UC Davis Farmers Market turns 20

Sister to the Davis Farmers Market, the weekly on-campus market premiered in 2006

By KIMBERLY AYSON— campus@theaggie.org

The UC Davis Farmers Market recently marked its 20th anniversary with a celebration on Oct. 14 on the promenade outside the Student Community Center. On top of the normal market fare, the event featured special speakers, cookbook signings, activities and giveaways.

The UC Davis Farmers Market is a sister and auxiliary of the Davis Farmers Market, which turned 50 this summer. Last Wednesday's celebration featured appearances by Chancellor Gary May, city of Davis officials and co-author of “The Davis Farmers Market Cookbook,” Georgeanne Brennen, who conducted a book signing. 

The market relies on a core set of vendors, including: Upper Crust Baking, which sells a variety of baked goods; Ahmad Farms, which sells a variety of stone fruit depending on the season; and Pure Honey, a honey vendor selling local, raw honey and honey products. In addition to the core vendors, seasonal vendors fill in any gaps and give students a consistent yet diverse flow of locally grown produce.

Long time fruit vendor Riffat Ahmad of Ahmad Farms has been selling at the Davis Farmers Market in Central Park for over 25 years and has been a core vendor at the campus market for about five. He noted that this market is important in familiarizing students with their farmers and the local produce they grow.

“Students can get to know the [local] products, and they don’t have to walk to a grocery store,” Ahmad said. “They can get to know who we are.”

A returning booth at the 20th anniversary market was UC Davis’ own student-run farm. Kieran Terrell, the farm;s flowers coordinator, said the market's theme of accessible and sustainable food resources aligns well with the student farm’s mission.

“Our goal really isn't to make money at the end of the day and that sort of speaks to the whole student farm ethos,” Terrell said. “We're not aimed for profit. We’re a part of sustainability goals, but a lot of our thinking is around how do you get food to students and how do you make a space where they feel comfortable in a sustainable food system?”  

The UC Davis Farmers Market first appeared on campus in 2006, initially set up in the Memorial Union Quad. The market’s creation was due in part to an ASUCD health and wellness group that wanted to make farm-fresh food from local growers available to students.

Throughout its 20 years, the UC Davis Farmers Market has tried many on-campus locations. After trialing the Memorial Union and the area behind the Silo, the promenade in front of the SCC eventually became the right place for the market.

“The market has been located in several different places — some very unsuccessful,” Randii MacNear, executive director for the Davis Farmers Market Alliance and organizer for the UC Davis Farmers Market, said. “This is heaven because of the foot traffic but also [it] is the most symbiotic with the feel and the nature of the market — all the beautiful trees, the promenade, which is very typical market feel. It's about creating an atmosphere and ambience.” 

The market blends in well with the environment of the fall quarter. Students can be seen passing by in between classes and leaving with pears from Ahmad farms and baked pastries from Upper Crust Baking.

Carolina Garcia, a third-year environmental engineering major and first time market goer, stopped by the market on her way to class and purchased persimmons from Ahmad. 

“It brings people together and supports local businesses,” Garcia said. “You get to try new stuff and sometimes the things at [the farmers market] you don't always have access to back home.”

Those interested in visiting the campus farmers market can pass by on Wednesdays from 10 a.m. to 1:30 p.m. through the end of October. It is set to return again in the spring.

Written by: Kimberly Ayson— campus@theaggie.org