Farmers’ Market Tips From An Insider: Do's and Don'ts of Market Shopping

Strawberries in pints, June 2017 (A.Gross)

Since 2008, I’ve worked at tons of farmers’ markets as a farmworker or helping out some of my friends. I enjoy waking up early, creating bold, visual displays of high quality local produce, grown with care and sustainability in mind, and interacting with people. For food growers, market days are a time to celebrate the harvest, bring food directly to consumers, deepen community relationships and, hopefully, return to the farm with a full cash box, an empty truck, bartered goods from fellow producers, and a brief reprieve before starting the harvest-market cycle again. I’ve observed the consumer-farmer relationship countless times and I thought I’d offer some tips - all rooted in common sense - into making the most out of your market excursion:

• Unfamiliar with an ingredient? Ask! Farmers and farmworkers are some of the best cooks whom I know. During peak season, they are the masters of cooking simple, clean (and not-so-healthful), and tasty food. Market days are the best days for seeking inspiration in the kitchen. And, if you are really nice, they may give you a taste test of that unfamiliar ingredient before you purchase it.

• Be patient. Respect the market start time. Farmers and their crews are creating a literal pop-up market stand. They’ve most likely been up since dawn, packing their vehicles, schlepping food and traveling some sort of distance, all with the goal of creating a bountiful stand for you. They’ve worked tirelessly all week. They need all the time they have to create their inviting displays. Another consideration: Farmers don’t get out much - most farmers look forward to going to market and interacting with civilians/non-farm folk. Patience and kindness go a long way!

• Arrive somewhat prepared. I strongly suggest bringing your own bags or baskets. Of course, life happens and you may happen upon a farmers’ market/stand or end up buying more items than the number of bags - or hands - that you have. And, most stands do provide some sort of bag for use. But, if you have bags or baskets, why not bring them?

• Small bills go a long way. Cash most likely remains king for many market vendors. If you have the time to break those larger bills, it's appreciated.

Bok choi, July 2017 (A.Gross)

• Pro-tip: Separate items that need to be weighed versus those that are by the piece. This may fall in the category of “Advanced Market Shopping” but, If you do bring your own bags or the market booth has baskets for your items, separate items that are priced by weight from those that are priced by the bunch or unit. This makes the transaction experience as seamless and quick as possible.

• It's not the time to play Let’s Make A Deal. It's slightly infuriating when people start haggling…especially during market rushes or when the market is over and farmers are visibly packing up for the day. Would you go to a grocery store and bargain with the cashier or produce department manager? Probably not. Farmers set their prices to cover their costs of production...and barely that, including the rising costs of labor, infrastructure, fuel, land use, etc. And, if you want to know why something is the price that is listed, just ask! You’ll get a thorough answer, which, by the way, is unlikely to include the farmers wanting to get rich. And, bonus insider tip: the friendlier and more loyal of a customer you are, the more likely you are to get occasional, unspoken friend-of-the-farmer deals. Just please don’t be presumptuous.

• Mind your hygiene. Markets and farm stands are public spaces - please cover your mouth if you cough, sneeze away from the produce, and, if you’re really feeling rough, ask for assistance and market purveyors will help you. And, if you’ve acquired trash from other other vendors - napkins, plastic cups, etc. - please do not leave it behind on the display tables, especially near produce and other food items. Would you want to buy a head of lettuce sitting next to an old tissue?

• Please don’t overshare - especially medical stuff. Farmers’ markets and farm stands give consumers a unique and invaluable opportunity to directly connect with food growers. The informal, pastoral settings are often open invitations to build reciprocity and share aspects of your personal life. It’s a great feeling when customers feel such a closeness with their food producers. But, as much as farmers value your patronage, please do not divulge too much about your medical ailments. Example: During my first farmers’ market ever (!!), I was told by a bold individual that the farm’s organic produce was the thing responsible for treating her gout and she proceeded to show her slightly less inflamed foot to me. (She told me that my “kind face” was inviting...thank you??). Sure, this is an extreme scenario and, while I know this is not the majority of customers, just be mindful - farmers and their crews have a lot going on, mentally and physically, on market days, so please respect their time and the good ol' Golden Rule.

