Energy of the City

 

It may not seem like what you eat has a direct impact on energy consumption, but consider this: The average grocery-store apple travels more than 1,500 miles before it makes it into your shopping bag. When you add up all the apples sold in grocery stores across the U.S.—well, that’s a lot of energy expended for such a small fruit.

At a farmers market, on the other hand, an apple typically has a journey of less than 100 miles. That energy savings is one of the main reasons why the concept of eating local—and, by extension, shopping at farmers markets—is a key component of living green. But that’s not the only benefit of buying from farmers markets. “It’s good for your health and the health of the planet,” said Bernadine Price, co-executive director of FreshFarm Markets, which oversees 11 markets in the D.C. area. “You’ll find the freshest, seasonal foods—ones that are grown for flavor and raised sustainably and humanely.”

As farmers markets have grown in popularity—the USDA reports a 16-percent spike in markets between 2009 and 2010 alone—they’ve also widened their offerings. In addition to a wealth of seasonal fruits, vegetables and herbs, you’ll also find pastas, cheese, meat, seafood, artisan breads and maybe even a local wine, making it possible to put together an entire dinner from market findings. You’ll likely encounter items that don’t usually appear on grocery store shelves, such as duck eggs or dandelion greens. “Be prepared to get hooked,” warned Price. “Market food is full of flavor, and there is so much seasonal variety in our mid-Atlantic farmers markets.”

Price suggests walking through a market first to get an idea of the week’s offerings. Because produce is sold seasonally, you won’t find strawberries in December or pears in May, so keep expectations in check. (Many markets list the produce currently in season on their websites if you’re curious.) Many vendors offer free samples, so don’t hesitate to try before you buy. or ask for recommendations. After all, how often do you have the chance to interact with the person producing your food?

Don’t worry if you’re not a budding Julia Child; today’s farmers markets also boast plenty of prepared foods with a gourmet twist. At the Mt. Pleasant Farmers Market, for instance, you’ll find everything from Pleasant Pops’ sweet basil and tomato popsicles to fresh-baked muffins and scones from Atwater’s. “They also have a great cherry chocolate granola bar that you can crumble onto yogurt—or wolf down before you get home,” said Rebbie Higgins, director of the Mt. Pleasant Farmers Market. Many D.C.-area markets also host demonstrations by local chefs, complete with take-home recipes.

In addition to benefiting individual shoppers, farmers markets are also a boon for the communities they’re in. Markets often have a “gleaning” policy, in which leftover perishables are donated to local food banks, and many also accept food stamps and other USDA-subsidized coupons. And at their heart, they encourage community interaction. “Our market definitely creates a weekly neighborhood festival atmosphere that draws the community together,” said Higgins.

FOR MORE INFORMATION VISIT, WWW.FRESHFARMMARKETS.COM

Heart of the Matter

Don’t have time to shop the market or prepare a gourmet meal? Let someone else do it for you. That’s the idea behind Alexandria-based Food Matters. Part restaurant, part community-supported agriculture (CSA) co-op, Food Matters is an easy conduit between community members and locally produced food. A share of the 37-week CSA program will get you a weekly box of fresh, seasonal fruits, vegetables, meats and cheeses gleaned from local markets. If you’d rather not cook, stop by Food Matters’ restaurant to sample that same local fare in inventive dishes like chorizo corn dogs and chocolate hazelnut French toast.

Learn more about CSA programs near you, visit: www.localharvest.org www.eatwellguide.org www.sustainabletable.org