Farmers markets to last all winter

Centre Daily Times (Penn.)
Sunday, Jan. 13, 2008
Gail Franklin For the CDT
Original Article Here

SPRING MILLS — The weather was springlike on Saturday, and the atmosphere of the indoor farmers market at the Old Gregg Community Center made it feel a lot less like winter.

The Spring Mills Winter Market, which began in November as a way for local growers to extend their season just a little more, was expected to wrap up a month ago. However, the vendors recently decided that interest has been so high they will keep it open through May.

The indoor market will open from 9 a.m. to 1 p.m. Saturday at 106 School St., and then at the same location from 10 a.m. to 1 p.m. every Saturday through May, except for Feb. 7 when the market will take a break so vendors can attend the Pennsylvania Association for Sustainable Agriculture conference.

The new Boalsburg Winter Market also will remain open from 3 to 6 p.m. on Tuesdays at the Boalsburg Lions Club at 130 S. Academy St., until the outdoor Boalsburg Farmers Market opens on May 13.

“We’ve had a really good response,” said Jan Jenkins, who has sold wool and woolen products from her Tamarack Farm at both winter markets. “Both of them were sort of thrown together at the last minute, and this year we’re sort of playing it by ear.”

But with a steady stream of customers they’re both likely to become a local tradition.
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“I think it’s going to grow,” said Margie Gaffron, owner of Gaffron’s Sunrise Bakery and coordinator of the Boalsburg Indoor Market. “I think there’s a need for it.”

Jonas Beiler, of Beiler Family Farm in Rebersburg, said for him it’s a chance to stay connected with customers and sell products directly, instead of through a butcher or co-op, which means more revenue for him.

Beiler sold meats and cartons of eggs on Saturday, but as soon as he receives his raw milk permit from the state he’ll begin bringing organic milk to the market, he said.

Eric Noel, who volunteered to be the Spring Mills market manager and owns Eden View Organics in Warriors Mark, thinks the producer-consumer relationship has a lot to do with the success of the indoor market.

“A lot of people are seeing local foods as a safe alternative, as a conscientious alternative,” he said.

Noel also produces raw milk products but on Saturday he sold cat grass, organic baked goods and some turnips.

“We’re probably still looking at four to six weeks before there’s any produce, but there’s the cheese, the baked goods and we’re going to have spinners every week,” he said. “Next week we’re going to start rolling the musicians in, and it’ll be a nice atmosphere for people to hang out in.”

Some vendors are experimenting with early crops to sell, while others will plan ahead so they have more late produce to sell at next year’s winter markets.

For now, Noel plans to have live music each Saturday, and some wool growers and enthusiasts will have their spinning wheels set up for demonstrations and lessons.

Jesse Rice, an 11-year-old violinist, played some lively tunes behind his father’s booth, Clover Creek Cheese Cellars, as people milled around the former school’s gymnasium.

“It was scary,” he admitted after his performance.

In the middle of the room, three spinning wheels formed a spinning circle where white, brown and gray yarn was being made.

Kathy Black, an experienced spinner, confidently pumped the foot pedal of her wheel and formed white thread from a mass of fluffy wool.

Jenkins, who has done spinning demonstrations at outdoor markets with Black, said it was more comfortable, and a lot less windy, inside the community center.

“One lady here said, ‘I’m so glad this is going on. I get depressed in the fall when the market is over,’ ” Jenkins said.