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Your Farmers Market Checklist

Your Farmers Market Checklist

Here’s a list of do’s for when you visit your local farmers market this fall

While we’re starting to bid the summer farewell, that doesn’t necessarily mean we have to say goodbye to our local farmers markets. Fall is one of the best seasons to be visiting the farmer stand and buying fresh and organic produce, so that’s why we took a trip with Missy Robbins and Hillary Sterling of A Voce Madison to check out New York City’s Union Square farmers market. Robbins and Sterling had a lot of suggestions for how to navigate your farmers market, so we’ve compiled their tips, and some of our own suggestions, to make a farmers market checklist for you to follow when you’re shopping fresh this fall.

  1. Do your homework. Just because it’s a farmers market doesn’t mean that that’s where you should be buying all of your produce. Sometimes you’re better off taking the grocery store route, especially when it comes to being costly. Price-check your shopping list and only invest in things that save you money and are worth buying fresh at the farmers market.
  2. Choose wisely. Visiting a farmers market is a lot different from running to the grocery store, so take your time and make sure to explore each vendor. You may find a cheaper bunch of carrots at one vendor and even cheaper apples at the next, so it’s best to be leisurely and choose your vendors wisely.
  3. Be your charming and engaging self. The best part about shopping at a farmers market is being able to talk to the person who grew the potatoes that you’re buying, so take full advantage. Ask them what looks best out of their selection, any preparation tips they have for their produce, and what their favorite pick of the crop is. You’ll take away a lot more than produce from your farmers market this way, and hey, you may even charm them into giving you a cheaper price.
  4. Timing is everything. As is with many other aspects of life, timing is very important when shopping at a farmers market. You’ll definitely want to avoid the crowds, and you’ll also want the best selection, so try to get there as early in the morning as you can.
  5. Plan, plan, plan. Because there are so many wonderful and amazing-looking things to buy at a farmers market, it’s easy to get carried away and shop with our eyes and not our stomachs (don’t worry — we’re guilty of it as well). Make a meal plan before you head to the farmers market so that you only buy what you need and avoid being wasteful.
  6. Judge the book by its cover. While relationship advice won’t ever tell you to do this, it’s definitely wise to use your eyes as a judge when shopping at the farmers market. Just as Robbins and Sterling explain, you want things that look bright, fresh, and clean — and sometimes not so clean, as Sterling mentions — for the best possible selection.

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce


If you’re new to selling at farmers’ markets, survive your season with these business-minded tips.



Courtesy Jupiterimages/Brand X Pictures/ Thinkstock
If selling at a farmers’ market for the first time, figure out a niche that will set you apart from the other vendors.

Perhaps you planted those first seeds with a goal of feeding your family, but as with many farm projects that start small, gardens can quickly blossom into a much larger endeavor. When your neighbors start locking their doors for fear of more covert zucchini deliveries, perhaps it’s a sign to start selling your bounty at farmers’ markets.

You won’t be alone in embracing farmers’ markets. According to the USDA, as of mid-2010 more than 6,100 farmers’ markets operated throughout the U.S., a 16-percent increase from 2009. With continued interest in local foods, shoppers find farmers’ markets the best opportunity to “know your farmer” and bring healthy, fresh food to their family’s plate.

But as with any farm-based venture, selling at a farmers’ market should be a well-thought-out, strategic part of your farm-management plan. Here are some tips to get started:

1. Do Market Research
Ideally, you’ll identify a potential farmers’ market the year before you want to start selling and visit it several times during the season. Get a feel for the market and attendance flow. Is there enough shopper volume to justify more vendors?

“Every market has its own culture and vibe,” explains Leigh Adcock, executive director of the Women, Food and Agriculture Network, an organization connecting women in sustainable agriculture. “Some markets cater to busy shoppers who want to quickly buy their week’s vegetables while others create a more social setting with music and kids activities. Talk to other growers and folks buying at the market to get a sense of what the market is like.”

2. Learn Farmers’-Market Rules
Understand the regulations of the particular farmers’ market you’re considering selling at. Ask the market manager questions, and make sure you can commit to the expectations. For example, you may inquire about rules regarding what you can sell. Some markets are “producer only,” which typically means you can only sell things you grew yourself, whereas others may allow you to resell other items or include things like crafts.

3. Start Small
Don’t go overboard—test the farmers’-market waters before investing in expensive tents and gear. See if you can find a market where you can sell as a “daily vendor” to get started. These are markets that will let you commit to one market at a time depending on available space. This way, you can get a feel for selling at the farmers’ market without over-committing. As you do these trial sales, take into account your driving time and costs and sales volume to determine if this particular market is a good long-term fit.

4. Identify Your Niche
How is what you’re selling different than other vendors at the farmers’ market? Sometimes it helps to specialize in selling varietals of one distinct item, such as garlic. Another route is to creatively package your items. Sure, a lot of farmers may be selling red, ripe tomatoes, but what if you sold green tomatoes, along with your recipe for fried green tomatoes?

