copyright 2010 Peggy Hansen
Some have called farmers markets the ‘theater of the affluent’ but I beg to differ. Farmers markets, like most things, come in many shapes and sizes–as do their patrons. My local market, which just opened for the season this week after a winter we all feared would never cede the field, attracts a wide range of folk: old and young, well-heeled and food-stamp recipients, artists and laborers, who seem to have in common only their concern for food. Some fear the pesticides and synthetic fertilizers used in conventional agriculture. Some are foodies, seeking rare or heirloom varieties that simply can’t be found in supermarkets. For others, supporting local farmers is paramount. For others still, it’s an afternoon out in the fresh air, sun on their face and cares temporarily forgotten. For all, it’s about community. Like any community, it has some rules–and a few lessons to be learned. Herewith, my top 10.
10. Get there early. That young asparagus or crusty bread your heart is set on may sell out.
9.Bigger isn’t always better. This is never truer than for strawberries–who hasn’t been disappointed by the giant ones that look amazing but have little taste and dry, mealy texture? Next time, try their tiny cousins–unassuming and shy, but packed with aromatic ecstasy.
8. Enjoy the scene–and the scenery. Many farmers markets have live music, activities for kids, and booths with boatloads of fantastic flowers. Stroll around a bit, and take it in.
7. Get your business done, but allow yourself a treat. Maybe it’s shave ice, kettle corn, or an olallieberry turnover–whatever it is, buy yourself one thing that isn’t on your list. I guarantee it’ll make you smile.
6. Sometimes a trend is just a fad….and sometimes it’s a find. Last year’s darling, green garlic, has become a springtime favorite for many. The jury’s still out for me on this year’s craze, fava greens.
5. Scope out all the options–several vendors may be selling the same thing, but they’re not all created equal. Plant varieties, growing conditions, and other variables can make a huge difference in flavor.
4. Don’t be afraid to try new things. I’d never heard of red Russian kale till a few years ago, but now it’s one of my staples. And beet greens–they’re delicious, but who knew?
3. Talk to farmers. They appreciate your interest, and have great cooking and growing tips. Often they’ll remember you, and maybe even set aside a few choice favorites.
2. Don’t judge by looks alone–sure, scan for rot and bruises, but use your other senses too, especially smell. If you can’t smell a peach, you won’t taste it either. If in doubt, ask for a taste.
1. Be open to the moment. The seasons will speak, if you will listen.
copyright 2010 Peggy Hansen
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