The Dallas Farmers Market continues its progressive revitalization efforts by announcing today major operational changes underway at The Shed. The changes will help the Dallas Farmers Market become a true, sustainable farmers market in which visitors can expect to find local farmers and producers selling food that is grown and sourced locally with minimal handling and processing. Under the management of new Director of Market Operations Amanda Vanhoozier, these improvements will be in place by June 1.
Beginning June 1, during peak peach and berry season, the Dallas Farmers Market will implement Farmers Market Days at The Shed. Five days a week, vendors will sell natural meats, artisanal cheeses, pastured eggs, jarred jams and pickles, breads and pastries, as well as recently harvested seasonal produce (on Tuesday, Thursday, Friday, Saturday and Sunday). With the assistance of nonprofit organization GROW North Texas, Vanhoozier has been lining up farmers and ranchers eager to participate in the new and improved process.
Customers who still want to purchase a wider variety of conventional produce can find produce dealers reselling fruits and veggies on Produce Stand Days, held every Monday and Friday.
“We want to change how people think about their food,” said Vanhoozier. “The Dallas Farmers Market can become an educational model for healthy, seasonal food choices that are both unique and local to this city, and we are actively scheduling chef demonstrations, school tours, dinners and events to help educate and spread awareness.”
This season, the market will remove the refrigerated semi-truck trailers from the site. The sale of tropical produce like bananas and pineapples also will be discontinued.
The Dallas Farmers Market is open daily, except Wednesdays, operating out of The Shed. The Market (formally Shed 2, the indoor pavilion) is undergoing renovations and re-opens in early fall.
