13 Things You Should Know About Farmers’ Markets
Find out how to get the freshest food possible from the the people who grow it.
By Meaghan Cameron
1. It's best to get here early.
But if you can’t make it until later, what you'll get is still fresher than any that's been shipped to a supermarket, as most farmers pick produce the day of or day before its sold. In the case of perishable products, many bargains can be found at the end of the day.
2. Many farmers depend on you to survive.
Farmers count on the income from markets to get by; nearly all who participate in open markets run very small operations, and the profit margin is slim.
3. If you spend $100 at a farmers' market, $62 goes back into the local economy, and $99 out of $100 stays in the state.
If you spend $100 at a grocery store, only $25 stays here. So, where do you want your money to go?
4. If you're not sure, ask to taste before buying.
Almost all farmers are happy to provide a sample.
5. Please stop saying how expensive it is.
Local farm products would sell for much more in any specialty store, where there would be additional overhead costs and markups.
6. Farmers don't do deals.
With the very thin margins, the prices are often incredibly fair and there's no room for bargaining. The best way to get a good deal? Be a consistent customer.
7. It's not really about retail sales.
It's about cultivating a relationship with people who are willing to spend a little bit more for something a whole lot better.
8. Standing out in the summer sun is nice, but the job isn't easy.
Up early, loading trucks with heavy produce, being mindful of money, home late. Plus, when it rains, customers stay away and bad weather can easily damage products.
9. Sometimes, produce vendors are only retailers, not growers.
Ask questions if you think the vendor is a vegetable wholesaler, not a local farmer.
10. Farmers care about where the products are coming from.
Larger vendors may have a retail outlet, or be part of a franchise or chain business. Ask.
11. You can't get everything all the time.
To offer the freshest, best tasting food at a reasonable price, you have to be patient with the farmers and their growing cycles. There are seasons when certain produce isn’t available (even in California). No peaches in January, sure, but even in some regions, no summer tomatoes until late July.
12. Watch for buzzwords: Natural, specialty, estate, artisan, local, and organic.
Some farmers that will say their produce is organic, but in order to say that they must be certified by an organic agency, and undergo an inspection. You can always ask to see their organic certification. Most organic farmers are proud to display organic certification.
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