Farmers Market Guide

Farmers markets are one of the best places to find very fresh, seasonal produce — and to meet the people who grow it. Here's how to make the most of your visit.

Before you go

• Find a market. Search your city or county website, or the USDA's National Farmers Market Directory.
• Bring bags and a cooler bag for delicate items or anything you'll keep cold on the way home.
• Check payment options. Many vendors take cards, but cash is still useful at smaller stalls. Some markets accept SNAP/EBT — check with the market information booth.
• Have a loose plan. Know roughly how many meals you're shopping for, but stay flexible for what looks best.

Shopping tips

1. Walk the whole market first to see what's available before buying.
2. Talk to growers. Ask what's at its best this week, how they recommend cooking it, and what's coming next.
3. Go early for the best selection, or late in the day when some vendors may offer bundles.
4. Buy delicate items last — berries, herbs and greens — so they don't get crushed.
5. Try something new each visit: an unfamiliar green, a different variety of apple or a heirloom tomato.

Good questions to ask

• "What's tasting best right now?"
• "How long will this keep, and how should I store it?"
• "Is it better raw or cooked?"
• "When will (your favorite crop) be ready?"

Back home

Unpack straight away. Refrigerate greens, berries and herbs, leave tomatoes and stone fruit on the counter, and store potatoes, onions and squash somewhere cool and dark. Our produce storage guide covers every item.

Planning meals from a market haul

Use the most perishable items first — tender greens, berries and herbs in the first few days, then sturdier vegetables like carrots, cabbage and squash later in the week. Cooking a big pot of soup or a tray of roasted vegetables midweek uses up anything that's starting to soften.

New to seasonal cooking? Start with our beginner's guide to eating seasonally.