Hosted by the Institute of Agriculture’s Organic and Sustainable Crops Unit, the weekly farmers market at the UT Gardens began in spring 2010. Produce sold at the market is locally grown and produced by using organic and sustainable practices, including produce from UT’s organic farm. The UT Organic and Sustainable Crop Production Program instituted a multidisciplinary internship program in the fall of 2009 for students at the organic farm to foster interest in farming and farmland preservation. The five interns manage all aspects of the farmers market, and UT’s proceeds from it support the internships and workshops given for members of the community. The market runs on Wednesdays from late May into October.