I am psyched. I love nothing more than brimming baskets of farmer’s market produce. Warmer months brings local, peak produce. Peak produce means tastier, and yes, more nutrient dense food. Produce is picked when ripe and there is very little transit time. Last summer I was lucky enough to tour the farmer’s markets of the Okanagan Valley in BC and OMG, the produce was like nothing I have ever eaten. Peaches, cherries, tomatoes, greens—all just so succulent in their own rights. I paired such interesting and beautiful combinations of foods that summer. Peaches and Arugula; Cherries and Chard; Butter Lettuce and Strawberries. My family and I ate so well that summer. I could not wait to go back to my favourite farmer and by the end of summer, I knew everyone and where to get the best of everything. The Vancouver farmer’s markets are in full swing and neighbourhood streets will be bustling with vendors and shoppers. There’s not a better way to eat healthier while supporting our community. For a full list of the where and whens in Vancouver, check out: http://eatlocal.org/ And if you are travelling or weekending somewhere this summer, lucky you. Make sure you research the area’s farmers market rotation. I think the best way to see a city, town, area is to check out their local farmer’s markets and see what is in season, what is bustling, trending, in fashion and to get a glimpse of the food culture and sustainability in that particular locale.
Here are my best tips for navigating your favourite market;
- Go Prepared
Some farmers markets still don’t take credit cards, so stop by the ATM for cash on the way. Bring your own shopping bags, too. Extra points for toting around whicker baskets. How cute will you look?
- Timing
Some say to get there early for the best produce; I find this applies most often to limited edition prepared foods, like home-made salsas, breads, or boutique cheeses. Most produce will last all day, so don’t let a late start stop you from going. But always a good idea to get there early just in case and also to beat the heat. I have noticed many markets have moved to parking lots that get really hot, really fast.
- Organics
Make sure to talk to the people running the stands. Produce at farmer’s market is not necessarily organic produce, but that is ok. The organic certification process is costly and takes a lot of time. Many small farmers can’t afford the process. So ask them if their produce has been sprayed. Unsprayed non-organic food is just as good at these small local markets. If they have been sprayed, I would stay away, even if they say it is a natural spray. My test— if the produce looks too perfect, too shiny, to it’s most likely sprayed.
- Shop Colours
The key to your health is diversity—plant diversity. Our guts (the source of our true physical and mental health) are fuelled by as many types of plants as we can possibly eat. So eat a varied plant rich diet. Also try to eat the rainbow and go for a broad range of colours in to ensure a wide range of phytonutrients. Phytonutrients are found in the various colours in our foods, and will help to balance nutrition and sweep our systems of free radicals, help with anti-aging and sun protection.
- Keep It Fresh
It’s easy to get carried away, but try to only buy what you need as that’s the beauty. There is different flavours every week with what is in season. Late varieties some time taste completely different than a fruit you bought just two weeks before. But in case you are like me and tend to go overboard, here’s what you can do:
-Freeze extra berries or fruits for another day. (Wash, dry flat on a baking sheet and then freeze). I love this as in winter I never have to buy berries for my smoothies.
-Cook a huge batch of fresh tomato sauce and freeze the extra, or blend a batch of gazpacho to last for days.
-Use extra cucumbers to munch on and serve with everything, juice, and smoothies. Hello gorgeous glowing skin. Cucumbers are also a very cooling food on those hot day.
—Start canning or pickling. Google is fabulous for this.so