See more pictures of the farmers market at the end of this story.
The canopies were erected, the produce arranged in eye-catching bundles, and the mayor tossed the ceremonial goat cheese into a small crowd of eager children.
The Bainbridge Island Farmers Market opened on Saturday, kicking off another season of everything local, from blown glass to handmade wool and scrumptious baked goods.
“It’s always been a center of the community,” said Susan VanderWey, manager of the Bainbridge Island Farmers Market. “And when I look over this market I almost elevate, it’s a happy feeling.”
It is VanderWey’s first return to managing since an injury kept her out of the market for two years, and her excitement is evident. The market has been going for almost 30 years, and has grown in scope from its humble beginnings.
“The first thing I did when I moved here twenty years ago… was to find out if there was a farmers market. It was pretty small, but it’s been growing,” she said.
Even in the early hours of Saturday morning, many came out to watch the vendors set up their displays and to get a jump on some scarce goods.
The throngs of islanders also got another taste of a lingering cold spell which has caused a slow start, and reduced output, for many farmers this year.
“Each year we complain about how cold it is, but this year it was really cold,” said Brian Butler of Butler Green Farms. “We’re at least two weeks behind on all the plants.”
The stunted growing season led a few farmers to drop out of the first day of the market, even those who had items to sell, such as The Soup Garden, aren’t up to full capacity.
Last year, the group exclusively made bread, but the cold has pushed back plans to sell produce, which they will use in organic soups to complement their artisan breads.
“It is slow to start, but the other farmers have been kind helping to get us started,” said Laura Llewellyn of The Soup Garden. “Hopefully we’ll have sorrel as our first on-farm soup in two weeks.”
The economy has also hit farmers hard. Many have seen a decrease in demand from major buyers.
“We’re getting hit the other way too,” Butler said. “The restaurant business is way slow so they are having to tighten their budget and buy stuff that isn’t as expensive from California.”
However, according to Butler, there is a bright side to all of this, and you can see it in the high turnout despite the cold.
“The one good thing about this whole economy is people are starting to understand buying local,” he said. “Keeping their money here and supporting our own infrastructure and businesses.”
