A lot of farmers have their little seed starts breaking through the soil and reaching for the warmth of light. Like these future earthly edibles who are destined for bigger and better spaces, the market is also ready to sprout beyond where we started and grow in to a more fertile setting. In two weeks, on March 11th, the market is moving from our current parking lot to a reserved, safe sector surrounding Chattanooga Brewing at 1804 Chestnut Street. No matter where the market calls home, we are rooted by the support of the community.
The market has changed locations throughout our decade and the dedication of our customers is as upstanding as the products our vendors bring. Our customers, new and old, can rest assured many things won’t change in the new location. Several vendors like Circle S Farms, Fall Creek Farms and Land To Table Farms are offering CSA’s this spring season (more details on those to come). Our quarterly events (SpringAMaJig, National Farmers Market Week, and Falltoberfest) dates are confirmed and there will be live music and a kids booth.
Some changes to look forward to along with the shift— easily accessible bathrooms, better lighting to extend winter market hours, convenient and delicious locally sourced dishes, and a more secured set up. To top it all off, Chattanooga’s first brewery is donating 10% of their Wednesday sales back to the market. As if they weren’t already a sustainable supporter who are giving the non-profit Main St. Farmers Market a more permanent place, they are donating money to our organization. Every. Single. Wednesday. Another positive, as if it couldn’t get any better, is we will have some top notch recipes directly from Chattanooga Brewing’s MSFM Monthly Menu Feature which utilizes market finds.
Until then, here’s one of my most recent discoveries of an easy meal where I use Bread & Butter’s Pecan Cranberry in lieu of adding nuts to plain bread, Orchard House Creamery’s raw milk and any of the locally sourced eggs make it so much creamier.
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