• Above all, be pleasant. You don't have to be perky but being kind and courteous goes a long way at farmers’ markets. Again, it’s a day to appreciate local food, the local economy, and our local communities. And, in a world that seems to be lacking in humility and civility, we could all use a little more kindness and optimism.

And, remember: Keep being an advocate for local, sustainable food and your local economies. In an era of uncertainty, your support goes a long way!

Bunched herbs, June 2017 (A.Gross)

Cover/header photo: Bunches of basil, ready for market, June 2017 (A.Gross)

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Have other tips for making it through a farmers’ market? Leave a comment below!

Food as identity: Purim & Hamantaschen

We all come from somewhere. But, I think about this, like, a lot, when I'm in the kitchen...and much more as of late. I owe my existence to my family members who immigrated from Italy, Ireland, Germany, Austria, and the Czech Republic. I'm sure there are more places, instances of happenstance and migration that I do not yet know. My brothers and I are a mix of all of these cultures and predominately two religions, Catholicism and Judaism, and, even a little bit of Quaker. Among other things, this smorgasbord of ethnicities and traditions have always influenced and informed our family's approach to food and our cooking philosophy. And, on Purim, we make hamantaschen, a tasty, pocket-filled cookie or pastry recognized for its triangular shape.

I wasn't raised Jewish, but I do know that today is Purim. Purim is a holiday of both celebration and commemoration, as it recognizes "the salvation of the Jewish people in ancient Persia from Haman's plot 'to destroy, kill and annihilate all the Jews, young and old, infants and women, in a single day,'" according to Chabad.org. Survival is something that should and needs to be celebrated! And, for me, food is how I show my appreciation.

I'd like to think that I’m making my paternal ancestors - who fled Austria during WWII - proud by baking these delicious gems. I’m keenly aware that without their courage, I wouldn’t be here. So, baking hamataschen is my small gesture and ode to embracing their culture, faith, and their struggle to survive.  With each corner fold of the pastry, dollop of jam, and zest of lemon, I'm reminded to always cook with intention and gratitude. L’chaim! (translation: to life!) 

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Lemon-Raspberry Hamantaschen | 3.11.2017

Recipe: Lemon-Raspberry Hamantaschen

I wish I could say that this recipe was passed down from generation to generation, but, alas, it wasn't. I need to give credit where credit is due - I owe inspiration and thanks to the real masters like Tori Avey, Molly Yeh of My Name is Yeh, Liz Rueven's Kosher Like Me, and Whitney Fisch of Jew Hungry. I encourage you to follow these women and read their work! 

Here's my approach and how I got the end result:

• Dough: The recipe I used is from Liz's Kosher Like Me: The Perfect Hamantaschen Dough. This one uses coconut oil and gives the dough an amazing texture.

My adaptations to this recipe:  Instead of wheat flour, I used Pamela's All Purpose Flour blend. (Not sponsored, I swear.) I do not advocate for substituting with random non-gluten flours (almond, buckwheat, coconut, etc.), especially if this is your first attempt. Baking is chemistry, after all. But, you should be fine if you use or have a preferred 1:1 flour blend that you use.

A teaspoon of filling is all that you need. Once filled, fold dough into a triangle.

• Filling: organic, low sugar raspberry jam. Do a quick search for fillings, or search on one of the above sites that inspired me for more ideas (chocolate hazelnut, poppyseed, halva, apricot, date and honey, etc.).

• Shaping & forming: I followed the rolling and folding tips from Tori Avey. Click here for her instructions. The basics: You want to pinch or fold the dough to make a pocket or triangle.

My cooking cutter pro-tip: Most recipes suggest making circular rounds with a 3" cooking cutter. Skip that - use a wide-mouth mason jar lid and a small paring knife. For real. So simple!

SWYF Pro-Tip: wide-mouth mason jar lid makes the perfect cookie cutter!

Simply Smiles blog: "Growing moments: 2016 garden season on the reservation"

Click here to read my reflections on the La Plant Grows Its Own Food project with Simply Smiles!

Eating mindfully: "The Six Contemplations for Young People"

A few years ago, I listened to an interview by Jon Cabot-Zinn on the topic of mindfulness. I was beginning graduate school, having a near mid-early-20s crisis of sorts, and it was exactly what I needed to hear to be more sane, and it really did change my perspective on how to live.