5. Design Your Stand
“Plan your stand ahead of time, and even do a ‘dry run’ rehearsal and set things up at home before your first market,” advises Blue Strom of Shady Blue Acres. Strom sells at the Dane County Farmers’ Market in Madison, Wis., the largest producer-only market in the country.

“Colorful tablecloths and clear signage go a long way in showcasing your product and increasing sales,” she says

6. Get Organized
Develop a system for organizing, transporting and setting up your product at the farmers’ market.

“Keep detailed checklists of all the little things you’ll need that easily are forgotten, such as small bills and coins to make change, weights for your tent in case it gets windy, and even extra clothes to prepare for weather changes,” says Larry Johnson, manager of the Dane County Farmers’ Market.

7. Be Personally Prepared
Take along water and snacks, and prioritize a good night’s sleep the evening before, especially if you’re selling at an early-morning market.

“Nothing like a grumpy farmer first thing in the morning to decrease sales,” Strom says with a laugh. “It’s important that everyone selling at the market put their best cheery face forward, as this helps the market develop a reputation as a friendly, fun place to shop.”

8. Build Relationships
Share information about your farm with your customers. Connect them with where and how your items were raised. Bring in photos and your favorite recipes.

Connect with other farmers at the market, too, particularly at the end of the day when there’s the “second market” going on: A lot of informal bartering happens between farmers at this time.

About the Author: Lisa Kivirist writes from Inn Serendipity, her farm and bed-and-breakfast in Wisconsin, which is completely powered by renewable energy and specializes in local, seasonal, organic cuisine. She is co-author of the award-winning book ECOpreneuring and Rural Renaissance and the cookbook Farmstead Chef.


If you're loading up after a strenuous day or week, you can easily overlook obvious things. Here's a starter list of what to bring to the farmers market.

Packing and unpacking your vehicle every week for the farmers market is like packing and unpacking for a mini vacation—you are doomed to forget something. Having done farmers markets for nearly 10 years myself, I know this well. We have forgotten at least one of everything.

So we have learned that it is smart to devise a checklist and keep it close to where we load up. That way, we can make sure to never forget even the simplest or most obvious (but still forgettable) of items. Believe me, it happens, especially if you’re loading after a long harvest day or early in the morning after a long week.

If this year is your first year at the farmers market, this list can help act as a guide for what you need and for making your own list. Obviously, everyone’s farmers market list is a little different, but here are the items on ours as well as some information about each.

We always bring $100 change, all tens, fives and ones. We also always make sure that we have our card reader for bank cards, and we also bring a supply of our own business cards.


5 Recipe Ideas to Make With Your Farmers’ Market Produce

This week, our native farmers’ market opened, and I used to be giddy, to say the least. Possibly it’s the truth that we spent the final 12 months (plus) avoiding all of the issues or the truth that it’s lastly heat sufficient to get pleasure from some semblance of normalcy once more. Both method, the second I noticed these green-tented stands lining our native park, my wheels began spinning when it got here to all of the yummy, produce-rich recipes I might be making.

As somebody who primarily eats plant-based (or tries to, anyway!) I really like an excellent farmers’ market. (Plus, I admire supporting small household farms and sustainable practices whereas I’m at it!) On this week’s procuring journey, I had my eye on seasonal faves like asparagus, artichokes, and spinach (AKA all of the greens!), in addition to sweeter additions like cherries, blueberries, and rhubarb.

Impressed by this produce, I’m offering you with a few go-to meals so as to add to your recipe docket this spring. Scroll on to get cooking!

ALMOND ARGULA PESTO BOWLS

By Sara Forte for Sprouted Kitchen

I’m a BIG fan of bowls. Spending the final 12 months working from dwelling, I’d use my lunch hour to craft the right compilation of grains, veggies, and toppings that weren’t solely nutritious however yummy (which is vital!). The second I noticed this scrumptious creation full with quite a lot of in-season veggies, I knew the place my newest farmers’ market haul would go.

Even higher, this recipe might be tailor-made to the substances you could have readily available, in addition to for any dietary preferences. Have some eggs readily available? Throw a poached one on prime! Want to make use of the remainder of your arugula? Add it in as properly. The choices are limitless in terms of constructing a wonderful bowl you’ll need to eat time and again.

SPINACH AND ARTICHOKE PIZZA

By Lindsay Ostrom for Pinch Of Yum

Hello good date night time recipe! Elevate your go-to Margherita pizza with one thing a bit of extra spring-friendly. Creator Lindsay Ostrom leans on seasonal veggies—spinach and artichoke—on this dish for a recipe so scrumptious, she claims it’s on repeat in her kitchen. Bonus! It solely takes twenty minutes to create. Sure, please!

By Jessica Service provider for How Candy Eats

A Niçoise salad, however make it spring. I really like this French-inspired dish that works nice for brunch, lunch, or dinner! What units this recipe other than conventional ones is it’s loaded with spring veggies like inexperienced beans, asparagus, potatoes, and radishes. Add basic toppings like contemporary dill, olive oil, and hard-boiled eggs to the platter and also you’ve bought a produce occasion that’ll please each hungry eater. (Spoiler alert: Simply wait till you chunk into that texture!)

