Campus Farmers Market
March 23 – April 27
4:00 – 6:30PM
The University Wellness Program & the Center for Sustainability have partnered with the Mainstreet Statesboro Farmers Market to bring the market to campus local farmers providing fresh produce, baked goods, honey, meat, dairy products and fair trade coffee. The Campus Farmers Market hosts many farmers that use environmentally sustainable practices, including fewer pesticides, no antibiotics or growth hormones, and they raise their animals outside on pasture.
*Acceptable forms of Payment: Credit, Debit, EBT, Eagle Express & Cash.
|Vendor Name||Items Offered|
|Hunter Cattle||Beef, poultry and pork and will be grilling brats and burgers for lunch!|
|Poor Robin Farms||Seasonal produce|
|B and G||Honey|
|Three Tree Coffee Roasters||Fair trade coffee|
|Frail Gourmet||Pastas, sauces, pizza dough and raviolis|
|Little Chicken Ranch||Baked goods, eggs, seasonal produce|
- What forms of payment are accepted?
Cash, Credit or Debit Card, Eagle Express, and EBT. If you don’t have cash you can purchase “tokens” with your credit or EBT card. You can pay the farmers in tokens and they will make change from the tokens. Also, you can save any unused tokens for the next campus farmers market.
- Will there be samples I can taste before buying?
Most farmers do have samples of their products. We also usually have other samples of recipes made with campus farmers market products at each market.
- Can I volunteer at the Campus Farmers Market?
Yes. We welcome volunteers. If you would like to volunteer, contact Michele Martin, University Wellness Director, at 912-478-5436 or email@example.com
- Can my club or student organization have a booth at the Campus Farmers Market?
Yes. We ask that your booth be related to sustainability or products being sold at the market. If you would like to have a booth and a market, please contact Michele Martin, University Wellness Director, at 912-478-5436 or firstname.lastname@example.org
- How will I know what products will be available each market?
Vendors and products vary each market depending on season and availability.
- 2 ½ cups All Purpose Flour
- 1 ¼ cups Sugar
- 2 ½ tsp Baking Powder
- ¼ tsp Salt
- 2 Eggs, lightly beaten
- 1 cup Buttermilk
- ¼ cup Melted Butter
- 1 ½ tsp Vanilla
- 1 ½ cups Fresh Blueberries
- Sugar for the top of each muffin
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Combine eggs, buttermilk, and butter.
- Stir into dry ingredients just until moistened
- Fold in blueberries.
- Fill paper-lined muffin cups ¾ full.
- Sprinkle a little sugar evenly over each muffin.
- Bake at 375 degrees for 30 minutes or until muffins test done.
BROILED NY STRIP
- 2 8oz New York Strip
- Turn broiler on high.
- Place steaks on a broiler pan or cookie sheet with sides
- You can salt and pepper or add other seasonings if you like.
- Broil steaks on one side 4-6 inches from the heat for 6 minutes.
- Use tongs to flip the steak and cook for 4-6 more minutes.
- Remove from oven and serve with some of your favorite side dishes and vegetables.
FRESH CORN CAKES
- 5 cobs or 2 ½ cups of fresh corn on the cob
- 3 large Eggs
- ¾ cup Milk
- 3 tbsp butter, melted
- ¾ cup all-purpose flour
- ¾ cup Yellow or White Cornmeal
- 8 oz Mozzarella Cheese, grated
- 1 medium Jalapeno Pepper, minced
- 1 tsp Salt
- 1 tsp Freshly Ground Pepper
- Pulse first 4 ingredients in a food processor 3-4 times or just until corn is coarsely chopped.
- Stir together flour and next 5 ingredients in a large bowl; stir corn mixture just until dry ingredients are moistened.
- Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2 inch cakes (do not spread or flatten cakes).
- Cook cakes 3-4 minutes or until tops bubble and edges look cooked. Turn and cook other side 2- 3 minutes.
- 3 tbsp. onion, finely chopped
- 2 cloves garlic, minced
- 3 large tomatoes, peeled and chopped
- 2 jalepenos, seeds removed and finely chopped
- 1 bell pepper, finely chopped
- 2-3 tbsp cilantro, minced
- 1 tbsp lime juice
- 1 tbsp lemon juice
- Salt and pepper to taste
- Mix all ingredients in a medium bowl and chill before serving!
