BYU Today

To Market, To Market


Wi11_4127On four Thursday afternoons in September and October, students walked home from LaVell Edwards Stadium carrying produce, not pom-poms. They were the patrons of BYU’s first Stadium Farmers Market, an event coordinated by BYU Dining Services and the city of Provo.

Vendors sold everything from tie-dye to produce, some picked just an hour before. All artisans were affiliated with BYU in some way, and all farmers were local. BYU’s executive chef, John B. McDonald, ran a demonstration booth using ingredients available at the market, making recipes like Turkey Burger with Honey Crisp Apple and Cherry Chutney.

View a photo slideshow and find a link to these recipes at magazine.byu.edu/farmersmarket.

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