By Lexi Harrison for Crowded Kitchen

What’s a recipe round-up and not using a pasta function? This mother-daughter duo is again with a drool-worthy dish that completely nods to the season. Along with comforting carbs, you’ll discover leeks, asparagus, and peas, all doused in a lemony white wine sauce and topped off with breadcrumbs. With a spoonful of produce in every chunk, this pasta is gentle and heat weather-approved. Additionally, it’s vegan, too!

By Jocelyn Delk Adams for Grandbaby Muffins

And for our grand finale, we’ve this decadent deal with. I always crave cobbler for its flakey, no-fuss crust and gooey, fruity inside. As for this recipe, the creator, Jocelyn, had me as soon as she mentioned it solely took three easy steps to make. Merely prep the blueberries, layer on the no-prep topping, and bake! For those who have been searching for the right excuse to make use of all these contemporary and frozen berries taking up your market, that is it!


What could be a more perfect ending to a summertime meal than easy peach cobbler? Savor the flavors of summer with sliced fresh peaches cooking away with butter and spices. The topping can made from pantry ingredients you have on hand and peaches can easily be substituted with any fruit you have depending on the time of year. The tang of the lemon juice paired with the sweetness of the peaches is perfectly balanced with the crisp topping. Want to make dessert even better? A dollop of fresh whipped cream or cold vanilla ice cream truly makes it the perfect way to end a summer night.

Although usually sliced and tossed in stir-fries, chopped up for a bit of color and flavor in soups and casseroles, or simply eaten raw with a dipping sauce or two, bell peppers can also hold their own on the dinner table. Seafood lovers will gobble up this twist on stuffed bell peppers, which are traditionally filled with a ground beef mixture--not shellfish. Stuff hollowed out, lightly grilled bell peppers with a homemade crabmeat-and-mayo salad, then grill for 5 more minutes until done.


What can make a hot buttered biscuit better than ever? When that butter is blended with fresh basil, that is what. Basil is such an easy-to grow herb, and the more you harvest the plant, the more it grows.

A heady blend of spices makes these roasted carrots hard to resist. If you can find tender baby carrots, they make a great shortcut just give them a good scrub—no peeling required. Check the carrots during cooking smaller carrots could overcook, yielding mushy results. Pair these carrots with roasted lamb or beef or your favorite curry dish.


A Complete Guide to Shopping at Your Neighborhood Farmers&rsquo Market

Nothing brings about the joys of warmer weather quite like a stroll around your local farmers’ market. With its abundance of fresh produce and new choices every week, it’s easy to get overwhelmed without a tour guide.

However, once you have your bearings, you can save yourself a few trips to the supermarket and swap your grocery store staples for farmer’s market finds. Some don’t even need to be cooked to make delicious, fresh meals.

Here&aposs the bounty of produce options you’ll see at the market this season and unique ways to use them in your everyday meals.

Asparagus

Select: Colors can range from white to green to purple, but no matter what hue you choose, look for tightly closed tips and stalks with no sliminess or dryness. The roots should be green, not brown.

Store: Keep the stalks moist by wrapping them in a damp paper towel or standing upright in a few inches of water. Store in the fridge and wash just before eating.

WATCH: How to Make Phyllo-Wrapped Asparagus with Prosciutto

Basil

Select: Look for leaves that show no signs of wilting. Colors vary from shades of green to purple.

Store: Store basil in a plastic bag in the refrigerator or in a vase with about 2 inches of water. You can also freeze the leaves to keep them fresh through the summer months.

Beets

Select: Whether you’re choosing golden, red, or striped, pick out bulbs that feel heavy for their size and have few surface cracks. If the greens are attached, they should be vibrant rather than wilted.

Store: Stored correctly, beets can have a shelf-life of up to 3 months. Remove the stems from the bulbs (but don’t throw out the greens, you can eat those too!) and keep the bulbs in a sealed plastic bag in your crisper drawer. Leave them unwashed until ready to use.

Blackberries

Select: Select plump, well-colored berries with hulls detached. If hulls are still intact, the berries were picked too early.

Store: Fresh blackberries are best stored in the refrigerator for up to a week. Choose a wide, shallow bowl to store berries, and cover with plastic wrap to keep them from drying out. Make sure to use them up before they go bad!

Blueberries

Select: Pick plump, juicy berries with blooms that have no trace of mold or discoloration. Look for firm, uniformly sized berries with a deep color and no hulls or stems.

Store: If eating blueberries within 24 hours of picking, store them at room temperature otherwise, keep them refrigerated in a sealed container up to 3 days. Wash right before eating to keep the berries fresher longer.

Brussels Sprouts

Select: You’ll either find them still attached to a long stalk or loose in small groupings. Look for tight, green bulbs with no yellowing.

