It's a beautiful July morning, and the Penticton Farmer’s Market is a beehive of activity.
Volunteers are busy ushering patrons through the north entrance to the market, which takes up the 100 block of Main Street every Saturday from 8:30 am until 1 pm.
COVID-19 protocols have forced the market into one-way shopping, so the lineup to get in stretches down Lakeshore Drive, and around Martin Street.
The wait may be 15 minutes - the experience, well worth the time spent in line.
There are farmers offering fresh fruit, vegetables and herbs.
The many crafters are peddling pottery, ceramics and wool knits.
And there are vendors selling prepared food such as falafel, vegan cheese, wild berry pies, honey and chocolate tea.
The rules are simple. Vendors must make it, bake it, or grow it.
“Right now we’re featuring beets, onions, zucchinis, potatoes, cabbage, snow peas, herbs, chard, kale, and lots of berries — raspberries, red currants, gooseberries,” said Phyllis Jmaeff, who operates Mountain Springs Farm, a certified organic farm located off Highway 3A in Marron Valley. “Green beans and yellow beans will be coming on very soon, as will pickling cucumbers, and burdock root, which is a healing herb."
Jmaeff has been selling her organic greens at the Penticton Farmer’s Market for 28 years.
“To me, it’s extremely important. It’s a hub for friends to gather to buy their vegetables, to get out of the winter market of fruits and vegetables and get into the summer market — and we’re all very hungry for that when the time comes,” said Jmaeff. “It’s amazing at the traffic that can happen here at 11 o’clock in the morning.”
Selling her produce is one thing on a Saturday morning. Preparing for the Penticton Farmer’s Market is a week-long commitment.
“I only work 24 hours a day. No longer,” said Phyllis with a chuckle. “I take a short afternoon nap to make it work. I have volunteers that come to my farm on a Friday morning to help get ready for market. They get a nice lunch and all the vegetables they want to take home.”
This is the 30th year of operation for the Penticton Farmer’s Market.
Phyllis Jmaeff remembers the early days of the popular market.
“We used to be on the grass at Gyro Park, and I used to have a pig farmer next to me, so anything extra would go to him and he could deposit it to the pigs,” said Jamaeff. “Then we moved to the sidewalk and roadway, and it’s been good here.”
Jmaeff admits she’s thinking of the market all week. As the weekend gets closer, the work intensifies.
“Friday morning I’m up very early, and work until about 10 pm,” said Jmaeff, who also operates Mountain Springs B&B Nature Retreat. “Saturday morning I get up at quarter to five. I have to pick my lettuce and my flowers, and load my truck. I’m here by 7:15 am, set up by 8 am, and ready to go at 8:30 am.”
Each vendor has its share of repeat customers week after week.
Jmaeff believes she knows why that is.
“It’s my personality of course,” she responded matter-of-factly. “No! It’s my produce. My fresh product. I don’t believe in offering anything stale. I really don't.
“It’s got to be fresh and gathered that day or the day before in order to come here fresh. I take a lot of pride in my table and my product.”
If you miss Jmaeff at the Penticton Farmer’s Market, you can always visit her in Marron Valley.
“There’s also farm gate, so you can come and buy from me directly.”
As patrons are leaving the Penticton Farmer’s Market at the Westminster Ave. exit, longtime volunteer Lynn is waiting with a spray bottle.
“Hand sanitizer? she asks everyone. “It smells like Tequila, but unfortunately, I don’t have any lime to go with it.”
Ah, just another Saturday visit to the Penticton Farmer’s Market.
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