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Goderich's Saturday morning farmers' market has come a long way in just over a decade since it was reintroduced in the town square, originally designated as a market square when the town was laid out back in 1827. Barb Storey of Seaforth was one of the first people to join the market after it started up again. "It was pretty dismal then," she says, recalling when there were only three vendors in Courthouse Square. "But we hung in there and it's really grown." Today Storey has help as she sells her maple syrup, honey and pork products. The next generation of the Storey family, her sons John and Allan are regularly part of the family sales team. As well as the maple syrup, honey, egg and pork operations, Storey also now works at the Quality Jersey Products cheese factory and she brings along samples of the company's products for visitors to her booth. Dedicated shoppers, and some people travel from miles around to get the fresh produce the market offers, arrive as early at 7 a.m. to get the food at its very best. Shoppers have a good time visiting with the vendors and getting tips on how to prepare the products. And they have a tremendous variety to chose from, everything from sausages, venison, organic beef, Storey's maple-flavoured sausage to Marianne Bollinger's European-style bread. And of course fresh fruits and vegetables. As the season hits its peak in August and September, shoppers can choose from locally-grown peaches, plums, apples, sweet corn, tomatoes, beans and cauliflower and much, much more. Curiosity is part of the market experience, Storey says. "As soon as one person stops in front of your booth you soon have a lineup." If you want to visit the market best go before noon. Though it's officially open until 2 p.m. by noon many of the vendors are sold out and are packing up to go home (after all they started out very, very early). The Goderich Farmers' Market operates from late May to Thanksgiving. Back to goderich |
