Lubbock Downtown Farmers Market 2019 season was open from 9 a.m. to 1 p.m. from June 1 to Oct. 19. (Photo by: Emily Boyes)
Editor’s Note: This article is the first in a series of stories about nutrition and local foods.
By: Emily Boyes
When it comes to food, Lubbock farmers know their produce like the back of their hands because it grows in their backyard.
With Lubbock surrounded by agriculture, the Lubbock Downtown Farmers Market is a place where these producers can showcase a major West Texas industry.
Kandi Davidson showcases her homemade salsa at the Downtown Lubbock Farmers Market. (Photo by: Emily Boyes)
Local producers serve more than just Lubbock folks.
Kandi Davidson, a teacher from Hobbs, New Mexico, traveled an estimated 109 miles to sell her product called Diamond-K-Kountry Salsa.
“If you’re a people person, it’s a whole lot of fun,” Davidson said. “You get to see new faces, and it’s always fun to watch people try your product and enjoy it.”
Lubbock local farmer’s market meets every Saturday while in season at Buddy Holly Avenue and 19th Street from 9 a.m. until 1 p.m., according to the farmer’s market website. The 2019 Lubbock Downtown Farmer’s Market season ran from June 1, through Oct. 19.
While the market’s regular producers are there every weekend, new vendors are always welcome.
In a survey conducted by Farmers Market Coalition, four out of five farmers discuss their farming practices with customers, also educating customers on how it affects the land itself.
“I think it has a huge positive effect because you’re showcasing local and area vendors,” Davidson said, “keeping money in the area instead of just big industries having it.”
Tanya Crawford is one of the owners of The Orchard, an urban farm based in Idalou – east of Lubbock. The Orchard consists of 6,000 apple trees, 30 varieties of apples, and many more products. The Orchard products have made an entrance into the United Supermarkets stores and stores moving toward Amarillo.
“Being in the stores has greatly affected our business,” Crawford said. “The honey is not something we really have to market because it sells itself in stores.”
Megan Grisham helps bake Fabcorn, a gourmet popcorn with no kernels, every week for the farmers markets. Fabcorn is the French Apron Bakery’s main product. (Photo by: Emily Boyes)
Megan Grisham, a senior biochemistry major from Houston, works for The French Apron Bakery, a Lubbock-based bakery, where they exclusively sell at the Downtown Lubbock, Wolfforth, and Chicago Station Farmer’s Market.
“I had never been to a farmers market before working at this one and I really enjoy it,” Grisham said. “It’s really neat to see (what) all the different vendors have to offer and be able to sell your product to the community.”
Farmers markets not only provide consumers with direct access to local produce, these consumers are also contributing to the producers in their community and beyond. According to the Farmers Market Coalition, farmers receive 15 cents of every food dollar consumers spend at traditional food outlets. At a farmers market, 100 percent of consumers’ food dollar goes to the local farmers.
“There’s just something that feels really good about buying your produce from someone who grows it themselves rather than a large corporation,” Grisham said.
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