Author Archives: ocfm

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Projects: Creating Herb Gardens

Category : Fun with Nature

(Printable Creating Herb Gardens)

 Inspiring Aromatic Adventures

Herbs arouse kids’ curiosity and interest because they thoroughly engage the senses. What better motivator for student investigations than plants that feel cool, smell great, and can turn mere tomatoes into pizza sauce? Their life stories, it turns out, are fascinating too. After all, these humble plants were early humans’ first medicines, food preservatives, and cosmetics. And that’s just the beginning.

The word “herb” conjures up visions of soothing teas or the green flecks in spaghetti sauce, but just what is an herb? Some people define it as any plant or plant part used as an ingredient for flavor, fragrance, or healing. Spices, it seems, could fit the same bill. Here’s the difference: Herbs are usually defined as plants of temperate climates whose leaves are harvested for use. Spices, on the other hand, tend to be of tropical origin; we use their roots (ginger), fruits (vanilla pods), flowers (cloves), seeds (pepper), or bark (cinnamon). They both differ from other plants in that they contain some active ingredient that is useful to us. But the real role of these adaptations is to help a plant survive in its environment — that is, to defend against being eaten!

These aromatic plants can be a fascinating focus for a growing classroom. They’re easy to raise and have a multitude of uses. Many also offer sustenance to pollinators. Consider using an herb garden to stimulate senses and investigations, bring literature to life, or inspire craft projects. It can also become a lens for studying people/plant connections in different historical eras or regions.


If you don’t have an herb plot in your schoolyard, consider raising them in outdoor containers or windowboxes, or even in the classroom under lights or on windowsills. Select from the following materials accordingly.

  • gardening tools (forks, shovels, rakes)
  • herb seeds, plants, or plant parts (see Herb Growing Chart, below)
  • large containers with drainage holes
  • seed-starting containers, soilless planting mix
  • fluorescent lights

Plan the Vision

Wherever you’re raising herbs — outdoors in the garden or containers, or in the classroom — you and your students should consider what role you want them to play. Do you imagine mingling the fragrant plants with vegetables and flowers or creating separate bed or container just for herbs? Do you envision planting a medley of herbs to stimulate visitors’ senses? Are you drawn to having a special theme for your herb planting? Here are a few thematic ideas to spark your thinking:

Herbal vinegars (or salad dressing) – Good plants for these products include tarragon, chives, basil, dill, rosemary, thyme, and lemon balm.

Colonial herbs – Students can have fun learning how herbs were used in “olden” times. For instance, rosemary was believed to calm naughty children and sage was used to color gray hair! Thyme, oregano, parsley, and savory might also be found in the Colonial garden.

Spaghetti herbs – Consider raising culinary herbs necessary for this children’s favorite: basil, oregano, parsley, garlic. (Fennel imparts a great flavor, too!)

Herbal teas – Students may want to dry, bag, and sell their own herb teas, or simply enjoy drinking them. Chamomile, lemon balm, peppermint, and spearmint are good (and safe) candidates.

Peter Rabbit herb garden – Inspired by this favorite story, your students might grow some of the herbs it mentions: mint, rosemary, sage, hyssop, camomile, tansy, lavender, lemon balm.

Fragrant herbs – Consider these particularly aromatic candidates: basils, rosemary, mints, lavender, thymes, lemon verbena, oregano, chamomile, savory.

Container herbs – If you plan to raise herbs in containers, you might try these easy-to-grow plants: thymes, mints, parsley, basils, sage, marjoram, oregano.

Prepare the soil

Most herb plants require similar growing conditions: a minimum of six hours of sunlight per day and moderately rich soil with good drainage. To improve the soil structure and drainage, your students should use garden forks or shovels to loosen the soil to a depth of 8 to 12 inches before planting. If you are planting in an area with nutrient-poor, dry, heavy, or poorly-drained soil, add some organic matter, such as compost, before planting. Rake the soil to form a fine, even bed, which is particularly important if you’re growing herbs from seed.

