When the Farmers Market at Maryland reopens for the season at the University of Maryland on March 23, customers can expect at least two new vendors and live music, said Larry Tumlin, the Farmers Market manager.
A cake and cupcake stand and a pickling vendor will be joining the market this season, Tumlin said, and the eight vendors from last year will be returning. The market has also recently partnered with campus radio station WMUC to offer live entertainment, he said.
“We are working towards WMUC broadcasts played during market hours,” said Christopher Bugtong, a junior computer science and film studies major and WMUC’s general manager. “We haven’t formalized any live acts currently, but hopefully something will coalesce in the next few weeks.”
The market, which is open seasonally from March to November, is run by Dining Services and held every Wednesday from 11 a.m. to 3 p.m. outside Cole Field House. All of the vendors are considered “local farmers,” meaning they travel less than 250 miles to College Park.
“We’re still hunting for some brand-new vendors as we go along, so we have some that have shown interest,” said Tumlin, noting there could be even more vendors by the market’s opening. “But I really have not wanted to sign them on until I actually get all of their stuff together.”
In addition to the new vendors and entertainment, the market will continue to offer live cooking demonstrations, and the Green Tidings food truck will still be available, Tumlin said.
“Live performances will be able to draw in more customers because most performances would be by UMD students,” said Amy Cheng, a junior community health major and Farmers Market volunteer. “It’s cool to see your friends expressing their talents.”
Chris Girardot, the owner of Girardot’s Crumbs bakery, said he has been a vendor at the market since it opened in 2012.
“We’re the bread people; we have to be there,” he said. “We have die-hard customers there, and they would come and find us and hunt us down.”
Girardot’s Crumbs specializes in European crusty breads and will offer seasonal items, such as Irish soda bread and hot cross buns, when the market opens. Later in the season, the bakery will sell a blueberry pound cake and zucchini nut bread, he said.
“We really appreciate the loyalty that we’ve had from the students and the faculty and the staff at the market there, and it’s just been a really nice atmosphere,” Girardot said. “Wherever we can find a market with a regular customer base is great.”
