People were forming lines in front of their favorite booths before The Old Town Scottsdale farmers market was even open last week. The community’s enthusiasm was evident through the turnout every and will continue to highlight a commitment to sustainability and connection each Saturday.
The Old Town Farmers Market has a vast variety of local produce, artisan goods, and more.
Running from Oct. 5 through April 26, the market provides diverse and sustainable food options that help support Scottsdale’s local economy.
Valley shoppers were flocking to Proof Artisan Bread for delicious fresh-baked bread.
Abby Lee Farms, a couple stalls down, showcased locally grown produce and plants and offers a stunning selection that reflects the freshness and quality of their hydroponic growing facility in Phoenix, which spans 3.5 acres.
Owner Neal Brooks told Northeast Valley News he started growing and selling plants in 1974 and has expanded his operations greatly since then.
Gunnar and Jake’s Gourmet Pickles and Peppers owner, Kristi Stefansky, began her business in memory of her late father, who encouraged her to cook and make pickles as a profession.
While fighting kidney failure, Stefansky created Gunnar and Jake’s because she needed a low-sodium, no-sugar version of her favorite food. Now shoppers are able to enjoy her innovative variety of pickled products, crafted with the health-conscious customer in mind.
Sustainability and community are the driving forces behind the farmer’s market. Unlike commercial retailers, these vendor markets allow community members to connect with the local farmers and artisans who produce food and goods. Shoppers can also gain insight into the stories behind the items they purchase, leading to a deeper appreciation for the dedication to each item’s creation.
The farmer’s market also offers live music, community events and celebrates local culture beyond the products for sale.
On Nov. 30, the farmer’s market will hold a booth decorating competition where visitors can vote for their favorite booths.
