the focus is on a more traditional outdoor market experience that doesn’t require advance ordering (although online ordering for pick up is available). In addition, there are fresh prepared food options available from food trucks and some of the vendors. The IX Park market was founded in 2018, previously existing as a way of bridging the winter months when the City Market was closed. But due to its popularity during the pandemic, the market continued past March last year, and ran through the rest of 2020. In January 2021, the market resumed for its fourth season, and quickly announced that it will again continue through the year. IX market takes many safety precautions: posted signs, hand sanitizer stations, widespread mask-wearing, strict social distancing, and touch-free transactions. Perhaps more importantly, it revealed fresh produce and meats, a bevy of favorite food trucks, and many neighbors supporting local farms and businesses. Not only do these markets keep dollars in the local economy and promote community, but, through the inspired work of the city and nonprofits, they also help bring food to many who truly need it. As Gorham is proud to point out, during the pandemic “it has been important for vendors and customers to have options to connect for local food. Local producers have filled in food shortages with fresh, high-quality products.”
of the farm’s business was at farmer’ markets, but one result of this past year was an increase in its CSA, from 30 members in 2019 to 250 members in 2020. The farm has just opened up an additional 200 members shares for 2021. @whisper_hill_farm
Still truckin’ Opened in the midst of the pandemic, Basan food truck is a staple presence at IX market, which is the only market that currently features food trucks. The menu offers an interesting mix of ramen, Korean fried chicken, and some amazing and ever-changing specials, based on Asian street food. Co-owner Anna Gardner explains, “Market Central has been absolutely wonderful trying to work with vendors and adapt safety protocols to all of the changes.” Co-owner Kelsey Naylor adds, “the farmers’ market scene has been incredibly helpful for us. It allows us to serve people in a setting where they can really spread out, or take food home, which helps minimize risk for all involved.” @eatbasan
EZE AMOS
The Dish
Fish run
Cold Country Salmon brings better than sushi-grade salmon to farmers’ markets By Shea Gibbs
W
ant anything from Alaska? Local fisherman Zac Culbertson is going anyway. Culbertson runs a small family farm just outside Charlottesville. And he also runs Cold Country Salmon, a direct-delivery and farmers’ market-based retail seafood operation. For his wares—mostly salmon, but also halibut and sablefish—Culbertson heads to Alaska once a year and fishes the waters of Elfin Cove like a barracuda after a sparkly bracelet. Salmon season lasts only a short time, so Culbertson typically travels to southeast Alaska in June. He makes his annual catch in less than two calendar months, torridly fishing for days on end over that single, frenzied period.
Take king salmon. Culbertson landed about 11,000 pounds of the stuff last year in only a handful of days. Indeed, the king salmon catch sometimes runs only a single day. As for coho salmon, which Culbertson calls his “bread and butter,” 9,000 pounds of catch weight found its way into Cold Country Salmon’s live wells last year. And a good amount of that then went to C’ville customers. “The Charlottesville market is one of my top markets,” Culbertson says. “I think with the pandemic...there was a lot more interest in nailing down a food pipeline. People felt like the supermarkets were running out of everything, and they wanted a local source for things.” Even if that local source has to make a 3,600mile run to grab the goods.
Knife&Fork 15