Plant seeds, plants, or parts

Herbs may be annuals, started from seed each year, as is basil; biennials, requiring two seasons of growth, as does parsley; or perennials, which grow back year after year, like thyme. Generally, you should plant annual and biennial herbs from seed directly in the garden or in containers indoors (to transplant), or buy seedlings. (Your students can save seed produced by their herb plants for next year’s crop.) You’ll want to buy or get donations of perennial herb plants or propagate them from cuttings or divisions. The Herb Growing Chart, below, highlights the best ways to start different herbs.

Starting from seed
– If you want to get a jump on the season, you can start herb seeds indoors under lights or on sunny windowsills and later transplant them to the garden. Use the same types of containers and soilless potting mix that you would use for other indoor seedlings. To encourage healthy seedlings, keep soil mix uniformly moist until seeds germinate, keep lights 3 to 6 inches above the plants, and water seedlings thoroughly when the mix is dry to the touch. Herb seeds tend to be small, so whether you’re starting them indoors or in the garden, you’ll plant them fairly shallowly (see seed packets for planting depths).

Before you move seedlings outdoors, “harden” them off to get them accustomed to harsher outdoor conditions. Do this by setting them outside for progressively longer periods each day, starting with a few hours and increasing to a full day over the course of a week or so.

Starting from plants or plant parts – You can purchase many herbs from nurseries as young plants, or dig up shoots or sections of mature perennial plants in the spring. Some herbs can also be started from stem cuttings. To do this, snip healthy stems 3 to 6 inches from the growing tip. Remove leaves from the lower half of the cutting, and plant the cutting in a soilless mix indoors or in moist sand in a shady outdoor area. Water it gently and cover the container with a plastic bag until new top growth appears. Keep cuttings out of direct sun so they don’t overheat in their plastic-bag “greenhouse.”

How you lay out your planting will depend on the plants you choose and on your theme. Herbs, like most plants, stay healthier if there’s good air circulation, so space them to allow for the mature size of each plant. (Catalogs, seed packets, and nursery containers give spacing requirements.)


You can harvest most herbs continually as soon as the plant has enough foliage to sustain growth. Harvest herbs grown for seeds, such as dill, caraway, and coriander, as the fruits change color from green to brown or gray but before they scatter to the ground. If students want to dry herbs to use or sell as cooking ingredients, they should spread them in a single layer on trays or screens, or hang them in bundles using rubber bands to hold the stems together. Place the herbs in a dark, well-ventilated place until they are completely dry. Store them in the dark in airtight containers.

Indoor Herb Growing Chart

Herb Days to germination How to start it
basil 5 – 10 seeds/plants
catnip 4 seeds/plants
caraway 14+ seeds
chives 7 seeds/divide plants
chamomile 7 seeds/plants
coriander 9 seeds
cress 7 seeds
dill 5 seeds
fennel 6 seeds
garlic plant cloves
lavender plants
lemon balm 7 seeds/cuttings/plants
mints plants/cuttings/runners
nasturtium 5 seeds
oregano 30+ cuttings/plants/seeds
parsley 20+ seeds (presoak)/plants
rosemary 20+ seeds/cuttings/plants
sage 28+ seeds/plants
summer savory 5 seeds/plants
tarragon plants
thyme 20+ plants/divide plants/seeds


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Category : FAQ

Here are some FAQ regarding farmers markets and gardening

Why shop at a Farmers Market? Farmers markets have a number of benefits one in particular being they are a great resource for fresh nutritious foods. As Americans look for healthier options for the dinner table farmers markets can provide a number of fresh fruits, vegetable, greens, and herbs as well as farm fresh meats and eggs. With the assistance of programs such as the WIC Farmers’ Market Nutrition Program  community markets are offering seniors and lower income households access to these fresh nutritious foods as well.

Why participate as a vendor at a Farmers Market? Have you considering growing a garden, but not sure what to do with all that produce? Farmers markets are a great opportunity sell your produce. Whether you are a hobbyist gardener with smaller raised beds or a large producer with acres of plants the farmers market is open weekly for you to sell your fresh produce to people looking for healthier fresh items. At the Community Farmers Market of Owen County we allow vendors to contract for the entire 24 week market season, for half the season, or weekly so vendors have the flexibility to participate as they’d like or have produce available. But it’s not just about the gardens, farmers markets also provide vending opportunities to livestock and egg producers, herb growers, flower growers and nurseries, and value-added items such as breads, cookies, muffins, and other food items.

