Spring signals new beginnings and the re-opening of area farmers markets.
Farmers meet shoppers one-on-one to sell their just-picked crops and suggest the best ways to cook them. Friends and neighbors, many with kids and dogs in tow, chat about the week and compare purchases. Checking Georgia Organic’s list of what’s in season for April, shoppers can expect to see asparagus, English peas, radishes, spring onions and leafy greens such as arugula, kale, cabbage and collards. (www.georgiaorganics.org)
Don’t know what to do with turnips or kale? Most farmers markets have weekly chef demonstrations. At the Peachtree Road Farmers Market at the Cathedral of St. Philip in Buckhead, chef Jeb Aldrich of 4th and Swift Restaurant showed shoppers how to create a kale salad with turnips, oyster mushrooms and spring onions. Produce came from Heritage Farms and Burge Organics, both with booths at the Peachtree Road Farmers Market.
Harvest of Benefits
The taste benefits drive flavor-seekers to markets but the health benefits of enjoying freshly picked fruits and vegetables are a big attraction, too. Add the good feeling of supporting local farmers and food producers and farmers markets are a great way to support the economic health of communities, too.
To Market, To Market:
-Get there early to catch the pick of the crop. Look on line for a list of farmers and food producers who attend each market to plan ahead.
-What’s seasonal now? If it is in season it will taste best and often cost less.
-Talk to the farmers. If they grew it, they are happy to tell you how to cook it. Move aside chefs! Farmers are the new food celebrities.
-Buy some ripe and not so ripe. For instance, with tomatoes and peaches, choose really ripe ones to eat that day. Choose firmer ones to ripen on the kitchen counter to eat a few days later.
-Imperfections are OK. The ‘ugliest’ tomato is likely to be an heirloom variety with more tomato flavor.
-Bring reusable bags. Make sure they’re clean because dirty bags can contaminate your perfect produce.
-Have small bills for faster transactions. Some farmers take credit cards, but cash is easier for all.
-Note that many farmers markets accept EBT/SNAP benefits (food stamps). Some double the value through a partnership with Wholesome Wave Georgia to make healthy food accessible to more shoppers.
-Food safety is important. Look for perishable foods such as eggs, cheeses, yogurts, meats, seafood and sausages displayed on ice or in refrigerated coolers. Have an insulated cooler with ice in your car for the drive home.
-Enjoy the experience. Farmers markets are leisurely and most people peruse the goods at a relaxed pace. (Unless their racing to grab the last bunch of asparagus!)
