It’s Farmers’ Market Season

Google your city + “farmers market” (many run weekly)

•Go early for best selection or late for possible deals

•Look for producer-only markets (actual farmers, not resellers)

•Check seasonality—spring markets bring greens, berries, herbs

•Seek out stores like Sprouts that offer local produce

Start with a flexible plan and shop what looks the best.

•Build meals around what’s fresh

•Pick a few salad veggies, cooking veggies, and fruits

•Buy what you can use in 3-4 days. Choose ready to eat with longer lasting items so you have options all week.

•Most farmers accept debit cards but some prefer cash and by carrying cash you might tend to stay on budget better.

•Take a sturdy shopping bag and good walking shoes. A hat and sunscreen is essential for mid-day adventures.

What to look for

• Fruits: vibrant color, fragrant, slightly soft (not mushy)

• Vegetables: firm, crisp, deeply colored

• Leafy greens: no wilting or yellowing

• Herbs: bright and aromatic

How to store when you get home

Counter (room temp):

Tomatoes

Stone fruit (until ripe)

Bananas

Refrigerator:

Leafy greens → in a bag with paper towel

Carrots/celery → in water (crisper + crisp texture)

Berries → unwashed, dry container (wash before eating)

Herb trick:
Treat herbs like flowers—trim stems, place in water, loosely cover

Prep it

Instead of storing everything away for “later” prep it so it is ready all week.

•Wash and chop veggies for quick meals

•Roast a tray of mixed vegetables

•Make a simple vinaigrette

•Store ready-to-eat snacks at eye level