The Downtown Hollister Farmers’ Market will again open for the
season May 11, from 3 p.m. to 7 p.m. The seasonal market is open
every Wednesday through Sept. 28.
The Downtown Hollister Farmers’ Market will again open for the season May 11, from 3 p.m. to 7 p.m. The seasonal market is open every Wednesday through Sept. 28.
“We are going to grow quite a bit,” said Tammy Jackson, the market manager. “We are already up to 70 booths.”
Fifth Street will be closed between San Benito and Monterey Streets for the booths, which will fill the street and public parking lot behind the Vault Restaurant and spill out onto the grassy lot on Fourth and San Benito streets.
Jackson said the Briggs parking garage will be open with free parking, and the alleyway exit from Monterey Street will be converted to a two-way road during the market so people can get access to the garage.
Last year, the market averaged 58 booths most weeks, with a high of 62.
Jackson said that all 70 booths are on board for the opening week, and there will be a mix of farmers selling fresh produce, food booths, artists and nonprofits.
New this year is a cotton candy booth; a clam chowder booth; a catering business called Culinary Decision, which will offer organic soups; salads and casseroles; as well as Heavenly Bakery, a new bakery that opened on the corner of Sixth and San Benito streets. Jackson said the food booths will offer a mix of prepared items to eat on site as well as products to take home and cook.
Since Jackson started as manager of the market three years ago, she said the foot traffic has been increasing each year.
“I get people calling to ask when it is staring,” she said. “I get a lot of e-mails. It feels like people are excited. With the economy, it is an inexpensive evening out for the family. Kids can bounce (in the bounce house) and they can get cheap food.”
Jackson said most of the farmers are the same vendors from last year, including the popular Pinnacle Organics, run by Phil Foster, and Heirloom Organics, from Grant Brians.
See the full story in the Pinnacle on Friday.
