Student Life

Fresh fruits and veggies at the MFarmer's Market

The Michigan Student Assembly and University Unions hosted the first-ever MFarmer's Market September 15th and October 6th --on the patio at the Michigan Union--where students, faculty, and visitors could come together to learn about and enjoy the fresh, local, and sustainable products available to them on campus, fresh from the farm! With chef demonstrations, free
samples, a plant sale, giveaways, games and an overall focus on healthy and sustainable living, the Michigan Farmers’ Market celebrated sustainable food in an engaging, fun, and tasty way for all those involved!

The Michigan Student Assembly worked with many University partners to host this event. In addition to University Unions, additional support was provided by MHealthy, University Housing, University Unions Arts and Programs, University Health Services, the Graham Sustainability Institute, University Catering, the Student Sustainability Initiative, and UU food retail venues.

“I am delighted to be involved in bringing the Farmers’ Market event to campus,” said Keith Soster, Food Service Director for University Unions. “As the focus for local purchasing becomes more important to the community, allowing our faculty, staff and students to see and learn ab ut the many initiatives that are taking place on our campus is critical. The Farmers’ Market is a fun and informative avenue to showcase our work with local suppliers, as well as our additional sustainable efforts.” The local farmers that participated in the market also provide produce to University Unions restaurants, U-go’s, University Catering and Residential Dining Services on a regular basis.

A wide variety of produce was available at the two market days including, Apples, tomatoes, onions, leeks, Swiss chard, green cabbage, red cabbage, Napa cabbage, cantaloupe, broccoli, spicy salad, mizuna, arugula, tatsoi, mustard, red skin potatoes, sweet potatoes, basil, parsley, flower bouquets, gourds, Jack o' Lantern pumpkins, beans, sweet corn,  cucumbers, zucchini, a variety of other squashes, eggplant, peppers and Brussels sprouts.

University Catering and University Housing chefs prepared several dishes for market visitors using the fresh produce. Recipes are available on the University Catering website:

See the recent Michigan Daily article for a recap.