This weekend’s Homer Farmers’ Market will be the fourth one this season. That’s one month of markets already. It’s hard to believe, unless you are looking at the offerings. There are already turnips available, as well as kale, onions and a variety of greens.
Did I say greens?
I meant purples. That’s one of the many benefits of shopping at a farmers’ market rather than the store: You get to see “greens” like Dan and Luba’s brilliant purple spinach. And if your eyes fall in love with it, but your mind is still reeling a bit, you can always ask them to tell you about that variety.
The joy of knowing where your food comes from, who grows it and how they grow it is a true rarity in these days of processed, sprayed and transported food.
A recent study shows the “fresh” vegetables you get at a grocery store could have lost up to 45 percent of their nutritional value between being picked and landing on a grocery shelf. If you add to that the time that those vegetables sit on the store shelves and then on your own shelf, the nutritional levels are even lower.
So that thick, succulent spinach, whether purple or green, from the farmers’ market is much more valuable than just for looks.
Besides, at the farmers’ market you can ask your farmer for creative recipes to make your meal a complete success.
If you would like to get a recipe every week, sign up for the Homer Farmers’ Market e-Newsletter on the www.homerfarmersmarket.org website. You also can find out what kids’ activities are planned and who the musical guest will be.
Don’t forget that this weekend is an official Kids’ Vending Day. It is the chance for all the budding entrepreneurs in town to try their hand at selling at the Homer Farmers’ Market. Booths can be set up by the kids’ activity area in the west wing of the market.
So head on down to Ocean Drive this Saturday from 10 a.m.-3 p.m. and connect to the new vendors and the food that’s thousands of miles fresher.
Kyra Wagner is the executive director of Sustainable Homer and the Homer Farmers’ Market biggest fan.