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A day at the market with Marty Hanscomb

The Skaneateles Farmers Market runs from 3:30 to 6:30 p.m. Thursdays and 10 a.m. to 1 p.m. Saturdays in the parking lot of the Community Center, 97 State St.

If you have one teaspoon of extra virgin olive oil, then you're just one garlic head, or one trip to the Skaneateles Farmers Market, away from having the ingredients necessary for Marty Hanscomb's roasted garlic (see recipe below). But first, meet the man behind the garlic.

QUESTION: Where do you live, Marty?

ANSWER: Jordan, N.Y.

Q: How long have you been in agriculture?

A: This is our third year selling, our fifth year in the business.

Q: What is the name of your business?

A: Good Karma Garlic Patch.

Q: What kinds of products do you offer your customers?

A: We have 30 varieties of organically grown garlic, and some other seasonal products as well.

Q: Do you sell these items on your own, or do you have help?

A: No, I'm the only person.

Q: How is business today?

A: Good, very good. It's a good market here.

Q: It seemed to be going well until I showed up.

A: No, that's okay (laughs). No, it comes in spurts.

Q: And what is your most popular item?

A: Give it a guess -- it's gotta be garlic.

Q: How long have you been selling goods at the market?

A: This is our second year at this market.

Q: And how did you first get involved?

A: Good question. I did some research on the Internet to find out where there were opportunities to sell within a certain radius of my home. And this is within that radius.

Q: How have you seen the market change since you first got involved?

A: I think a lot more people are buying local products, and this market is a good representation of that. You can see, you know, you have eggs, chickens, a lamb, milk products over here, beans produce, fruits and vegetables. It's a great representation for this community. And the people really like it; they come out.

Q: What makes your products unique?

A: What I do is, there's a lot of labor in making it this pretty. A lot of people take the garlic right out all dirty and throw it on the table. I do a lot of preparation, a lot of hands-on work.

Q: How often can market-goers expect to see you here this summer?

A: Twice a week.

Q: What's in season next week?

A: Actually I'm going have at least one new variety, perhaps two coming in. These are the early varieties; they're called soft-neck garlics.

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