Growers’ Market Provides Fresh Start to Students’ Weekend

Eight students place their freshly carved pumpkins on display for judging by some of the Growers Market’s youngest visitors. Winners were selected in three categories: funniest (to the one-eyed creation on the left), scariest (to the bat, third from left) and most original (to the VW bus on the right).

Eight students place their freshly carved pumpkins on display for judging by some of the Growers Market’s youngest visitors. Winners were selected in three categories: funniest (to the one-eyed creation on the left), scariest (to the bat, third from left) and most original (to the VW bus on the right).

Bradley M. Moriarty, a culinary arts and systems student from Milesburg, browns beef for cheesesteak samples.

Bradley M. Moriarty, a culinary arts and systems student from Milesburg, browns beef for cheesesteak samples.

Ashley R. Post, a culinary arts and systems student from Orwigsburg, sautés onions and peppers.

Ashley R. Post, a culinary arts and systems student from Orwigsburg, sautés onions and peppers.

A tribute to the Volkswagen bus, carved by baking and pastry arts students Autumn E. MacInnis, of Trout Run, and Charlotte C. Vaeth, of Frederick, Md., wins the judges’ votes for “Most Original.”

A tribute to the Volkswagen bus, carved by baking and pastry arts students Autumn E. MacInnis, of Trout Run, and Charlotte C. Vaeth, of Frederick, Md., wins the judges’ votes for “Most Original.”

Abbie R. Linden, a culinary arts technology student from State College, wraps an eggroll filled with kim chee, chicken, duck and tasso.

Abbie R. Linden, a culinary arts technology student from State College, wraps an eggroll filled with kim chee, chicken, duck and tasso.

Students in the School of Business & Hospitality’s Catering class made their annual visit to the Williamsport Growers Market, where they cooked free samples for the public. Dishes – all made from products donated by the growers and by Helmrich’s Seafood – included swordfish, salmon, cheesesteaks, egg rolls, carrot cake, red-beet chocolate cake and crepes. In addition, eight students provided a pumpkin-carving demonstration on-site, with their results judged by children. The Growers Market experience gives students the opportunity to interact directly with those who produce the ingredients they use and nurtures the “Buy Fresh Buy Local” relationship.

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