You might already have guess it. Farmer’s Markets help you mark the changing seasons with fresh, local goods.
Fresh fruit equals good nourishment.

I’m sure that it’s better to simply buy all your food in one place, but the superstore can’t give you that sense of local, seasonal eating the way your Farmer’s Market can. The entire notion of eating what is in season can get lost on average superstore consumer. Our corner shop stores offer us produce from around the world all of the time solely to satisfy our wishes for fresh peaches in the dead of December or apples in July. And as anybody who is living in Southern California knows, identifying the seasons here isn’t all that clean-cut. I believe we essentially have 2 seasons hotter and cooler but one doesn’t invariably follow the other.

We may have gloom in June and major heat waves during Halloween and we mark the seasons by the calendar, not the weather.

So it was not till I changed into a regular at my local Farmer’s Market that I began to work out the answer. I started marking the seasons by the things that were available and the delicate changes in the offerings from week to week. I have come to expect the first Brooks cherries that arrive before the Bings and I like to note how different the early May Pride peaches taste matched against the O’Henry’s that arrive in Aug. It’s great finding new foods and new kinds to try to it’s such an amazing way to introduce more fruit and veg into the diet.

Now, rather counting on navel oranges all winter, I switch to tart, deep-red Moro blood oranges in March. This week I am eating baby purple artichokes something I’d be hard-pressed to find at my local corner shop store.

Switching it up not only helps to beat the boredom, but there’s more nutritive benefit available from a better variety, too. If you are not a regular, begin by visiting your Farmer’s Market and purchasing something you’ve never attempted or at the very least a new assortment of a food that you have not eaten before.

Then, be thankful to the farmers for introducing you to foods they’ve selected to grow not because they look perfect or travel well but just because they taste so good.