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by Lacy Gray, click here for bio
Program: Food Forethought
Date: August 16, 12
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Most farmers markets across the nation have been in full swing now since late May. Nothing is quite as pleasurable as shopping at the local farmers market. With the popularity of the “eat local” movement continuing to grow by leaps and bounds, the current count of successfully operating farmers markets in the nation is now over seven thousand. While most of these are seasonal, there are a handful that are open year round. I recently had several friends confess that while they enjoy shopping at the local farmers market, they doesn’t always feel knowledgable about what they’re buying. I promptly told them that they’re not alone and that they shouldn’t feel shy about it. What they need to do next time they find themselves unsure of what a certain vegetable is, or how they should or could prepare it, just ask the farmer minding the stand. They won’t bite, and they’re generally more than happy to share their wealth of knowledge with their customers. It’s not unusual at all to come away from a farmers market with not only a wonderful array of fresh produce, but tips on how to cook, serve, preserve, and yes even grow particular specimens.
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