The Westport Farmers’ Market opened for its 12th season last month.
As usual, plenty of vendors offered everything from locally grown and raised produce and meat, to honey and bread.
The crowd was large. The vibe (and weather) was warm. Another year was underway.
And — for the 9th year — the Market will partner with 2 other important town programs: the Gillespie Center, and Staples High School’s culinary classes.
It’s a win-win-win. In fact, it’s one of the most intriguing partnerships around.
Once a month — at the end of Thursdays, as vendors close up — the Farmers’ Market purchases unsold food. Volunteers transport it to Staples.
There, chef Cecily Gans’ students create unique menus, and prepare wholesome, nutritious meals. The Farmers’ Market picks those up and takes them to the Gillespie Center — Westport’s emergency shelter.
Gans’ students — with help from Rotary Club members and the Farmers’ Market — then serve the meals they’ve cooked.
“Seed, feed and educate” is the way WFM director Lori Cochran-Dougall describes the 3-prong partnership. They call it “Farms to School to Community.”
“We’re lucky to live in a privileged area,” she says. “This program allows kids to see neighbors who have fallen on hard times in a different light.”
Relationships bloom. Last year, an older man gruffly refused vegetables.
“My mom always says to eat all your vegetables,” a girl replied.
His face softened. He took some.
Fresh strawberries, tomatoes and other produce are used creatively — and deliciously by Staples’ culinary students.
Soon, he was back for more. He told the teenager he had not tasted tomatoes like that since his mother served them.
“People in Westport are very generous with their donations to the Gillespie Center,” Gans says. “But there’s not a lot of fresh fruits and vegetables.
“We bring in high, nutrient-dense foods. That makes a difference. Think about how you or I would function if we didn’t eat well.”
Gans’ students appreciate the opportunity to cook for the residents — and to make their menus count. Each month, the ingredients are different.
Among the recipes: Hungarian gulyas; butternut squash pasta; asparagus with miso lemon dressing; quinoa tabouleh with parsley and mint, and curried pumpkin with raisin.
“They think outside the box,” their instructor says. “They’re creative. They get the opportunity to serve, and see the needs of their community. Their level of responsibility really impresses me.”
Three graduating seniors — Christian Franceze, Alex Ialeggio and Ryan Liu — have been involved for all 4 years at Staples. Next year, Gans counts on juniors to fill their shoes.
Chef Cecily Gans’ students prepare food for the Gillespie Center.
The students build strong relationships with the WFM farmers and vendors. “We’re there at the beginning of the Farmers’ Market season, and the end,” Gans says. “We do whatever we can for them. They do the same for us.”
Cochran-Dougall echoes that sentiment. The director praises everyone in the community who participates — including the major funders, the Rotary and Sunrise Rotary Clubs.
In return, the Staples students print and share the menus they’ve created. It’s one more way to help nourish the town.
(Interested in donating to the Westport Farmers’ Market for this project? Click here — and earmark it for the Gillespie Center.)