Staples students whisk and mix their hearts out preparing delicious creations. 95% of the ingredients used are  provided by the Westport Farmers’ Market, as wandering customers watch and taste in awe. 

From 10 a.m. to 2 p.m. every Thursday throughout October, the Westport Farmers’ market sells a wide array of in-season foods. Local farmers bring the best of their crops and sell them for affordable prices. Small organic companies stop by to pitch some of their own products, too. Honey and granola are two of the most popular products sold by small local companies at the market. 

Chef Gans has been a part of the farmers market from the start. Her students visit as guest chefs in the beginning and end of each season of the market to show their growing talent in the kitchen. 

“When we work with foods from the market and we provide meals, it’s an education for the community of Westport , we are utilizing product from farmers which they need all the help they can get,” Gans said. 

The objective for Chef Gans’ students is to use as much of the products from the market as possible within their dishes. 

“I really like how you can try different things at the market and each one you know is coming from local farmers” Leni Lemcke ’22 said. 

Students that are a part of the class appreciate the environment of the market; the vendors, customers and the overall energy of the atmosphere. 

“I think it’s a great way to get locally grown fresh produce. ou get to know the vendors and they’re really nice, too,” Maizy Boosin ’21 said.  “It’s really nice and a great thing that Westport has.” 

Staples students outside of the advanced class also enjoy the market for serving the community of Westport. 

“I think it’s really cool to see the local farmers and the people come together and show their creativity through food,” Daphne Parker ’21 said. 

Both Chef Gans and her students would agree that the market adds more to everyday cooking. The fresh produce  at the peak of its season changes the whole dynamic of a dishes flavor. 

“When we are preparing samples we are talking about our program,” Gans said. ”Our involvement:farm to table.”