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Shopping at the local farmers' market is one of the great joys of the summer season -- local foods, grown (mostly) in season, fresh and delicious. The markets' increased popularity around the country -- there are almost 5,000 of them, now -- has helped teach many of us a greener way of eating, as well as helped connect us with our communities and the folks growing our food. As we learn more about where our food comes from, many seasoned farmers' markets enthusiasts are now used to asking questions about the goodies to be found at the market each week. But that may not cover all the bases.
You may know the answers to questions like, "So, where is your farm?" or "Will this be the last of the basil?" That's all good to know, but here are five questions you may not have been asking that you should.
What the heck is this thing? How do I eat it?
Your farmers' market is a terrific source for foods coming out of the ground right now. That's a great way to eat green, but can leave you scratching your head when you come across something like kohlrabi -- the closest thing to an alien I've ever seen at a farmers' market. Don't be shy; you should enjoy your region's bounty in all its forms, so ask: "Hey, what is this? What the heck should I do with it?" Farmers and those minding the stand are often a wealth of knowledge, not just about how to grow stuff, but how to eat it, too. Get inspired by our Try a New Vegetable series here on Planet Green.
What's the best way to preserve this?
Farmers' markets are great sources for fresh, delicious, seasonal foods that just taste like summer (at least when it's summertime). To get a little hint of sun-drenched berries, summer squash, heirloom tomatoes, or other seasonal delight, ask your farmer how they like to use them all year 'round, and then stock up. It's a great way to eat local all year, and canning or otherwise preserving them can be very economical when compared with buying jellies and the like. Check out Kelly's awesome Preserving the Harvest series to get a grip on making your own preserves.
What does "mostly organic" actually mean?
If you've asked many farmers, "Is your farm 'organic'?" chances are you've heard, "Yeah, mostly organic," or "Pretty much, but we aren't certified" or something along those lines. That's not a bad thing, necessarily; many smaller farms can't afford the (spendy!) USDA organic certification, or know that they follow sustainable farming practices, and don't need a circular label to prove it to themselves or their customers. Still, if they aren't certified, what do their agriculture practices look like? Do they go beyond organic -- no-spray agriculture, biodynamic farming, no-till agriculture, integrated pest management, permaculture, etc.? Even without the organic label, there's still lots of buzzwords (and a little jargon) to parse and understand, so figure out what they actually do to their crops and land, and make sure that fits with your definition of green eating.
Is any of this food native or locally adapted?
Like native plants, but edible, native foods are an awesome way to eat green and help insure the long-term viability of your foodshed. Since native plants grow naturally in their native area, they require less supplemental irrigation (since they "know" how to roll with the seasons), and any of the locally adapted foods will have evolved a bit to fit nicely in the microclimate of your little corner of the world.
Since some native plants and foods tend to be more scarce than their homogenized counterparts, they've also been shown to help fight global warming and food shortage, too. And, remember, "native" can mean from this country, not just your ecosystem or region, too; it's an important distinction to remember, especially when you consider the contradiction in terms that is "California rice" -- a monsoon crop in a desert state, and an example of when you shouldn't eat local. Some native foods may be a little harder to come by, so tell your farmer to hang on to them, and help support them in doing so by picking up a few.
What sort of labor practices do you employ at the farm?
This one is a bit ticklish. You may want to save this question until you've established some good rapport and have a more personal relationship with your farmer, but it's still an important one to know. Lots of crops are still harvested by migrant labor in this country, and, while small farms may employ more family friends (or the same workers every year) and don't subject those who harvest their crops to pesticides, herbicides, and such, still others perpetuate the cycle of under-the-table labor deals and unfair working conditions or pay. If you're serious about getting to know where your food comes from, you should be prepared to find out who helps get it to you, and that may mean a non-politically correct-sounding question.
Even so, if your favorite farm stand doesn't use questionable labor practices, they'll likely be happy to talk about the cooperative of workers they use, or the college students they're keeping out of trouble for the summer; if they do, then you may want to think twice about supporting them with your business.
No matter what you do when you're strolling through your farmers' market next, don't be afraid to strike up a conversation, get some details, and ask a few more questions to help you eat a little greener.
