Farmers markets and produce stands have proliferated in Mecklenburg County during the past 10 years. The largest area market is the Charlotte Regional Farmers Market, one of five owned by North Carolina and operated by the North Carolina Department of Agriculture and Consumer Services (NCDACS). Not all the produce sold here, though, is locally produced. But many area markets are only open to local farmers; some even require participating farmers to be located within a certain radius of the market. These include Matthews Community Farmers Market and the Davidson Farmers Market.
Farmers markets not only have fruits and vegetables but meat and eggs, baked goods, honey, jars of pickled products, jellies, jams, salsas, and cut flowers. If you’re new to the markets, here are a few tips:
1. Know what is in season
I learned a few years ago that an advantage of being a member of a CSA (consumer sustained agriculture) is becoming aware of produce availability, since each week my farmer divides his harvest among shareholders. I quickly learned that okra flourishes in August, and May is the time for strawberries, blueberries, broccoli, cabbage, lettuces and greens. Download this handy chart of the major crops’ availability from the NCDACS: www.ncagr.gov/markets/chart.htm. The best approach at the market, though, is to be flexible and buy what looks good.
2. Shop early
Most of the markets open by 8 a.m. Plan to be there at opening in order to select from the best produce and to secure popular items like farm eggs. Additionally, some vendors will only have small quanities of some produce, like blueberries or heirloom tomatoes. These items sell quickly. Always ask what the farmer will bring to market next week and ask if you can reserve a special item.
3. Get to know a few vendors or farmers
The Japanese refer to this as knowing your farmer’s face. What better way to trust your food source than to know who is growing your food? Also, developing a relationship with the meat vendors will allow you to place future orders: turkeys at Thanksgiving, lamb for holiday dinners, a standing order for organic eggs.
4. Plan ahead
Before you become dazzled by all the possibilities, have at least a few meals in mind. Look at some suggestions from a cookbook that specializes in vegetables. One of the best is Chez Panisse Vegetables by Alice Waters (William Morrow Cookbooks, 1996), which has 250 recipes ranging from amaranth greens through zucchini. Waters’ discussion often focuses on methods of preparation.
5. Try something new
Some of the unfamiliar produce available at market was common in the days before we became disconnected from the land and our food sources. Some heirlooms did not ship well, or resist disease. Many revered heirloom tomato cultivars lost popularity since they were for cooking and were replaced by cans. These heirlooms lost favor, not flavor.
Most people will agree that North Carolina sweet potatoes rock, but other locally grown produce is worthy of note. This week’s just-pulled baby turnips can be sliced thinly and eaten raw in salads or fried into chips. Sautéed kale takes little time to make and is healthy to eat. This summer, look for South Carolina peaches, and in September, buy heirloom apples from the mountains. In August, give okra a try. Drizzle it with olive oil and roast it whole. Kids eat them with fries.
This article appears in May 10-16, 2011.
