Farmers Markets stand the test of time

by Jerome Farmers Market, May 04, 2017
Farmers Markets have been a cornerstone to the entrepreneurial spirit of America.  It was a way for hard working farmers to sell their goods and get their brand out into the public.  It was supply and demand at its most authentic.  This entrepreneurial spirit is still alive today as farmers, artisans, cooks and bakers gather together once a week to sell their goods and establish their brand.  

We invite all to join us this Summer in a tradition as rich and timeless as our forefather's fight for independence and self sustainability.

If you're still not convinced, here are 5 of 15 reasons to be a part of the Farmers Market, either as a vendor or a buyer.  You can find the rest of the list HERE.

1. Farm fresh: Fruits and vegetables you find at the grocery store are often several days old before they even reach the produce aisle. Before produce hits supermarket shelves, it ships in refrigerated trucks, possibly from thousands of miles away. Farmer’s market produce, on the other hand, is nearly the antithesis of grocery store fruits and vegetables. In most cases, the owner of the stand picked it just that morning, so you know the food is as fresh as you can get it outside of growing it yourself.
circa 1956
2. Organic and non-GMO: Many farmers participating in local farmer’s markets use organic methods to grow their produce. Most label it as such, so you can be certain you are purchasing chemical free products. They also are more likely to use non-modified seeds. Organic farming is better for the soil, the environment, and your body.
“A farmer displays his potatoes and cabbages at Eastern Market in the early 20th century. By then, Detroit already had a long and colorful history of farmers markets, with the first city-owned market starting in 1803. Eastern Market began in 1891.”
3. Seasonal: There’s a move in the United States towards a more seasonal style of eating where one eats what is locally available in season. Some nutritionists and scientists suggest eating seasonally available foods is better for your body, because humans ate seasonal produce for thousands of years before refrigerated shipping changed all that. Still, eating produce in season only makes sense. Lighter fruits and vegetables are available seasonally in the spring and summer, while heartier winter vegetables like squash and parsnips provide sustenance for the cooler autumn and winter months.
circa 1943
4. Ripe: Offerings at the farmer’s market are generally picked at the peak of their ripeness when the plants’ natural sugars are at their peak. Eating produce when it is ripe not only tastes better, but it also provides the best nutrition possible.
circa 1939
5. More nutritious: One look at the vivid colors of produce found at the farmer’s market, and you’ll be able to tell just how nutritious the fruits and vegetables are. Compare that to produce at the grocery store, and you’ll see that the supermarket fruits and vegetables pale in comparison. Vivid colors in fruits and vegetables are a reflection of the nutrients they contain. Many local farmers cultivate extremely nutritious produce through their careful farming methods.
circa 1942

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