Recently, a second market opened up. While the original Missoula Farmer's Market is busy on the north end of Higgins with a plethora of vegetable offerings, the Clark Fork River Market buzzes a few blocks away with plenty of value-added food system members as well as raw produce vendors. Cheese on your left! Bison on your right! Lemon curd blueberry waffles straight ahead (delicious!)! Live music under the bridge!
It's certainly electric.
(I could only get away from the booth before the market opened, so imagine this with hundreds of people chatting, perusing, and filling the space between vendors.)
This summer, I wanted to get my hands involved in another part of the food system. So thanks to a tip from a friend in May, I've spent plenty of time working with Kim at her Empanada (an Argentinian stuffed pastry) stand at the Clark Fork River Market. I've also been prepping the fillings with her Friday afternoon, using mostly local ingredients, many of which have come from the market and the people I've been visiting with the PEAS kids this summer. It's been an amazing opportunity to not only get to know more food producers and the very vibrant farmer's market scene in Missoula, but also to become intimately involved with turning raw ingredients into a beloved local food product.
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