  8 a.m. to 12:30 p.m. every Wednesday and Saturday through Halloween.
Old Capitol Farmers’ Market has a misleading name. For one thing, it’s about a block away from the Old State Capitol, stretched out along Adams Street between Third and Fifth streets. For another, it’s not just for farmers anymore.
Sure, most stalls sell some sort of produce — squash, corn, tomatoes, green beans, asparagus, pumpkins, peaches and strawberries, not to mention an amazing variety of apples (“blemished” Honey Crisps are our favorites). But this market also includes vendors who sell homegrown pork, beef, chicken and eggs; a vendor who sells honey, another one who sells fresh cheese, and a vendor who sells pecans.
It gets even more exotic: There’s Chuck Kilhoffer, who sells oyster mushrooms and dispenses recipes and cooking tips; Pat Gillen, who sells nothing but garlic; and Richard Zillion, who sells chili seasonings.
Don’t consider yourself a cook? You will still love the farmers’ market. Several bakeries sell fresh homemade breads, pies and granola; a couple of vendors even offer homemade biscuits for your dog (yes, dogs are allowed to shop at the market, too). There’s fresh flavorful coffee, hot cocoa and slushies at Terry Woodliff’s space, and usually at least one vendor selling popcorn.
Other farmers markets might be bigger, but what makes ours better is the crop verification program the vendors use. “You’re not supposed to sell produce you’ve purchased elsewhere, even from a neighboring farm,” says Ann Frescura, of Downtown Springfield, Inc. The market has an official crop inspector available to verify that each vendor grows his or her own product. “The farmers welcome it,” Frescura says. “It’s there to protect the integrity of the market.”
Once a month, on third Saturdays, Maldaner’s Chef Michael Higgins will be on hand to demonstrate how to make the most of your produce purchases. Third Saturdays also bring live music to the market, and artists sell their work on first and third Saturdays.
The market is open 8 a.m. to 12:30 p.m. every Wednesday and Saturday through Halloween. — Dusty Rhodes |
