Chelsea Green Publishing

Chelsea Green Blog

Secrets of the Farmers Market

It turns out there’s a lot more to this farmers market stuff than just packing up your veggies and laying them out on some tables for finicky customers to peruse. When Sara Lipka moved from the customer side of the table to the vendor side, she found that out for herself. When every green bean, cucumber, carrot, and head of lettuce corresponds to a drop of sweat, a twinge in your back, or an hour of lost sleep, suddenly $5 a pound for blueberries doesn’t seem so bad.

From The Atlantic:

On Sundays we’re up by 4:30 a.m. to haul boxes out of two walk-in coolers and a storage room into our refrigerated box truck. Two or three of us sit across the cab as we roll down our gravel driveway onto asphalt. It’s still dark setting off, but headed east, we see the sun rise. The goal is to start setting up an hour and a half before the opening bell, maybe the only thing our market shares with that other one in New York. We line up our boxes along the curb, raise our tents and tables, and pile our harvest high. Layouts prompt much discussion and debate. What looks best? Features our marquee items? Lets customers flow through the stand? We weigh the relative merits of L shapes, T’s, and U’s; aisles, islands, and second tiers. Market design is about artistry and efficiency. And showing off. Our farm’s and others’ bountiful displays–diminished by the time I used to arrive–still amaze me. Prices don’t. As a customer, I sometimes balked at expensive arugula or leeks, either passing them by or invoking Michael Pollan’s “hidden costs” of cheap food as I broke another 20. Now I look at string beans and remember how long it took me to pick them, in the rain; dry them on wire racks so they wouldn’t rust; and mix green, purple, and yellow varieties. Not to mention seeding, weeding, and releasing wasps to prey on the beetles that devour the plants’ leaves and dangling beans. $5 a quart? Bargain. Prices do shift, I discovered. Just before we open, farmers surreptitiously scramble, eying one another’s signs. Cucumbers may go up if someone else is charging more; squash might fall. We add quickly in our heads as customers gather. The early bird regulars have been standing there since 8:55, their beets and blackberries packed, crisp bills in outstretched hands as they wait for the bell. Chatting with customers makes my day. A smiling elderly woman who always comes during the week also showed up one Sunday. “I already ate all the peas I bought!” she said. “I won’t be able to last till Thursday.” Another woman once approached me and whispered, “There’s a very large spider on the chard.” Other customers share tips, like crushing sweet stevia leaves with mint in mojitos. And sometimes a question starts a conversation. One woman asked if we had lemons. A man held up a sweet white onion, greens still attached, and asked if you could eat the bulb.
Read the whole article here. Related Articles:


How to Design Swales for Optimum Water Flow

May has arrived! The birds are chirping, flowers are budding, and it’s time to officially celebrate Permaculture Month. Throughout the next few weeks, we are putting our pioneering permaculture authors to work for you in our “Ask the Experts” series. If you are looking to become a better permaculturalist, there’s still time to participate. Submit your questions here. Today’s […] Read More

Radical Ruminations of a Home Gardener

The editors here at Chelsea Green are constantly seeking out what’s new and important in the world of sustainable living. As part of an occasional blog series, our editors are sharing what they’ve been reading, researching, or just plain pondering. Below Senior Editor Fern Marshall Bradley daydreams about the coming growing season and reflects on some radical gardening ideas inspired by Maine farmer […] Read More

Not Level? No Problem. How to Build a Greenhouse on a Slope

Have you ever considered building a greenhouse on sloped terrain? It may not seem like the “perfect spot,” but as permaculture designer and farmer Shawn Jadrnicek points out, a sloped site for a greenhouse offers a bonus that a level site does not—the ability to use gravity to harvest rainwater.In his groundbreaking new book, The Bio-Integrated Farm, Jadrnicek offers in-depth information […] Read More

Ask the Experts: Submit Your Permaculture Questions Now

Attention all growers, food-lovers, and green-living enthusiasts, we are once again celebrating Permaculture Month by putting our pioneering permaculture authors to work for you. Chelsea Green is proud to publish and distribute some of the most recognized, and award-winning, names in permaculture, and we’re making several of them available to our readers to answer any and […] Read More

Hands-On Learning: School of The New American Farmstead

This summer, twelve of our authors (plus Chelsea Green’s own President and Publisher) will be leading hands-on intensive courses at Sterling College in Craftsbury, Vermont.These workshops, classes, and certifications will inspire you, equip you with marketable skills, and provide you with new perspectives on integrated, community-centered farming and food production.Engage your SensesThe hands-on courses will […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com