Potsdam Farmers' Market moves to Clarkson's Cheel Campus Center for winter starting Nov. 2
POTSDAM – The Potsdam Farmers’ Market will have a winter home on the Clarkson University campus.
Beginning Nov. 2, the market moves to Clarkson’s Cheel Campus Center, open from 8:30 a.m. to noon most Saturdays until the market moves back outdoors in the spring.A large number of favorite winter products will be available weekly in the main floor lobby of Cheel.
Meat products will include locally raised pork, beef, lamb, chicken, turkey, and beef sticks with no antibiotics, steroids, or growth hormones.
Eggs and vegetables with no pesticides, herbicides, or sprays will be available -- such as pumpkins, squash, cabbage, potatoes, onions, and Brussels sprouts.
Freshly made maple products like syrup, maple cream and maple candy will also be a weekly staple.
Sweets and baked goods, like homemade fudge, cookies, bread, brownies, gluten free cookies, jellies and jams, biscotti and rugelach, will also be available.
Rounding out the selection of goods will be handmade crafts, like alpaca gloves, hats, and scarves, jewelry, and pottery, and, closer to the holidays, fresh Christmas wreaths, centerpieces and garlands,.
“Our motto is ‘from our farm, to your table,’” says Farmers’ Market Manager Marie Cook. “We work to not only make a healthier and more sustainable community, but also to support our local economy with this endeavor.”
“Supporting local farmers as part of a vibrant and sustainable North Country region is important to Clarkson University,” said Susan Powers, associate director for Sustainability and Spence Professor in Sustainable Environmental Systems. “At the same time, the market will be a wonderful resource for our students, faculty and staff, as we help to increase their access to locally grown and produced goods.”
Clarkson’s campus dining service is welcoming the market with open arms. The location will make it easier to source some local products for the all-local Main Street Grill and “Adirondack Kitchen” selection of foods, which features a variety of all-local salads and sandwiches. Many other local food products are also used in Clarkson’s kitchens.
“Having the Farmers’ Market in the same building as our main kitchen will be great,” says Senior Director of Dining Services John Lehmann. “We look forward to ‘shopping’ for local products this winter and supporting more local businesses.”
Clarkson University is well known for its campus sustainability programs. This spring, the Princeton Review named Clarkson one of the most environmentally responsible colleges in the United States and Canada through inclusion its “The Princeton Review’s Guide to 322 Green Colleges: 2013 Edition.”