Locations of Farmer's Markets in Charleston
Here is a short guide to help you know when and where to get your farmer’s market on in the Lowcountry
Charleston Area Farmer’s Market Guide
Charleston Farmer’s Market – Marion Square, Charleston, SC – Every Saturday from 8:00 AM – 2:00 PM
West Ashley Farmer’s Market – Ackerman Park, 55 Sycamore Avenue, West Ashley, SC – April 19 – October 4, 2017 – Every Wednesday from 3:00 PM – 7:00 PM
Hanahan Farmer’s Market – 1601 Eagle Landing Blvd, Hanahan, SC – Thursdays from 3:00 PM – 7:00 PM
Folly Beach Farmer’s Market – Folly River Park, Folly Beach, SC – Every Monday from 4:00 PM – 8:00 PM
John’s Island Farmer’s Market – 2024 Academy Road, John’s Island, SC (New Location for 2017) – Every Saturday from 10:00 AM – 2:00 PM
James Island Sunday Brunch Farmer’s Market – 1977 Maybank Highway (Behind The Pour House), James Island, SC – Every Sunday from 11:00 AM – 3:00 PM
Daniel Island Farmer’s Market – Seven Farms Drive (In Front of Volvo Cup Arena) – Returning May 4, 2017 – Every Thursday from 3:00 PM – 6:00 PM
Mount Pleasant Farmer’s Market – Farmers Market Pavilion on Coleman Boulevard (Moultrie Middle School), Mount Pleasant, SC – Every Tuesday from 3:30 PM to 7:00 PM
North Charleston Farmer’s Market – Felix C Davis Community Center, 4800 Park Circle, North Charleston, SC – Every Thursday from 12:00 PM – 7:00 PM
Sullivan’s Island Farmer’s Market – 1921 I’On Avenue (In Front of Poe Library) – Every Thursday from 2:30 PM – 7:00 PM – April 6 – June 29
Shop Smart at Farmers' Markets
l Buy only the amount you can use in a short period of time.
l Look for produce that’s free from unusual odors or colors and signs of spoilage.
l Handle produce gently to reduce bruising. Bacteria can thrive in the bruised areas.
l When buying cut produce, keep it cold during transport.
l Wash your hands for at least 20 seconds with soap and water before handling produce.
l Wash all fruits and vegetables with cool running tap water right before eating. Don't use dish soap or detergent because the FDA hasn’t approved or labeled these products for use on foods.
l Scrub melons with a brush and running water, because bacteria can be transferred from the outside of the melon to the inside by a knife.
l Cut away bruised parts before eating. Remove the outer leaves from lettuce and cabbage.
l Keep fresh cut produce cold by placing serving containers on ice. Perishable food should spend no more than two hours in the "danger zone" (40 to 140oF).
l Store produce in containers that are free from excess liquid.
l Refrigerate cut produce and use within a few days.