East Tennessee can once again get a taste of organic produce grown at the University of Tennessee’s experimental farm. Interns with the UT Harvest Market will be sharing their harvests each Wednesday afternoon from 4 to 7 pm at the UT Gardens.
Vegetables available in May have included kohlrabi, swiss chard, lettuce and kale. The university’s organic produce famously includes some of the tastiest heirloom tomatoes in the region, as well as a variety of other produce grown to USDA Organic standards.
A select group of other local vendors who use organic and/or sustainable methods also set up shop at the weekly market.
You can see the latest posts from market interns here.