The Green Goddess Collective - Now Open on Thursdays

The Green Goddess Collective will open on Thursdays from 2 p.m. to 6 p.m. at 960 Auction Road, Suite D, where Lahontan Valley farmers will offer fresh, hyper-local farm produce grown by women farmers in Churchill County.

The Green Goddess Collective, a unique initiative born out of the hearts of four women, is now open on Thursdays. This group of talented women, who saw a gap in access to hyperlocal food, are now serving the community from their small (air-conditioned) storefront with a variety of produce, flowers, meat, cottage foods, and goods.

“We are excited to bring this project to fruition,” said Stacy Fisk, who, for the past few summers, has rallied several Fallon women farmers in creating the Green Goddess Market held in the spring and fall at the Churchill Arts Council. Now, they are expanding their members and offerings through this weekly effort. “If you have been searching for hyperlocal foods, we have something you will love.”  

The collective is made up of nine local Fallon farmers and artisans who will operate independently inside the storefront and feature Jamie Sammons of Two Ravens Farm, Korena Mewaldt of Mewaldt Organics, Salisha Odum of Salisha’s Delicious, Karen Nichols of Cherry Dog Farm, and Fisk of Fisk Farm Herbs joining Battle Born Bread, Deep Roots Bake Co., Yellow Petal Flower Farm, and Rolling Horse Ranch throughout the growing season.

Each Wednesday, the Green Goddess Collective Facebook page will post specials and available produce and goods, ranging from spring greens and garlic to sourdough breads and gluten-free treats, along with specialty herbs, fresh flowers, tea blends, eggs, and honey. Cash is the preferred method of payment.

Opening up last Thursday for their first day, Fisk was excited to see the community rallying around the hyperlocal food movement. “The positive response has been amazing,” she said. We are all incredibly grateful for the outpouring of support. It means so much to us small-scale growers and artisan food creators to know our community is rooting for our success.”  

The Collective will run through October. For more information, contact Kim Urso, the president of the Collective, who can be reached at [email protected]