Both students and local business owners approved of the return of the Princeton University Farmers’ Market, which took place for the first time since 2013 on Wednesday outside of Firestone Library.
The market plans to continue to feature products from Terhune Orchards, Infini-T, Jersey City Veggie Burgers, Tassot Apiaries, Terra Learning Kitchen, Tico's Eatery and Juice Bar, Valley Shepherd Creamery and Whole Earth Center at markets on campus every Wednesday through May 13. Students, faculty and community members will be able to purchase food and wares.
The first market featured a cooking demonstration by University Executive Chef Robert Harbison, who used local and sustainably sourced ingredients to make pasta salad and allowed marketgoers to sample it for free.
The pasta salad was inspired by and developed in Café Vivian, Harbison said, where the salad will be available for purchase this week. It features Severino asta, Agri Arc Basil and fresh herbs, as well as Portobello mushrooms from the TOJO mushroom farm in Pennsylvania, Harbison said.
The Princeton University Farmers’ Market coordinators — Alexandra Lunt ’15, Kira Keating ’18 and Katie Wolfe GS — have spearheaded the effort to revive the market, Smitha Haneef, Executive Director of Campus Dining, said.
“This year is like a complete refresh,” Haneef said, adding that although the University has held markets in the past, continuity has been lacking.
Lunt, Keating and Wolfe mentioned the importance of sustainability among their reasons for reviving the market.
The market calls positive attention to local businesses and locally sourced products, Keating said.
“There’s been a trend away from local farming [which] hurts these farmers who are doing great things for the community in terms of producing food and other products that are of high quality and high nutritional value that are also produced in a sustainable way, or at least a more sustainable way in the way thatlarger corporations who are focused on their margins and profit are,” Lunt said.
Bringing fresh produce on campus will also help students find a place to buy fresh foods and support local businesses more easily, Wolfe said.
Campus Dining was also involved in reviving the market, Haneef said, adding that Campus Dining incorporates many locally made ingredients in the dining halls in orderto promote sustainability.
“Our approach is, yes, sustainability in food services is a larger topic, but, at the grassroots level, what are the simple questions we can ask?" Haneef said. "Most of the recipes and menus that we program are centered around culinary principles of health and sustainability. Tying into that effort of sustainability and health and wellness is promoting the diversity of many programs, of how to engage our students, staff and faculty, in that dialogue about our food."
Overall, students and local business owners alike responded positively to the initiative, citing its fresh food, worthy cause and great environment.
“I came to the market because I want to support the community, our school and my teammates [Lunt and Keating]," Natalie Tung ’18 said. "I also love food, and I’m sure the vendors will provide an amazing spread!”
While the market showcases local sustainable agriculture, it also unites the campus and local communities,Kristi Wiedemann, Manager of the Office of Sustainability, said.
“It’s nice having the fresh Tico’s rather than the bottles they have at the U-Store, which are still good, but not nearly as good as the real thing,” Danny Wilson ’18 said.
Pablo Navis of Valley Shepherd Creamery said he liked the people who attended the market and the environment of young people.
The Farmers’ Market is sponsored by the High Meadows Foundation Sustainability Fund, the Office of Sustainability, the Office of Community and Regional Affairs, Campus Dining and the Graduate Student Government Events Board.The Office of Community and Regional Affairs and the Office of Sustainability helped to coordinate the event.
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