With the presence of COVID-19 in New Brunswick, all of us need to be prepared for the possibility of fast and uncomfortable changes to our current routines. The Sackville Farmers’ Market is not currently scheduling for a temporary shutdown. If it becomes necessary, however, that decision will be made quickly and communicated directly to vendors and to the public through our social media channels.
We are staying up-to-date with the latest information from the provincial public health officials and are also staying aware of what other local markets are doing to help prevent the spread of COVID-19 in our communities.
Protecting our community is everyone’s responsibility. If you – as a vendor or customer – are experiencing any signs of fever or respiratory illness (cough, sneezing, congestion), please do not attend the market in an effort to help minimize the possibility of transmission.
You can find the latest information regarding COVID-19 please visit the following public health pages:
Office of the Chief Medical Officer of Health (New Brunswick)
Government of Canada Coronavirus Disease (COVID-19): Outbreak update
And good advice for any time of year is to:
Wash hands frequently
Avoid touching your face
Cough into your elbow or sleeve
We're planning on taking our market venue to the next level! The first step is a public consultation to see what changes our vendors, customers, and community stakeholders would like to see.
We need your help! Please take five minutes to fill out the Google Form survey. Click the button below to go directly to the survey. Be sure to include your contact information: participants will be entered into a draw for $50 in Market Dollars to spend at any vendor at our market!
Do you care about supporting and growing your local economy?
Do you love the Farmers Market?
This could be your opportunity to make a difference in your community!
Local food on a student budget
Tips on finding the best deals and maximizing the life of fresh food purchases
The New Brunswick Food Security Action Network contends that purchasing local food stimulates the local economy, promotes food security and reduces greenhouse gas emissions arising from otherwise lengthy transportation requirements. While prices for local produce and meats are often slightly higher than those in grocery stores, vendors at the Sackville Farmers Market are eager to help students access fresh local food, offering tips on finding deals and maximizing the value of purchases.
“It’s always worthwhile to talk to farmers to find out if they have seconds,” said vendor and customer Michael Freeman. “Seconds” are vegetables offered at a discount that are still perfectly good to eat but are blemished, misshapen or otherwise flawed and cannot be sold at market price. For example, he said, “Some partially ripened tomatoes are still good for sauce.”
The importance of talking to vendors is further displayed through their product knowledge and promotional offers. Farmers from Raised from the Bed Farms highlight microgreens as having good value for what you get, stating that they have more nutrients per weight than fully grown plants.
Shelley Dixon of Dixon’s Beef pointed to special bulk purchase offers: “If you buy four, you get the fifth one free.” She went on to suggest that students could take advantage of these bulk discounts by shopping in groups. Dixon recognized versatility as an important factor for buying in bulk, using ground beef as an example: “There’s so many different things you can do with it.” She can also offer suggestions on what to do with other cheaper cuts, like round steak and stew meat.
Aside from talking to vendors, Monique Silver, a third-year fine arts student, found benefits in reducing food waste. “Market veggies are fresh, so they last longer,” she said. “They’re not going to rot in my fridge.” Several vendors also spoke to the importance of storage in maximizing the value of fresh local foods. “Any leafy green likes to be stored at cold temperature with high humidity, in a plastic bag or Tupperware container,” said Jessy Wysmyk of Wysmykal Farms. “If you just put them in the fridge, they’re going to wilt. Carrots and beets also need cold and high humidity,” while “potatoes and onions like a cool dark place. Peppers, eggplants, tomatoes, cucumbers can hang out in your fridge.”
“You know where it’s coming from,” said Katie Luiker, a fourth-year biology student, when asked why buying local is important. “There’s less packaging on the veggies.” Answering to the same question, Megan Moffatt, a fifth-year chemistry student, asserted that “The market is a great place to meet members of the community, and you get fresher, more tasty food at lower energy cost.” These ideas speak to non-monetary values associated with purchasing local food, and suggest that the higher costs of local food could be compensated for by environmental and social benefits.
Still, when local food is economically inaccessible, Freeman pointed out that students can find opportunity in talking to farmers. “Farmers need to know there’s interest. They won’t necessarily bring food if they don’t know someone’s going to buy it,” explained Freeman. “Building relationships with farmers so they can figure out what their low budget clientele is going to want is an important way to get that stuff to come to market. It never hurts to ask.”
The Sackville Farmers Market runs every Saturday from 9 a.m. to noon. The market is held outside in Bill Johnstone Memorial Park through October, before moving inside to the Sackville Commons (64 Main St.) for the winter.
Market Dollars are now available for purchase, acting as a sort of market gift card. These coupons can be redeemed at any market vendor. Find them at the market info booth!
The Market Dollars program also functions as a community initiative, meant to stimulate the local economy and improve accessibility. The Farmer's Market donates Market Dollars to community organizations, such as the Sackville Food Bank, to help people access local products. The donation value is equivalent to the sales of market branded merchandise!