Old Cheney Road Farmers' Market Kicks Off the Market Season April 25th

By Hanna Day-Woodruff

I am, like many in Lincoln, a farmers' market enthusiast.  It is a dear luxury to stroll down a shaded lane banked by tables laden with freshly picked vegetables in all the colors of the rainbow.  The abundance is intoxicating, and choosing my vegetable medley for the week is a delight not unlike that of a kid in a candy store.

The offerings of artisan cheeses and breads, baked goods, and treats are likewise a pleasant necessity, eaten while listening to the breeze, the birds, and the gentle hum of people chatting and laughing.  

The farmers' market season is almost upon us, and the Old Cheney Road Farmers' Market (OCRFM) is getting a head start on all the other markets in the area, beginning its season Sunday, April 25th, a week ahead of its friendly competitors.  This Sunday market runs from 10 a.m. to 2 p.m. for 29 weeks, extending to the first weekend in November, a week later than the other markets in town. 

Stretching along the parking lot of the Old Cheney Center at 55th and Old Cheney, the market may not be immediately visible from the road, since it occupies a narrow strip towards the back of the shopping center, next to a wooded creek that keeps the market shaded and temperatures down in the heat of the summer.  Even with its wide variety of 57 vendors, the market gives an impression of low-key intimacy. 

Origins

This will be the 5th year of the Old Cheney Road Farmers' Market, and according to Kevin Loth of Shadowbrook Farms, who came up with the idea for the market, it is perhaps the only Sunday market in the state.  Luckily, the owners of the Lincoln Racquet Club and Red Clover felt that a farmers' market aligned with their values to support the health of the community, so the South Lincoln location was easily found. Next, Loth had to get the farmers on board – he shared that vendors were initially skeptical that customers would see the market as an imposition on their hard-earned day of rest with family after the rush of the Saturday markets.  

The first season was only few months long in order to test the market, and needless to say, it was a success.  Each year the market has expanded, adding vendors and increasing customer attendance.  In 2008, the market gained non-profit status, and it has since been working on supporting a local, sustainable food system and educating the public on its benefits. 

One service the market provides the public is the weekly attendance of a Master Gardener at the market manager's table, there to answer questions from the gardening public.  

Attitude

OCRFM prides itself on being a “green” market, with a high emphasis on fresh farm produce and products.  This is evident to anyone who attends, as produce makes up the majority of the stalls. 

Here there's no wading through crafts or concessionaires to find the veggies – the public is spoiled for choice.  But the market isn't limited to produce – you'll also find cheeses, meats (this year, bison makes its debut), baked products (including gluten-free choices), honey, jams, jellies and other concession foods and beverages.  There are “a few crafts,” says Elaine Cranford, Market Manager, “But everything has to be hand-made.” The market encourages value-added producers and crafters to either source their raw materials locally, gather them responsibly from the wild, or get them from the other farmers who are at the market.

A great many vendors are permanent fixtures throughout the season, but some come only for a few brief weeks, such as the Asparagus Patch and Common Good Farm.  This cycling of temporary vendors works to everyone's benefit, allowing for such seasonal items like flowers, maple syrup, corn or pumpkins to enter the market at their peak moments.   

Cranford said that the market has increased in popularity with vendors to such an extent that they now have a waiting list for potential booths.  Every year and every week, the constellation of vendors shifts – this year there will be several new vendors, including Robinette Farms.   

Beth Coufal, a preceding Secretary/Treasurer and current board member, says the Old Cheney market is easy-going and allows for conversation and community.  To support the convivial atmosphere, the market hosts musical performances and local chef demonstrations of dishes cooked from market products.  In short, it's not just shopping, but a leisurely cultural excursion that constructs and sustains our local food system.    

When:  Every Sunday from April 25th to November 7th, 10 a.m. to 2 p.m.  Should you attend in the next few weeks, expect to see asparagus, rhubarb, spinach, turnips, radishes, lettuces and herbs.  

Where:  The Old Cheney Market Parking lot next to the Lincoln Racquet Club at 55th and Old Cheney.

What to bring:  Cash!  At the moment the market is cash only, although a credit card system may be implemented later in the season.  For now, come with your greenbacks.