 Authored by; Katherine Langford ([email protected]) Discover the secret to picking the freshest, tastiest produce at farmers' markets! Learn expert tips below on timing, selecting ripe fruits & veggies, asking the right questions to shop like a pro for the best farm-to-table experience! If you've ever strolled through a farmers' market, you know it's a total vibe. The colorful tents, the smell of fresh herbs and warm bread in the air, the people sipping coffee while chatting with local farmers honestly, it’s hard not to fall in love with the whole scene. But let’s be real: walking into a farmers' market without a game plan can feel just a bit overwhelming. I mean, how do you actually pick the best peaches? Or know if those tomatoes are sweet and ripe? Or if you're paying too much for that bunch of kale? That’s exactly why we’re here! Let’s talk about the secret to choosing the best produce at a farmers' market, so you can shop like a pro, waste less, and end up with fruits and veggies that actually taste amazing. 1. Go Early (or Go Late - But Know Why); timing is everything, friend. If you're after the absolute best and freshest produce like the stuff the farmers are the most proud of, go early. Like, right-when-they-open early. The early birds get the prettiest tomatoes and the crispest lettuce. But if you're more about the deals than the aesthetics, go late. Right before closing, farmers are more likely to cut prices rather than haul produce back home. You might score a “fill a bag for $5” kind of situation. Pro tip: You don’t have to pick one or the other every week. Switch it up depending on your mood or your budget! 2. Bring Your Own Bags (And Maybe a Cart) I know this seems basic, but nothing slows you down faster than juggling a dozen plastic bags that are ready to explode. Most vendors are eco-conscious and might not even have bags at all. Reusable totes are a must. And if you’re planning to do a big haul (like stocking up on apples or potatoes), bring a rolling cart or even a basket. Not only is it easier on your arms, but it makes you look like a seasoned pro (Which you’re quickly becoming!). 3. Do a Lap First! Don't just dive in and grab the first bunch of carrots you see. Walk the whole market once before you buy anything. Scope out who has what, what looks the best, and how the prices compare. Some vendors grow everything themselves, while others might be resellers (More on that later). Doing a lap helps you avoid buyer’s remorse. You don’t want to spend $6 on strawberries, then find a juicier, cheaper pint two stalls over. 4. Ask Questions (Seriously, Don’t Be Shy) One of the best things about farmers' markets is that you can actually talk to the people who grew your food. So… talk to them! Ask things like:
5. Use Your Senses Like a Detective This one’s fun. Think of yourself as a fresh-produced Sherlock Holmes. Here’s how to “investigate” like a pro: Smell a ripe peach? You’ll smell it before you see it. Same with melons, basil, and tomatoes. If it doesn’t have a scent, it might not have much flavor either. Look, you want vibrant colors and no weird shriveled bits or bruises (unless you’re going for a discount bin, which is also a smart move). Don’t stress over "perfect-looking" produce-sometimes the weird, wonky ones are the most delicious. An ugly tomato can still taste like sunshine. Touch, gently squeeze (don’t poke!) to feel if something’s ripe. Peaches and avocados should give slightly. Cucumbers and peppers should be firm and snappy. Just be respectful, no squishing everything in sight. Farmers (and other customers) hate that! 6. Know What’s in Season (And Why It Matters) Here’s the real tea: produce tastes better when it’s in season. A strawberry in June? Juicy, sweet, and magical. A strawberry in November? Probably flown in from thousands of miles away and tastes like cardboard. Seasonal eating not only tastes better, but it’s cheaper and supports local farmers growing what naturally thrives in your area. If you’re not sure what’s in season, just ask. Or Google a quick seasonal produce chart for your region. Bookmark it and you'll thank yourself later. 7. Don’t Sleep on the “Seconds” Bin Look for that little box or corner labeled “seconds,” “ugly produce,” or “canning tomatoes.” It’s the same fruit or veggies, just with some cosmetic issues. If you’re making sauces, soups, smoothies, or just want to save some cash-this is your goldmine. I once bought five pounds of bruised peaches for $3, made a giant batch of peach compote, and froze it in jars. Every time I opened one in the middle of winter, it was like summer in a spoon. 8. Think in Meals, Not Ingredients Instead of grabbing a bunch of random things, think ahead. What meals are you planning for the week? Maybe it’s taco night. Grab tomatoes, onions, lettuce, maybe some corn to roast for a salsa. Or you’re feeling pasta. Go for basil, cherry tomatoes, garlic, and zucchini. This way, you won’t end up with a bunch of produce that looks pretty but doesn’t go together and ends up sad and forgotten in your fridge drawer. 9. Try Something New Each Time Farmers' markets are perfect for exploring. Ever seen a weird green spiral veggie (hi, Romanesco) or purple carrots or lemon cucumbers? Pick one new-to-you thing each visit. Ask the farmer how to prep it. Google a quick recipe. Trying new produce keeps your meals fun and helps you expand your cooking game. Plus, you never know you might find a new favorite. 10. Bring Cash (But Cards Are Cool Too) Most markets are catching up with tech, and vendors often have card readers. But cash still reigns supreme, especially small bills. Having cash makes everything smoother, faster, and you’ll avoid awkward moments if a vendor has Wi-Fi issues. Also, some markets offer tokens or match programs if you’re using EBT/SNAP check at the info booth! 11. Don’t Forget the Herbs (They’re Magic) Fresh herbs are the unsung heroes of the farmers' market. A bunch of fragrant basil, cilantro, dill, or mint can completely elevate your meals. And they’re usually cheaper and fresher than what you’ll find at the grocery store. Pro move: Wrap them in a damp paper towel and store in a plastic bag in the fridge. Or stick the stems in a jar of water like flowers. Boom herb life extended. 