Country Markets

by Marion Watson

If you like locally-produced fruit, vegetables and flowers straight from the garden, but don't have room or time to grow them, or if you enjoy home-made foods produced using the best ingredients (without the addition of chemical additives), then it is worth looking out for your local country market. They are held all over the country and vary in size from a couple of tables to a large hall crammed with goods for sale.

On the other hand, if you enjoy cooking but do not have a large enough family to eat all you make, if you produce more in your garden than you can use or if you enjoy handicrafts, then you may consider becoming a producer. Or you might simply think about going along as a helper for one half day per week.

The first markets were started in response to the economic difficulties following the 1914-18 War. The idea was to help not only Women's Institute members but also ex-service men and the unemployed, who had been given allotments to help maintain themselves and who had no other outlet for their surplus produce. However they are run completely independently from the parent organisation. Some of the early ones operated from caravans, and still do in some parts of the country.

The markets are co-operatively administered by elected committees at individual, county and national level with annual meetings at all three stages. The money from the sale of goods (less commission for expenses) goes to the shareholders. In order to sell produce it is necessary to become a shareholder (although you do not need to be a W I member), which costs the princely sum of five pence for life membership, entitling you to attend any market in the country! High standards are jealously guarded and, before being allowed to join, a prospective memberís goods are carefully checked for quality by the market controller. Only if a sufficiently high standard has been reached will a new shareholder be allowed to participate. But quality control does not stop there. The controller or an assistant checks every item brought each week.

Work starts a long time before the market opens to the public. There are tables to be arranged, then covered with cloths and plastic sheeting. There are notice boards to be put out as well as all the other equipment necessary for selling. As I say, all goods are carefully checked for quality and quantity against the invoices. Labels have to be scrutinised for name of producer, date and list of the ingredients or weight where necessary. Eggs are accepted only if the producer has a DEFRA certificate stating that his poultry flock is free from salmonella. Once al thatís done, the goods are then displayed for sale: cooked foods are grouped by savouries, pies, pastries and cakes; flowers are put in water; plants, fruit, vegetables and eggs are set out as are the handicrafts.

Some markets are fortunate enough to have a spacious and warm hall. Others are not so lucky, having to make do with cramped space or even operating outdoors. One controller recalls how on the first day at her market, twenty five years ago, there were four producers, eight helpers and they took seven pounds. Now that same market is one of the largest in the country having over one hundred producers on their books and at least fifty helpers each week. It completely fills a large hall and takes about £1,500 in two hours.

A further step in quality control is through the Voluntary County Market Organisers, VCMO's for short. These officers have the responsibility of checking the quality of produce in all the markets in the county, a difficult job requiring firmness, tact and diplomacy. A VCMO can arrive unannounced any week and do a spot check on standards. The County Market Committee has the power to close a market down if the required degree of excellence is not maintained.

At opening time the doors fly wide and the long queue of customers, some of whom have been waiting the best part of an hour, surge in. Most of these early arrivals have their particular favourite items and know exactly what they want. Helpers are kept busy serving non-stop through this first period; adding up the prices of items does wonders for one's arithmetic. After about half an hour the worst of the rush is over and much of the produce has gone, although there will continue to be a steady trickle of customers until closing time - often the early shoppers come back for a second look around. By the end of the morning there is not usually much left but what there is has to be double checked before the Controllers book it through. Producers then collect what has not been sold.

Markets offer an order system where favourite items can be requested for the following week, thus ensuring that they are not sold out before the customer arrives. Special items such as vegetarian dishes can be obtained in this way. There is usually a minimum value, perhaps three pounds, for this service. Christmas is a very busy time for this service as, besides individuals, many organisations take the opportunity to order mince pies and other goodies in large quantities. There is also a nation-wide parcel scheme where goods ordered in one area can be supplied to another part of the country. Markets have been known to cater for christenings, parties, open days and pretty much everything needed for a wedding including food, cake, flowers and dresses.

So wherever you happen to go in the country do keep a good look out for a sign saying 'Country Market'. You can be sure that your purchases will be of good quality and value for money. Alternatively come and talk to one of the Controllers about becoming a producer. If you have some particular skills to offer you will find that they will soon be in demand. You may not make a vast amount of money but you will certainly make new friends and have the opportunity to purchase other shareholdersí produce before the market opens to the general public.

Whatever your reason for visiting it you will receive a warm and friendly welcome and discover a whole new world you never knew existed!