By Heidi Zemach
Special to The Record

JOHNSONBURG – Johnsonburg will host a farmers market for the second year, in keeping with the idea that locally-grown or homemade food and crafts will be enjoyed and appreciated, in addition to helping the local economy. Starting today, the market will take place on Wednesdays from 3 to 5 p.m. in the municipal parking lot on Center Street.
Many of the spring crops are already here, according to Stephanie Distler, the farmer’s market manager.
People who attend the first market can expect to see all kinds of fresh greens, including lettuce, rhubarb, frozen corn and leeks, scallions, and blossoms. Growers include Russell Oknesski, who participates along with his wife, Marianne, a Johnsonburg native. They sell what they grow at their home in Ridgway, in what’s commonly known as “Truck Farming.” Marianne will bring homemade jellies and goods she has canned.
Other produce contributors thus far include Merv Kemmer, of Kersey, Pa., who organizes the Ridgway Farmer’s market, Marty Riddle, who organizes the market at St. Mary’s, and John Engle. As produce peaks at different times of the week, having farmer’s markets run in Ridgway on Tuesday, in Johnsonburg on Wednesday, in Kersey on Thursday, and St Marys on Saturday means the food will always be at its peak, Distler explained.
“It’s a great feeling of sharing and networking,” Distler said, describing the farmers market, “and everyone likes to buy from one another.” Some local regulars even buy produce in large amounts and then can it and make it into sauces and salsas themselves, she said. “The farmer’s market concept brings back what a town used to be. They’re right in your own town. People can just walk there.”
Other contributors typically sell sauces, salsas and peppers they make. Stephan Stump, of the Kopper Kettle, has developed a zesty and tasty sauce for flavoring meat of all kinds, which will be sold in pint-size cans. A little later in the summer the market will likely include mid-late summer fare such as tomatoes, zucchinis, asparagus, melons, beans and more. An on-line newsletter, also available at the market, will keep those interested up to date on the produce and baked goods available each week.
Earlier this week the FDA altered its Tomato/Salmonella warning to recognize that tomatoes grown in the Pennsylvania and Ohio area are not implicated in the recent salmonella outbreak, Distler said. Still, one of the advantages of buying locally is that you know where your food is coming from, Distler said
Home-baked goods are also quite a hit at the farmer’s markets. Christine Bressler’s pepperoni rolls, blueberry muffins and old fashioned sugar cookies will once again be available. Georgeanne Freeburg has been baking a variety of homemade breads, using all-organic materials, and no preservatives and chemicals. Her specialties include a sweet Swedish rye bread, called Limpe, her husband’s grandmother’s recipe, and a Danish Buttermilk bread, another Scandinavian recipe. Freeburg will also have raison breads, cinnamon breads and rolls, banana breads, glazed lemon bread, orange yogurt and strawberry yogurt breads. But because of high prices of food items these days, Freeburg is not sure she will make any pies this year — unless there is a demand.