Farmer’s market brings local flavor
Mary Keller has been a regular vendor at the Wills Point Farmers Market in 2015, selling a collection of herbs including oregano, sage, rosemary, basil, parsley, thyme and chives. Other items being sold by vendors include jams and jellies, fruits and vegetables, eggs and baked goods.
By David Kapitan
Staff Writer
The Wills Point Community Farmers’ Market is currently in the midst of celebrating its third year of existence, setting up shop each Friday and Saturday from 8 a.m. to noon at the historic Depot Museum in downtown.
In previous years, the market had been held on the grounds of Bill “Ike” Allred and at Bruce Cabin, the site of Wills Cabin, during the summer months.
This year’s event, which began on May 15, got off to a slow start due in large part to the rollercoaster weather that wreaked havoc with growers and farmers throughout the first half of 2015. Even with the minor setback early on, items for sale at this year’s market have included homegrown produce and herbs, eggs, as well as jams, jellies, canned and baked goods.
“Farmer’s markets are becoming increasingly popular. Consumer interest in obtaining fresh produce from the grower, increased awareness of shopping locally and the concept of ‘community supporting community’ makes it a perfect opportunity for communities,” organizers said in a news release.
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