Approximately 300 people browsed the market, which included tables filled with corn, zucchini, tomatillos, watermelon, flowers, potatoes and jars of fermented pickles and kimchi, all harvested from the McMinnville area.
Three local outlets – Gaining Ground Farm, River Ridge Farm and LB Farms – provided produce for the market, in addition to Linfield’s student-run garden and Home Grown Foods, a locally sourced fermenting business co-owned by David Kellner-Rode ’11. Linfield Head Chef Noah Bekofsky demonstrated how to prepare easy dishes using the organic produce.
“It’s clear that a good portion of the Linfield College community supports local, sustainable agriculture,” said Duncan Reid ’10, environmental stewardship and sustainability assistant.
Read the full story in the McMinnville News-Register.