12. Taste Before You Buy (If Allowed) Lots of vendors offer samples, especially for fruit. If there are samples out, don’t be shy! That’s your moment to decide if those nectarines are really worth $6 a pound. No samples? Ask politely “can I try one?” especially if you’re planning to buy. Most farmers are totally cool with it. 13. Keep an Eye on the Weather Hot days? Bring a cooler or an insulated bag, especially if you’re buying stuff that wilts, like leafy greens or berries. Rainy days? Fewer crowds = better deals. Just bring a waterproof bag and wear comfy shoes. 14. Support the Little Guys Some stalls will be flashy and big. Others might be just a table, a scale, and an old-school cash box. Don’t overlook the smaller, scrappier vendors. They often have really special produce and are incredibly grateful for your business. These are the folks who wake up before dawn, dig in the dirt all week, and pour their hearts into what they grow. Buying from them means you're directly supporting someone’s dream. 15. Snacks and Treats Are Part of the Experience Okay, this has nothing to do with produce, but hear me out. That local honey? That sourdough loaf? Those little jars of jam or bottles of small-batch hot sauce? They’re worth it. Same with the baker selling lavender scones or the guy with the popped popcorn stand. You don’t need it, but you kinda do. Budget a little extra for something indulgent. It's part of the farmers' market magic. 16. Chat with Other Shoppers People at farmers' markets are usually pretty friendly. Don’t be afraid to ask someone next to you, “Have you tried these?” or “Do you know how to cook kohlrabi?” It makes the whole thing feel like a community, not just a shopping trip. Plus, you might get great tips or even a recipe recommendation. 17. Store Your Produce Right When You Get Home You scored all this amazing stuff, don't let it go to waste. Here are a few quick tips:
18. It’s Not Just About the Food. Yes, you’re there for produce but you’re also part of something bigger. You’re supporting local farms. You’re eating with the seasons. You’re reducing your food’s travel footprint. You’re connecting with your community. Honestly? That’s something to feel good about. So take your time. Smile at the vendors. Try a new fruit. Eat that pastry. Snap a photo of those gorgeous rainbow chard bundles. Bring a friend next time and make it a tradition. Shopping at a farmers' market isn’t just about filling your fridge, it's about slowing down and enjoying the experience. Final Thoughts; If you’ve ever wondered what the secret is to choosing the best produce at a farmers' market, now you know it’s a mix of timing, curiosity, your senses, and a little bit of community love. Next Saturday morning? Grab your bag, skip the grocery store, and hit the market. Trust me, that first bite into a sun-warmed peach will make you wonder why you ever did it any other way!?
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 Authored by Katherine Langford ([email protected]) Farmers' markets empower small farms by providing direct sales, fair profits, and community connections. Shopping local supports sustainable agriculture, preserves traditions, and strengthens local economies all while enjoying fresher, tastier food. Let’s be honest, when was the last time you walked through a farmers' market and didn’t smile at least once? It’s kind of impossible. Between the smell of fresh baked bread, the rainbow display of heirloom tomatoes, and the friendly banter between vendors and shoppers, farmers' markets feel like little pockets of joy. But these markets are way more than a Saturday morning hangout or a place to snag some local honey. For small farms, they’re game changers' lifelines, really. Let me tell you why. They Give Small Farms a Place to Shine Small farms don't have the big bucks to compete with the giant food corporations that line supermarket shelves. Ever walk into a grocery store and wonder how any local grower could even get a foot in the door? The truth is, they often can’t. Supermarkets have strict supply chains, demand year-round consistency, and negotiate rock-bottom prices none of which favors your neighborhood farmer. But farmers' markets? That’s where the playing field shifts. At the market, small farmers become the stars of the show. There’s no middleman, no corporate buyer to impress just them, their crops, and the people who love to eat them. That direct line to the customer is everything. It’s how these farmers build their brand, tell their stories, and get real-time feedback from the very people who are going to take their produce home and turn it into dinner. They Keep More Money in Farmers’ Pockets Okay, let’s talk about money for a sec. In traditional grocery store setups, farmers often get just a tiny slice of the pie. By the time a product goes from farm to shelf, everyone from distributors to packagers to store owners have taken their cut. The farmer might end up with pennies on the dollar. But at a farmers' market? That same farmer keeps the full price of their goods. No slicing up profits. Just a straight-up, fair exchange between the grower and the buyer. And that matters a lot. It means farmers can earn a living wage. It means they can reinvest in their land, buy better tools, maybe even hire a few extra hands. The ripple effect goes deep. When you buy a $5 bunch of carrots at the market, you're not just getting better-tasting carrots (which, let’s be honest, you are). You’re also making a direct investment in a real person’s livelihood. They Offer a Chance to Diversify Ever notice how creative farmers' market vendors get? It’s not just zucchinis and apples anymore. You’ll see goat milk soaps, spicy pickled okra, homemade jams with names like “Blueberry Bourbon Bliss,” and yes even artisan popcorn, depending on your location, like Farmer Jon's Popcorn (which you have to