Store: Keep them in any spot in your fridge. You can wait to trim and clean them until you’re ready to use them.

Cantaloupe

Select: Pick a cantaloupe with a soft stem end. Look for a light yellow ridged or smooth outer shell. Avoid cantaloupe with a green cast.

Store: Store unripe cantaloupes at room temperature and ripe cantaloupes in the refrigerator for 1 to 2 days.

Carrots

Select: Choose carrots that are firm and brightly colored, avoiding ones that are cracked. If the leafy tops are attached, make sure they are not wilted.

Store: Remove tops if attached place carrots in an open plastic bag and refrigerate up to 2 weeks.

Cauliflower

Select: Look for compact florets and crisp, green leaves with no signs of yellowing. Don’t be concerned about small brown flecks (those can be cut off). Before buying, flip it over to look at the stem. A dry, browning stem will indicate it was harvested too long ago.

Store: Cauliflower is more perishable than you might expect. Sealed in a plastic bag with no air, cauliflower can stay in the crisper drawer of your fridge for 3 to 5 days.

WATCH: How To Make Creamy Roasted Cauliflower and Onion Dip

Celery

Select: Choose celery that is bright in color, firm, and brittle. Avoid stalks with wilted leaves.

Store: Celery needs to stay hydrated, so wrap it in aluminum foil or store it in an airtight container in the refrigerator. It will typically keep up to a couple of weeks.

Cherries

Select: Choose cherries with firm, smooth, unblemished skins. Make sure the stems are still attached.

Store: Fresh cherries should be eaten as soon as possible. They can be covered in a plastic or aluminum foil wrapping and refrigerated for up to 4 days. And remember, you can pit them without buying a gadget.

Cilantro

Select: When choosing cilantro, make sure you see no signs of wilting on the leaves.

Store: Store in the refrigerator as if you’re storing freshly cut flowers. Chop off the ends and stand upright in an inch of water, covering the top of the container with a lid or plastic bag. If your cilantro goes limp, you can attempt to revive it with cold water.

Collard Greens

Select: Young collards with small leaves are more tender and less bitter. Avoid collards with large withered leaves that have holes or yellow spots.

Store: Wash collards, and pat dry. Place them in a plastic bag, and refrigerate up to 5 days.

Select: A fresh, snug husk is the number one thing to look for. Deep brown silk tips or ends mean it&aposs ripe, but the whole silk shouldn&apost be dried up. Open the tip of the husk to see if the kernels are all the way to the end of the ear. Kernels should be plump and milky when pinched.

Store: The sugars in corn begin to turn to starch as soon as it&aposs harvested, so plan to eat it as soon as possible. You can keep it on the counter if you plan to eat it that day, or store it in the fridge in its husk for up to a day.

WATCH: How To Make Street Corn Salad

Cucumbers

Select: Choose cucumbers with a deep green color, avoiding ones with soft patches and shriveled ends. Inspect for any breaks in the skin.

Store: Stored in a sealed plastic bag, cucumbers can stay in your fridge for up to 10 days. If washed and sliced, wrap them tightly in aluminum foil or plastic wrap and store for up to 5 days in the fridge.

Green Beans

Select: Look for small, brightly-colored pod beans that snap when you bend them. Avoid beans with any bruising or brown spots.

Store: Store unwashed inside a sealed plastic bag in the crisper drawer of your fridge. Stored whole, they should last up to 7 days.

Honeydew

Select: Fresh, ripe honeydews should have a dull, smooth texture and be heavy for their size. The skin should be pale in color (not overly green) and have no punctures. You can also smell the root for a sweet fragrance.

Store: Ripe honeydews will keep 2-4 days on the countertop or longer in the fridge. Make sure to wash the skin before slicing. Once cut, seal in plastic wrap or an airtight container for 1-2 weeks. If you choose to eat it raw, we suggest adding seasonings.

Select: Look for moist, crisp leaves with a vibrant, deep green due. Watch out for browning or tiny holes. Bunches with smaller leaves will be more tender and milder in flavor.

Store: Because kale is a sturdy green, it can be washed before its stored. Wash thoroughly in cold water, then wrap in a damp paper towel and seal it in an airtight bag. The kale can last in your fridge for up to week.

Kohlrabi

Select: This green or dark purple vegetable can be sold with or without the leaves attached. For the best flavor and texture, look for small bulbs that feel heavy for their size.

Store: The greens should be eaten within a few days, but the kohlrabi bulb can last up to a month if stored in a cold, dry place. After washing, wrap loosely in a paper or plastic bag and store it in the fridge.

Mushrooms

Select: Mushrooms can range in shade from white to dark gray, but look for caps that are tightly closed and firm to the touch. Avoid mushrooms with lots of spots or any wetness.

Store: Wrapping the mushrooms in a paper bag with the top open will keep them fresher longer. Store in the fridge but out of the crisper drawer (which is too moist) for 4 to 7 days.

Select: Choose tender, bright green pods free of damage.

