How to Make the Most of Your Farmers' Market Haul
As Farmers' Markets are hitting their stride, it's easy to over buy. I've got the solution.
On the pebbly beach in Nice, steps away from the tomato booth at Cours Saleya market, my tomato-hating husband sat eating red orbs right off the vine marveling at the sweet-tart flavor.
One too many mealy grocery store peaches meant I hadn’t had one in years until an elderly neighbor had a “$5 a dozen” sign on the table in front of her farmhouse, the fruit so fragrant we were barely down the long driveway before the whole car became sticky with sweet juice running down our arms with every bite.
Proximity is everything for produce.
A Turning Point…
That day in Nice in 1998 introduced us to the beauty of farmers’ markets and since then we’ve intentionally sought out local markets to buy produce when possible. I’m not gonna lie, you may have sticker shock at first, but there’s no comparison in taste and I’m going to show you how to make the most of what you buy.
Is Overconsumption a Thing with Produce?
It’s the perfect storm at farmers’ markets for overconsumption - the produce is in visually appealing colorful piles and baskets, there’s a buzz of people about, and the farmer is chatting me up. It’s really hard to walk away without buying something. It’s only when I get to the car, I realize I’ve bought enough for a family quadruple our size.
Ok, I have to say if you’re going to overconsume, fruits and veggies are the way to go. The problem is, when it ends up in the trash or compost instead of in my mouth, it totally bums me out.
Today’s post is free as part of my Life at the Table publication, but did you know I also publish seasonal weekly meal plans? Each Thursday, for less than $2 a week, a neat PDF with four healthy, budget friendly and gluten friendly meal plans arrives in your mailbox including shopping list, recipes and meal prep guide.
How to Skillfully Shop Farmers’ Market & Attempt to Buy Just What You Need
It seems like a no brainer - you wander, you buy. But after 25 years of regularly shopping these markets across the country, I’ve figured out a few nuggets for how to not go completely crazy.
Show Up Early - If the posted hours are 8-12, be there at 8 or just a minute or two before (but not more than a minute or two…they hate it when they’re setting up and people start queing to buy). The most beautiful produce goes quickly and at peak times of the year, farmers can be sold out in under an hour.
Take a Lap - Before buying, wander through the market noting what looks good before buying from the first booth you see.
Get to Know Your Farmers - Become a regular at your market, say “hello” and ask questions. As you do, you will form relationships with the people growing your food which pays off with special gift produce, or even getting privileges like being able to hold produce when you’re going to be later. If you’re curious about whether or not the produce is organic, check out this post with several great questions that are better than “Is this organic” which puts most farmers on the defense, due to the bureaucracy and expense that makes this designation next to impossible for small farms.
Don’t Be Afraid to Walk Away - If after asking questions, you’re not comfortable buying, simply say “Thank you” and walk away.
How to Use Up Produce When You Go Nuts
You will, at some point, be overwhelmed with the brightly colored heirloom tomatoes, the beautiful and bountiful bunches of kale, and the huge heads of cauliflower still covered in their light green leaves and come home with more than you can eat in a few days. These are my favorite ways to get the most out of everything I buy.
Plan Meals Around Produce
The meal plans I send to my paid subscribers every week are planned with seasons in mind, so it’s likely you will be able to easily use up your produce since many of the things on the shopping list are probably what you bought.
If you are not a paid subscriber, you can do one of two things:
Easy Peasy - hit the blue button below and get access to all my current meal plans.
Make a Plan Using what you bought.
As soon as you get home, inventory your fridge and pantry.
Create meal plans using your fresh produce and what you have in stock.
This post shows you my process for doing just this.
Make It Easy to Use
As soon as you get home, wash everything (except where noted) and store so it’s easy to use. Prepare a giant bowl with water and 1/4 cup white vinegar. I also keep a colander inside another bowl to drain everything. And keep a stash of flour sack style kitchen towels to use as well.
Keep it Visible - Wash all harder fruits and veggies and keep them in a decorative bowl on the counter or for cucumbers, peppers and carrots and other veggies in the fridge where they will be seen and grabbed readily. This is also a tactic for getting kids to eat more produce.
Berries - With the exception of raspberries, all other berries, including grapes, can be washed ahead. After washing and draining, lay out berries on a kitchen towel lined baking sheet to dry further. Store in a covered bowl with a paper towel on top. For strawberries: Cut off stems and store upside down.
Wash and Store Leafy Things to Avoid Wilt - Herbs (except basil and mint), green onions, lettuces, and greens then lay them out on kitchen towels to further dry out a bit before storing. Store them rolled up in kitchen towels in your produce drawer. If you want to go one step further and keep them wrangled a bit more, place the towel wrapped leafies in a ziploc or silicone bag.
Pickle It
Before produce starts wilting, pickle some of it. My quick pickle method is not shelf stable, but super easy. I’ve pickled lots of things - carrots, chile peppers, green tomatoes, red onions are just a few.
Make Soups, Salads or Stir Fries
Chop up veggies and use raw in salads.
Cook into stir fries or soups
Save the trimmings from carrots, celery, onions, garlic and greens in a ziploc or silicone bag and cook in Instant Pot or on stove with water to make a flavorful veggie stock or add chicken bones to make chicken stock.
Use the Whole Thing
For many veggies, you can use more than the vegetable you’re familiar with.
Cauliflower and Broccoli - There’s more than florets. You can use almost the entire thing.
Trim off the leaves and use in salads or soups like kale
Cut off the florets to roast, stir fry, eat raw or use in salads
Cut the outer layer off the stems of broccoli then slice and use the same way you use florets
Grate or slice the stems of cauliflower and use as you would florets, or in the Cauliflower Salad below
Cilantro and Parsley - make Chimichurri Sauce out of the stems
Herbs - Basil and mint can go bad quickly so make a pesto to preserve them. Use any of the other greens below and those listed in pesto post.
Chard - Saute the stems with garlic and onions before adding the chopped leaves for a dual texture
Beets and Turnips - Save the leaves and use like chard or kale
Cook It
If it’s beyond a few days since you bought produce, cook it.
Roast harder vegetables
Cook shelled beans and greens with onions, garlic and EVOO or bacon fat
If tomatoes are going down fast, arrange in a single layer in a roasting pan and cover with EVOO and tuck garlic cloves around the tomatoes. Bake at 350 degrees until they are completely soft. Blend to make a sauce.
Roast peppers and chiles.
Freeze It
You can freeze many fruits and vegetables and still have them available in the dead of winter. Use them in soups and smoothies since texture will be different.
To freeze, arrange in a single layer on a parchment covered baking sheet then transfer to a ziploc or silicone bag:
Berries, cherries and other small fruits - freeze as above and use in smoothies, pies or crisps
Bananas, apples, pears and stone fruits - slice and freeze as above
Corn - Freeze whole, shucked ears whole or remove kernels and freeze like berries
Green Beans - Dunk in boiling water for a few minutes until they’re bright green. Chill in ice water then dry out and freeze as above.
