The colorful display of fresh produce and delicious treats is something students may look forward to each Friday, but winter weather means saying goodbye to the State College Farmer's Market for the season.

The State College Farmer's Market will have its last day of the season Friday, Nov. 21.

"My life gets easy at that point," said Scott Case, president of the Central PA Farmers' Market Association and owner of Patchwork Farm in Aaronsburg.

However, many of the State College Farmer's Market vendors will continue selling produce indoors at the Boalsburg Fire Hall, 103 E. Pine St., from 3 p.m. to 6 p.m. on Tuesdays.

That market will have seasonal produce like local beef, chicken, milk, green onions, potatoes and turnips, among other items, Case said.

The advantage of local produce is obvious -- even to Case's 10-year-old daughter.

"It's amazing how our kids notice something's wrong with the potatoes," Case said. "We don't grow a standard potato, we grow all the specialty unique potatoes [that] taste much better than that 10-pound bag you can get on sale for $3.99."

Patchwork Farm's potatoes are more delicate than most grocery store varieties, Case said.

"That potato's qualities are that you can mechanically harvest and dump it in the back of an 18 wheeler so it won't crush -- [an] industrial kind of potato. A lot of the potatoes we'd grow would crush under those conditions."

Victoria Schils (junior-finance and economics) doesn't have a car, so she buys "apples, tomatoes [and] a variety of different veggies" at the farmer's market.

"It's just like a nice unique element of my Fridays," Schils said. "The people are so nice; I like to walk by and see what I like."

Catherine Orlando (sophomore-division of undergraduate studies) said she likes the small town feel of the market, but bought produce there more last year.

"I thought it was a cool, kitchy thing to do," Orlando said.

Orlando lives in North Halls, so she can get apples from the dining commons when the market closes, she said.

The State College Farmer's Market has been around since 1976, "an amazingly long amount of time for a farmer's market," Case said. It is open Fridays beginning in June from 11:30 a.m. to 5 p.m. and runs through the end of November.

"The volume of business that goes through there has been increasing; people are certainly looking at it as a local place to get fresh produce," Case said.

Leslie Walker and her sister, Ellen Baxter, run The Kookie Kitchen, which sets up a baked goods stand at the market.

"A lot of single women do markets [and] help each other set up," Walker said. "There's a real sense of community about it."

She added many students interact with adults at the market.

"Students really like talking to adult-type humans who aren't gonna affect their grades and tell them what to do," she said.

The Kookie Kitchen's baked goods combine "unusual flavor combos," Walker said, including Thai Curry Crunch, a spicy cookie snack; and chipotle brownies, which have both spicy and sweet ingredients.

When it gets cold, Walker and Baxter like to warm up from working their stand with food from India Pavilion, 222 E. Calder Way.

"Indian food makes you feel cozy," Walker said.

Farmer's Market pick: The Kookie Kitchen's chipotle brownie -- a fiery little piece of heaven.