Here’s a hint about the Farmer’s Market in Marion. Get there early. Like before 8:00 am. When they open. A lot of the really good stuff, such as the organic vegetables from Omega Lane Farm, go fast.

Anne and I got there around 9:45 am, which was pretty good for us since Marion is almost an hour from Our Humble Little Cottage. We would have been there earlier, but it took us nearly a half hour once we got into town to find the place. We asked several people for directions. One started with, “It’s right across from Macado’s, only back a few streets…..sorta…..”  If Ken Heath, the market director reads this, I suggest you put a sign that says “TURN LEFT” at the appropriate spot for those of us coming in from exit 45 on I-81, who are unfamiliar with your charming little town, and are directionally challenged.

And it is a charming town with an excellent  market. The vendors we had a chance to talk to were very knowledgeable and informative about their products.  At 10 am there were still enough choice products left that we spent all our cash, and there were still things we wanted to buy.

Farmer’s Markets of one form or another have been around for over a thousand years in Europe and Asia. Here in the USA, they date back to Colonial Days. Contemporary markets are a growing trend in this country. In 1994, the first year that the US Department of Agriculture collected data, there were 1,755 active markets across the country. In 2009, the number had more than tripled to 5,274.

Markets allow producers to cut out the middleman and sell directly to consumers. For  many farmers, they are an important source of income since wholesale prices are often the same or less than the cost of production. Consumers have the opportunity to purchase high quality goods like organic vegetables, free-range meats, homestead cheeses, local honey and jams at reasonable prices. Markets also feature local art and crafts, home baked goods, and flowers and produce from home gardens.

Aimee Dickenson's "Koi Fish" cupcakes

Shelly Sells' handcrafted goat milk soap

The real highlight for me was the opportunity to meet two small producers of grassfed meats: Charlie Clark of Rich Valley Grazers, and Antoinette Goodrich of Laughing Water Farms. Charlie produces beef and pork, and Antoinette offers lamb and veal. I’ve already used products from both farms and can tell you their offerings are superior, some of the best I’ve had in a number of years. While I was a chef, my signature dish was Osso Bucco, an Italian preparation of braised veal shank. Saturday was the first time that I’ve seen veal shank offered in this area. That night I was inspired to fix Osso Bucco braised in white wine and chicken stock with a lemon gremolata, served with a wild mushroom ragout, and polenta garnished with fresh thyme and wild asparagus. Not to pat myself on the back, (which I do every chance I get) dinner was delicious.

Antoinette Goodrich offers a customer a taste of her garlic sprouts

For Sunday lunch, we had cheeseburgers made from Charlie’s ground beef.  Jimmy Buffett doesn’t have a clue what a real “Cheeseburger in Paradise” tastes like unless he’s had a “Charlie Burger” as I now call them.

Charlie Clark, cattle farmer and Chairman of the Smyth County Board of Supervisors

Time ran out before we had a chance visit with every vendor, so we plan to go back soon. This time we’ll get there early.  And bring more cash. The Marion Farmer’s Market is open every Saturday from May thru October, 8:00 am-12:00 pm. It is located at the corner of Cherry and Iron Streets in the Town Square parking lot (across from Macado’s, only back a few streets…sorta.)

Market Shots

Aimee Dickenson of "Baby Cakes" and daughter Piper

Martha Holder (left) of Lazy Bee Farm and Shelly Sells of Country Milk "N" Gifts

Seth Taylor and Larrissa Powers

Budding Artist Eleanor Goodrich

Suzanne Capone (on the left) of Omega Lane Farm