KINGSTON, R.I. – Aug. 31, 2023 – The annual University of Rhode Island’s Free Farmers Market for students opens for its third year this fall, kicking off another season of fresh, free produce giveaways on Thursday, Sept. 7. The team effort by staff and faculty from across campus bears fruit (and vegetables) each autumn, following months of growing and tending.

The Free Farmers Market takes place on the Quadrangle on sunny days and Fogarty Hall during inclement weather. The award-winning market offers fresh produce — grown less than a mile away at URI’s Teaching Garden and at East Farm — free to URI students each Thursday from 10 a.m. to 1 p.m. (while supplies last) through October.

The idea for the market started as a conversation among staff members two years ago who asked: how could excess food from the University’s teaching and research farms help the larger URI community? With so much produced during the fall growing season, coupled with rising college food insecurity and food prices, they decided to share the bounty by setting up tables on the Quad. This market is supported by students working for URI Health Promotion, receiving course credit from the Nutrition Department or by volunteering at the farm or market. Amanda Missimer, clinical assistant professor of nutrition, and Kelli Kidd, campus and sport-nutrition specialist, co-coordinate the program, overseeing the involvement of student volunteers, groups on campus, resources, research projects, internships, and special events.

Last year, the market received national recognition, earning URI a Grand Prize Sustainability Award from the National Association of College & University Food Services.

The bounty’s farm-to-table journey begins at URI’s Teaching Garden at Agronomy Farm on the west edge of campus, where Professor of Plant Sciences Rebecca Brown’s students learn, research and grow a variety of crops. Free Farmers’ Market volunteers arrive every week to glean produce. Master Gardeners and other community volunteers help with the harvest and also pick fruit at East Farm.

The produce offered is fresh as can be, picked Wednesday and distributed Thursday, less than 24 hours from farm to plate. The market is situated on the Quad where students can line up for pick-your-own produce or grab and go bags. The produce changes each week depending on the seasonality of the crops, another good example of the Rhode Island food system.

The market takes place with the efforts of an interdisciplinary team of students and volunteers — sign up here to help!

This year, Dining Services chef Aaron Fitzsenry will again offer cooking demos to entice passersby and nutrition students will be on hand to provide food preparation tips and recipes. A team of students have also worked on developing culturally-relevant recipes to share. (Look for all of the ways to prepare okra coming out this fall.)

As a land grant university, food production is part of the curriculum and one of the missions of URl; all food grown comes from the University’s own food system. URI is one of only a few New England colleges that offer a free homegrown market, and the only college in Rhode Island.

This year’s market will see some returning favorites and new selections, such as an abundance of lunchbox peppers. Visitors can also expect watermelon, squash, parsnips, basil, tomatoes, eggplant, and peppers, and eggs from Peckham Farm; kale, lettuce, chard, carrots, and potatoes will be available later in the fall.

Last year, the farm yielded more than 5,100 pounds of produce, all shared for free with more than 1,400 people in the URI community.

All URI students are welcome and encouraged to visit the market. Students can bring a reusable shopping bag or get one on-site at the market.

Learn more here. Follow @urifreefarmersmarket for updates on weekly produce, recipes, food storage and preparation tips, and location updates in case of inclement weather.