By Anna McFall
It’s that time of year, the time when local farmers come together to show communities what “buying local” is all about. Juicy, ripe, red tomatoes and bundles of peppers, squash and potatoes fill the tables of Trussville’s very own farmer’s market.
Every Tuesday afternoon from 1:30 p.m. until 5:30 p.m., local farmers gather to sell their backyard-grown bounty at the outdoor mall area in the middle of historic Trussville. The Trussville Farmer’s Market is also held every Saturday at Trussville Springs from 8 a.m. until noon.
These growers take pride in their produce, and you can see it on their faces.
“This has been a good year,” said Tami Frost, who sells her family’s produce at the market. Her produce includes things like green beans, tomatoes, sweet potatoes and squash.
Kevin Frost, of Frost Farms, is the manager of the Trussville Farmer’s Market. Although recently under the direction of Frost, the market has been going on in Trussville for many years.
All of the produce is home-grown and each participating vendor has to have a grower’s permit. “This is strictly for farmers,” Frost said.
Like most grassroots efforts, these market vendors face their share of struggles. Funding, for instance, is always an issue.
“We each pay our own entry fee and have to provide our own tents, tables and signs,” Frost said. Each vendor must pay $20 to reserve a space at the market.
Jim Dooley, of Dooley Farms in Blount County, said this is his first year to be a vendor in Trussville. He was all smiles as customers eyed his fresh picked okra. Jim encouraged residents to visit the market because, “it’s just a better way to get your food.”
Many local residents come to the farmer’s market for the convenience and freshness.
“I just know it’s going to be fresh and always good,” said Teresa Norman, a local market shopper.
Prices at the market generally range from $3 to $6 for a basket of produce, and these farmers are willing to work with their loyal customers.
Farmers say they will be selling their produce through the month of October, if there is not an early frost. Later in the year, the farmers will have local greens to sell
. Items such as turnip greens and collard greens will take the place of peaches and watermelons during the final weeks of market season.