Farmers Market Moves to Twice-a-Month Schedule

Lily Mandlin ’10 browses through several herb- and honey-based soaps, creams and oils, smiling with every sniff. But one fragrance stands out among the others.

“Oooh, I like this one,” she says spritzing a lavender linen spray.  “Lavender. It’s a natural way to de-stress.”

The spray, created and sold by Nature’s Edge Farm of Canterbury, Conn., was just one item Mandlin purchased during the Wesleyan Farmers Market Sept. 10 on campus. She also purchased freshly-picked corn, zucchini, goat cheese and “beautiful French bread shaped like a chain of leaves.”

“Even though I have a car, these particular delicacies, such as chevre and feta goat’s cheese, aren’t readily available elsewhere in the area,” Mandlin says. “The farmer’s market, I find, just adds so much to Wesleyan’s many charms. I’m a fan.”

Now in its third year, the student-run market has adopted an every-other-Wednesday schedule. It will continue throughout the fall from 11 a.m. to 2 p.m. at the Usdan University Center courtyard on Sept. 24; Oct. 8 and 22; and Nov. 5 and 19. Afterwards, the market may move to a weekly schedule.

“In the past, the farmers market has been more of a ‘special-event’ ordeal, and now, it’s really exciting to have it become a normal campus and community event, ” says market coordinator Tressa Eaton ’09. “We hope attending the Wesleyan Farmer’s Market will become part of people’s normal schedule.”

This year, vendors and their produce and products are: Killam and Bassette Farmstead of South Glastonbury, Conn. with winter squash, cauliflower, apples, beets, pumpkins, jam, eggs, and homemade fleece scarves and hats; Tranquil Morning Farm of South Windsor, Conn. with processed fiber (wool, alpaca, mohair), handspun yarn, goats milk soap, natural fiber jewelry and handicrafts; Natures Edge Farm of Canterbury, Conn. with soap, bath products, herbal products, plants and some produce; Meriano’s Bake Shoppe of Guilford, Conn. with pastries, cannoli, cookies and breads;

White Gate Farm of East Lyme, Conn. with tomatoes, potatoes, onions, garlic, winter squash, parsnips, lettuce, braising greens, radishes, cabbages, rutabagas and alpaca yarn; Four Mile River Farm of Old Lyme, Conn. with fresh beef, pork and eggs; Long Lane Farm in Middletown with various organic produce; Wave Hill Breads of Wilton, Conn. with three-grain French country bread;

Starlight Gardens of Durham, Conn. with organic greens and produce; Auntie Arwen’s Spice Blends of Haddam, Conn. with spices, herbal teas and fudge; Three Sisters Farm of Essex, Conn. with soaps, organic honey, lavender honey, lip balms, skin creams, beeswax candles and eye pillows; Linda’s Sweet Memories Bakery of Portland, Conn. with cookies, scones, sweet breads and pies; Beltane Farm of Lebanon, Conn. with goat milk and cheese; Cato Corner Farm of Colchester, Conn. with farmstead cheese; and River Tavern Restaurant of Chester, Conn. with lunches made with local ingredients.

“The Wesleyan Farmers Market is about supporting local farmers, bakers and artisans and bringing together Wesleyan’s students, faculty and staff, and the Middletown community,” Eaton says.

For more information or to view a full schedule, recipes and photos, visit the Wesleyan Farmers Market website www.wesleyan.edu/wsa/wfm or email wesleyanfarmersmarket@gmail.com.