colors. It was the 16th of October, and the lingering humidity of September had officially given way to chilly morning fog and vibrant red leaves. The deep orange of pumpkins, gourds, and butternut squash greeted me at the front entrance along with buckets overflowing variety of apples and jugs of spiced cider. I had visited the market two weeks earlier, only to find that a myriad of carrots, cucumbers, and strawberries had largely been replaced with winter squash, apples, sweet potato, and white and purple cauliflower - the market had transformed in a matter of weeks into a quaint fall utopia.

Initially, I focused on the vendors toward the front of the market where many of the pumpkins, cauliflower, flower arrangements, and impressive assortment of apples were concentrated to further investigate the what produce in-season, how local farmers approach the shift between seasons and explore the interactions between the vendors and customers. Although there was still an impressive variety of chili and bell peppers, a few dwindling buckets of mini cucumbers, and cherry tomatoes, it was evident that these vegetables were reaching the tail-end of their season. Dozens of wooden baskets were overflowing with small brown Sickle pears, larger yellow bartlett pears, honeycrisps, macintosh apples, ginger gold apples, and galas. In addition to the “home-grown” apples and pears, brown boxes of large red canning tomatoes sat on the floor. Relatively larger vendors carried home-grown sweet peppers, cherry tomatoes, and brussel sprouts in teal pint-sized containers. Others had large buckets of pickling cucumbers, roma tomatoes, serranos, poblanos, and jalapeno. Having worked on a fruit and vegetable farm over the summer, I was aware that these vegetables in particular thrive in the sun and heat, so I asked the vendor about which vegetables were in-season. He replied saying that this was the last big harvest of peppers, cucumbers, and tomatoes before the frost settles in. In contrast, winter squash, concord grapes, and home-grown orange and purple cauliflower were on full display at the front of the market and immediately drew my eye as recent additions that have been incorporated into the market as summer plants circulate out. Jarred and canned goods were also very prominent at the market. At the next table, there was “home-made” apple butter and applesauce that came in in a wide variety of flavors, some of which included no sugar added, sassafras, strawberry-apple, apple-peach, and regular apple. Canned peaches, pumpkin butter, and “small-batch fruit spread” and other jams and jellies.

To gain a greater understanding of the sociocultural environment, I took note of the people circulating the market and where they were spending the majority of their time. The early morning crowd was starting to make their way to the parking lot with their reusable bags bursting at the seams with produce, fall decorations, prepared food, and flowers. It appeared as though this wave of customers knew to arrive toward the front end in order to have the first pick of the morning and enjoy a more leisurely experience, perhaps eating a hot sausage sandwich at one of the picnic tables before the next wave of customers. The indoor vendors such as the pretzel stand and the Country Cupboard selling white tea rolls, loaves of bread, and a variety of cream and jelly-filled donuts seemingly attracted customers of all ages, but I noticed an indisputable distinction when it came to the crowds surveying the flea market items toward the back of the market. Similar to other farmers’ markets I have visited, the Lewisburg Farmers Market offers more than fresh produce; it offers a culturally-rich experience that incorporates community-building, environmental awareness, and consideration for local businesses.