Moravian College launches farm fresh market

The Bethlehem community and the Moravian College campus family are enjoying farm fresh produce, prepared foods, live entertainment, and lessons in sustainable practices as Moravian Dining by Sodexo launches its Farm Fresh Market.

Fresh peaches, apples, squash, tomatoes, mushrooms and greens are just some of the local produce to be featured all season. Open to the public, the market will run every Friday from 11am to 5pm at the Priscilla Payne Hurd Campus plaza while classes are in session.

On launch day, attendees saw a culinary demonstration of Chilled Watermelon and Tomato Gazpacho by Sodexo’s Sustainability Chef Daniel Leiber who presented weekly cooking demos. Kathy Fields from Flint Hill Farm discussed raw milk probiotics and provide a fresh mozzarella cheese demonstration, as part of an on-going featured farm presentation.

The Farm Fresh Market showcases area artists, beginning with Amy Pyles of Handcraftica jewelry and local non-profits like Judith’s Reading Room which provides custom libraries to not-for-profit organizations.

“We believe in enriching the quality of life for Moravian by connecting with the traditions of local agriculture,” said Mark Kopenhaver, General Manager of Moravian Dining. “We support local farms and strive to educate our customers on the benefits of nutritionally dense food that is good for both us and the environment.”

Moravian Dining is committed to academic success, knowing that what students eat has an impact on health and wellness. Offering two distinct dining locations in the HUB and two at the Southside HILL campus, students enjoy fresh, healthy meals prepared by talented chefs. The program offers many options for vegetarians, vegans, gluten free meals and snacks, and the campus’s registered dietitian can guide students along the way.