Top 5 Reasons to Shop Local

There are endless benefits to shopping local. Here’s our top 5!

1. Get Fresh: Local food travels less distance (leaving a smaller carbon footprint), and is typically picked within the last 24 hours. That means crisper and fresher than the produce picked three weeks earlier and shipped across the globe. Supermarkets typically select for durability and long shelf life rather than flavor. Eggs and animal protein follow the same rules. You’ll often find eggs at your local farmers’ market hatched that same morning!

2. Tis’ the Season: Years ago, supermarkets were few and far between and people would only eat what they grew. Nowadays, supermarkets carry every fruit and vegetable imaginable even if the season has passed and it’s not natural for that region. There is great fulfillment and a lot of health research on the benefits of eating in tune with the season.

3. Cultivate Relationships: By cutting out the middleman and buying directly from local farmers, you establish a direct relationship with your food source. Knowing where your food comes from is important.

4. Getting Deep: Supermarket produce is shallow. It is selected based on ‘prettiness’. Your local farm favors the often ‘not so pretty’ varieties because they possess superior flavor and pack more nutrients. The farmers’ market is the perfect place to find the produce grown for taste and not for show. Spend your money on flavor not looks.

5. Support Your Neighbors: Shopping local keeps dollars within the community, thereby bolstering the local economy and strengthening your own neighborhood.

Farmers Market 101: What Does "Organic" Mean?

Organic here, organic there, organic everywhere! The Certified Organic label is everywhere you look these days. Did you know it was only first implemented in 2002? Today, you can stroll down any aisle (whether it’s Whole Foods, or a conventional supermarket) and find something that’s organic. Even WalMart is now a huge player in organics. But what does that label really mean? We already know what a GMO is, so here are some main things about the Organic label that you should know.

• Organic standards are developed at the national level (overseen by the USDA).
• The USDA does not perform the certification process itself. Third party certification agencies are used.
• The label is based on farming practices, soil treatment, additives, weed control and pesticides.
• There are 3 breakdowns of the “Organic” label
  • 100% Organic: All ingredients must be certified organic, any processing aids must be organic, and product labels must state the name of the certifying agent on the information panel.
  • Organic: All agricultural ingredients must be certified organic, non-organic ingredients up to a combined total of 5% are allowed (excluding salt & water), and product labels must state the name of the certifying agent on the information panel.
  • “Made With” Organic: At least 70% of the ingredients used to make the product must be certified organic, product labels must state the name of the certifying agent on the information panel, and any remaining agricultural products are not required to be organically grown, however, they must be non-GMO. These products will not have an organic label on the package.

What about alcohol? Good question! In addition to the USDA organic label, all alcoholic beverages must meet the Alcohol and Tobacco Tax and Trade Bureau regulations along with sulfite labeling. This means that products with added sulfites can only have a “made with” organic label, not the USDA Organic seal.

We know this may be a lot of information to retain and recall when food shopping, but it is important! And like we always say, it’s easiest (and the least stressful) to shop at a local farmers’ market where you can trust your farmers and ingredients.

Farmer Mark’s Final Thoughts:
A popular misconception is that the Organic label means no “pesticides” have been used, however, that is not the case. There are many non-synthetic pesticides such as need oil, tea tree oil and clove oil that are used in organic growing. Unfortunately, since Organic is a national standard, and big companies mean big lobbying, more and more synthetic chemicals are now being added to the acceptable list.

Organic comes with a premium price, so choose wisely where you spend your money. The EWG publishes an annual list of conventional foods with the most pesticides (Dirty Dozen) and least pesticides (Clean Fifteen). EWG's Dirty Dozen™ list for 2014 included apples, strawberries, grapes, celery, peaches, spinach, sweet bell peppers, imported nectarines, cucumbers, cherry tomatoes, imported snap peas and potatoes. EWG's Clean Fifteen™ for 2014 are avocados, sweet corn, pineapples, cabbage, frozen sweet peas, onions, asparagus, mangoes, papayas, kiwis, eggplant, grapefruit, cantaloupe, cauliflower and sweet potatoes.

Why is it that “clean” produce needs a label, while “dirty” produce doesn’t? It’s a shame that an Organic grower needs to get annually inspected, pay an annual fee and comply with extra bookkeeping regulations for the right to put an Organic label in its produce. We think it would make more sense for organically grown food to be called “food,” while food grown with synthetic chemicals be required the label. “Chemical” food sounds like an appropriate label to me!

