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Released: April 26, 2001 Farmers’ Markets Offer More Than Fruits and Vegetables MANHATTAN, Kan. – Today’s farmers’ markets are much different than roadside fruit and vegetable stands with an "honesty box" that once dotted rural landscapes. The colorful markets have moved to community centers, and many now also sell cut flowers; bedding plants; seasonal crafts; and fresh-baked cookies and breads, said Karen Gast, Kansas State University Research and Extension horticulture specialist, who has tracked farmers’ markets in the state for more than a decade. The number of farmers’ markets has grown. The personality of the market reflects the community it serves, but the markets themselves also help build a sense of community, she said. Most of the food sold at farmers’ markets is locally – or regionally – grown and harvested a few hours before sale. Foods sold at the markets also are comparable in price to foods sold in supermarkets. Farmers’ market shoppers also may perceive that foods sold at the local markets are safer than foods sold in the supermarkets. Gast noted, however, that a majority of food safety mistakes – like neglecting to wash hands before and after food is handled – occur in the home. Fresh fruits and vegetables also should be washed well before they are eaten, and if a farmers’ market vendor offers a sample, shoppers are encouraged to observe the cleanliness of the booth and sample accordingly, she said. "Shopping at the local markets does help put a face on food," said Gast, who noted that vendors generally are willing to cultivate customers by answering questions and offering advice about food preparation and storage tips. Shopping at the farmers’ markets regularly can help people learn more about seasonal and regional foods. And, the markets can be particularly appealing – and educational – for children, who are naturally attracted to bright fruit and vegetable colors. "The relaxed atmosphere at the farmers’ markets makes learning fun. Children often enjoy meeting growers and asking questions like ‘How come that tomato isn’t red?’ Their interest in fruits and vegetables also may increase because of their conversation with a grower," said Sandy Procter, K-State Research and Extension coordinator of the Expanded Food and Nutrition Education Program in the state. Young children may not understand the role fruits and vegetables play in health, but they
For parents whose children turn up their noses at fruits, vegetables and other foods that are good for them, the nutrition educator offered this advice: Children who see their parents enjoy a variety of foods are likely to follow suit. While most vegetables can be enjoyed raw, Procter recommends lightly steaming or stir frying fresh vegetables for children. Steaming makes raw vegetables easier to chew, heightens color, and also tames flavors that children sometimes find objectionable. The nutrition educator advised parents to serve new foods matter-of-factly, without calling attention to them, and to gauge childrens’ serving sizes to their ages. A good rule of thumb in gauging children’s serving sizes is one tablespoon for each year of age. Most children are willing to try a little, she said. Families (and others) who enjoy shopping a local farmers’ market also may want to consider visiting markets in neighboring communities, said Gast, who maintains a website (http://www.oznet.ksu.edu/pr_kfmd) that includes a directory of farmers’ markets in the state. For more information on children’s nutrition in your area, contact the local K-State Research and Extension office. -30- K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan. Story by: Karen Gast is at 785-532-1439 Sandy Procter is at 785-532-1675 |