T.J. Finkenauer, a student in the Tighe School Garden Club, sells fresh kale and fresh and dried herbs, with proceeds supporting the Community FoodBank of New Jersey.
MARGATE - There was a cornucopia of freshness at Steve & Cookies By The Bay Sunday, Nov. 18 as the Margate Community Farmers Market held its annual Thanksgiving week shopping extravaganza.
It was toasty warm this year as the market was held indoors for the second year in a row. Last year, strong ocean winds forced the market indoors at the last minute and this year, organizers decided not to take any chances with the weather.
"Last year, we fought 60-mile-per-hour winds and had to bring it indoors," market Manager June Martin said. "It was such a hit with the oyster bar being open that we decided to bring it indoors again this year."
"We didn't want to have to fight the elements," restaurant owner Cookie Till said. "With the Bloody Mary's and getting ready for the holiday, what could be better on a Sunday morning?"
[rl_gallery id="3479"]
Amid the vendors selling everything from locally grown produce and seafood, was Bianca Kish, 11, of Manahawkin who was selling the Christmas tree ornaments she made from the scallop shells gleaned from the family business, Viking Village Dayboat Scallops.
T.J. Finkenauer, 14, of Margate helped to raise $250 for the Community FoodBank of New Jersey Southern Branch by selling fresh and dried herbs gown at the Eugene A. Tighe School garden. The students of the Garden Club grew herbs, leafy vegetables and tomatoes and sold them at the farmers market every Thursday morning during the summertime market. The proceeds of their weekly sales totaled $1,900 and all of it went to feed the hungry. Under the supervision of teacher Jessica Cuevas, the students took their proceeds and went shopping for food at ShopRite in Somers Point on a Friday night a few weeks ago, and the next morning, they transferred 1,600 pounds of food to the food bank.
The project not only teaches Margate students about farm-to-table eating, but also instills a sense of philanthropy as they help those who are less fortunate. In addition, students learn about running a small business, and the cost of purchasing various types of food.