Why become a grower? Growing and producing farmers market type items can be both rewarding and challenging. Some of the benefits include: food production, exercise, environmental restoration, increased property value, and education. You make it a family adventure! Gardening, livestock care, and preparing baked goods gives children a chance to learn important life skills and can even teach business or job skills when selling the products they prepared. If you live in town growing a community garden is also a great opportunity to gather friends, family, or neighbors to grow healthy community relationships.

Why should my children garden? Gardening can be used as a vehicle for encouraging children to make good food choices, building a love of nature, stimulating practical learning, and cultivating successful growing accomplishments.

Where do I even start with gardening? Starting a Vegetable Garden: Five S’s to Success. If you’re new to gardening and are inspired to grow some vegetables, here are five important “s” elements — you’ll want to consider:

  • Sun. Fruiting vegetables (e.g., beans, tomatoes, peppers, squash, eggplant, cucumbers, etc.) need at least 6 hours of direct sun a day. All others can make do with as little as 3 to 4 hours of sun, but more is almost always better. Trees, buildings, and other structures in your yard may cast shade on your garden. Check the amount of shade and sun on your proposed site, and remember that it will change as the seasons change.
  • Soil. Test your soil to determine its fertility needs. Add amendments as recommended. Also determine how well the soil drains. Be sure to let the soil dry out in spring before working.
  • Site. Build the garden close to a walkway or house so you’re encouraged to visit it frequently. Make sure there’s a water source (faucet) close by. Protect the garden with a fence or barrier if cats, dogs, or wildlife are an issue.
  • Size. Start small — a 10′ by 10′ garden (100 sq. ft.) is a manageable size. Use fences, trellises, containers, and hanging baskets to save space and get more production from your garden.
  • Selection. Grow crops you like to eat! Plant a variety of vegetables, flowers, and herbs. The more diversity, the fewer problems you’ll have with pests. Look for varieties described as “disease-resistant.”

…for more information visit National Gardening Association

How do I improve my garden’s soil? To grow the best vegetables you need good soil. It’s worth taking the time to test your soil’s pH (a measure of its acidity or alkalinity) and amend it as needed before planting. If your soil is too acid or alkaline, plants can’t take up the nutrients they need. You can raise pH (“sweeten the soil”) with lime, and lower it with sulfur. At a minimum, though, plan to add compost; it improves both drainage and the soil’s water-holding capacity. Compost also adds nutrients and boosts soil life. You can purchase a soil test kit from most regional Cooperative Extension offices or garden centers. You can also purchase compost from garden centers or make your own (learn how at

What is my growing hardiness zone? Did you know in 2012 the USDA Plant Hardiness Zone Map was revised? Here’s a look at the new map to see what zone you are in for Indiana. For the full map visit the USDA website.

When should I harvest my fruits and vegetables? Here’s a helpful chart for knowing when to harvest. Harvesting Calender

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FAQ Regarding Vending

Category : Vendor Information

When must contracts be submitted?

  • Contracts for full, seasonal, or daily vendors must be received at least 48 hr before your first market date. Contacts and payments may be mailed to OCFM, PO Box 650, Spencer, IN 47460 or contracts may be emailed to  with payment made to the Market Master before setting up your stall on your first market date.

What are the scheduling requirement to vend?

  • Full season vendor are asked to contact the Market Master, Amy Arnold at 812.821.0373 when you will not be able to attend a particular Saturday.  This allows the Market Master knowledge to fill in your space that week to keep a coherent flow to the market. Reserved spaces not claimed before 8 am may be reassigned to another vendor for that day.
  • Seasonal vendors are asked to contact the Market Master, Amy at 812.821.0373 48 hr prior to the Saturdays you will be attending so we can configure the market for that week.
  • Daily vendors that have approved contracts must contact the Market Master, Amy Arnold at 812.821.0373 at least 48 hrs before the Saturday you plan to attend, so we can assure you a booth space.  Payment is required prior to setting up your booth.

