Before You Go
- Check the day and hours. Most markets run once or twice a week and many are seasonal. Confirm on the market's website or social page.
- Know what's in season. Use our what's in season tool so you know what to expect.
- Bring bags and a cooler. Sturdy tote bags, an egg carton, and a cooler bag for meat, cheese and fish in hot weather.
- Bring small bills. Many vendors take cards or mobile payments now, but cash is still the fastest. SNAP/EBT users can get tokens at the info booth (how it works).
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At the Market
- Walk the whole market first, then buy. Prices and quality vary between stalls.
- Go early for choice, late for deals. Popular items (berries, eggs, bread) sell out; some vendors discount at closing.
- Ask how it was grown. "Did you grow this?" "Do you spray?" Small farms often use organic methods without being certified.
- Ask for "seconds". Bruised tomatoes or ugly apples are often sold cheaply and are perfect for sauces and pies.
- Try something new. Farmers are happy to tell you how to cook kohlrabi or garlic scapes.
After
- Store produce right: keep tomatoes, potatoes, onions and winter squash out of the fridge; refrigerate greens, berries and herbs.
- Buy in bulk for preserving at the peak of the season: freeze berries, can tomatoes, make pesto.
- Come back next week. Vendors remember regulars, and the selection changes every few weeks.