Planning Our Spring Farmers Markets

This is always an exciting time for Smart Markets and me — when the inquiries and application from new vendors are coming in and I can see in my mind’s eye the markets filling out and, in some cases, filling up with them.

We cannot grow indiscriminately at all of our markets; those are the ones that challenge me to select only the best and brightest vendors. I also have to try to discern who understands the commitment involved. The demand for spaces is greater than our ability to include. Some vendors are not prepared to make the commitment, follow the rules and stick with us until you, the shoppers, “find” them and learn to love them as I know you will.

Thankfully, at some markets we can grow to fill a bigger space, and at those markets I can experiment a little with vendors I know are just coming to test the waters or make a little mad money and with nascent entrepreneurs who need our assistance with everything from labeling and display to design and marketing. At the roomier sites, we can give them a chance to grow, develop, and maybe even move on — but that is part of our reason for being here. The challenge for me, of course, is figuring out who’s who.

This year, we have several new sustainable farmers and our first certified-organic farmer. We have a gentleman who wants to bring his own fresh and dried herbs and infused oils and vinegars — and beautiful blown glass bottles and utensils for the use and care of his products. We have interest from a woman who mixes spices for all kinds of creative cooking. I am sure you will see her products showing up in the demos that we hope to schedule every month at each market.

We have a wonderful new cake baker who will start very soon. She will be bringing lovely heirloom and avant-garde cakes and tortes — European-influenced and classic American. And, as always, several new vendors from our culturally rich and diverse population of home cooks. We will also have a new grower of fresh flowers.

Not all of these new vendors will come to all of the markets, of course — but we will build upon our fantastic core of loyal and top-rate vendors who have been with us for years.

This has been a teaser of sorts — a peek at the markets of the future, but the future is nearly now. Several of our farmers expect to come in April this year — this mild winter has already made that possible no matter what happens in the next couple of months. I hope that you can get as excited as I am. Think strawberries and asparagus, our own harbingers of spring in this area.

And don’t forget that your local year-round market has goodies to hold you over until spring. In addition to the meats, dairy, healthy eggs, baked goods, and prepared foods, we have had greens almost every week all winter long, and the spring arugula is already appearing. Can English peas be far behind?