OHIO Farmers Market will bring local vendors and fresh produce to campus twice a month.
Twice a month, students won’t even need to step off campus to get some of their favorite local products.
The OHIO Farmers Market, located at the Howard Hall site, will bring numerous local vendors on campus to sell a variety of products to hungry students.
This will be the fifth year for the market, which generally has between 10 and 20 vendors, ranging from produce to baked goods to corn chips.
“Our focus is on local producers,” said Barbara Harrison, assistant director of Community Engagement within Ohio University’s Campus Involvement Center. “It’s for the purpose of connecting students with local producers.”
The market used to be coordinated by Graduate Student Senate, but it was handed over to Community Engagement, which now continues to run it.
The market will begin Friday and run every other week through Oct. 21 from 11 a.m. to 2 p.m. at the Howard Hall site, said Harrison.
There is no cost for the vendors to participate, and Harrison purchases close parking spots during the time of the market to allow easy access for vendors.
The market is also receiving funding through OU’s Office of Sustainability, and is getting help from the Food Matters club.
At the gardens at the West State Innovation Center, the club is working on growing produce to sell at the market for students, by students.
“We’re trying to grow enough produce to sell it,” said Janice Brewer, the vice president of the group and a junior studying sustainable food systems and environmental studies. “We’re growing it with help from students. … It’s important to be part of the community and support your region that you live in to be a sustainable system.”
Produce that will be grown in the future at the garden will be broccoli, cauliflower, spinach, kale, potatoes and onions.
As a perk for attendees, the Office of Sustainability will be giving away a free lunch tote at the first market.
“We are really lucky in Athens to have such a vibrant community. It’s important for students who may not be able to get off campus to the one on State Street,” Harrison said. “(The market) will get them an appreciation for the richness of the community.”
The market can also be a learning tool for students where they can learn about eating healthier and what products they should be eating seasonally.
Even for students residing in residence halls, Harrison said limited cook space shouldn’t stop them.
“(Students) all have a microwave and a fridge,” Harrison said. “You can steam most vegetables in the microwave. I wouldn’t let (living in a dorm) stop you from trying to cook.”
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