Diary & Evolution of a Localvore: ECU Farmers Market

By: Kay Sokolovic
By: Kay Sokolovic

A college campus is an unusual place to find a farmers market.

The first ECU Campus Farmers Market was an exciting day for students, faculty and the community. With 30 vendors participating, the choices and variety of local products were enormous. The closing days of summer does not mean the end of a bountiful harvest. As we change the way we dress with the seasons, we should do the same with the way we eat. I look forward to what each season brings with different produce. Autumn vegetables awake the senses for comfort foods: slow-cooked meats, roasted vegetables, greens, soups and chili - mmm....smells like fall.

Following the ECU market, Todd Dining hall hosted a local lunch showcasing products from our area farmers. Campus Dining did a great job decorating the dining area and providing information on the local farmers as to how their product was featured in the meal. A pasta station used fresh herbs from Hannah's Herb Farm. The carving station featured steamship rounds from Nooherooka Natural, rotisserie chicken was from Rainbow Meadow Farms and Weeping Radish provided apple brats and pastrami for the deli. Yes, you can get beef, chicken, pork and lamb just down the road from Snow Hill farmers! Renston Homestead (Strawberries on 903), Briley's Produce and Futrell's Homegrown provided fresh produce for ratatouille, roasted potatoes, pasta, pumpkin soup, veggie pizza, salad bar and watermelon slices. Fresh bread came from Swiss Chalet and honey from Barnett's Bees was used in the Honey Oatmeal Cookies. We enjoyed our local meal on the ECU Campus!
 
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