NATCHEZ — Fresh food lovers joined the health conscious Saturday on Catherine Street.

Representatives with Alcorn State University Extension Program visited the Alcorn’s Natchez Farmers Market Saturday to help promote nutrition and wellness.

The event was Alcorn’s annual Fruit and Vegetable Festival and Extension Awareness Day.

Tables were set up and Alcorn representatives were selling goods and giving out information throughout the store.

“I’m thrilled to see people coming here,” said Missy Brown, a Natchez resident.

Brown is a supporter of the farmers market, but she said she hopes this event will help the farmer’s market expand.

Brown was one of several farmers market regulars who sampled the foods Alcorn brought to the event.

Blueberry delight, summer smoothies and baked squash were shared throughout the store.

The event was part of the nutrition component of the extension program’s larger wellness initiative.

“Today, I think, has been good,” said Mary Baker, employee at the farmers’ market. “There has been a lot of participation.”

Baker is an employee of Alcorn’s Extension Program who works at the store. She said she was excited to see a new crowd focused on eating well, especially during peak growing season.

The market sells locally produced produce such as tomatoes, okra, figs and squash along with a variety of jams and baked goods from community members.

“If we knew this was here, we would have been coming here sooner,” said Juharah Muhammad, from Fayette’s Baker and Coffee Shop. “We are all about community.”

Muhammad came with her imitate and extended family to help sell their baked goods, which has organic ingredients and healthier substitutions.

“That’s what family is for,” Muhammad said.

Muhammad said the bakery uses unbleached flour and distilled water, and also uses natural alternatives such as beet juice instead of red dye to make red velvet cakes.

“You can pronounce everything that is in (our baked goods),” Muhammad said.

“It’s just a way we can show you can eat healthy while maintaining flavor,” said Helen Brooks, marketing coordinator at the extension program.