try, by the way). This kind of product creativity doesn’t always fly in mainstream retail, but it thrives at a farmers' market. Small farms can test out new ideas without risking a major financial flop. Want to try selling beet hummus? Go for it. Thinking of launching a line of lavender lemonade? Bring a cooler next week and see what people say. This freedom to experiment is huge. It lets small farms be more flexible, more responsive to what customers want, and more resilient overall. Plus, a diverse product range can help smooth out the unpredictable income that comes with farming (hello, freak hailstorms and surprise droughts). They Build Stronger Communities There’s something kind of magical about farmers' markets that’s hard to put into words, but you feel it when you’re there. It’s the way strangers chat about recipes over a bunch of basil. Or how kids squeal when they see baby goats in a petting pen. Or the folk band that sets up next to the kettle corn guy just because they like the vibe. This isn’t just about food, it's about community. And small farms are right at the heart of it. Being part of a farmers' market connects farmers to their neighbors in a really real way. It creates loyalty that goes both ways. Customers get to know who grows their food, how it’s grown, and what kind of person is behind the stall. And farmers get to know their customers, their likes, their allergies, their favorite jams. That connection is priceless. And let’s not forget how farmers' markets often become platforms for education too. Whether it’s cooking demos, composting workshops, or free samples of weird-but-delicious root veggies, markets help spread the gospel of good food. It’s all about creating a food system that’s more transparent, more sustainable, and way more personal. They Encourage Sustainable Practices Small farms at farmers' markets are often the ones leading the charge when it comes to sustainability. They care about their soil, their animals, and their impact on the environment not because it’s trendy, but because it’s personal. Most of them are using fewer chemicals, practicing crop rotation, composting, and finding ways to reduce waste. And customers at the market? They care too. They’re asking questions, bringing reusable bags, and choosing organic and seasonal goods more often. That kind of feedback loop, the one where customers reward sustainable choices is super important. It gives farmers a reason to keep doing the hard, eco-friendly work. And it helps shift the food system as a whole in a better direction. They Create Local Jobs We don’t talk about this one enough, but farmers' markets create jobs. Not just for the farmers themselves, but for the teenagers working summer weekends, the bakers waking up at 3 a.m. to proof dough, and the local artisans who might otherwise be stuck behind a screen trying to sell on Etsy. Small farms, when they start doing well at the market, often need help. That means hiring seasonal workers, bringing in family members, or partnering with nearby food businesses. That’s money staying in the community and that’s powerful. They Help Farms Survive Bad Years Let’s be real farming isn’t exactly a stress-free job. Weather, pests, broken equipment, fluctuating market prices… it’s a lot. Some years, crops don’t yield the way you hope. Other years, things go sideways for reasons totally out of your control. Farmers' markets can act as a buffer. When you’ve built up a loyal customer base who knows you and trusts you, they’re a lot more likely to keep supporting you even when your strawberries are a little smaller this year or you’re short on tomatoes because of late frost. Markets also let you pivot quickly. If one crop fails, maybe you lean more on your preserves or baked goods. If your chicken feed supplier doubles their prices, maybe you raise your egg prices a little and explain why. There’s room for honesty, transparency, and human connection and that’s rare in today’s food economy. They Keep Tradition Alive A lot of small farms are multigenerational grandparents, parents, and kids all working the land together. Farmers' markets help keep those traditions going. Younger generations who might’ve been tempted to leave farming behind often find new ways to make it work, thanks to the opportunities markets offer. Whether it’s modern branding, farm-to-table restaurant collabs, or clever social media marketing (yep, even TikTok), farmers are finding fresh ways to stay rooted in their craft while reaching new customers. Farmers' markets aren’t just about preserving the past, they're also about evolving it. They Help New Farmers Get Started Starting a farm from scratch is tough. The costs are high, the risks are higher, and the learning curve is steep. But farmers' markets offer an easier entry point for newcomers. You don’t need a massive plot of land to grow herbs, microgreens, mushrooms, or flowers. And if you can get a spot at your local market, you can start building a customer base right away. You learn what sells, you connect with other farmers, and you figure things out as you go. It’s like a crash course in entrepreneurship, with your community as your classroom. They’re Just More Fun Look, let’s not pretend this doesn’t matter: farmers' markets are just way more fun than grocery shopping. The colors, the music, the smells, the people, it's an experience. You’re not just checking off a shopping list; you’re engaging with your food in a whole different way. And that joy spills over into everything. When you know where your eggs came from and who grew your squash, you start cooking differently. You waste less. You appreciate it more. That change in mindset? It supports the whole system. Small farms thrive when people care not just about what they eat, but where it comes from and who grew it. A Love Letter to the "Little Guys" Small farms are kind of the underdogs of the food world, right? They’re out there doing the hard work of planting seeds, milking goats at 5 a.m., fixing fences in the rain all because they believe in growing good food. And farmers' markets? They’re the stage that lets these everyday heroes show up, stand proud, and say, “Hey, this is what I made.” When we show up for them when we buy their peaches, listen to their stories, and tell our friends about their amazing hot sauce we’re doing more than shopping. We’re voting for a food system that’s more local, more ethical, and way more human.  