St. George's Farmers Market

St. George’s Farmers Market begins Thursday May 14, 2020 and will continue each Thursday through August.

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A Note About Safety

We are excited to serve you, and we are planning extra precautions to ensure everyone's safety at this year's market. Please stay tuned for additional details as our opening day approaches. Below are some guidelines we will ask all shoppers to follow.

  • Wear a mask
  • Maintain social distance of 6 feet
  • Keep hands clean and avoid touching face
  • Stay home if sick or have a fever
  • Refrain from touching products - please point to or ask for your selection 
  • Leave reusable bags at home
  • Credit card or pre-order payment preferred

Pre-Orders

Most of our vendors prefer an email to initiate advanced orders. Please follow the link for each vendor to be linked to their email address or website.

Alfresco Pasta: Fresh pasta, sauces, and cheese dips.

Natures Promise Farm: Beautiful vegetables, fruit, and eggs.

The Soup Lady: Everybody knows Aundra and her delicious homemade soups.

Smokin Oaks Organic Farm: Organic, pasture raised beef and pork.

Lillian St. Bakery: Homemade artisan bread.

J.S. Oh So Good Bakery: Cookies, coffee cakes, cinnamon rolls, and more.

Virgin Bay Seafood: Fresh and seasonal wild Alaska seafood from the oceans of Alaska.

Ladies of the Lamb: Fresh lamb and sheep's milk cheese.

The Peach Truck: Georgia Peaches. No pre-ordering.

Kelley's Berry Farm: Farm-fresh strawberries, blueberries, blackberries, and jams.

Wayward Garden and Apothecary: Herbs and skincare products from a certified herbalist.

King of Pops: Amazingly tasty ice pops. No pre-ordering.

Roadhouse Grill: Delicious barbeque pork and brisket. No pre-ordering.

 

To Market,To Market

Making connections at the St. George’s Farmers Market

By Lauren Isenhour

To volunteer is an honor:  when you volunteer for an organization or cause that you love, it’s not only a gift for the people you serve, but a gift for your own soul.  I believe that good food nourishes the body and mind in the most positive of ways.  Our own Middle Tennessee farmer community works year round to plant, harvest, gather and deliver the best-in-quality ingredients and products to the St. George’s Farmers Market and makes it possible for us all to partake in what our backyard has to offer in the peak of its season.

I had the pleasure of joining the volunteer team for the St. George’s Farmers Market last year in its fourth season and saw firsthand what it means to connect farmers and artisans to consumers of their products.  Not only are the farmers proud to display their bounties, but they also love to talk about their craft and answer questions such as how they raise their animals, what natural farming techniques they use and how they yield the beautiful specimen placed before you. There is a sense of gratitude and appreciation that is shared by both parties and an unspoken feeling of belonging to a part of the circle of life. 

We had one of our best seasons last year, which included a range of old and new vendors and an assortment of meat, fish, produce, bread, baked goods, homemade pastas, and more.  To move from one market tent to the next and be able to plan an entire meal, start to finish, is a beautiful thing.  Free Range Farm’s grass-fed beef, Lillian St. Bread’s perfectly crusty tordu baguettes, Old School Farm’s plump okra and Fresh and Local’s vine ripe tomatoes are just a sampling of the offerings that could be brought together for a hearty, healthy meal—all found in the same place.

Farmers markets are also so much easier than walking the aisles of a grocery store— a place that provides you with almost too many options, many of which are unhealthy these days.  When you cook seasonally with farmers market fresh ingredients, it allows your creativity to flourish as you focus on what you can do with a single ingredient that looks good enough to eat before even beginning to cook it.  Meals become simpler and so does the idea of cooking on a weeknight!  Still don’t feel like cooking?  Try one of Alfresco Pasta’s hand-crafted tortellinis with basil pesto sauce or a satisfying lentil and kale soup from The Soup Lady.   

We hope you will come out to the market this season which begins Thursday, May 7, or perhaps even volunteer.  There is no better way to feed your soul, body, and mind all in one place!