From STAFF REPORTS
The Jonesborough Farmers Market is open this Saturday, Oct. 12, in Courthouse Square in downtown Jonesborough from 8 a.m. to noon.
The market this week will have a variety of seasonal produce, including an abundance of peppers, corn, greens, mushrooms, root vegetables, onions and herbs. If you’re wondering what to do with all this fresh produce, you can pick up a copy of the new cookbook “Grow and Cook” at the information booth. Market shoppers will also find flowers, locally produced meat,
cheese, baked goods, plants, dog treats and a unique selection of art and craft specialties. To find out more about the vendors and products at the market, explore the market map at jonesboroughlocallygrown.org/jonesborough-farmers-market/.
Music at the Market this week is Katie Richardson playing harp music. Music starts at 9 a.m. and a cafe space next to the music tent makes a great spot to relax and enjoy the music and the market activity.
This weeks’ featured farm is Opossum Bottom Farm, owned by Chris Theis. Opossum Bottom Farm sells predominantly head lettuces (over 35 varieties), salad mix, arugula and spinach, along with root crops such as salad turnips, radishes and baby carrots. Chris grows the farms bounty using organic growing practices and does not use herbicides, chemical fertilizers or any other type of chemical agents. Instead, he uses a lot of compost from local sources supplemented by organic fertilizers. Chris enjoys meeting customers at the market and helping them understand what they are getting and how it’s grown, saying “When we bring our products to market our customers know its been harvested in most cases only hours before it arrives and it’s as fresh as is possible.” What’s the best way to enjoy Opossum Bottom Farm lettuce? Chris suggests one of his personal favorites: wilted/killed lettuce served with soup beans, cornbread and fried potatoes.