Authored by Katherine Langford ([email protected]) Discover the real differences between farm-fresh and grocery store food flavor, nutrition, farming practices, and more. Read on to find out why fresh, local produce might be worth the extra effort! Have you ever walked through a local farmers' market and been totally smitten by all the vibrant produce? You know, those juicy tomatoes that actually smell like tomatoes, or those eggs with deep golden yolks that make you rethink every omelet you’ve ever made? Then you hit up your regular grocery store and meh. Everything just looks… okay. Shiny, uniform, maybe even waxy. But where’s the flavor? Where’s the soul? If you’ve ever wondered if there’s a real difference between farm-fresh and grocery store foods, you’re not alone. And spoiler alert: oh yeah, there’s a difference like night and day. Let’s talk about what really sets them apart, and why it might just be worth going the extra mile (literally) for your food. Let’s Talk About Freshness! First, this one’s kinda obvious, but let’s dig into it anyway. Farm-fresh food usually goes from harvest to table in a really short amount of time. Like, sometimes the same day. If you’re buying from a local farmer, odds are that the head of lettuce was in the ground yesterday. Now compare that to grocery store produce. Many fruits and veggies are picked before they’re fully ripe so they don’t spoil during the long journey from farm to warehouse to store. That journey can take days or even weeks. And while refrigeration helps, let’s be real: those strawberries have probably seen more miles than you have this year. The result? Grocery store produce might look perfect, but it often lacks the flavor and texture that you get from something truly fresh. Ever bitten into a peach that tasted like cardboard? Yeah… that. Flavor: It’s Not Just in Your Head. Have you noticed how a tomato from your local farmstand actually tastes like something? It’s sweet, tangy, maybe even a little earthy. Now think of the last tomato you got from a big chain store. Probably looked great, but did it taste like anything? Flavor has a lot to do with ripeness. When fruits and vegetables are allowed to ripen naturally (on the vine, in the sun), they develop more sugars and aromatic compounds. That’s why farm-fresh produce often tastes better when it has time to grow properly. Grocery store produce, on the other hand, is often ripened artificially. Bananas, for instance, are picked green and then gassed with ethylene to “ripen” them later. It works, but you can taste the difference. A banana that ripened on the tree? Next level. The Real Nutritional Punch. Here’s the part that surprises a lot of people: freshness actually impacts nutrition. The longer a fruit or vegetable sits after being harvested, the more nutrients it loses, especially sensitive ones like vitamin C, certain B vitamins, and antioxidants. So if your spinach has been sitting in a truck, warehouse, and store shelf for two weeks before you eat it, it’s just not as nutritious as the stuff picked yesterday. Plus, some smaller local farms grow their produce in richer soil, or use organic practices that encourage more nutrient-dense foods. You might not always see the difference, but your body knows. The Way It’s Grown Matters, Too. Farm-fresh doesn’t automatically mean organic or chemical-free, but it often does. Many small-scale farmers use sustainable methods even if they’re not certified organic (because let’s be honest, getting certified is expensive). They might use compost instead of synthetic fertilizer, or natural pest control instead of harsh chemicals. They often rotate crops to maintain soil health. And they’re more likely to grow heirloom varieties that haven’t been genetically modified to prioritize shelf life over taste. Meanwhile, industrial farms (where most grocery store produce comes from) are all about quantity. Bigger, faster, more uniform. That often means using chemical fertilizers, pesticides, and herbicides in large amounts. You get higher yields, sure but sometimes at the cost of flavor, nutrition, and environmental health. Let’s Chat About Meat and Eggs. Oh boy, the difference in eggs alone is worth a whole conversation. If you’ve only ever eaten supermarket eggs, the first time you crack a farm-fresh egg might make you do a double take. The yolk is deep orange, almost golden. It sits tall and proud in the pan. And the taste? Richer. Creamier. More eggy, if that makes sense? Why? Chickens on small farms often have a better life. They’re allowed to roam, peck, eat bugs and greens basically, do chicken things. Their diet is more varied, and they’re usually not pumped full of antibiotics or crammed into tiny cages. The same goes for meat. Grass-fed beef, pasture-raised pork, free-range chicken all of these tend to come from farms where animals live more naturally and healthily. And yes, it affects the flavor. It also affects the fat content, omega-3 levels, and even things like vitamin E in the meat. Mass-produced meat, on the other hand, is often raised in crowded, stressful conditions, on grain-heavy diets. Not to get too revealing, but yeah it’s a whole different story behind the scenes. Price: It’s Not Always What You Think! Let’s talk about money, because I know you’re wondering. Yes, farm-fresh food can be more expensive sometimes. But it’s not always the case, especially if you shop smart. Local farmer’s markets often have deals on produce that’s in season and abundant. Some small farms offer CSA (Community Supported Agriculture) boxes that can be super cost-effective. Also, you’re often paying for quality over quantity. One farm-fresh tomato might cost more, but you might actually