A community collaborative between the city, local nonprofit organizations, academicians, and local food producers developed a farmers’ market in a low-income and ethnically diverse area to encourage fresh food access to all residents as well as promote local food sales. Furthermore, culturally tailored cooking demonstrations using the diffusion of innovations theory were implemented at the market. Fruit and vegetable consumption significantly increased among market attendees. Furthermore, the inclusion of cooking demonstrations at the market was positively correlated to fruit and vegetable consumption and had vendors indicated that they had positive effects on sales.