Can anyone vend?

  • Vendors must submit contracts prior to vendor for board approval.  The Board reserves the right to refuse admittance to any vendor that the Board feels does not meet the eligibility requirements or does not serve the best interests of the Market.
  • NEW in 2013 for Artisan Vendors. All Artisan Vendors are subject to the craft jury process and only those items approved by the jury may be sold at the market.  Vendor booth rental spaces may be limited for Artisans depending on the response of contracts.
  • The Board and/or Market Master reserves the right to inspect any kitchen or farm of participating market vendors. We may choose to make a visit when complaints have been made to the Market Master as we deem it necessary. If following the initial inspection the Board and/or Market Master feels it is necessary they may require a State inspection by the Owen County Board of Health.

Do I need insurance?

  • Certificate of Insurance with the minimum limits of 500/1M listing the “Owen County Farmers Market” as an additional insured. This must be provided with the  Value Food Addendum.  Contact your local insurance agent and ask about Farmers’ Market / Value added food policies; it is the board’s understanding that these items ARE NOT covered by your home owners policy and an additional policy is necessary.

If I am done vending before 12 noon can I leave?

  • Vendors are NOT permitted to close their booth before the conclusion of the market day for insurance liability reasons. Any vendor leaving the Market before the close of the day could be assessed a $50.00 fine, which is due before the next Market day.

Can I sell mushrooms?

  • Vendors will be allowed to sell Morel Mushrooms. ALL vendors with morel mushrooms MUST have product inspected by a board member or the Market Master before they are allowed to sell. If a vendor is only selling morel mushrooms they are not permitted to close their booth before the conclusion of the market day, so please be prepared to stay even if your items sell out before the end of market.

What license and permits are required?

  • Egg vendors MUST have state egg license with a copy included with contract and copy on site.
  • Indiana State Board of Animal health Dairy Division permit to operate as a manufactured grade milk and/or milk processor is required with vendors intending to sell diary products
  • Temporary Food Vendor Permit and/or Mobile Food Vending Permit form the Owen County Health Department is required with vendors selling prepared foods such as baked goods and onsite ready to eat foods.

How do I meet hand washing requirement with value added foods?

  • Rob Babbs has provide the market with a hand washing station.  This is set up near the Cafe area of the market and available to vendors and customer during the market hours.  While hand sanitizers are good the state requires even after their use that you rinse your hands in hot water when dealing with food items. So play it safe and just wash your hands with soap and HOT water after being away from your booth or situations where your hands are in contact with possible germs or dirt.
  • A Temporary Set Up for Hand Washing may also be set up at your booth is you so desire.Hand Washing Requires
    • Potable hot and cold running water (recommend at least 100°F)
    • Suitable hand cleaner (i.e. soap)
    • A waste receptacle
    • 20 seconds of your time
    • Dry hands with disposable towel


What are temperature regulations for food items?

  • Cooking Temperatures are as follows.  Be very afraid of partial cooking!
  1. Cook shell eggs, fish, pork – 145oF   For 15 seconds
  2. Cook ground meat (hamburger) – 155oF  For 15 seconds
  3. Cook poultry, stuffed meats – 165oF  For 15 seconds
  • Hot/Cold Holding of Foods
  1. Hot PH foods are held 135oF or above
  2. Cold PH foods are held 41oF or below
  3. Unpackaged ready-to-eat foods are NOT stored in direct contact with ice
  4. Avoid potential cross-contamination in storage

What are health requirements for selling food items?

