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October 22, 2014
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Learning about local food

Locally produced cheeses, meats, eggs, wines, jellies, granola and more, are available at the market, including delicious wholesome baked goods from Denise Rowley of Flour Power Bakery.


June 16, 2011

Barryville Greenmarket Foundation expands market with new series

BARRYVILLE, NY — This year, folks can get even more than the fabulous locally produced goods already available at the Barryville Farmers Market. The 2011 weekly market has expanded to offer additional vendors and an ongoing educational and demonstration series entitled, “Farmers Teach,” presented by the Barryville Greenmarket Foundation with funding from the Pratt-Heins Foundation.

The Barryville Greenmarket Foundation is a 501-c3 organization focused on educational work around local food issues. The programs, which will include educational talks, cooking demonstrations and performances, will take place at 11 a.m. on select market dates (see page 18).

“Our main goal is to educate the community on the importance of local farming and buying local to help support and sustain our local food system,” said Mark Veeder, co-founder of the foundation.

“We want everyone to have the opportunity to eat local healthy food,” said Greg Swartz, of Willow Wisp Organic Farm, who, along with his wife Tannis Kowalchuk, is serving as market manager. “We’ll provide some of the education that goes along with growing and preparing local foods to empower people to grow some of their own food and supplement that with stuff from the farmers market. The more educated our customer base is, the better the farmers market will do.”

The market will also feature community performances, including NACL Theatre’s family play, “The Little Farm Show,” an original musical theatre performance for all ages about farming. The performance is both informative and entertaining, with original music, comedy and a spirited sense of fun.

“They really hit the ‘all ages’ aspect well,” said Swartz. “The kids in the audiences I’ve observed are rolling on the ground and totally engaged and the adults are laughing at the subtle jokes about our modern addiction to fossil fuels.”

To enhance the social aspect of the market, an outdoor seating area has also been added where shoppers can gather.

The market is located in the scenic river hamlet of Barryville, behind the River Market on Route 97, and runs every Saturday, from 10 a.m. to 2 p.m., through October 8th, rain or shine. Visit www.barryvillefarmersmarket.com for more information.


Barryville Greenmarket Foundation programs
(Programs begin at 11 a.m. Additional offerings will be added in coming weeks)
• July 2—PA singer/songwriter Janet Burgan performs songs about farming, strip mining, fracking and love. “It’s a chance for me to express my gratitude to the local farming community and to try to get new people out to the markets,” said Burgan.
• July 16—“Backyard Chickens 101.” Leona Willis of Jeffersonville, NY teaches the basics of raising a flock of chickens.
• July 23—“Mad Hatter’s Summer Bash.” A festive party with appetizers made from locally grown ingredients. Create a hat to wear. Winner will receive a week-long stay at Blue Stone Farm. Musical guests, cooking demos, a “Mad Hatter’s Tea Party gone awry” and a silent auction. All proceeds benefit the market.
• August 13—“The Little Farm Show,” original musical theatre created by Tannis Kowalchuk and Brett Keyser of NACL Theatre, Highland Lake, NY. Explores the question, “Where does your food come from?” with an all-ages musical extravaganza about farming, food and the environment. From the inception of the solar system, to sunset on Millicent’s farm, the Magnificent MacDonald Twins give a whirlwind tour of “The Greatest Show on Dirt!”
• September 17—“Seed Saving for All.” Learn the basics of saving seeds from your garden with The Dirt Diva—Adrianne Picciano. A hands-on, all ages exploration of the magic of seed saving.
• October 8—“Preserving the Harvest—Sauerkraut.” Tannis Kowalchuk of Willow Wisp Organic Farm teaches the craft of sauerkraut making and discusses the basics of preserving food with lacto-fermentation.