The greater Puget Sound region doesn’t lack water, greenery or farmers markets. Chances are, there is a farmers market in a neighborhood near you. Bastyr Center faculty member and nutritionist Kelly Morrow, MS, RD, CD, explains the benefits of farmers markets — and provides tips to help you get the most out of your trip:

Better for you and the environment. Farmers markets are fantastic places to shop, because you can purchase great food, support local farmers and reduce the environmental resources used to get your food from the farm to your fork. “You’re getting really fresh food, and you’re also reducing its carbon footprint. Fewer miles traveled means less oil consumed,” explains Morrow. At farmers markets, you can also support other locally produced goods, including artisan cheeses, humanely raised meats, free-range eggs and fresh breads. Morrow adds that these markets often provide you with an all too rare opportunity to “shake the hand of the person who grew your food!”

Greater selection and expert advice. Farmers markets often offer a greater variety of produce than conventional supermarkets. “You can appreciate the genetic diversity and new flavors, such as heirloom varieties,” says Morrow. She recommends looking for greens, like unusual types of kale, cabbage and spinach. Not sure how to cook your tasty new purchases? Morrow suggests asking the farmers who sold you the produce. “They’re great for providing ideas.”

Quality for all seasons. “When smaller quantities of goods are produced, there can be an emphasis on quality, unlike with massproduced items,” says Morrow. Additionally, produce from local farms is picked in season, fresh and ripe, whereas produce grown for supermarkets must be harvested well before ripeness. How do you know if foods have reached peak ripeness? “Food gives you cues that it’s ready to be eaten. If it looks good, try it!” she advises.

Farmers Market Produce Storage Tips
“Farmers market foods will often have a longer shelf life because they haven’t traveled,” explains Morrow. She recommends these storage tips to keep your produce at peak ripeness and flavor:

• Squash, potatoes and other root vegetables should be stored away from light, although not necessarily refrigerated. Onions and garlic should be stored similarly, but away from potatoes.

• Greens should be immediately washed and kept in a container that promotes air circulation, like a salad spinner.

• Most fruits can be stored on the counter. Apples and pears should be stored in the fridge to prevent them from becoming mealy. Berries should be eaten right away or immediately frozen. If berries are washed, they should be eaten right away.

Learn more about Bastyr Center for Natural Health's nutrition counseling services or call 206.834.4100 to make an appointment with a Nutrition team.

Author: Kate Lindsay, staff writer
Date: May 2008
Source: Kelly Morrow, MS, RD, CD