2008 Woodie Awards
Farmers Market Freshens Guilford's Vegetables
Lauren Newmyer
Issue date: 10/26/07 Section: Features
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After eating overcooked, over-salted vegetables for eight weeks, many students found themselves longing for some fresh vegetables to make a public appearance on campus. It was this sentiment that prompted seniors Clare Hyre and Alison Tynes to organize Guilford's first ever farmer's market, which took place on Oct. 4 outside of Founders Hall.
An array of fresh, ripe fruits and vegetables ranging from tomatoes, peppers, apples, butternut squash, to shiitake mushrooms lined the tables, attracting a thin but steady stream of students throughout the day. Flavored fromage, granola, and local honey were also available at one stand. Prices were very affordable for a college budget; most of the produce cost between two and three dollars per pound.
The market featured three local farmers from Bettini Farms in Browns Summit, NC (off of Lees Chapel Road), Mindenhill Farms in Pleasant Garden, NC, and Flora Ridge Farm in Mt. Airy, NC. There was also a representative from Deeps Roots Market, Greensboro's only organic co-op grocery store, which sells products produced by dozens of small local farms.
"I haven't really been out into Greensboro for produce. I mostly just eat (the fruit and vegetables) at the caf," said first-year Elizabeth Schroeder. "But this is a lot healthier ... it's really cool to see this on campus."
Commercial agricultural processes often involve using chemicals and wax coating to give them a longer shelf life. Farmer's markets allow vegetables to be picked at their prime just a few days before they are sold. They are far less likely to use preservatives and pesticides, which studies have shown can actually reduce the nutritional value of fruits and vegetables.
Because there are no pesticides or chemical fertilizers used in organic farming, the toll on the environment is lessened. Buying local produce can also help to prevent greenhouse gas emissions. The vegetables traveled only a few miles rather than thousands, and less energy was used to bring the food from the earth to the plate.
An array of fresh, ripe fruits and vegetables ranging from tomatoes, peppers, apples, butternut squash, to shiitake mushrooms lined the tables, attracting a thin but steady stream of students throughout the day. Flavored fromage, granola, and local honey were also available at one stand. Prices were very affordable for a college budget; most of the produce cost between two and three dollars per pound.
The market featured three local farmers from Bettini Farms in Browns Summit, NC (off of Lees Chapel Road), Mindenhill Farms in Pleasant Garden, NC, and Flora Ridge Farm in Mt. Airy, NC. There was also a representative from Deeps Roots Market, Greensboro's only organic co-op grocery store, which sells products produced by dozens of small local farms.
"I haven't really been out into Greensboro for produce. I mostly just eat (the fruit and vegetables) at the caf," said first-year Elizabeth Schroeder. "But this is a lot healthier ... it's really cool to see this on campus."
Commercial agricultural processes often involve using chemicals and wax coating to give them a longer shelf life. Farmer's markets allow vegetables to be picked at their prime just a few days before they are sold. They are far less likely to use preservatives and pesticides, which studies have shown can actually reduce the nutritional value of fruits and vegetables.
Because there are no pesticides or chemical fertilizers used in organic farming, the toll on the environment is lessened. Buying local produce can also help to prevent greenhouse gas emissions. The vegetables traveled only a few miles rather than thousands, and less energy was used to bring the food from the earth to the plate.
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