eat it instead of tossing it a week later when it turns to mush in your crisper drawer. Plus, think about the hidden costs of cheap grocery store food like the environmental impact, or the potential health issues that come from eating nutrient-poor or chemically-treated food. Convenience vs Connection; There’s no denying grocery stores are convenient. You pop in, grab everything you need in one go. But what you gain in speed, you sometimes lose in connection. Shopping at a farmer’s market or local stand is just… different. You meet the people who grow your food. You can ask how it was raised, or even get tips on how to cook it. It’s personal. There’s a trust factor that’s hard to find in a giant store with fluorescent lights and automated checkout lanes. And honestly? It just feels good. You’re supporting real people in your community, not a faceless corporation. Seasonality Is a Game Changer! Ever noticed how grocery stores have everything all the time? Strawberries in December. Apples in July. Tomatoes year-round. It’s convenient, but it kind of disconnects us from the natural rhythms of food. When you shop farm-fresh, you’re more in tune with the seasons. You eat strawberries when they’re at their sweetest. You savor squash in the fall. You wait all year for those first spring greens. There’s something really satisfying about that. It makes food feel more special. And it encourages you to try new things and cook more creatively. Storage, Packaging, and Waste. Farm-fresh food usually comes with less packaging. You bring your own bags. You skip the plastic clamshells. It’s a lot gentler on the planet. Grocery store produce, on the other hand, can be over-packaged to death wrapped, boxed, and stickered for shelf life and branding. It’s not just annoying; it contributes to tons of waste. Also, farm-fresh food might spoil faster but that’s because it’s real. It hasn’t been chemically treated to last forever. You’re eating it the way nature intended. Let’s Not Forget the Vibes! Okay, this might sound silly, but bear with me: shopping farm-fresh just feels better. You’re walking through the open air, maybe sipping a local coffee, chatting with friendly vendors. There’s music. There’s sunshine. You pick out the perfect bunch of radishes while a little kid offers you a sample of homemade jam. Compare that to the grocery store: cold, crowded, maybe a little chaotic. You forget your reusable bags (again). You dodge a cart traffic jam in aisle 6. You settle for iceberg lettuce because the romaine looks sad. It’s just a different experience. And let’s be honest, life is made up of experiences. Why not choose the ones that spark a little joy? Can You Do Both? Absolutely! Here’s the thing. You don’t have to pick a side. This isn’t farm-fresh vs. grocery store like it’s a showdown. Most people do a mix and that’s totally okay. Use your local grocery store for pantry staples, frozen goods, or stuff that’s hard to find elsewhere. Grab your cereal, your canned beans, your microwave popcorn (yep, I said it). Then hit up your farmer’s market for the fresh stuff produced, eggs, bread, honey, flowers. Let the seasons guide you. Enjoy the best of both worlds. A Quick Cheat Sheet: Farm Fresh vs. Grocery Store Freshness - Picked recently, sometimes same-day vs can be days or weeks old Flavor - Rich, full, natural taste vs sometimes bland or watery Nutrition - Higher in vitamins and antioxidants vs May lose nutrients during transport/storage Farming Practices - Often sustainable, small-scale vs Usually industrial, high-volume Animal Welfare - Typically more humane and natural vs Often confined, high-stress environments Cost - Can be higher, but often worth it vs Usually cheaper, but varies Connection - Personal, local, community-based vs Impersonal, corporate Packaging - Minimal, eco-friendly vs Often over-packaged Availability - Seasonal, local vs Year-round, imported So, What’s the Real Difference? The real difference between farm fresh and grocery store food is this: it’s about more than just the food. It’s about flavor, nutrition, ethics, sustainability, and connection. Farm-fresh food feels alive. Grocery store food feels… functional. There’s room for both, of course! But once you’ve tasted a sun-warmed tomato straight from the vine, it’s hard to go back. So maybe next weekend, skip the supermarket run. Visit that little farm stand down the road. Grab some real eggs. Taste a strawberry that doesn’t need sugar to be sweet. And see if it doesn’t totally change the way you think about what’s on your plate.  By Carlie LaFauci, Collegian Contributor February 25, 2025 Olga Kouloufakos follows the same routine every Saturday morning during the spring Amherst Farmers' Market season. She arrives at the Amherst Common between 7 and 7:30 a.m., neatly sets up her tables, her yellow and white striped awning and her banner, with the name ‘Twisted Buns: 100% plant-based’ written in swirling black calligraphy. An array of empanadas and tarts are always set up in the three-shelved cabinet on the left while the cinnamon buns and brioche twists are always laid out in the two-shelved cabinet on the right, directly next to the long chalkboard sign with all the day’s treats listed out with colorful hand-written text. The remaining scones and sweet tarts are set up in the middle in separate 1950s-diner-style glass domes. Kouloufakos then heads to the Little Pond Flower Farm’s stand to buy a two-dollar mini-bouquet to put on top of the right shelf directly next to a glass tip jar. Before customers line up at her booth, she trades one of her treats for a bag of microgreens from Supreme Micro-greens and garnishes this week’s savory tarts. As the clock strikes eight, she struggles to connect her square card reader to the nonexistent internet connection in Amherst Common and turns to her first customers with a beaming smile. Her slightly curled gray hair with brown tips usually ends up pulled back into a slick ponytail as she adjusts her green rimmed glasses that bring out the light green of her sparkling eyes. She adjusts a small