BUGS at the Hamilton Farmers Market

This year the BUGS Program has been able to harvest enough from it's humble garden plot in Fells Point to take on many new cooking experiments as well as take excess produce to TWO farmers markets; Harbor East and Hamilton. 

Before the Hamilton farmers market some students harvested different kinds of vegetables and herbs; like squash, cucumber, carrots, tomatoes, eggplant, peppers, greens (collards, chard, and kale), and herbs (rosemary, sage, thyme, and chives). It was hot that day. We took many breaks, but we got it all done in a short amount of time, working together. Harvesting carrots was the hardest. 

At the market we sold sage dip, pickles, salad dressing, sauerkraut, gardening guides and cookbooks. 

At the market we gave out samples of pickles. There was another salesperson who sold pickles too. I, Aijha, went over to her station and we had a pickle-off. She said ours were good and her pickles were a little sour but also good. Towards the end we sold one giant zucchini. The lady next door to us selling handbags loved our sage dip. The farmers market had many stands where you could buy food; kebabs, ice cream, pork sandwiches, burritos, cookies, plants, vegetables and fruits. There was a band that played steel drums. 

For us to harvest our plants on the same day that we took them to market was a great experience. Our plants were very fresh. Now we can plant new vegetables where some of the old plants were. 

(Report by Ms. Melissa, Sohari Davis, Aijha Pack, Taylor Bennett).