Beginning (Tuesday) June 19, the Harvard community can once again enjoy weekly access to freshly harvested fruits and vegetables, handmade breads and pastries, and other healthy, homemade options, when the Farmers’ Market at Harvard reopens. Started by Harvard University Dining Services (HUDS) in 2006, the market will be held between the Science Center and Memorial Hall every Tuesday through October.
Last year, the market featured the goods of four farms, two bakeries, and a chocolate vendor. In 2007, the market will expand the opportunity to purchase products directly from the farmers and artisans behind the food by including a rotation of specialty vendors. Also this year, the market will stay open for an additional 30 minutes, running from 12:30 to 6 p.m. to accommodate lunch breaks.
“The adjustment is another way HUDS hopes to bring together the many members of the community,” said Ted A. Mayer, executive director of HUDS. “Community and fresh, local produce are integral to the dining experience, and the farmers’ market is the perfect combination of these elements.”
Weekly cooking demonstrations using produce available at the market will continue to be part of the program. The demos, mostly run from 1 to 2 p.m., are a unique addition to the farmers’ market tradition in Massachusetts and are not featured as regularly in other markets. Scheduled demonstration chefs include area restaurateurs, such as Paul O’Connell of Chez Henri, as well as HUDS’ own chefs.
Specialty vendors will make scheduled, regular appearances. Last year, one such vendor was Maria Trumpler, artisan of Vermont Ayr cheese and a former Quincy House senior tutor and history and science lecturer. She will return to the market this year. “I fell in love with cheese and cheese making after I tasted a delicious cheese at a restaurant a few years ago,” Trumpler said. “I am so excited to share another experience with Harvard outside of the classroom.”