If I could spend every morning at a farmer’s market, I would. There’s something meditative about the experience: the rainbow of produce, the shoppers envisioning the coming week’s dinners, chefs adding color to their palette. And, of course, there’s the growers, proudly presiding over the fruits (literal and figurative) of their labor.
It’s easy for convenience to eclipse our connection to who and where our food actually comes from, but the farmer’s market resets the table. It offers direct access to the people who grow what you eat. Even at its busiest, a farmer’s market serves as a place of community, gathering, and imagination. What will we do with this abundance of fresh ingredients?
If you’d like to be that person—confident, informed—visiting the farmers market every week, but don’t know where to start, here are a few tips to put you ahead of the pack.
Navigating the Farmer’s Market Like a Pro
Arrive early. Hate to say it, but set your alarm, okay? The other day I got to the McCarren Farmers Market before it opened because I woke up at 5 a.m. ready for the day on a Saturday (yeah, I don’t know why either). But it made me remember what a pleasurable experience it is to not battle swathes of people for peaches. Not only will you get your best pick of the produce, but the market is much less crowded so you’ll get in and out easily, without waiting in a long line.
Walk through the whole market first. You don’t have to commit at first glance. Use your senses! Bright, vibrant colors and firm, unbruised exteriors are good signs of freshness, and it’s important to touch, feel, and smell the produce to assess fragrance and texture. Take a lap and see what excites you. Different vendors may appeal to you each week, but if you visit often enough, you’ll find your favorites (I love Halal Pastures Farm and Norwich Meadows Farm). Everyone in New York has commitment issues, so this shouldn’t be too hard for us.
Bring a tote bag—and cash! Many farmers prefer cash, so I try to visit an ATM in advance (I know, a relic of the past). Most vendors will take contactless pay or a card, but some charge slightly lower prices if you pay cash. And of course, bring a tote bag, or a few! You must have a safe (and sustainable) home for your produce.
Talk to the growers. The best way to know what’s in season is to simply visit your local farmer’s market and speak with the vendors. They can tell you what’s ready for harvest now, what they’re excited about, and what’s coming soon. You can also always look at online resources, like seasonal guides, for your specific region. I like looking at the GrowNYC guide; FoodPrints Seasonal Guide is also a great resource to use for fruit and vegetable seasonality. Something that I like to do is look at produce I haven’t worked with before and ask the growers common ways to cook or use them. Which leads into my next tip…
Be adventurous. Sometimes, you will see an ingredient that you have never worked with before. Let this guide you to try something new. You can always ask the farmers how to use the particular ingredient and layer it into your plan for the week. I always say that trying new things in the kitchen, whether or not it goes well, is the best way to gain culinary confidence.
Get your herbs and flowers last! Make sure to purchase any herbs or flowers last, so you can put them at the top of your tote. This way, they won’t get crushed at the bottom of your bag.
(Loosely) organize your life! If you’re new to shopping at a farmers market, it will make it less overwhelming to plan your menu ahead of making the trip. Especially at peak times, a market can feel overstimulating, so going in with a loose list and general purpose is always helpful in staying organized. However! Do allow room to play around with what you see. Oftentimes, I will rearrange my plan for the week depending on what looks better than what I might have come for. Don’t be afraid to be spontaneous when something calls to you.
What I Made This Week: Avocado Ranch Salad with Crispy Chickpeas
I made an Avocado Ranch Salad that I’ve been loving lately with my pickups from the market. It lets the late summer/early fall produce shine (tomatoes, radishes, greens, herbs etc.), and is made with an herby, and bright dressing that’s creamy and zesty. Enjoy!
Salad
1 (14 oz) can chickpeas, drained, rinsed, and pat completely dry
3 tbsp extra virgin olive oil
1/4 tsp cumin
1/4 tsp cayenne
Kosher salt
Freshly ground black pepper
2 slices sourdough bread, torn into 1-inch pieces
Red pepper flakes
3 cups kale, tough stems removed, chopped and massaged
3 cups romaine, chopped
Radishes, sliced
Pickled onions
Grape tomatoes, halved
1/4 cup dill, finely chopped
Avocado Ranch Dressing
1 ripe avocado
2 tbsp pickle brine
1/4 cup dill, finely chopped
1 tbsp lemon juice
1 clove garlic
Kosher salt, to taste
Freshly ground black pepper, to taste
Heat the oven to 400 degrees. Ensure chickpeas are completely dry, then add to a medium baking sheet. Drizzle with 2 tbsp olive oil and season with cumin, cayenne, salt and pepper. Bake until chickpeas are crisp and golden, for about 25-30 minutes. Stir about 15 minutes into baking. Let cool completely. While the oven is still hot, bump the temperature up to 425 degrees, toss the sourdough pieces with remaining 1 tbsp olive oil, salt, pepper, and red pepper flakes. Bake until golden and crispy, about 10 minutes. Let cool.
For the dressing, add avocado, pickle brine, dill, lemon, garlic, salt, pepper to a high speed blender, along with a splash of water (I started with 1/4 cup). Blend on high until completely smooth. Add an extra splash of water if needed. Adjust to taste with salt and pepper.
Assemble the salad by combining the romaine, massaged kale, radishes, onions, tomatoes, chopped dill, crispy chickpeas, and croutons. Toss with dressing. Serve!
in your life?
