Homer Alaska - Business

The Homer Farmers' Market is a tradition in itself. It reflects the community through the music played, the enterprising food vendors, the kids playing. It reflects that seafaring tradition in the seafood booths, and the local farming tradition in the veggie vendors. All the craft vendors have had to hone the skills required for their products whether they were developed in a woodworking, sewing or jewelry-making tradition.

There are even more traditions that customers have developed. Maybe you start clockwise and hit Dawn's booth for summer squash, then Bob's for fresh eggs, then Robert's for endive and Charles' for tomatoes.

Maybe you go counterclockwise by the craft vendors first, get a snack along the way before getting your potatoes at Dan and Luba's, and then buy a peony on the way to get a Soup Bag at Paul and Jen's.

At this time of the year there is so much produce that you could go any way you like — unless your tradition is to get so distracted at the first booth taste-testing Marsha's jellies that you don't go anywhere else. Then, let your partner do the shopping.

But the farmers and vendors have a tradition, too. After a long Saturday at the Market huddled in their separate tents, many head over to the Homer Brewing Company to relax and share stories. Having people with so much experience all together, they have started a tradition of sharing knowledge.

Every week they plan to have a presentation by one of the farmers on a food/farm related topic. Last week Robert Heimbach presented about kim chi, and this week Kelly Hill will be talking about biodynamic farming.

So honor your own tradition down at the Homer Farmers' Market on Ocean Drive this Wednesday from 3-6 p.m. or Saturday from 10 a.m.-3 p.m.

Kyra Wagner is the director of Sustainable Homer and the Homer Farmers' Market's biggest fan. She can be reached at kyra@ sustainablehomer.org.