Residents love idea of having fresh produce from Farmers Market
Vickie Gilley, Joyce Tucker
SYLACAUGA — The Farmer’s Market opened early Friday morning, with vendors mostly from Chilton County offering peaches, green beans, squash and even greens. Vendors agreed a cool spring and heavy rains delayed planting and picking most crops but they should be ready for market in one to two weeks.

Acting manager Tom Roberts said most of the market’s vendors were from Chilton, Coosa and Clay counties. Roberts said he was encouraged by seeing many new faces on the first day of the market season. He said an added attraction at this year’s market is a vendor that will offer meat, poultry and eggs.

Rodney Dixon and his mother, Ethel, had a booth last year and had a truckload of vegetables and even greens. The Dixon Family Farms from Chilton County involves several family members and the Sylacauga market is just one of several markets where they sell their produce.

Sylacauga resident Willie Holtzclaw carried some greens to his truck and said he was looking forward to eating them.

“It’s good to have the market here,” Holtzclaw said, “instead of having to go cross country to buy fresh vegetables.

Johnnie Mae Goodgame, also a local resident, said she loved the idea of having fresh produce so accessible.

Among the produce vendors is a vendor that sells fresh baked goods. Fayetteville’s Robin Lowery’s Comfort Baked Goods offers a variety of breads and cookies and other baked goods.

Lowery said her baked goods are made from fresh, natural ingredients and whenever possible she uses products to ensure freshness and to support local vendors. She grows her own herbs and said providing a baked good with no artificial ingredients, no preservatives and no coloring is very important.

“I want good, quality food, and everybody else should too,” Lowery said.

She said preparation and baking takes at least three full days.

The market is open on Fridays at Blue Bell Park from 7:30 a.m. until 1 p.m. and will be open through Aug. 9.

Contact Mark Ledbetter at

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