This article is from page 31 of the 2007-06-26 edition of The Clare People. OCR mistakes are to be expected so download the original SWF or the rendered page 31 JPG
THE Ballyvaughan Farmers’ Market goes against the grain of mass pro- duction by selling high quality, local produce every Saturday in the town.
The market is held weekly from 10am to 2pm _ outside St John’s Hall and has gone from strength to strength since its revival three years ago by Michael Costello.
Committee member Finola Cos- tello said that the market has been set up again in the same spot as a previous one in the 1960s- making it a local institution and a strong draw for tourists.
“It runs from May to Christmas every year. Everyone supports eve-
ryone else and we all buy from each other too so it creates a great sense of community. Not all the custom- ers are from around here- you would get everyone from backpackers and visitors to farmers and people out for their morning walk. Last week, three buses full of people showed up so it just keeps getting busier. Sometimes I am selling from boxes because people arrive early.”
She added that each member’s €20 annual fee and €5 weekly fee goes into a community fund that is used for projects such as new tarmac for the hall carpark.
Each of the 22 regular stalls has something different to offer.
“We have a mix of baking, fresh
vegetables and fruit, herbs, plants, cheeses, crafts, jewellery, sauces, honey and preserves as well as re- freshments and hot food sometimes. The only condition is that you have to produce what you sell yourself and live within a 30 mile radius of the town.”
The market also has an internation- al flavour with some of its members sharing traditions from their home felts ewe
‘“There’s an American woman who makes very popular cookies and an Australian who bakes these amazing Lemington cakes, which are like a sponge cake dipped in chocolate and coconut. We had a girl from Thai- land last summer who made hot Thai
food. They give the market more va- riety too.”
Mrs Costello said that the commit- tee of eight are always open to new ideas and members.
“Everyone is welcome. We are hoping to add fresh and frozen meat to the list of goods in the next few years. There is no competition be- tween us and we all help to set up. It’s a great laugh and a lovely way to meet people too,” she said.