On any Saturday morning in season on Third Street South, girlfriends gather to sample spoonfuls of lemon basil sorbet from Birdie’s Gelato. Determined kiddos challenge themselves to carry piles of produce from Inyoni Organic Farm while their mothers trail behind, bouquets from Dominga’s Flowers nestled into the crooks of their arms. Musicians busk on the street, serenading the market over myriad scents wafting throughout: locally roasted coffee from Jimmy’s Java, fresh-baked butter and almond cookies from Bella’s Cakes, and Fire and Rice’s paella simmered on the spot by chef-owner Paul Schmidgal.
Those are just some of the approximately 60 vendors at the region’s largest— and longest-running, for nearly 30 years—farmers markets. We largely have longtime Naples restaurateur Tony Ridgway to thank for this weekly tradition. When he started the market as the Third Street South Merchant’s Association president in 1994, Tony wanted to create a gathering place for the neighborhood where farmers could bring their products to market—literally. While the scale has grown, that core goal has not changed. Tony’s proud to see how the market has evolved. He returned to the helm as the association’s president in 2005 after a years-long hiatus (though he remained involved) and has been president ever since. “The social aspect of it was just as important as anything,” he says. “A farmers market is the place where neighbors who don’t see each other for weeks see each other on a Saturday.”
Held weekly on Third Street South from mid-November to April and the nearby Neapolitan Enterprises parking lot from May to November, the gathering draws hundreds of locals and out-of-towners to peruse colorful tents overflowing with local offerings. “I love it when I see people walking home, when I come down on a Saturday morning, with bags on their arms,” Tony says. Though the market has grown from a once-monthly event to a weekly gathering with about 60 vendors, geographically, it still runs along Third Street’s sidewalks, with the European-inspired buildings and greenery transporting patrons who can spend hours shopping the booths and communing with neighbors.
The focus has also shifted from crafts and wares to fresh bites, says Justin Collins, director of operations at Neapolitan Enterprises, which manages the market’s permitting, planning and oversight. A panel of office employees and board members weigh in on vendor selection, with a focus on local businesses. They taste samples and review booth setups to determine which would add something new to the lineup. Some vendors wait for years to get on the list, Justin says. That means they get to be the best kind of picky: You can always find something truly special—food, community and connections. “We need those places where we can congregate as friends,” Tony says.
Photography by Alex White