“We’ve had a real struggle,” she says. But, through good times and bad, “Producers still came to market. It may be that they came with flowers, for instance, instead of vegetables, but they were here.”
Evans says that the market will be open Saturday, regardless of the weather, for the usual 9 a.m. – 1 p.m. hours. “We can put some of the vendors, like those who have products with labels, cheese makers and so forth, under the breezeway,” she said Friday. “The rest of them can set up on the covered walkway,” she said.
Vendors, shoppers and other supporters can look forward to a schedule of celebratory events. There will even be birthday cake.
Evans says she considers the challenging first year a success and looks forward to being open, as a year-around market at the Pearl Brewery, 200 E. Grayson St., for the next year — “and the next five years and the next 10 years,” Evans said.
Here are some of the plans for tomorrow’s market celebration:
- A full morning of cooking demonstrations by 10 of San Antonio’s most popular chefs. These include Hinnerk Von Bargen, Culinary Institute of America (CIA) faculty instructor; Melissa Guerra, cookbook author and owner of the Tienda de Cocina at the Pearl; Jeff Foresman, Zocca/Westin Riverwalk Hotel; Jeff Balfour, Citrus/Hotel Valencia; Luca Della Casa and staff from Pearl restaurant Il Sogno Osteri; Tom Stevens of Cypress Grille; Whole Foods Market; Josh Cross, Olorosso. Also, Jason Dady, The Lodge, Tre Trattoria, Bin 555, Two Bros. BBQ and Insignia and Mark Arriola, of SOGO.
- The chocolatier/vendor will be making two full-sized sheet cakes that can serve about 240 people and for those avoiding wheat products, there also will be a large, gluten-free cake.
- The Alamo Community Marching Band will be the musical entertainment for the day. They are going to start out with a march through the market and then perform a concert.
- Market vendors will be handing out commemorative re-usable water bottles to shoppers while supplies last.
Look for more information on the Pearl Market Farmers Market website.
Photographs by Nicolas Mistry, from Pearl Farmers Market, 2009
Bonnie Walker, SavorSA co-founder and editor, began cooking professionally in her teens, working her way up to sous chef in her twenties. After obtaining a B.S. degree in consumer food services, as well as a B.A. in journalism, she began her newspaper career on a police and courts beat at a daily newspaper in Northern Arizona . For more than 14 years she wrote food, wine and restaurant articles as a staffer for a San Antonio daily newspaper. She now is a freelance editor and culinary writer, and pursues culinary travel as often as she can afford it.