  • All produce is to be six (6) inches off the ground.
  • Baked goods (valued added foods) vendors wishing to sell baked goods are subject to Health Department Regulations and should meet those regulations prior to selling at market. View the “Guidance for Uniform Use of House Enrolled Act 1309” from Indiana State Department of Health for more information or the Owen County Health Department may be contacted at (812) 829-5017 or by visiting 60 S. Main Street – Courthouse (1st Floor) Spencer IN  47460.
  • Need to know STATE Requirements
    • Prepared food vendors and value added food vendors MUST carry liability insurance and provide proof of coverage to Market Master prior to vending.
    • Overhead Protection (a tent) is needed if preparing food at site
    • Egg vendors MUST have state egg license with a copy included with contract and copy on site. New labeling requirements include having your own label which covers the entire top of the carton and/or any other marketers labeling (such as reused cartons from grocery store). Information on the label is to include your name/farm name, address, phone number, date collected, and expiration date. Also eggs must be kept in properly regulated temperatures while at market which will be inspected. PLEASE BE AWARE the board has been notified that the state WILL BE inspecting farmers markets more this year and these regulations MUST be met. Also be aware that egg license expire mid market season so a renewal of the license will be necessary during the market with new license information documented.
    • Vendors with meat products must have proper labeling and meat processed at a state or federal inspected plant if selling at market. Also meat vendors must keep product in properly regulated temperatures while at market, which will be inspected.
    • Water test required for all vendors with well water. The health department is requiring vendors with well water have one (1) good water test report on file before selling at market. Free water test kits maybe be picked up at the Owen County Board of Health Department located on the first floor of the Owen County Courthouse. Test kits must be turned back into the OC Board of Health Dept by noon on Mondays or Tuesdays to be sent to state for results. Test kits may also be found at Dillman’s in Bloomington for a small cost. The OC Board of Health director encourages everyone needing this test to submit it as quickly as possible so you have time to complete additional test if your well does not come back with a good report before market.
    • Rules for Add on Food Vendors including labeling and HBV (Home Based Vendor) establishments. Add on Foods are food such as cookies, jams, jellies, breads, cut vegetables, and anything prepared and individually sold. This is a 10 page document, please read carefully for all information regarding these new regulations. … view “Guidance for Uniform Use of House Enrolled Act 1309” from Indiana State Department of Health.
    • For more information regarding Indiana State Department of Health regulations for Farmers Market Vendor go to
  • UPDATE 4/16/2010 – Here is more information regard HBVs (Home Based Vendors) from a Purdue workshop. This document includes examples of foods that may or may not be sold by HBVs as well as other important links and information.

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8 Tips to Help You Eat More Vegetables

Category : Tips for Health

Fresh vegetables fallingIt’s easy to eat more vegetables! Eating vegetables is important because they provide vitamins and minerals and most are low in calories. To fit more vegetables in your meals, follow these simple tips. It is easier than you may think.

  1. Savor the flavor of seasonal vegetables.  Buy vegetables that are in season for maximum flavor at the lower cost.  Check you local farmers market for the best-in-season buys.
  2. Discover fast ways to cook.  Cook fresh or frozen vegetables in the microwave for a quick-and-easy dish to add to any meal. Steam green beans, carrots, or broccoli in a bowl with a small amount of water in the microwave for a quick side dish.
  3. Be ahead of the game.  Cut up a batch of bell peppers, carrots, or broccoli. Pre-package them to use when time is limited. You can enjoy them on a salad, with hummus, or in a veggie wrap.
  4. Choose vegetable rich in color. Brighten your plate with vegetables that are red, orange, or dark green. They are full of vitamins and minerals. Try acorn squash, cherry tomatoes, sweet potatoes, or collard greens. They not only taste great but also are good for you, too.
  5. Make your garden salad glow.  Brighten your salad by using colorful vegetables such as black beans, sliced red bell peppers, shredded radishes, chopped red cabbage, or watercress.  Your salad will not only look good but taste good, too.
  6. While you’re out.  If dinner is away from home, no need to worry.  When ordering, ask for an extra side of vegetables or side salad instead of the typically fried side dish.
  7. Try something new.  You never know what you may like.  Choose a new vegetable – add it to your recipe and look up how to fix it online.
  8. Heat it and eat it.  Try tomato, butternut squash, or garden vegetable soup.  Fire up the grill as a lot of veggies do well on the grill, but some really stand out such as asparagus, corn, eggplant, mushrooms, peppers (hot or bell), onions, even cabbage.

*Resource: United States Department of Agriculture Center for Nutrition Policy and Promotion.

