As springtime beckons, farmers’ markets all over the country open, welcoming consumers with fresh produce (thefarmers’ markets in Boulder and Longmont open April 1). While you can buy fruits and vegetables at any old grocery store, cooking with food from farmers’ markets offers a wholesome experience. It also offers other benefits you may not have thought of yet.
Per the Centerfor Urban Education About Sustainable Agriculture, some of the benefits of farmers’ markets include:
They support farmers: Small farms struggle to compete with large agribusinesses that dominate commerce. Buying directly from a farmer’s market helps increase their profit margin.
They protect the environment: Food from farmers’ markets has a much smaller carbon footprint than food produced with conventional farming. Farmers’ markets sell produce using methods that minimize environmental impact, involves transportation over shorter distances, and promotes humane treatment of animals.
They sell food that hasn’t been modified: A great deal of food found inside stores is processed and grown with things you don’t want or need: pesticides, hormones, and antibiotics (to name a few). Farmers’ markets, on the other hand, offer food with minimal processing. This allows you to eat the most nutritious produce possible.
They connect you to your community: Sure, you can run into people you know in the aisle of a Safeway, but farmers’ markets offer more sense of community than a nationwide chain. Not only this, but they provide you with the opportunity to speak to farmers and learn exactly where your food comes from.
Farmer’s Market Recipes
Farmers’ markets sell produce based on seasonality; while peaches might be hot in August, they’re not a best seller in April. Still, there are plenty of ready-to-go spring produce that make wonderful snacks or meals.
According to Sunset magazine, some recipes include:
Corn: The most farmed crop in the US, corn works well with any dish. One recipe worth trying: cooked corn kernels with diced tomatoes, chopped basil, olive oil, ground pepper, and balsamic vinegar.
Strawberries: A sweet fruit that peaks in mid-April, strawberries offer flavor and tons of vitamin C. One recipe worth trying: puree three cups of strawberries with a half of cup of sugar and a half of cup of lemon juice. Stir into seltzer water and add more sugar if needed.
Arugula: A mainstay of salad, arugula is like lettuce but with a little more kick. One recipe worth trying: an arugula salad with stone fruit, feta crumbs, and olive oil.
Radicchio: Radicchio is a leaf vegetable that resembles cabbage; it offers a bitter flavor that’s ideal with rich or sweet ingredients. One recipe worth trying: roasted radicchio with garlic, olive oil, and asiago cheese.
Basil: A versatile herb that’s always in season, basil enhances a wide-range of dishes. One recipe worth trying: cooked pasta with olive oil, garlic, basil, and parmesan cheese.
Though you can find produce anywhere – these days, you can even find it online – nothing says fresh like a farmer’s market. Another perk? The produce is typically more affordable than what you’ll find elsewhere. Good for you and your wallet, too.
Looking for a new apartment to go with your fresh fruits and vegetables? Contact us today to see what we bring to the table.
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