Store: The crisper drawer is a good spot for okra because it needs moisture to stay fresh. Store okra in a paper bag or plastic bag with a paper towel for up to 3 days in the refrigerator.

Oregano

Select: Fresh oregano is vibrant green in color and has firm stems. Choose herbs free from dark spots or yellowing. If the herbs are sold potted, we recommend taking the whole plant.

Store: Keep fresh oregano in the refrigerator wrapped in a slightly damp paper towel. You can also freeze oregano, either whole or chopped, in an airtight container to preserve it for weeks.

Parsley

Select: When you can, choose Italian (or flat-leaf) parsley. It has more flavor than the curly-leaf variety. Look for fresh, deep green leaves with no signs of wilting.

Store: To keep the herbs fresh as long as possible, trim the stems and stand them up in a jar with about 2 inches of water. Keep in the fridge loosely covered with a plastic bag for up to 2 weeks. Make sure to use the stems!

Peaches

Select: Look for peaches that are firm with a taut, unblemished skin and no signs of bruising or wrinkles. If you can smell the peaches when you walk up to the stand, they’re ripe.

Store: Ripen peaches at room temperature in a paper bag. If ripe, put them in the refrigerator to eat within 4 days.

Peppers

Select: Be cautious when selecting peppers that might surpass your heat tolerance. Ask the farmer questions to make sure you know what you’re getting yourself into. Regardless of variety, look for skins that are vibrant, taut, and unblemished.

Store: Refrigerate the peppers, unwashed, in a plastic bag for 4 to 5 days. Keep them dry because too much moisture will speed up spoilage.

Caitlin Bensel Food Styling: Blakeslee Giles Prop Styling: Audrey Davis

Potatoes

Select: Look for potatoes with a smooth skin and few blemishes. Don’t buy wrinkled potatoes or ones with a green hue.

Store: Potatoes can last anywhere from 3 weeks to 4 months if stored correctly. Keep them in a cool, dry place inside a paper bag or box (not plastic). The fridge is usually too moist for potatoes, so try keeping them in a dark, cool spot in your pantry or basement.

Jennifer Causey Styling: Heather Chadduck Hillegas

Radishes

Select: Radishes come in a slew of shapes, colors and sizes, but keep your eye out for small to medium sized bulbs with crisp, green leaves and unblemished skins.

Store: To keep the radishes crisp for 1-2 weeks, cut off the roots and stems before storing. Wash, then wrap in a layer of paper towels and a plastic bag. Keep in the crisper drawer of your fridge.

Ramps

Select: Ramps are only available for a few weeks out of the year, so grab them while you can. Look for a bright green color and firm stems. Check the roots for any signs of rotting.

Store: Ramps can last 3 to 4 days if wrapped in a damp paper towel and sealed inside an airtight bag in the fridge.

Raspberries

Select: Pick out a box of clean, dry berries without mold or discoloration. Plump raspberries will last the longest.

Store: Remove any mushy or squashed berries from the bunch immediately. Without washing, store them in a breathable container and make sure they are not packed in too tightly. Keep out of the crisper drawer to avoid moisture and eat within 2-3 days.

WATCH: How To Make Raspberry Cobbler

Strawberries

Select: Look for bright, red berries with vibrant, green stems. The skin should be taught and the outer seed should have no sign or browning. Don’t be afraid to ask the farmer to sample the merchandise.

Store: Throw out any berries that are showing signs of molding. Keep the fruit dry by storing them in an open plastic bag lined with dry paper towels in the fridge. Wash just before eating.

Sugar Snap Peas

Select: Choose peas that are medium to deep green and contain firm, plump pods. Peas with any limpness or dampness will not last very long. Try breaking one in half to look for a crisp snap. Don’t be concerned about a little white scarring on the outer shell.

Store: Without washing them, refrigerate the peas in a sealed plastic bag for up to 4 days.

Tomatoes

Select: The denser the tomato, the juicier it will be. You can also smell the stem, which should be fragrant if ripe. The skins should be taut and smooth, but they don’t have to perfect. Chances are, the tomatoes will become a sauce eventually.

Store: Keep the tomatoes at room temperature in a single layer (stem side down and not touching) and out of direct sunlight. Once they ripen fully, you can move them to the fridge for up to 2 days, but bring them back to room temperature before serving.


Eat Your Vegetables! Winning Recipes for Your Farmer's Market Produce

Now that farmers’ markets are in full swing and overflowing with colorful, fresh summer produce, you’re probably wondering how best to get that bounty on your plate and in your belly!

Well, in honor of Eat Your Vegetables Day (sure, it’s random, but we are down for the celebration!), we’ve rounded up our favorite recipes for an assortment of veggies: asparagus, zucchini, kale, eggplant, and salad.

Asparagus: Not only is this fancy-looking green veggie packed with vitamins A, C, E, and K plus fiber and folate, it is also one of the veggies that is highest in a compound called glutathione, which acts as an antioxidant in our bodies and helps to detoxify them from free radicals, which can be responsible for aging and cancers. Enjoy those benefits with this recipe for Bacon-Wrapped Asparagus, which looks fancy but is super easy to make. Plus, who doesn’t like bacon?