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Farmers Market Fun for Kids

Category : Tips for Health

cute kids preparing a mealEncourage Healthier Eating Habits

Shopping at the local farmers market is a great opportunity to experience new foods and encourage healthier eating habits in children.  When at the market, have children select one new fruit or vegetable they have never had before and then try it in a new recipe at home.  Discuss where the items were grown and talk to the farmers about their produce.  Nothing encourages healthy eating better than great tasting fresh foods.  Let an adventure begin by exploring the variety of fresh foods and  trying samples when available.

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Top 5 Reasons to Eat Local Foods

Category : Tips for Health

Farmers’ Markets are a great resource of local fresh foods.  Here are 5 reasons to buy local foods.

  1. Local Foods are Fresher  The farmers’ market provides you food that has been freshly harvested by local farmers and tastes better than food that has been preserved and transported from thousands of miles away.
  2. Local Foods are Seasonal Purchasing fruits and vegetables in their peak season means eating foods full of flavor that your taste buds are sure to enjoy.
  3. Local Foods Promote Variety Farmers selling at farmers’ markets raise more types of produce and livestock promoting a greater array of foods and flavors. Think Brandywines, Early Girls and Lemon Boys instead of “tomatoes.”
  4. Local Foods Often Have Less Environmental Impact  Buying local decreases the carbon footprint of the food you are consuming.  Also buying foods grown and raised closer to where you live helps preserve farmland and green spaces in your community.
  5. Local Foods Support Your Local Economy  Money spent with local farmers, growers, bakers, and artisans all stay closer to your community, working to build your local economy instead of another city, state, or county.

Eating local food is better for you, for your environment, and your taste buds.

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Host a Workshop or Special Activities

We are looking for volunteers to do an education workshop or demonstration during the market season. These workshops could be on gardening, crafts, cooking, raising livestock, nutrition or any educational topic related to the market goals of fosters the connection between our food, our culture, our land and our environment. Contact Andrea at 812.360.1166  to schedule a workshop.

(2014) Above members of Owen County Farm Bureau and Owen County Soil & Water Conservations demonstrate the effects of top cover on soil.

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Be a Healthy Role Model for Children

Category : Tips for Health

You are the most important influence on your child.  You can do many things to help your children develop healthy eating habits for life.  Offering a variety of foods helps children get the nutrients they need from every food group.  They will also be more likely to try new foods and to like more foods.  When children develop a tast for many types of foods, it’s easier to plan family meals.  Cook together, eat together, talk together, and make mealtime a family time.  Here are tips for being a healthy role model.

  1. Show by example.  Eat vegetables, fruits, and whole grains with meals or as snacks.  Let your child see that you like to munch on raw vegetables.
  2. Go food shopping together.  Shopping can teach your child about food and nutrition.  Discuss where vegetable, fruits, grains, dairy, and protein foods come from.  Let your children make healthy choices.
  3. Get creative in the kitchen.  Cut food into fun and easy shapes with cookie cutters.  Name a food your child helps make.  Serve “Janie’s Salad” or “Jackie’s Sweet Potatoes” for dinner.  Encourage your child to invent new snacks.  Make your own trail mixes from dry whole grains, low-sugar cereal and dried fruit.
  4. Offer the same foods for everyone.  Stop being a “short order cook” by making different dishes to please children.  It’s easier to plan family meals when everyone eat the same foods.
  5. Reward with attention, not food.  Show your love with hugs and kisses.  Comfort with hugs and talks.  Choose not to offer sweets as rewards.  It lets your child think sweets or dessert foods are better than other foods.  When meals are not eaten, kids do not need “extras” such as candy or cookies as replacement foods.
  6. Focus on each other at the table.  Talk about fun and happy things at mealtime.  Turn off the television.  Take phone calls later.  Try to make eating meals a stress-free time.
  7. Listen to your child.  If you child says he or she is hungry, offer a small, healthy snack – even if it is not scheduled time to eat.  Offer choices.  Ask “which would you like for dinner: broccoli or cauliflower?” instead of “Do you want broccoli for dinner?”
  8. Limit screen time.  Allow no more than 2 hours a day of screen time like TV and computer games.  Get up and move during commercials to get some physical activity.
  9. Encourage physical activity.  Make physical activity fun for the whole family.  Involve your children in the planning.  Walk, run, and play with your child – instead of sitting on the sidelines.  Set an example by being physically active and using safety gear, like bike helmets.
  10. Be a good food role model.  Try new foods yourself.  Describe its taste, texture, and smell.  Offer one new food at a time.  Serve something your child likes along with the new food.  Offer new foods at the beginning of the meal, when your child is very hungry.  Avoid lecturing or forcing your child to eat.