- 1 lb Ground Beef (available from Hunter Cattle)
- 1 clove garlic, finely diced
- 1 small onion, finely diced
- 2 tsp oregano
- 1 tsp Thyme
- 1 tsp Worcestershire Sauce
- 1 Cup ground whole wheat bread crumbs
- 1 large egg
- 2 tsp basil
- 1 tsp rosemary, chopped if fresh
- Salt and pepper to taste
- Cover a large baking sheet with parchment paper.
- Pre-heat oven to 375 degrees.
- Mix all ingredients by hand until mixed thoroughly.
- Roll mixture into 1 inch balls and lay on parchment paper about 1 inch apart.
- Bake for 20 minutes.
- Rotate meatballs.
- Don’t remove any fat from the meatballs or parchment paper.
- Bake 10-15 minutes more until browned on all sides.
- Remove and serve warm or add to sauce and cook further.
BUTTERNUT SQUASH SHEPERD’S PIE
- 2 lbs spicy Mexican Chorizo Sausage
- 1 butternut squash, peeled and cut into 1/2 inch dice
- 6 sweet potatoes, peeled and cut into 1/2 in dice
- 6 egg yolks
- 1 1/4 cups flour
- 1 lb melted butter
- 2 cups brown sugar
- 2 cups Parmesan cheese
- 1/2 lb melted butter
- 1 cup flour
- Using melted butter, render potatoes and squash in stock pot until soft.
- Add 1 cup of flour; reduce heat; mix well.
- Cook for 7-10 more minutes constantly stirring; do not let it scorch.
- Meanwhile, in a separate pan, brown sausage and drain.
- Remove potato and squash mixture; transfer to a shallow pan; spread out and put in refrigerator to cool.
- Pre-heat oven to 350 degrees.
- Transfer mixture to a bowl; add egg yolks and another 1/4 cup flour; mix vigorously
- Mix topping ingredients in bowl until crumbly.
- In a shallow baking dish or pan, add the chorizo sausage; spread potato and squash mix pressing down covering sausage completely; add topping
- Bake in oven for 30-40 minutes until topping is golden brown and bubbly.
The campus farmers market provide a excellent opportunity for students to each not only locally but seasonally. It is such a unique chance to develop a relationship with our local producers and pick from a vast array of fresh foods! The market offers Grassfed Beef, Pastured Pork and Free-Range Poultry from winner of 2013 Flavor of Georgia Contest, Hunter Cattle. Another delicious treat is Frali Gourmet’s All-Natural Pasta and Olive Oils. This market also offers amazing local honey, baker’s goods, seasonal Fruits and Vegetables by other great producers.A common misconception is that organic and local food may be more expensive than chain Grocer’s product. This is simply untrue, a lot of products offered are relatively cheaper than Grocer’s prices and when you factor in the health savings, eating locally organic can save you an unforeseen amount of money throughout your lifetime in health costs. Make sure you visit the Campus Farmers Market the semester! – Teddye Gandy
I think the on-campus farmers market is a great opportunity for Georgia Southern students. For some students, this is a chance for them to see what our local community has to offer. Anything to get students exposed is awesome in my eyes! For students who are already aware of our local market both on and off campus, this is an opportunity for our student population to give back to the community that supports us year round. There is nothing like walking to my class at Hollis and seeing all the excited students, farmers, faculty, and staff roaming around the market. I always make a point to stop in because you never know what you’ll find! Whether its fresh veggies, yummy cookies from Sugar Magnolia, or fantastic grass-fed hamburgers, the on campus market never fails me. Any chance I have to buy local, sustainable and NUTRITIOUS food… I’ll take it. -Brianna Dumas
I absolutely love that the Farmers Market has been brought to our campus. It’s great to be able to walk down to the market and grab a fresh hamburger for lunch or some fresh pasta for dinner. I especially enjoy being able to pick-up fresh fruits and vegetables from our local farmers. It’s wonderful to see our students being exposed to our local farmers as well. Occasionally I am unable to make the Saturday morning markets and during weeks like that I look forward to the on-campus market even more knowing that I will still be able to buy my fresh food for the week! Yum! ….Is it market time yet?! 🙂 -Amy Ziezuila
I attend the farmers market because frankly you can’t beat the sense of community and the price for fresh produce. I say sense of community because the produce is grown locally, right around the corner. And you know, there is a difference in taste from the produce down the street and the produce that is shipped from CA, Mexico, Chile, the list goes on. The flavor is full and natural. You might think I am crazy, but trust me. Give it a try! This is way to support local business and agriculture! The farmers are friendly offering advice about the best ways to cook, their favorite recipe, etc. You can’t beat having a farmers market nearby, the price, the sense of community, and the benefits of eating healthy! -Justine Coleman
Last updated: 3/10/2017