The Clover Farmer’s Market opened for its second season on May 12 with some new vendors, garden experts and culinary treats.
The market, featuring fresh produce and local arts, crafts and other products, will be open from 4 to 7 p.m. each Tuesday in the parking lot behind the Clover Community Center, 120 Bethel St.
On hand for last week’s opening were a team of master gardeners, led by Janelle Dixon, who answered questions on what to grow and how to tend it.
Crafters Olsen’s Hollow and JulPak offered pottery, children’s ribbons and bows and a waterproof, folding carryall. Samantha Moses was selling all-natural cleaning and laundry products and ready-to-plant tomato plants.
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Chef Bou Baker from Clover High School’s culinary department was present with his team of up-and-coming chefs: Jacob Friday, Matthew Good, Emilyah Nieves, Dylan Petro and Julian Rosado. They prepared food using items donated from the market’s vendors for shoppers to sample.
To start, the student chefs had sautéed beets and greens in a blueberry vinaigrette from The Pennell Barn. They followed this with fresh shrimp and smoked trout, both from Southern Magnolia Trading.
On the Rise Bakery from Clover donated the crostini and sourdough breads that served as a vehicle for a trout and egg salad made with duck, chicken and quail eggs supplied by The Redneck Ranch.
Mill Creek Organic Gardens provided a lettuce mix with mint, columbine and daisy flowers that the culinary group served with a rendered balsamic vinegar and feta crumbles from Thomas Family Farms. The tasting also included fresh pork brats from Millers Meats, cooked and served with Grey Poupon Dijon mustard.
For the opening day, market bags were given to 20 shoppers who filled them with vegetables, herbs, meat, seafood, bread, cakes and other foods.
The market also included plants such as tomato, cucumber, squash ready transplant into the buyers’ gardens.