* Resource: United States Department of Agriculture.  Center for Nutrition Policy and Promotion.

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Farm to Table Dinner

The Farm to Table Dinner is annual fundraiser for the Owen County Farmers’ Market and a great opportunity to see the community come together.

Due to construction in Spencer on highway 46 rerouting traffic and the starting of a large sidewalk construction project projected for fall 2018, the Farm to Table Dinner has been cancelled for 2017.  We are planning to add a Farm Tour Dinner in the Spring of 2018, as well as the fall Farm to Table Dinner.  Stay tuned for new and exciting happenings with our fundraisers.

Why we started the Farm to Table Dinner

In 2014, the Owen County Farmers’ Market had the pleasure of hosting their first annual Farm to Table Dinner. At the heart of the dinner were the ideas to bring the community together and to educate people about the link between farmers, farm communities, and the food we eat.

“It was an honor to bring this event to our community,” said market board president Andrea Curry. “A community is a living entity that needs fellowship, encouragement, and support to thrive. Gathering farmers, friends, family, and neighbors around a dinner table to enjoy the food grown by local farmers is both inspirational and educational.” Farm to Table committee chairman, Amy Arnold, selected the venue of Main Street because downtown has many beautiful older building that added to the evenings scenery. The Owen County Farmers’ Market also desired to draw attention to the downtown revitalization efforts that are in progress within our community.


The event itself could not have been a success without the following support. Food for the dinner was grown local, harvest, and provided by the following individuals, farms, and businesses, many of whom also happen to be vendors at your local farmers’ market.

Volunteers and Supporters

Individuals, clubs, organizations, and businesses also displayed their support with their provision of everything from tables and chairs to dining plates, table cloths, drink dispensers, and their time as volunteers for the event.

All the donors, volunteers and supports truly do speak the wonderful community we have in Owen County. The heart of a community is the people who give to it and the Owen County Farmers’ Market is delighted to be a part of this community.


The Farm to Table Dinner menu is a four course meal with Hors D’oeuvre, Soup or Salad, Entrée (choice of meat or meatless), and Dessert.  The dinner is prepared by volunteers and supplied by local growers.

Drinks choices: Water, Tea, Coffee, or single glass of Wine produced locally.


Another treat to the dinner is entertainment provided by local musical artists.  The local artists that have played for the dinner have truly loved the sharing their talent with the community.

Special Thanks

Special thanks to Owen County Farm Bureau, Inc. for their generous donation to help with expenses of the startup event.  Thanks to the donation the event has become a self-sustaining activity.

Pictured below is Kaye Erney (Secretary and Treasurer of Owen County Farm Bureau, Inc), Tom Erney (President of Owen County Farm Bureau, Inc), Andrea Curry (President of Owen County Farmers’ Market) and Amy Arnold (Market Master and Board Member of Owen County Farmers’ Market).

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Open Rain or Shine!

Market Dates for 2016
Saturdays May - Oct

8:30 am to 12:30 pm

The Corner of N. Short St and Hwy 46 in Spencer
(459 W. Morgan St., Spencer, IN 47460)

Support the Market with a Donation

Each tax-deductible gift, no matter how large or small, is a valuable component of the market’s success. Donations create the foundation that allows the market to sponsor events and community programs, create marketing, provide an educational market booth, and provide resources for farmers, community members. You can make a donation by talking to us at the market, mail a check to the market office at Owen County Farmers Market, PO Box 650, Spencer, IN 47460, or with an online donation.
Friends of the Market Donation
Corporate Sponsor