About the Author Julie Hunter has lived in Southern Utah for the past 17 years. As a freelance writer, she has enjoyed many opportunities to cover the community for St. George Health & Wellness, St. George Magazine, The Spectrum & Daily News, The Independent, and other area publications.
By Julie Hunter When it comes to better eating — and not just foods with higher nutrient value, but foods that have much greater flavor too — the hardest working supporters of that lifestyle in St. George can be found in the collection of purveyors who come together each Saturday morning from May to October in Ancestor Square for the Downtown Farmers Market. Organic growers and artisans make the trek each week from Enterprise, Cedar City, Kanab and beyond to bring the absolute freshest collection of produce, herbs, seedlings and other locally produced and crafted items, such as cheeses, and even grass fed, organically grown beef, lamb and pork. When it comes to the nutritive value of foods, Nicki Richards, founder of the Downtown Farmers Market and co-owner of the Painted Pony and George’s Corner restaurants (with husband and executive chef Randall Richards), explains that timing is everything. When it comes to produce, “Every day it’s off the vine, it loses nutrients,” she says. “Our market farmers pick their produce right before the market itself, and in some cases, even the morning of. The produce you buy here is literally right off the vine.” Symbria Patterson of Red Acre Farm in Cedar City is a regular at the Downtown Farmers Market. She brings a wide variety of produce, as well grass-fed beef and organically raised lamb and pork, which can be difficult to find in smaller communities such as St. George. Her family farm helps people avoid the ever-increasing amount of genetically modified foods. Through their efforts, as well as through the efforts of other area growers, Patterson and her family help people connect with the foods that not only taste the best, but provide the highest results for good health. “We are meant to eat what is being grown in its season,” Patterson says, questioning the health value of a watermelon produced in December. “Do you really need to eat a watermelon in December? Anyone can learn to eat
seasonally, if they shop the farmers market,” she says, citing at this point that the Downtown Farmers Market supplies nearly all the basics one would need from a traditional grocery store, including: eggs, cheese, meat, honey, nuts, and even organically grown stoneground wheat. Now in its ninth season, the Downtown Farmers Market in Ancestor Square also features many visual artists, potters, jewelry artisans and much more. The market itself has also grown into an arts festival and community gathering. “We have a very family friendly atmosphere,” says Market Manager Jil Gardella. “We have people who attend just to bring their kids outside for the morning.” Market-goers look forward to fresh-brewed coffee, tea, lemonade, pastries and other treats, as well as live musical performances that take place each Saturday from 9:30 a.m. to 12:00 noon during the market season. Shoppers enjoy a cup of coffee while their kids dance on the grass to bands such as local bluegrass favorite Stillhouse Road, Dulce, Harry O and more. For more information, visit: www.farmersmarketdowntown.com. Sign up for the weekly newsletter at downtownfarmersmarket@yahoo.com. Market updates which include weekly performance artist announcements and produce availability can also be found on the market’s Facebook page: www.facebook.com/downtownfarmersmarketstgeorge. The Downtown Farmers Market accepts electronic benefits transfer (EBT) cards — see how to use them at the Market Information Booth.
The Downtown Farmers Market in Ancestor Square runs from Mother’s Day weekend, Saturday, May 14, 2016 through Saturday, October 29, 2016. Throughout the market’s season, shoppers can find: • Herbs such as fresh basil, oregano, and more • Seedlings to plant for both vegetables and flowers • Greens of all types: arugula, chard, kale, mustard greens, romaine and more • Green-house grown hydroponic, vineripened tomatoes and cucumbers • Fresh-cut flowers • Early fruits and vegetables such as asparagus and rhubarb
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By Month: • End of June/Early July: Strawberries, cherries, apricots and other early fruits as well as peas, radishes, carrots • Mid-July: Peaches, pears, cucumbers, peppers • End of July/Early August: Melons, tomatoes, cabbage, zucchini • Mid-August: Sweet corn • Fall: Apples, apple cider, squash, potatoes, persimmons, cranberries and more