Farm to Your Table

If it’s Saturday morning and it’s summer, our farmers market is open for business. The center aisle is packed with shoppers. A folk music group serenades us with background tunes. A young couple meanders, sipping their steaming cups of freshly brewed Cherrybean coffee. Others are loaded down with bags of vegetables or a massive bouquet from Alissa’s Flower Farm. The aroma of wood-fired pizza wafts through the air, welcoming us in from the parking lot. We bump into friends, catch up on the latest happenings, compare loot, promise to get together soon, and then move on.

Produce at the Market

I have so many favorite stops. I make it a habit to buy a little something from many. Sunnyside Gardens is my go-to for unique and colorful annuals that make up the flower pots flanking my front door.

John at The Cornucopia was kind enough to bring me a bushel of basil last year when I was binge-making pesto. He carries gorgeous greens like red bok choy and long, curly garlic scapes. He is always ready to tell an interesting story. We know about how he had to harvest his 1400 heads of garlic early because of flooding.

I count on Jensen Sweet Corn for their purple, lime green, and pale orange cauliflower. True to its name, their sweet corn is deliciously sweet.

I have become quite obsessed with the pearl oyster mushrooms from Daniel at Dakota Mushrooms and Microgreens, often making the trip to the farmers market with the intention of picking up some of these tasty fungi. Pearl oyster mushrooms, when sauteed in a little olive oil, finished with sherry and truffle salt, and served with roasted new potatoes is positively addictive.

The middle of August is the time for picking up flats of tomatoes from Carper Sweet Corn and Produce or Seedtime and Harvest. These ruby heirlooms are an essential component to canned salsa, pasta sauce, and tomato basil bisque.

I must not forget to give a shout-out to a recent farmers market addition, Darin at D’s Smoked Nuts. Darin slow-smokes a variety of nuts, then adds some spicy heat. His nuts are almost as good as his quirky videos on his website, or should I say they’re much better.

A Rich History

The history behind markets such as these goes back thousands of years to when farmers would bring their wares to the nearest town to sell in a centralized space. This central plaza was the place to be. Business was conducted, and people met to socialize.

In the history of our country, the first official farmers market was located in Lancaster, Pennsylvania. They actually designed the town around a central lot that was designated as the Central Market. This market continues to thrive today with many of the vendors being multi-generational. From that first market, farmers markets grew into a movement. Today there are approximately 8000 official farmers markets in the U.S. This of course does not include roadside stands and other pop-up markets (originally called “curb markets”) that you come across as you drive our nation’s byways.

Farmers Markets Today

What is it about a farmers market that is so magnetic? Why do we go to it even though we often have our own gardens at home? Perhaps it is the pervasive sense of celebrating community. Or is it about honoring our local family farmers and food artisans? A century ago the average family farm produced over fifty different kinds of crops or products. The resurgence of this sort of diversified farmer with just-picked organic produce faithfully offered each week, rain or shine, is an inspiration.

Supporting their commitment and hard work is crucial to their success. Crafting delicious dishes from these nutritious gems is beneficial for all. In our house, the weekly summertime tradition is such: Saturday morning, go to the farmers market and pick from our garden, then Saturday evening, cook from the bounty.

From cheese that is cultured just up the road to freshly-baked pastries. From hand-made soaps to cuts of bison, eggplants to zinnias, it’s all there at your farmers market. You just need to bring it home to your table.