The University community is invited to take a fresh perspective on cooking, eating and living well at the Spring 2011 SMU Farmers Market. The events take place 11 a.m.-5 p.m. Thursday, April 28, and 11 a.m.-2 p.m. Friday, April 29, in the Hughes-Trigg Commons.
Shoppers can expect to find fresh items including blueberries, plums, mangos, nectarines, seedless watermelons, avocados, bell peppers, tomatillos and snow peas. Organic offerings will include apples, carrots, grape tomatoes, spring salad mix and Texas-grown shiitake mushrooms. Herbs like cilantro and mint, as well as more exotic items such as blood oranges and starfruit, also will be available.
Produce is priced by the pound. Cash, credit and Pony Cash will be accepted. Bags will be available; shoppers are encouraged to go green and bring their own reusable bags.
In addition, SMU experts will share tips for eating well, living healthy and being eco-friendly throughout the market:
- Fancy feasting: SMU Dining Services Executive Chef Tim Schaub will demonstrate the art of garde manger – making memorable garnishes such as tomato roses and apple swans. He’ll also have recipes for delicious dishes featuring Farmers Market produce, some of which appear on the menu at RFoC @ Lee.
- Soul food: 11:30 a.m.-12:15 p.m. Thursday and 12:45-1:30 p.m. Friday, meet at the Farmers Market. McCreless Associate Professor of Evangelism Elaine Heath, Perkins School of Theology, will conduct walking tours of the SMU Community Garden, which benefits the North Texas Food Bank. Information about how to become involved with the project also will be offered.
- Good dirt: 11:30 a.m.-12:30 p.m. Friday, Hughes-Trigg Forum. Ann Allen and Cathy Coates of SMU Facilities Management & Sustainability will share tips for growing vegetables in containers.
- Sage advice: SMU Dietitian Claire Florsheim will share nutrition information and tips.
- Healthy living: Get the latest on Dedman Center exercise programs.
- Going green: Learn about sustainability at SMU.
Written by Pat Ward