The Olympia Farmers Market opened its 38th season on Thursday, an Olympia-area institution so popular that hundreds visited the market during a steady rain.
The market welcomes 92 vendors this year, including seven new ones.
Among the new vendors are Pithos Gyros, a Greek restaurant, and Lindon’s Woodworking, a vendor that sells handcrafted furniture and other items using domestic and exotic woods.
Both business owners have ties to the farmers market.
Pithos Gyros co-owner Nik Pitharoulis has sold blueberries at the market for 14 years, then learned about an opening at the market, filling a space once occupied by an Italian restaurant, he said. He and his business partner and brother, Jeff Pitharoulis, kicked around the idea of running a business, finally agreeing to take the plunge.
The business sells four kinds of gyros, three salads, a hummus plate, and side items, such as soup and roasted greek potatoes.
Nik Pitharoulis said the business had a good first day, drawing praise from one customer who said it was the best gyro he had tasted since his days in Chicago.
Also new this year is Lindon’s Woodworking, a business run by Lindon Toney.
Toney, too, has ties to the market, having once helped his daughter sell ceramics there seven years ago. Now, the roles are reversed, he said, and she’s helping him.
Toney custom builds furniture and other items using domestic and exotic woods, and on display Thursday were some of those items, along with wooden utensils, cutting boards, trays and boxes made from leftover wood scraps.
Toney praised the market for the sense of community it fosters, with everyone making, growing and selling things to each other, he said.
Other things upcoming this year at the market: a children’s day has been expanded to a two-day event the weekend of July 13, and a harvest dinner, featuring ingredients from the market, is set for the end of September at Urban Onion.
Details on the harvest dinner are still to come, assistant manager Ashley Powell said.Rolf Boone: 360-754-5403 email@example.com theolympian.com/bizblog