wooden pig figurine on the right shelf, a reminder why she became vegan in the first place, before asking the first customer with her medium pitch melodic voice, “What can I get you today?” Kouloufakos’ comfort food at Twisted Buns stands as a testament to her journey to change people’s minds about vegan food in a personal, gentler and less politicized manner through her combined art and activism. She hopes that her creations may inspire others to try more vegan food and see the lifestyle as more than under seasoned tofu. “Whether it’s a bite of a cinnamon bun that transports you back to childhood or a cake that transforms a gathering into a joyful celebration, you could say we’re in the business of spreading happiness,” Kouloufakos writes on Twisted Buns’ website. “And this is just the beginning!” Out of the 25 places Kouloufakos has lived in the last fifteen years, living in North Carolina had the biggest impact on her, the epicenter of factory-run pig farms in America, and where she had the biggest revelation about her eating habits in 2019. At the time, she had a pulled knee and a growing hatred for factory farms, which created, what she calls, the “perfect storm” to make her switch to veganism. She had already been vegetarian for twenty years before the switch. She spent the entirety of one August in her early twenties in her hometown Athens, Greece, and woke up every morning to the soft jingle of bells tied around a flock of goats that ran past her window every morning. A week after she returned to the United States, she saw a nature documentary where a baby goat was killed and eaten on camera and was since too disgusted to eat meat again. Switching to veganism, helped her realize it was more important than ever to explain and help others follow the lifestyle. That included her husband, Craig Jones. When Jones met Kouloufakos in September 2009, he dealt with a multitude of stomach issues and other aches and pains which only worsened when he ate dairy and pork. He originally ate vegan food with Kouloufakos just to see if it would improve his physical health but found that he really enjoyed the lifestyle. “After two weeks, it wasn’t just the stomach, it was so many other issues that were so much better instantly, you know?” Jones said. “After two weeks was up, I was like ‘I have no desire to go back.’” “I wouldn’t have cooked for him anyway,” Kouloufakos laughed with a smile. However, whenever Kouloufakos attempted to talk to others about veganism, she experienced a sudden rise in people asking her if she wanted cream cheese on her bagel, cream in her coffee or meat-lovers pizza. Everyone knew she was vegan, but the overly nonsensical politicized nature of the lifestyle led to people taunting her for a choice she willingly made. “Once I found out I was like, ‘Well. If nobody knows. If I tell everyone they’re all going to go vegan too!’ It didn’t work out like that, at all,” Kouloufakos said. “I had someone who we asked to walk the dogs and all the sudden she’s coming over like, ‘Do you want some bagels and cream cheese? And I’ll bring you coffee with cream in it?’ And I was just like ‘What? Why?’” While Kouloufakos began looking for ways she could raise awareness for animal rights and vegan eating, artists in North Carolina were constructing sculptures to acknowledge the mistreatment of the pigs on factory farms, leading to Kouloufakos feeling both inspired and lost about what she could do. One day in 2019, she listened to a talk from vegan activist Ed Winters, better known as Earthling Ed, and he said something that has stuck with her ever since. “Everybody has a talent and that should be your form of activism,” Kouloufakos said with a small smile as sunlight reflected off the edge of her glasses. “I started thinking, like, ‘What’s my thing’ and the one thing I’m good at is making food. So I said ‘Okay! I’m going back to the food and I’m [going to] show people that being vegan is not just sprouts and hummus, which I love, but there’s more to it than that.” She worked as a recipe developer and food photographer for her blog The Vegan Feast starting in 2019, but it wasn’t satisfying enough. She wanted a more face-to-face people-first job where she could connect with others about her food and share life stories. Making a final move from Vermont back to Western Massachusetts in 2022, Kouloufakos began working towards opening a small vegan comfort food stand for the 2024 Amherst Market season while continuing to work as a recipe developer and food photographer on the side. She loves veganizing her grandmother’s Greek recipes. She didn’t want to lose that opportunity while working towards the creation of Twisted Buns, which officially opened for business on April 20, 2024. Twisted started as an idea in the back of Kouloufakos’ mind after her switch to veganism in 2019, but it only started to take shape as a business in Jan. 2024. The original plan was to call the business Sinful Buns, but the URL was already taken. By Feb., they switched the name to Twisted Buns and began getting their house inspected by the Amherst health and fire departments for the necessary permits to work out of their home kitchen. During this time, Kouloufakos and Jones hand-made the yellow and white striped awning for their booth and Jones hand-constructed the wooden display cases where Kouloufakos would proudly display her treats. Now, several months later, the pair follows a loose routine every Thursday through Saturday in their new rented commercial kitchen in Haydenville to make sure every one of Kouloufakos’ baked goods is fresh and ready to consume by Saturday morning at eight a.m. Kouloufakos begins by preparing the fillings for the week’s savory and sweet tarts, taking time to bake the squash and mix up the apples in a cinnamon sugar base. From Friday afternoon to early Saturday morning, the pair prepares the dough and bakes until they have to load the boxes of goodies into Kouloufakos’ gray 2006 Subaru Outback and head to the market. Despite running on zero hours of sleep, Kouloufakos still smiles and