Farmers markets are back! Gems from farmers markets
Weekly Farmers Market at Montpelier, VT
One of my favorite things to do over the weekend is to walk around the local farmers market and pick-up some speciality local produce. I discovered farmers markets back when I lived in Los Angeles as a college student. Farmers markets there would run all year long and the produce variety was fairly consistent, given the sunny warm weather there. I especially recall the freshly squeezed pomegranate juice (back before pomegranate juice was made popular by Pom), the flaming red lipstick peppers I would eat raw, and the beautiful flowers.
Moving to the Northeast meant depending on the state you reside in, farmers market may only have produce available May - December, or sometimes even May - October. Hence, browsing a farmers market has become associated with warm, sunny weather in my mind and farmers market season has become a sign we’re finally out of winter. I also associate them with incredible, high-quality produce, meats, and dairy. I realize how spoiled farmers markets have made me every time I have go back to supermarkets during the winter and early spring months.
That said, here are a few of my favorite items to buy from farmers markets and when they might pop up if you’re in the Northeast!
Herbs are one of my favorite summer farmers market finds
Ramps. Nothing marks spring like these aromatic wild onion/garlic greens. Difficult to grow, and hard to harvest in the wild, these are such a treat and typically pop up the first 2-3 weeks of May.
Garlic greens. Beautiful greens with a mild garlic flavor, perfect for adding to sauté dishes, steam with fish/vegetable, or add into a frittata or egg scramble. They are typically available during the same time as ramps, but may last a week longer on availability. Check out my recent bean sprout stir-fry on Instagram.
Bok choy. Especially if you get it from a good farm, farmers market bok choys might be some of the sweetest bok choys you’ve ever tasted. I typically see these the entire farmers market season except the last 2-3 weeks before they close down in the fall.
Eggs. I’m a little bit of an egg addict. I’m always on the hunt for true, pasture-raised eggs where the chicken was not fed a grain feed, and the yolk comes out orange and yellow. Not easy to find, but when I do come across some… yum!
Pasture-raised beef. My first time discovering good quality farmers market pasture raised beef was a mind blowing experience. I opened up the package and the beef smelled like fragrant grass, not dead carcass. I was so shocked I asked my now hubs to come over, and smell the raw meat. He thought I was crazy until he smelled it and realized it didn’t stink like the conventional meats we normally buy. We drastically reduced our meat intake since so we can afford the better quality and never looked back.
Greens. Mustard greens are among my top favorites, try out my recipe here.
Pumpkins. Pumpkin soup, pie, tagines, dim sum rice cakes… the possibilities are endless!
Fresh young ginger. Great for Thai/Vietnamese dishes.
Shrimp and fish. They are actually local and typically of higher quality.
Grapes. If you’re in New York, Union Square green market has some of the best grapes each fall. But they usually sell out around 10am syo be sure to go early!
Maple syrup and honeys. They come straight from the sugar shacks!
Herbs. Particularly ones that bring out new flavors and not easily found in grocery stores. Shiso in NJ/NYC markets, epazotez, winter savory, and nepitella from Burlington VT, my favorite ramps/garlic greens at NYC/Montpelier, and aromatic basil in all of them (particularly Norwich).
Tomatoes. The varieties are endless, as are the quantities during summer if you like making fresh pasta sauces, salads, etc.
In addition to getting access to some unique, high-quality produce with all sorts of delicious possibilities, farmers markets are also great places to learn more about what grows when. I know when tomatoes are half price and beautifully red that it’s peak season (and time to buy in bulk, which is typically around August). I learned that green rhubarbs turn red (and sweet) around the beginning of June and so it’s time to make those pies and tarts.
I candidly didn’t understand what “eating with the seasons” really meant until I learned when things would disappear and reappear next year at the markets. It’s a fun way to get some fresh air on the weekends, and while you’re at it, support local/small farmers!
You know spring is here when ramps pop up at the market