Beginning in 2010, the Union square Farmers Market will thrive indoors for the first time.

By Cathleen Twardzik

Beginning in 2011, the Union Square Farmers Market will thrive indoors for the first time.

“This January, [it] will be held at the Armory.  They’ve got a big enough indoor space to accommodate the weekly event,” said Mimi Graney, executive director of Union Square Main Streets.

The market will still take place outside each Saturday from 9 a.m. to 1 p.m., from June until the end of October.

The popular market of farm fresh goods enjoyed impressive gains this year. The use of credit and debit cards was initiated, and the increase in activity was dramatic. On average, this year’s weekly sales equaled $31.27 per customer, and the total amount of terminal market transactions totaled $10,544.

Weekly attendance has more than doubled, and almost half of customers attend on a weekly basis. A four fold increase in attendance among seniors occurred, and, currently, 13 percent of them spend greater than $50 per week.

Interestingly, this farmers market shows the highest gross sales and profit than any other in the Boston area, according to vendors.

In 2005, Mayor Joseph Curtatone established Union Square Main Streets, the city’s first community-based, economic revitalization program

Then, in 2010, a grant from the Department of Agriculture came through, and main streets obtained a wireless terminal that brought about the redemption of the Supplemental Nutrition Assistance Program (SNAP) benefits.

This was the first season, during which it worked in partnership with Community Cooks of Somerville, which is a volunteer-run organization that provides prepared meals to area shelters and to assistance programs. Each week, attendees enjoy live music.

Although, “Customers really love everything we’ve got,” said Graney, corn, heirloom tomatoes, choke cherries, garlic scapes, chicken-of-the-woods and mushrooms topped the favorite list during the 2010 season.

People are encouraged to eat locally, as well as healthily.  “Most customers walk or bike to the market. We welcome guest vendors who are fostering sustainability, mass transit and local economies,” she said.

In summer, special theme days, such as Milk Day, occur.  That day, attendees may pet “a goat, make butter and taste test different types of milk. Kids love it. We frequently have kid-oriented performers like the Veggie Circus.”

Off-season, “We have a meeting in mid-winter with our farmers to reconnect.  We start recruiting new farms in February, applications go out in March, and a new manager comes on board in May,” said Graney.

In time to introduce next year, “We’d love to have another cheese vendor, fish, dairy, eggs and another veggie farm.  We have a Class A, which means [that] the vendors only sell products from their own farm,” she said.