Zucchini: I am totally obsessed right now with this recipe for Parmesan Zucchini Crisps from fellow registered dietitian and Food Network star, Ellie Krieger. And apparently I’m not the only one—this recipe ranks as the number one most-saved recipe on FoodNetwork.com! The parmesan and panko bread crumbs add flavor and just the right amount of crispy goodness to this summer veggie, which is chock full of Vitamin C and low in calories. I recommend dipping the crisps into a little warm marinara—double yum!

Kale: One cup of these leafy greens cooked up contains 10% of your daily fiber needs to help with digestive health and appetite control. Plus, it contains 45 different flavonoids all of which have anti-inflammatory and antioxidant effects. If you’re not a fan of this leafy green on its own or in a salad, try it in this super slurp-able Pineapple-Kale Smoothie that is perfect for a light summertime meal!

Eggplant: Just because you skip the deep-fried eggplant parmesan doesn’t mean that you have to relegate eggplant to a lowly side dish. Instead, try this amazing recipe for Eggplant Cannelloni. Eggplant slices are stuffed with goat cheese and served with a mouth-watering roasted red pepper sauce. This dish clocks in at less than 300 calories, which is no surprise since eggplant contains just 35 calories per cup. Plus, eggplant’s deep purple color is caused by the anthocyanins in contains, which are antioxidant compounds that may help to protect cell membranes.

Salad: There are so many types of salads to try, you can eat them all summer and not get bored, which is a good thing since salads are a great way to get your recommended daily five servings of fruits and veggies. So instead of sharing just one salad recipe, here are a host of them that don’t just feature lettuce. You’ll find all kinds of fresh ingredients from fava beans to beets, strawberries to chickpeas, and juicy tomatoes to watercress in these recipes!


Best baked goods to sell at farmers market ( Top 15 )

A lot of homesteaders rely on the farmer’s market to make a profit, and most of them manage to make a nice amount of profit. Although you will probably not get rich by selling your products at the local farmer market but you can still make a very comfortable living by selling at the farmers market. You can sell almost anything you grow at the farmers market although for some things you will need to have a permit.

Farmers’ markets have started to be extremely popular, mostly because the products people find in supermarkets tend to taste the same, no matter if you are eating a tomato or cucumber, they simply taste bland. If you have ever eaten a real tomato you know that it has a certain sweetness to it, and even the shape of it is a lot different than the perfectly shaped yet tasteless tomatoes which you find in supermarkets.

If you want to sell at the farmer’s market then you will definitely grow your own crops and make compost, my personal recommendation is to use a compost tumbler to make composting a lot easier Click here to check it out on Amazon.com

Baked goods are extremely popular at the farmer’s market, especially bread. Real bread tends to taste salty, not sweet like you would find in a supermarket. Most homesteaders sell their excess crops at the local farmers’ market and some take the extra time to make baked goods with what they have grown, this way with some extra work they make a lot higher profit. Bread can be made with several things in combination, from potato bread to even cabbage bread, you just have to use some imagination.

If you want to sell baked goods at the farmer’s market then you will have to keep it simple, there is no point complicating things. Remember you have a limited time to sell before they go bad, so make something that is cheap to buy for the client and easy to make. The first telltale sign that you can start focusing more on baked goods is when you got at least a couple of custom orders, and from then on the sky is the limit. If you are wondering what kind of livestock you should keep then check out my recent article Best livestock for small homestead ( Top 11 ).

These articles take a long time to write, please consider sharing, it will make an old man very happy

Selling bread at the farmers market

There is a big demand for homemade bread, usually, the people who sell bread at the local farmers market tend to sell out in a matter of minutes. The most popular vendors have most of their bread ordered beforehand and some even deliver to their clients. You can get extremely creative with bread and the process of making bread is fairly simple. Although if you make several batches of bread then you will be limited by how much your oven can handle.

Selling dinner rolls at the farmers market

My personal recommendation is to start out small, make some dinner rolls. This way you can make more of them in your oven and they are a lot easier to sell. If there is a demand for bigger loaves then you can start making family-sized loaves. In addition to this, you can also make hamburger buns and hot dog buns as well, and if you can also sell the meat which goes with them then you have a winner product. If you want to maximize your profits with livestock then check out my recent article Goats vs Cows Profit ( Top 13 Things to Consider ).

Selling cookies at the farmers market

There are literally thousands of different cookie recipes, you can use the fruits you grow on your own land and add some extra flavoring if you want. Dry cookies are probably your best option as these do not need a dish and a spoon to be consumed, this is fairly important as a lot of people impulse buy and if they have one of their hands full with groceries they will find it difficult to use both of their hands to eat a cookie.