Since then, the concepts of "being mindful" and "being present" are ever-present...and I hope these notions of self-awareness are taken to heart (..and not just another superficial -ism). I'm fascinated by the connection, too, about what and how we eat and the impact on our immediate bodies as well as the world around us. Enter: How to Eat, a book, part of a mindfulness series, by Zen master and teacher Thich Nhat Hanh. To use the favorite adjective of my friend, it's truly magical. It's enlightening, empowering, and, really, just full of common sense.

My family did not say grace before meals, but, as I got into farming and growing food, I grew to like the notion of giving gratitude to the food on the table. Even if not said aloud, it's something that all parties at the table can recognize, contemplate, and participate in: how the food got to our plates, the work involved to produce that food by both humans and nature, and embracing the individuals present and sitting around the table. I thought I'd share one of my favorite sections from the book, called "Six Food Contemplations for Young People," which makes it digestible (pun intended) for all ages:

Six Food Contemplations for Young People by Thich Nhat Hanh

1. The food is the gift of the whole universe: the Earth, the sky, the rain, and the sun.

2. We thank the people who have made this food, especially the farmers, the people at the market, and the cooks.

3. We only put on our plate as much food as we can eat.

4. We want to chew the food slowly so that we can enjoy it.

5. This food gives us energy to practice being more loving and understanding.

6. We eat this food in order to be healthy and happy, and to love each other as family.

How cool is that? By now, I assume that a fair amount of people may have given up on their resolutions - many of which are unfortunately prompted by a negative or unhealthy relationship with food or one's self-image. But, think about it: if we learn to be present during our meals, and, by extension, experiences in our lives, things begin to gain some clarity. We all could use a little more patience and understanding in our lives, and it seems that if we incorporate these thoughtful set of mantras into our daily practice, eating and living could be a bit more cheerful and magical. 

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Get the book - it's definitely worth the read: How to Eat by Thich Nhat Hanh, available through Parallax Press, or check with your local bookstore (I got my copy at Northshire Bookstore in Manchester, VT!). 

A walk in the woods, and a reminder of the things that matter

I returned from living and working on the Reservation at the end of September, and I found myself incredibly anxious. I usually have no trouble readjusting to the East Coast routine and dealing with transition, but this fall felt different. In a very short period of time, I went from the safety and positivity of the garden to an environment where people behaved with an incredible lack of civility toward one another. I was well aware of the vitriol of the current political climate (yes, I do have a connection to and with the outside world, even in the vastness of South Dakota, folks). But to fully feel the tension of the political climate and social circus that seems to be all-consuming was an uncomfortable sensation. 

I was and remain unwilling to let the chaos impede on my desire to settle back in the places I call home and my personal happiness. My sense is that most people are getting to or at this point. My solution/therapy? I go to the woods. Not on some lengthy expedition but just quick jaunts into local land trusts or forests. Even a quick look up into the sky or down at your feet, accompanied by a few deep breaths will suffice. 

I have been making a concerted effort to admire, embrace, and show gratitude for the beings that do the unrecognized important work. To the mushrooms and fungi that break down the dead and create nutrients for new life. To the leaves and trees that charm us with their color…and, oh, yeah, allow us to breathe clean air. To the pollinators that fly millions of flights and allow us to enjoy the sweetness of honey and the pleasure and luxury of the food we eat.

At first blush, this reflection and realization can be read as a self-important, perspective-of-privilege post. I think about this stuff all the time (perhaps more than I should and, perhaps, one of the reasons that I tend to be anxious), especially in light of my work and events in recent history. But, in a social climate that celebrates maniacal levels of ego, avoids the real issues by magnifying the absurd, and seems to defy logic and basic decency, we need more voices that challenge us to feel more grounded and more connected with the present. Mother Nature tends to be that one entity that reinforces humility and our smallness in this thing called life. Maybe we should be listening to Her more.

Here’s some of what I noticed on a few treks into the woods:

Locations: Lilly Preserve, Roxbury, CT; Lake Mohegan, Fairfield, CT - October 2016