The second year of the Farmers Market at University of South Carolina Sumter started off with a bang after some vendors sold out of items because of the large crowd of customers.
The market is open from 1 to 6 p.m. on Fridays and features a …
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The market is open from 1 to 6 p.m. on Fridays and features a variety of vendors selling locally grown produce, locally raised meats and handmade items.
Edible items include fruits, vegetables, honey, jam, eggs, whole milk, cream, butter, cheese, kettle corn, pastries, lemonade, beef, chicken, pork, shrimp and gourmet foods made with natural ingredients.
Other items include plants, handmade soaps, bath bombs, birdhouses, knives and artwork.
"We had a really good time, and the turnout was phenomenal," said Marie Dorr of Dorr Farms, an organizer of the farmers market.
She said some of the vendors, including herself, even sold out of items because they did not expect such a large crowd.
This year's market is looking good with the participation of double the amount of vendors compared to last year, Dorr said.
On average, she said, about 10 vendors participated each market day last year while 22 vendors came out on Friday.
Aside from highlighting the vendors and their products, USC Sumter Dean Michael Sonntag said the market also promotes a connection between the vendors and the school that did not exist before.
After the market closed for the winter last year, one of the food truck vendors asked to continue to sell food on campus on Fridays, he said. This was good for students and staff because the cafe is closed on Fridays, he said.
The farmers market also provides more opportunities for students to do more activities on campus, he said. Last year, some of the students sold snow cones during the market, he said.
As the farmers market continues to grow in size and popularity, Sonntag said the school may add a few new features to make that area of campus more attractive, such as adding a pavilion.
The farmers market will be held on the campus grounds from April to November.
"Come out," Dorr said, "so you know where your food comes from."
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