Modere Catalog Spring Summer 2015 Catalog | Page 50

Article

FARM FRESH:
GETTING THE MOST
OUT OF YOUR
FARMER’S MARKET
—
Summer is our favorite season. The days are long,
the grass is green, and backyard BBQs abound, but it’s
the local farmers’ markets brimming with produce that
really get us going. That’s why we’re asking: do you
know how to get the most out of your market?
The sensory overload swirling about the produce
stands makes smart shopping hard—not to mention
globalized agriculture means we’re no longer used to
buying produce in-season. Here are some tips for
choosing (and using) the best fruits and vegetables
and getting the best possible nutrition and flavor for
your dollar.

The Big Picture
Every piece of produce has its own nutritional
profile. Before you get bogged down with antioxidants
and phytonutrients, these general guidelines will help
you get the most from your local market:
•  maller is often better in terms of flavor and
S
nutritional value
• More color generally translates to more nutrition
•  uying what’s in season is the primary point of a
B
farmer’s market (although shopping locally is a
great bonus)
•  ood deals happen, but prices are often higher
G
than in your local supermarket. Plan a menu, shop
smart, and buy what you’ll use
• Green stems = good, and brown stems = bad
•  ash fresh produce right before using, not right
W
after buying
•  ams and jellies may be tempting, but look for
J
whole foods—the closer to their harvest state,
the better
•  alk to your farmers! They can answer questions
T
about seasonality, growing practices, storage,
and preparation
The Nitty Gritty
There are hundreds of varieties of fruits and
vegetables you might find at your local market, but
here are tips for choosing some staples:
Tomatoes are rich in vitamin C, potassium, and
lycopene, and you’ll get more nutritious bang for your
buck with smaller, darker fruit. Tomatoes continue to
ripen after harvest, so green shoulders are fine, but the
tastiest have been fully sun-ripened on the vine. Store
unripe tomatoes stem down in a paper bag in a cool
area. Store ripe ones at room temperature, stems up,
out of direct sunlight. Don’t stack tomatoes on top of
each other.

Greens are great sources of fiber, calcium, and
vitamins A and D (depending on what you buy). The
“more color = more nutrition” rule applies here; look
for dark greens, reds, and purples, as well as strong
flavor and perky leaves. It’s best to eat greens soon
after purchase, but cabbage, kale, and chard will last
longer than delicate greens like spinach and arugula.
Peaches, apricots, and nectarines continue to ripen
once picked, so you can buy them in various stages
and eat them as they ripen. The best are slightly soft
(but not mushy), and fragrant.
Berries stop ripening once picked, so select plump
and juicy berries and eat them within a few days or
freeze them. If you can store them spread out, they’ll
keep longer.
Corn kernels should look much like the ideal berry:
plump and juicy, not soft and wrinkled or hard. Look
for green stems and husks. It’s best to refrigerate corn
immediately, as the sugars will turn to starch if left out.
Ripe melons feel heavy for their size. A good
watermelon will have a taut, springy rind and a yellow
“field” mark from resting on the ground. For
cantaloupes and honeydews, if the stem end smells
like sweet, ripe melon, you’re good to