There has been tremendous growth in the number of farmers’ markets recently. Mississippi has 85 known markets in operation as of 2015. And more are planned.
Why the interest? It's because farmers’ markets are a win-win situation. They are good for the farmer and good for the shopper.
Shoppers can get the freshest produce when buying direct from the people who grew it. And fresher foods are usually healthier and taste better. Prices at farmers’ markets are generally lower, too.
Fruit and vegetable growers have the opportunity to sell directly to the consumer, allowing them to have a closer connection with their buyers and make better profits as well. By eliminating the brokers, distributors, and shippers, state growers get to keep a larger portion of the sales price, while still selling at competitive retail prices.
The markets vary sharply in how many months per year and which days per week they are open, how many vendors there are on any day, what kinds of produce as well as crafts and artistic products are for sale, and whether they include organic fruits and vegetables. Check the linked listing below and call for information if needed to be sure.
The largest market in the state is the Mississippi Farmers’ Market in Jackson, just off the High Street exit near the fairgrounds. With an 18,000 square foot building and 32 stalls, it is open three days per week in season, and on Saturdays all year.
The smallest is probably the one-day per year market in Crystal Springs, which is part of the annual Tomato Festival, the last Saturday in June each year. This one, on a downtown street by the railroad tracks, has 15 to 20 vendors, with lots of tomatoes, watermelons, blueberries, and other summer produce.
Listen to our radio Public Service Announcement promoting Mississippi fruits and vegetables, produced by Mississippi State University's Agricultural Communications Department.
- Farmers markets serve as local development driver
- Growers find perfect fit with farmers markets
- Freshness, personal connections drive farmers market shopping
- Demand for local produce, markets continues to grow
- Farmers markets provide opportunity for growers
- State truck crops have growing consumer value
- Consumers seek local foods, healthier living
- Farmers diversify income in autumn
- Truck crops benefit producers, consumers
- Commercial, truck crop farms share local roots
- Farmers' markets benefit producers and consumers
Public Service Announcements produced by the MSU Office of Agricultural Communications in 2015. They were released to Mississippi television stations.
MACON, Miss. -- Myron Unruh has no complaints about the quality of his farm’s strawberries. He just wishes more of them would grow.
“We picked some strawberries earlier this week, and they were gorgeous, but we’re getting less than half of what we should be getting,” said Unruh, who owns Lazy U Farms in Macon. “It’s pretty tough right now.”
STARKVILLE, Miss. -- The value and healthfulness of farm-fresh foods will be on display May 22 for a group of 15 adults who attend a Mississippi State University Extension Service daylong tour.
RAYMOND, Miss. -- Produce growers, packers, industry suppliers and others can learn the requirements of the new federal Produce Safety Rule during one of three upcoming workshops around the state.
DEKALB, Miss. -- For 33 years, Ruby D. Rankin was the face of the Mississippi State University Extension Service in Kemper County, and her sudden death in early May surprised and saddened the local community.
More than 100 people gathered at a building dedication ceremony Monday in the Extension office in Kemper County to honor Rankin's life, service and impact on local individuals, various organizations and the entire community. The Kemper County Board of Supervisors honored Rankin's many accomplishments by naming the local farmers market in her honor.
VICKSBURG, Miss. -- Foods grown on Southern farms should end up on Southern tables, especially when those tables are in the state’s many historic bed-and-breakfasts.
That was the message Mississippi State University Extension Service personnel sent home with participants in a recent workshop.
“Nobody wants to go to a Southern B&B and not experience the food, so think about serving local foods,” said Brent Fountain, Extension nutrition specialist.