Despite the afternoon rain, the Wallingford Farmer’s Market made its seasonal debut at the new Meridian Park location. Chris Witwer and Jordan Schwartz both had a chance to check it out and here’s what they had to say about it:
The setting is very nice, almost pastoral. Quiet and tucked away from the traffic noise coming from 45th. A spacious, relaxing venue. There was some mud due to the rain, but not so much that the grass cover wasn’t helpful. No huge mud puddles. More vendors than last year’s open, but still small with plenty of room to grow.
Available today: greens, asparagus, onions, garlic, many varieties of potatoes, pastries, handmade caramels, Whidbey Island ice cream, fish, Tiny’s Organics (apples, with a promise of strawberries next week), Grateful Bread, etc. And of course, the cooking demonstration tent. Customers were about the same in numbers as I remember early in the season last year, even though it was rather wettish out.
I asked 3 different vendors questions about the new location/how they like it, etc., and they all said today was their first day in Wallingford and they couldn’t compare to last year.
After I left the market, I headed to Sock Monster & QFC (see, people DO still shop on the way home from the market!) and saw a lot more pedestrians on 45th at 5:30pm than I normally see on a weekday. I’m hoping that’s a good sign for the Market and the Art Walk. Seriously, plenty of pedestrians out between say, Corliss & Densmore, right along 45th.
I asked a few vendors how business was, and the consensus seemed to be that it was slow for the first couple of hours, but by the time I arrived at around 5:30, things had picked up nicely. They described it as ‘brisk’ and ‘pretty good’.
I saw Zach Lyons, the Communications Director for the Seattle Farmers Market Association and asked how he thought it was going and he said, ‘Well, it looks like people figured out where Meridian Park is!’I also ‘interviewed’ Harley Sitner and his gigantic dog Ziggy: ‘We wanted to come out for the first day, see how it turned out, plus I saw this recipe in the New York Times a couple weeks ago that used green garlic cloves, scallions, spinach and basil to create a green puttanesca, and I wanted to try it out,’ he said, hefting his bag of groceries up and down. ‘There was another recipe that used mustard greens, but, you know, well’, he said, his voice trailing off briefly, ‘I didn’t want to getting stressed out. It’s just the first week.’ Ziggy had no comment.
Did you make it out to the new Farmer’s Market location? Let us know your thoughts in the comments section.