Farmers Market 101: What is a Farmers' Market?

Many are surprised to hear that my job even exists. They typically aren’t aware there is an organizer behind their local farmers’ market. Perhaps it is because the idea of a small local gathering of producers is ingrained in our society’s evolution. Farmers’ markets date back to ancient times; over 5,000 years ago, when local farmers sold live animals and crops from their farms to the community. Informal “pop-up” markets like these were also prevalent in America with the first settlers. But then they faded away with the onset of urbanization and the rise of the grocery store bringing in the era of food commoditization and corporatization. To the delight of the local foodie, seasonal eater, and civic-minded folk, farmers’ markets have made a comeback – doubling over the last five years in the United States to over 8,000!

It’s a trend to ditch your big business supermarket, and shop small and local. The movement is making such a wave that you’re now seeing the supermarkets try to rebrand themselves as local, farm friendly institutions. Some even go as far as using the term farmers’ markets in their name (e.g., Sprouts Farmers’ Market). This is what I like to call farmwashing. Using marketing tricks to make yourself look like you’re connected to a farm. A bunch of hogwash if you ask me!

Unlike the markets of the old days, which were very informal, today’s markets do carry a greater deal of formality (i.e., regulation) with them. It was only back in the 1970s that California passed its Direct Marketing Regulations to once again allow farmers’ markets to rise. The regulations were spurred on by the need for farmers to find a market for their ‘second quality’ produce (produce that didn’t fit the standards of the supermarket distribution channel). As the supermarket distribution channel became more and more developed, farmers started finding themselves with more and more ‘second quality’ produce going to waste. To be sold at a supermarket, all produce must meet standard packing and labeling requirements. Meaning everything has a label (sticker), is uniform (same size and shape) and of “first quality” (non-blemished). To comply with this system and survive, farmers’ shifted away from heirloom varieties and towards hybrid seed varieties, which via plant breeding result a better yield of uniform produce (I refer to natural selection here not GMOs). Something was sacrificed along the path to greater yield. Unfortunate for the consumer, it was taste and nutrition.

Good news! The resurgence of farmers’ markets has liberated the farmer to refocus on growing for taste and nutrition by providing an outlet for heirloom varieties. At the forefront of this movement was the tasty heirloom tomato.

As an operator of farmers’ markets, I strongly believe in their benefits for farmers, consumers, businesses and the community. In my opinion, here are some of the important ones.

1. More Money For Farmers: Farmers cut out the middleman by selling directly to consumers. This allows them to keep a greater percentage of the fair market price for their produce and also to get paid on the spot (versus waiting 30, 60 or even 90 days or more for their distribution company to pay their invoice). This opportunity keeps smaller farms from otherwise going out of business.
2. Freshness: Do you prefer a tomato picked within the last 24 hours in your home State or one that was picked 3 weeks ago across the globe?
3. Better Taste & Nutrition: Looks don’t matter as much at a farmers’ market. Flavor and nutritional qualities steal the show. After all, our food is meant to nourish our bodies not simply look good on the shelf.
4. Greater Variety: The variety at a farmers’ market will always outplay the supermarket. You have the option to buy organic produce, grass fed meats, and unique heirloom varieties you may have never seen before (except perhaps in Grandma’s garden years ago)!
5. Support Local: Shopping directly from your local farmers and food artisans supports your local businesses.
6. Community Building: Farmers’ markets bring the community together, along with generating traffic to nearby businesses. It gives an area a unique touch unlike any other that encourages visitors to return.

Please note that the term “farmers’ market” is not a legally defined term – anyone can use it in any way they like. Here in California, our Direct Marketing Regulations legally define the term “Certified Farmers’ Market”. This means that all produce sold at the market is grown in California. It also means our farmers abide by strict laws to ensure they are growing and selling their own produce. Farmers are inspected by the Department of Agriculture, and follow specific rules for loading, transportation and storage. To hold the farmer even more accountable, you will now see each farmer’s banner stating, “We Grow What We Sell.” It’s comforting to be able to visit your local market, and trust your growers and produce.

Farmers’ markets will only continue to gain popularity as the health trend grows, and we’re excited to see what’s next. Who doesn’t love combining their community, nature and food? It sounds like a recipe for success to us!