engages in lively conversations with every customer, heating up baked goods and recommending her favorite creations. “I’d say that more than half our customers have no idea we’re vegan, honestly,” Kouloufakos said. “And I feel like it’s a gentler way to let people try it, and then they’ll see, because once you see the word vegan people get very emotional. It’s a political statement, they want to argue with you, you know? But I mean, people can’t be grumpy when they’re eating cinnamon rolls! This way we get people coming back and saying ‘I had no idea! This is good!’ and then hopefully, next time, if they see something vegan on a menu, they’re more likely to try it!” One of Kouloufakos’ repeat customers is Carter Adams, the CEO and “certified-egg-operator” of Eggs & Co ALSO at the Amherst Farmers' Market who visits Twisted every week to buy treats for themself and anyone else working at their booth that Saturday. “They are the only people I spend money on. Even when I’m not working, I make sure to get something from them,” Adams said with a smile. “I didn’t know they were vegan for the longest time! But their stuff is so good. I was so sad when they were out of the apple strudel last week.” Having spent the winter at the Amherst Winter Market in the Bangs Community Center, Kouloufakos sells freshly baked goods back on the Amherst Common now that the outdoor season has started up again this past April 19th. Even amid all the dreary snow and ice through the winter, Kouloufakos’ is hoping about her business are only rising higher with every customer she talks to and market she attends. Although she only sells baked goods at the Amherst Farmers' Market, she hopes to spread her business beyond the Amherst Common to help more people learn about the beauty of vegan food! “This is my art,” Kouloufakos says, leaning gently on the two-shelved cabinet with its tiny pig statue smiling up at her. She almost seemed to smile back at it with joy. “This is my way of contributing.” Carlie LaFauci can be reached at [email protected]  Hello AFM market go-ers! I’m Louis, owner and operator of Wild Shoat Farm, now based in Amherst, MA. I just touched down in Massachusetts in February of this year, and at the time of writing, I’m a few months into building this new version of the farm. For now, it’s just me on a quarter acre, growing all sorts of veggies for y’all. No tractor, no chemicals, lots of love! I recently moved from my hometown of St. Louis, Missouri where this farm began. A few years ago, I was primarily a printmaker, selling linoleum block prints at the farmers market and other art fairs. Little by little, my backyard garden turned into a corner-to-corner urban farm. My farmers market booth started to include veggies, and I started selling a bit to my favorite local grocery store. I found myself totally hooked on the “market garden” system and the idea of finding a larger plot for this vegetable growing project. Along the way, my partner Abby (who I happened to have met at a farmers market) found a teaching position at Amherst College. Admittedly, I knew very little of this area at the time, but Abby, a Mainer, had been selling me on the agricultural scene in New England. We are also both fiddle players in the Old Time tradition, and I knew there was a vibrant music and dance community here. While I do love Missouri dearly, I found myself convinced that life in western Mass could be alright! While the land search was daunting, I’m very grateful to be leasing a bigger patch of dirt than last year. I arrived pretty determined to get this thing off the ground in time for market season. I managed to build a high tunnel in the snow and ice of this past February, and here today I’ve just about filled the whole plot with veggies. Don’t get me wrong, I’m still scrambling to get it together. Last week a black bear reminded me that my fence is still in progress. While I’ve hardly left the farm in these first few months, I have managed to enjoy a handful of square dances and Old Time jams in the area. Printmaking has been on the back burner so far, but my press is set up and I have some art-friendly markets on the books. More of that project at www.louisbicycle.com for those interested. Like I said folks, this farm is hand powered and chemical free. I’m a believer that living soil makes all the difference. I love talking about ecological growing and I’m always happy to answer questions at the market. Come say hi! Tell me your favorite camping and hiking spots! Thanks for having me!  By contributing author, Cheryl Conklin; ECOpreneurship is an emerging business model focused on environmental responsibility and sustainability. As concerns about climate change grow, entrepreneurs, which everyone who runs a farms is, are increasingly integrating eco-friendly practices into their operations. This approach not only addresses ecological challenges but also meets the demands of consumers who prioritize sustainability. Understanding the basics of ECOpreneurship is essential for those looking to create positive change while achieving business success. Amherst Farmers’ Market presents these helpful tips.
Offer Sustainable Products and Services. An eco-conscious business starts with products or services that promote sustainability. Choosing environmentally friendly offerings reduces waste and appeals to customers who value green practices.
Involving the local community in sustainability efforts can extend your farm or business’s positive impact and encourage others to follow suit.
