One Hundred Dollars a Month

With spring farmers markets right around the corner, the opportunity and ability to eat more locally grown, fresh produce gets a lot broader.  If you have gardened for any period of time, you know that real veggies and fruit rarely look like the “perfect” ones that grace the grocery store produce section.  Grocery store produce is selected for its shelf-life, it’s size, color, shape, etc.  REAL food comes in a variety of shapes, colors, and even flavors you wouldn’t ever experience in the grocery store.  That’s why farmers markets are so rad–you get to experience all the goodness of a home garden without having to actually grow it.

The key to shopping at a farmers market is to NOT go with a hard and fast list.  This is where you get to really look at the food and evaluate it.  If you can be flexible with your list, you have the opportunity to check out each booth’s wares, and potentially experience a wider range of produce.

Seasonal fruit and veggies are simply the best from the farmers market.  Odds are, they were picked only days ago and trucked into the market.  It is about as farm to table as you are going to get.  What you’ll find totally depends on the time of year, but picking out the best of the produce offered is easy-peasy once you know what to look for:

Asparagus – You want nice straight sturdy stalks.  Crooked stalks usually mean they were allowed to over-mature. Thinner asparagus will come first in the season, and the stalks will gradually thicken as the season goes on.

Beets – Beets should be firm.  Choose ones that look like the greens are still fresh–one because they are edible, and two because it will mean the beets are fresher.

Radishes – Like beets, look for nice green tops.  Again, they are edible, and it means the radish is fresher.

Carrots – This is your chance to try some mighty fine heirloom variety carrots.  Look for carrots with firm skin with zero to minimal roots shooting off the end.

Cherries – Look for bright green stems that are still flexible and not dried out

Apples – Choose apples that have firm flesh with minimal to no damage to the skin.  Remember, they won’t be coated with wax, so they will have a duller color.

Strawberries – Strawberries should be bright red, and if you pick them up and sniff them, they should be fragrant.

Raspberries – Raspberries should be deep red, but still firm.  Over-ripe berries will be maroon with a mushy appearance, under ripe will be firm, but have a light red color.

Peaches – Look for firm, but not rock solid.  Try to avoid any peaches with mushy spots or damaged skin.

Pears – Pears actually ripen off of the tree, so don’t be deterred if they don’t look ripe.  In general, if you are looking to eat them right away, lightly press where the stem is or was.  It should give ever-so-slightly.

Artichokes – Freshly grown artichokes are the HH’s favorite.  I usually pick ones that the leaves are still pretty tight.

Broccoli – Choose bright green, firm stalks.  If there is any sign of yellowing flowers, avoid them–they’ll taste bitter.

Brussels Sprouts – Choose compact firm florets.  They should be about 1 1/2 in diameter.

Cabbage – Again, choose firm, tightly closed heads.  They should feel heavy when you put them in the palm of one hand.

Cucumbers – They should be deep green with a nice tight, firm skin {the kind we’d pay big money to get back ;)}

Fennel – Look for firm bulbs without any damage.

Lettuce and other greens – The key is the color and making sure there are not any slimy or wilting leaves {the heat may cause some wilting, though}.

Onions – Look for onions without soft spots.  They should feel firm to the touch.

Summer squash – Like cucumbers, look for firm skin without any blemishes.

Tomatoes – Tomato skin should be firm, and should be fragrant when you smell where the stem was.

Winter squash – Look for a squash with the stem intact, it will last longer.  Try to pick one without any cuts to the skin.

Potatoes – Look for nice firm skin, with no hint of green.  You should be able to find a variety of colors–get crazy experimenting with them.

Celery – Go for green–the leaves and the stalk should not be yellow.

Avocado – You want these to be firm, but not to firm.  The stem should wiggle to the point of easily coming off, if you wanted it to.

Peppers – Peppers should be brightly colored and shiny.

Peas and Beans – Avoid overly dry pods.  The pods should feel crisp, like they will snap if you try.

This is by no means an exhaustive list, but I thought I’d include the most common, so that  you can head out and get your foodie on.

~Mavis