In my experience chocolate chip cookies are the best, everybody loves them, and they tend to have a fairly long shelflife. You should also think of how easy the cookies are to transport, for example, chocolate chip cookies need to crumble in the mouth, but if you make them extra crumbly then they might deteriorate while you are transporting them to the farmers market. If you know how to make Oreo cookies then you will be extremely popular at the farmers market. If you are wondering how is Missouri for off grid living then check out my recent article Off grid living in Missouri ( The Show-Me State ).

Selling sandwiches at the farmers market

By far the easiest baked good you could sell on a farmers market are sandwiches. I do not mean the plain old sandwiches, but the ones which you put in the oven to make them brown and to let the cheese melt. If you can make the bread and you can also use your own vegetables then you will definitely make a nice profit. Making a sandwich is not rocket science, although you should know a couple of things.

If you let the sandwiches sit in the oven for too long they will be extremely dry and they will also harden which isn’t the best. In addition to this, you will have to refrigerate the sandwiches if you are selling them the next day, this way they do not dry out. You should also store and sell them in individual packages, to avoid drying them out.

Selling pizza dough at the farmers market

In some areas of the country, pizza is extremely popular. Although I do not recommend you to sell pizzas directly at the farmers market as people want to eat a freshly made pizza. What you can do is to sell pizza dough, most people who cant not make their own pizza is because they either do not know how or do not have time to make the pizza dough. If you have ever eaten a frozen pizza, or if you have bought pizza dough from the supermarket then you are probably familiar with how cardboard tastes.

You can sell the pizza dough fresh, or you can freeze them and sell than that way. You will have to wrap the dough in a zip lock bag preferably, and you can either stretch the dough to the size of a pizza or let the customer take care of that. In addition to this, you will also be able to sell them the vegetables and even the cheese which they need for making the pizza, and that is called upselling.

Selling sourdough at the farmers market

Sourdough bread has started to be extremely popular in the last couple of years. You can either sell the sourdough or you can make bread from it and sell it that way. If you have a limited space to bake and your oven is fairly small then you should probably stick with selling the dough itself. There is a certain process of how you can make sourdough bread, and there are plenty of online tutorials for them.

Selling cinnamon raisin bread at the farmers market

Cinnamon raisin bread is usually sold around the holidays, they take a fairly long time to make when you compare them to some of the other baked goods on this list but they will be one of your best selling baked goods during the holidays. You can still sell them outside the holiday season as everybody has something to celebrate once in a while and cinnamon raisin bread are great for birthdays.

Selling cupcakes at the farmers market

Cupcakes are a great way to earn some extra money at the farmer’s market. They do not need a lot of ingredients and even if your oven is fairly small you can still make a lot of them. What I love most about cupcakes is that you can add a theme to them during the holidays, and these sell out literally like hotcakes. The most important thing you should keep in mind is to always write down the recipe which you are using so this way you can offer the same cupcakes to your clients if they become popular.

Selling fudge at the farmers market

Fudge is extremely easy to make and there are only a few ingredients needed to make them. They also do not need a lot of space, although they will need refrigeration. During the summertime, you will have some difficulty selling fudge as they tend to melt fairly fast. Just make a big tray of fudge and cut them up into smaller blocks, you can sell them either by their weight or by piece, it is up to you.

Selling muffins at the farmers market

Muffins are probably one of the easiest baked good which you can sell on the farmers market. Everybody knows what a muffin is, and a lot of people tend to buy it as it reminds them of their childhood. The most popular kinds of muffins which are sold at farmers’ markets are the ones with blueberry in them, these will sell out extremely fast.

Selling peanut butter cookies at the farmers market

Peanut butter cookies are extremely easy to make and they will probably be one of your fastest-selling baked goods. The best thing about peanut butter cookies is that they have a long shelflife and they do not need any kind of refrigeration. In addition to this, you can easily make them in a normal-sized oven without a problem. If you manage somehow to get the cookies to the market while they are hot then they will most likely be a success.

Selling homemade caramel at the farmers market

Homemade caramel is fairly easy to make, although depending on which recipe you are using they can start melting in the heat. You can customize the caramel bars in a lot of different ways, my personal favorite are the ones that have chocolate on top and a fresh strawberry. If you make both fudge and caramel then you can combine them to make something extremely delicious, you can sell them by weight or by piece.

Selling cinnamon rolls at the farmers market

Cinnamon rolls require a few ingredients and they are not hard to make, although it definitely takes some time to make them. If you are new to the farmers market then you should start with some popular baked goods which everybody has heard of, this way the first sales will come in a lot faster. If your customers like the cinnamon rolls tan they will definitely try out some of your unique homemade baked goods.

Selling bruschetta at the farmers market

Bruschetta is an Italian finger food, basically, it is a slice of bread which you grill, rub with garlic and put some olive oil on it. For the topping you can use vegetables, no meat needed on Bruschettas, the traditional topping for this finger food are tomatoes with some basil. These taste excellent, especially if you want to grab something delicious while shopping at the farmer’s market. Just keep in mind that the slice of bread has to be fairly small, so the clients can eat it in one or two bites.

