From 225: Making Groceries

On a Thursday morning, Raymond Cutrer’s booth at the Red Stick Farmers Market has a line five customers deep. Cutrer’s Meat Market has quite the selection: homemade salami, ground beef, soup bones, premium steaks and smoked sausage made with a 100-year-old family recipe.

Cutrer is one of several Red Stick Farmers Market vendors who round out a shopping experience that was once largely limited to produce. Over the market’s nearly 17-year history, organizers have continued to add diverse “protein” vendors who supply everything from fresh Gulf shrimp and soft shell crabs to beef, pork, eggs, farmstead cheese and pastured poultry.

For more information on how the Red Stick Farmers Market is expanding its selection, read Maggie Heyn Richardson’s full article from this month’s 225 online.