By RENEE FITE
TAHLEQUAH DAILY PRESS — Area residents can buy fresh, buy local, and buy in downtown Tahlequah this summer at the Farmers Market.
Beginning the first Saturday in May, growers will sell everything from soaps to herbs, herb plants, flowers, sheep and goats, and of course, the usual fruits and vegetables as their in season, along with native baskets and art.
Wednesday mornings will be the second day of the bi-weekly market, with offerings so fresh it will be almost like picking them in your own backyard that day. Market hours will be 7 a.m. at noon – at least.
Some of the details were ironed out during a meeting Tuesday evening, hosted by the Cherokee Nation. The market is to be a collaboration among the tribe’s Healthy Nation program, the Small Business Assistance Center, and area farmers.
With 18 people willing to commit to a $10 annual membership fee and $5 setup fee each Saturday and Wednesday morning, and with members getting choice spots, the Farmers Market is officially up and running.
Lisa Turner has a dairy goat farm and garden. Jeannie Winkle hopes to bring the excess from her garden. Both will find a place at the Farmers Market.
Dale Hutchins has boer (meat) goats, and his wife gardens. He also makes birdhouses. Randy Hutchins raises sheep and goats. They will have meat goats for sale.
The family-friendly atmosphere is another selling point for the Farmers Market, and there was talk of bringing goats in so children can try milking.
Lye soap, herbs, essential oils and magnetic jewelry will be available from Sharon Wilkins. Soaps and oils created from herbs she grows will start Nancy James off at the market.
Among the growers with a variety of veggies will be Bob and Loretta Merritt with Shortline Farms. Two of the growers are working to become certified organic; one is considered sustainable.
Julie Gahn, with the Lutheran Church, said she, “grows growers.”
“I’m into community outreach, and we’re doing a spin form of garden,” Gahn said. “If you want to garden with no experience, in a group, you’re invited. We’re just starting.”
Hope Owen came to ask, “What grows well in Oklahoma?”
For Rob and Carol Nunn, the meeting offered a way to find out about selling from their garden and eventually their fruit trees. “We helped manage a country fair in California,” she said, “with music and fun activities for kids and families.”
More growers are welcome, and the group hopes the idea catches on with both gardeners and those wanting healthy foods. Non-members can set up for a $10 provisional fee, or they can become members.
As excited as everyone at the meeting was about the Farmers Market, the cookies provided by Rocky Acres Cookie Kitchen created their own lip-smacking enthusiasm, with compliments to the chef - Johnnye Morton, who was also the facilitator of the meeting.
“We just wanted to get together and see how many were interested and who is bringing what,” she said. “It’s your market now. Think about how you want to do it.”
Dana Espinal, with the Cherokee Nation, said they’ve made a commitment to support the market until it gets established. “We’ll be taking care of advertising,” she said. “We’re interested in avenues to encourage citizens of the Cherokee Nation to participate by growing and farming. We hope Cherokee basket-weavers, crafters and artists will sell at the market.”
Espinal said the market will be regulated and selective. “It won’t be a flea market.”
It was noted that since they’ll be selling on tribal land, there will be no sales tax.
Linda Axley, administrator for the Cherokee County Health Department, explained some of the rules and regulations that must be followed.
“Anyone who grows fruits and vegetables can sell them. If they’re grown by somebody else, a seasonal license is needed,” she said. “Or if you cook it, bake it, like jellies or jams, or honey, you need a license. And your kitchen is inspected.
“Once you cut it open to sell it, you need a processing license. You can cut it open for display. Whole nuts are not a problem.”
Axley said with all the bean dinners and fundraisers being held at churches and schools, the Health Department gives food handlers classes all the time. “It’s not a retail establishment; it’s a fundraiser,” she said. “We just want to help organizations, not give the community food poisoning. We know you wouldn’t want that to happen.”