Selling brownies at the farmers market

Almost everybody loves brownies, most of them are made with chocolate although I seen them made with other flavors like vanilla as well. Brownies are fairly easy to make, but they tend to melt in the heat so you will need to use some sort of packaging, and small cupcake-sized cardboard dishes to avoid the clients getting dirty fingers. You can customize your brownies with a lot of extra ingredients like nuts, cream cheese, and frosting.

In conclusion

You have plenty of options on what kind of baked goods you can sell at the farmer’s market. My personal recommendation is to make a batch of a couple of baked goods and see how your customers like them, sooner or later you will make one which will be excellent and you will make a nice profit from it.

About Noah Williams

Hi, I am Noah, I grew up in Alaska but that was a very long time ago. My fondest memories of my childhood are when I, my father and grandpa went fishing and camping in the remote wilderness. I have learned so much during that time, and now I am trying to pass on the knowledge of my forefathers to the next generation. I am a proud family man with two children and 5 grandchildren. I have lived off the grid more or less my entire life, and I couldn't imagine life any other way. My children have moved away from Alaska a long time ago in order to make a better life for themeless. My son James made this site for me, this way I can share all the knowledge I have with the entire world, so welcome to offgridgrandpa.com report this ad

Guidance for Farmers' Markets Regarding COVID-19

Welcome to the Central Registration of Farmers' Markets.

For more information please contact: [email protected]

Rapid Market Assessments (RMAs) are a valuable tool in determining the impact of farmers' markets and local agriculture on municipal and county economies. Developed by Larry Lev, Linda Brewer and Garry Stephenson of Oregon State University, a RMA is an easy, effective and thorough means for gaining quality market research about your farmers' market.

By conducting a RMA, you can learn about consumer motivations, identify the total volume of market traffic, determine how much consumers spend and are willing to spend at the market and surrounding business, as well as a reliable estimate of market day sales. You can also customize your assessment to fit the information needs of your market.

Use the resources below to learn how to conduct a Rapid Market Assessment or Dot Survey at your market

Central Registration of Kansas Farmers' Markets:

During the 2013 legislative session, Governor Brownback signed K.S.A. 2-3801 et seq. to establish a central registration of farmers&rsquo markets, which limits the legal liability of registered farmers&rsquo markets. Registered farmers&rsquo markets will have access to marketing, outreach and advocacy efforts through From the Land of Kansas. Pursuant K.S.A. 2-3801 et seq., From the Land of Kansas will host the official Central Registration of Kansas Farmers&rsquo Markets.

Click here to find a farmers' market closest to you.

SNAP Programs:

The USDA Supplemental Nutrition Assistance Program works with voluntary farmers' markets to create Electronic Benefit Transfer (EBT) Programs. The number of farmers' markets licensed to accept SNAP benefits is increasing nationwide. Click here to view farmers&rsquo markets accepting SNAP benefits. For USDA resources on how to start a SNAP program at a farmers&rsquo market visit the USDA webpage.

Food Safety:

The Food Safety for Kansas Farmers Markets and other Direct-to-Consumer Sales: Regulations and Best Practices document has been updated as of January 2021. Download a digital copy of this from the K-State Research and Extension Bookstore. Contact [email protected] for a print copy. Printed copies are limited.

The Kansas Department of Agriculture offers a wide variety of tools and information available for food businesses in Kansas. These licensing guides offer many tools and direction for food entrepreneurs. Additional information about food sales at farmers&rsquo markets can be found here. The sale of non-potentially hazardous foods is allowed at farmers' markets. Non-potentially hazardous foods include baked goods, such as cookies, breads, cakes, cinnamon rolls and fruit pies. Other non-potentially hazardous foods include fresh fruits, vegetables, nuts and honey.

For inquiries if a product can or cannot be sold at a market without a license from the Kansas Department of Agriculture, please contact to [email protected], or contact the Food Safety & Lodging Inspection program at (785) 564-6764.

Other resources regarding food safety:

Markets that are registered with the Central Registration of Farmers&rsquo Markets are covered from legal liability. This coverage is for the market as a whole and does not cover the market manager or individual market vendors. It is a best practice for markets to require their vendors to show proof of product liability coverage.

&ldquoAny participant assumes the inherent risk of attending buying or selling goods at a farmers&rsquo market registered under this act. If a participant brings an action for damages arising from the operation of a registered farmers&rsquo market, the registered farmers&rsquo market operator may plead an affirmative defense of assumption of risk by the participant.&rdquo &ndash Quoted from the K.S.A. 2-3801 et seq. that was enrolled into law July 01, 2013.

One available insurance resource for farmers&rsquo market vendors is the National Farmers' Market Coalition. The National Farmers&rsquo Market Coalition worked with the Campbell Risk Management to create an affordable liability insurance program available to farmers&rsquo market vendors at the national level.

Many farmers&rsquo market vendors may also sell their product at an on-farm store in an agritourism setting. Farms can have a general farm liability insurance policy or they can have similar benefits through the Agritourism promotion act registration through the Kansas Department of Wildlife, Parks and Tourism.