Louisiana State University
PAE-T2-12: Farmers' Market

A group of Horticulture students held a fresh produce market on campus during the annual Spring Greening Day in April 2012. They sold fresh herbs, spinach, lettuce, summer squash, and collard greens. The vegetables that were sold were produced as part of a class supervised by a faculty or staff member so the sale was covered under our [LSU] insurance. The proceeds from the sale went back to the University. The garden is intended to demonstrate to LSU students the viability of organic gardening practices in Louisiana, which is an issue still debated in some circles. Instructed by Dr. Carl Motsenbocker, a group of student interns will prepare the area using methods and products that are approved of by the USDA for organic production and handling of crops. Weeding by hand and mulching will replace the use of synthetic herbicides, and good nutrition for the plants will reduce problems with pests. Student interns will plant the crops and care for the garden while waiting to harvest. Sanitary harvesting practices will be heavily stressed in order to keep the food safe to eat for students.

A group of students who are working on a HORTICULTURE class project were allowed to collect data and information on growing food on campus and marketing. These students are developing a concept for a student farm. There was an attempt to have a farmers market on campus several years ago. They recently received Administration approval to conduct a survey as well as sell local product that they had harvested this past spring.