Locally created/produced: Because olive groves are so very ubiquitous in Indyucky.

Must be produced locally in our region?

Here's a fellow who walks the walk.

On the other hand, when I asked the representative pictured to explain the origin of his vinegars, the answer I received was this, verbatim: "They're crushed in California."

I supposed the terms "created/produced" are sufficiently elastic to allow Wal-Mart to set up at the farmers market, all of which points to DNA's new and truly pioneering definition:

Localism is what happens seconds after you've given money to DNA.

Now all we need is a cigarette.

Downtown Farmers' Market - August 30th

Visit the Downtown Farmers' Market for fresh locally grown fruits and vegetables as well as fresh flowers, local crafts and baked goods. 

Items sold must be created/produced locally in our region (from Southern Indiana, Northern Kentucky, Ohio, etc). Market Hours are from 8:00am - 1:00pm on Saturdays.

The Farmers' Market is located at the corner of Bank and Market Streets in Historic Downtown New Albany. 

Capshew Cellars -- an Indiana Artisan.

We saw Bob Capshew this morning at the Farmers Market, and his product line of vinegar continues to expand.

Capshew Cellars

Capshew Cellars produces quality small batch vinegars the old fashioned way. We use “mother of vinegar,” which is a naturally occurring bacteria to create vinegar. Truly a “slow food” process used since ancient times by Egyptians and Greeks thousands of years ago. The two step process involves the fermentation of sugars followed by the conversion of alcohol into vinegar. Compared to quicker ways used by industrial vinegar producers, we feel our naturally produced vinegars have more flavor. We leave a little “mother” in every bottle since our vinegars are unfiltered and unpasteurized with no coloring added. Most of our vinegars are around 5% acidity.

With over 25 years of beer, cider and wine making experience we are proud of our small batch vinegars, which we feel, are Time in a Bottle.