MENU FOR FEBRUARY 13, 2013.
ADAMS COUNTY PENNSYLVANIA FRUIT
HONEYCRISP APPLES, FUJI APPLES, GOLD RUSH, CAMEO, PINK LADY .
APPLECIDER, CRANBERRY APPLE CIDER, FUJI APPLE CIDER.
LANCASTER PENNSYLVANIA VEGETABLES
SWAMP FOX ORGANIC SOFTNECK GARLIC, ORGANIC ELEPHANT GARLIC, ORGANIC HELLERS STIFFNECK GARLIC, CANDY SWEET RED & YELLOW ONIONS, RED ROSE, WHITE ROSE, YUKON GOLD POTATOES, BABY RED SWEET POTATOES
EGGS WALKAROUND, HORMONE FREE BROWN PENNSYLVANIA GROWN.
AMISH YOGURT Hormone free Plain, Lemon, Strawberry, Blueberry, Vanilla, Peach,Raspberry.
CHEESE Lancaster County Amish sharp cheddar cheese.
BUTTER Lightly salted Amish Butter.
HONEY 1 & 2 Lbs, Orange Blossom, Raw Unfiltered Spring Blossom, Buckwheat.
Upper Crust Bakery Artisan Hearth Baked Breads
Sourdough, Pain de Campagne, Olive Bread, Harvest Grain (with 12 seeds and grains), Foccacias, Artisan Baguettes, Russian Black Bread, Portugese Sweet Bread, Challah, Banana & Zucchini Bread, and Cookies.
Rain or shine every Wednesday, from 11:00 AM until ?, the quad space around Mary Graydon Building buzzes with activity as students, faculty and staff browse goods ranging from green beans, fresh breads, and whoopie pies at the AU farmer’s wellness market.
The market is orchestrated by American University Wellness program and Agora Farms, an intermediary for bringing Amish and Mennonite and “English” farm goods to American University campus Wednesdays, as well as to D.C.’s Historic Eastern Market on Saturdays and Sundays.
Complementing the Market is Upper Crust bakery’s stand with wonderful breads. Raisin Pecan, Harvest Grain, Pain de Campangne, Jalapeno Cheddar, Sourdough, Challah, Whole Wheat, Focaccia, Black Russian, NY Rye, Artisan Baguettes, Tea breads, Chocolate Chip Cookies, mini pies and cobblers.
Whether students care about locally grown food, baked goods, or not, the convenience of having fresh food right on campus makes it hard to avoid. “We see a nice traffic flow, with many repeat customers,” Rebekah Anderson, an international politics grad student at AU who works for Agora Farms, said. “We serve more than just students, we serve the local community as well,” she said, adding that “the market’s location is the closest weekly farmer’s market in the neighborhood surrounding the campus.”
One of those weekly customers is Lindsey Flick, a senior in the School of International Service. Flick, who is committed to eating locally sourced food, said she usually picks up green beans, potatoes, bread and the Amish cheddar cheese. Above all else, it is about convenience for Flick. “I don’t have to seek out other markets,” she said.