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Bountiful farmers market begins June 20
Jun 15, 2013 | 1330 views | 0 0 comments | 52 52 recommendations | email to a friend | print
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Farmers market: from garlic to cupcakes

BY TOM BUSSELBERG

Associate Editor 

BOUNTIFUL — The Bountiful Farmers Market, which opens for the season June 20, will offer everything from a dozen kinds of garlic to cupcakes — and lots more. 

The 13th annual market will run through the middle of October, but the exact closing date will be dependent on weather and produce available.

The market will be open on Thursdays from 3 until 8 p.m., or dusk, at 100 East between 100 and 200 South, adjacent to the University of Utah Davis Center and the Bountiful Tabernacle. 

Brenlyn Rodabough will be selling 12 different varieties of garlic, all home-grown in her Bountiful yard. 

“I offer kind of unique varieties that are difficult to find at the grocery store,” including some that generally have to be imported, she said. 

The Siberian type is purported to have medicinal qualities, and others are hotter or better for roasting, Rodabough said.

The Bountiful Merchants Association collects funds for the booths, which cost $5 a week for farmers and foods, and $10 for crafts.

“This year we have quite a few different craft vendors,” said Mary Carpenter, who has voluntarily run the market since its inception.

The 65 crafts range from baby items to wood, crocheted items, oils, and crocheted goods.

Farmers include stalwarts such as Charles Bangerter and the Midgely family, from south Davis, and others who come from as far as Tremonton. 

“I’m able to sell all the things I grow,” said Marian Midgley. “I love to display my crops artistically.”

The Midgleys sell a lot of garlic and onions, along with eggs, broccoli, kale, lettuce, potatoes, tomatoes, egg plant and many kinds of fruits.

Vendors of ready-to-eat food and restaurateurs will offer more variety this year, Carpenter said.

For example, there will be pizza and calzones, a variety of Mexican dishes, cupcakes, pies, and English chocolate, as well as funnel cakes, Chicago hot dogs, steak and garlic, Navajo tacos and bread.

Carpenter is lining up entertainers to perform each week, as well. 

The market has grown from five stalls in a downtown parking lot to many dozen vendors. Last year, attendance ranged from 1,000 to 1,500 each week, she said.

“It’s been so fun,” Carpenter said. “I like the people, and have become friends with all the farmers, etc.” 

For more information, call Carpenter at 801-721-1642.

editor@utahislander.com

  

 

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