ECOpreneurship provides a pathway for farms/businesses/entrepreneurs to align their goals with sustainable practices. With a rising commitment, i.e., need, to reducing environmental impact, opportunities in this field are expanding. By embracing the principles of ECOpreneurship, aspiring business leaders can contribute to a sustainable future while achieving their objectives. Building a green business is not just beneficial for the planet; it also leaves a positive legacy for generations to come. For local food, fun, and community, visit Amherst Farmers’ Market today!  by AFM Contributing Author; Cheryl Conklin Creating a flourishing farm requires blending traditional agricultural wisdom with innovative business practices. Success hinges on meticulous land management, the adoption of modern marketing strategies, and a deep commitment to sustainability. These efforts cater to the evolving preferences of today's consumers, ensuring the farm's prosperity. Read on for some insights from Amherst Farmers’ Market. Mastering Spatial Harmony Optimizing the use of every square foot on your farm is crucial for maximizing productivity. This delicate balance involves rotating crops to sustain soil health and positioning livestock to take advantage of natural land gradients. Such strategic planning not only boosts your farm's output but also ensures the well-being of your land for years to come. Starting a Business Registering your farm and starting a business is a strategic move to protect personal assets and foster business growth. It provides a buffer against potential liabilities while enhancing the credibility and financial management of your enterprise. Utilizing an online formation service like ZenBusiness simplifies the process, and they can help with everything from planning to paperwork, including marketing and working out a plan to fund your new business. Surveying Your Land Understanding the physical and legal contours of your land through comprehensive surveys is fundamental. This foresight can prevent boundary disputes and reveal any environmental challenges, setting a clear stage for your agricultural activities. Armed with this knowledge, you're better equipped to plan for success, avoiding unforeseen obstacles that could impede your progress. Marketing Your Farm In an era where digital presence is pivotal, harnessing online marketing tools becomes indispensable. Creating captivating content that highlights your farm's unique story can significantly widen your audience. The goal is to build a community around your brand, attracting both locals and distant admirers to your products. Seasonal Strategies for Prosperity Aligning your farming practices with the ebb and flow of seasons unlocks the door to enhanced profitability. By diversifying crops and timing livestock breeding to meet market demands, you capitalize on the natural cycle of growth and renewal. This not only ensures a steady stream of income but also aligns your farming operations with sustainable agricultural principles. Hosting Special Events Transforming your farm into a venue for special events is a creative approach to generating additional revenue. Farm Flavor notes that the increasing allure of agritourism allows you to host everything from picturesque weddings to vibrant festivals, offering guests an authentic connection to the land and its bounty. This venture not only diversifies your income but also deepens your engagement with the community, creating lasting memories on the backdrop of your farm. Going Green Adopting eco-friendly practices is a testament to your farm's commitment to the future. The National FFA Organization points out that implementing organic methods, conserving water, and investing in renewable energy sources are key strategies that reduce your environmental impact while appealing to a broad spectrum of consumers. To handle pests that could eat your crops in an eco-friendly manner, consider employing biological controls or organic deterrents, like introducing beneficial insects that prey on pests or using neem oil as a natural pesticide. Joining a Cooperative Joining an agricultural cooperative can dramatically enhance your market presence and operational efficiency. This collaboration allows for shared resources, knowledge exchange, and access to broader markets, offering a competitive edge. Through cooperative efforts, you enjoy the benefits of bulk purchasing, streamlined marketing, and efficient distribution, reinforcing the resilience and reach of your farm. Embarking on the path to a successful farming business encompasses far more than just planting seeds and tending livestock. It involves a strategic synthesis of land management, digital marketing, legal foresight, choosing a business structure, and a commitment to sustainable practices. By embracing these principles, you not only ensure the vitality and profitability of your farm but also contribute to the well-being of your community and the planet. As you navigate the challenges and opportunities of agriculture, remember that your farm is not just a source of income – it's a legacy that nourishes the future. Amherst Farmers’ Market looks forward to welcoming you! If you have any questions, please email [email protected].  Amherst Farmers' Market - Beyond Happiness LLC By Aaron Andrews Where Did It All Start? I have personally dealt with depression and anxiety while I was growing up and I wanted to create a space where I can deal with all of the emotions I was feeling. I did not have any friends to talk to and I did not have anyone who understood what I was going through at the time. I naturally started to take matters into my own hands as I began to focus on taking care of myself more. Beyond Happiness Is broken into two main avenues of wellness that I have built for myself. Products: One of the ways I practiced wellness was through skincare. Unfortunately, I could not find any products on the market that were a good fit for my skin type as a man of color. The market for beauty products for black men was very limited so I did my research and started creating my skincare products that worked for me. The products became a way for me to check in emotionally with myself through physically being present with what I'm putting on my skin. I developed each product intending to help me with the different emotions I was dealing with at the time. For example, there was a time when I was dealing with a lot of anxiety so I made a cream with lavender to help calm me down. Events: Beyond Happiness began as a simple skincare routine but quickly evolved into a holistic wellness journey. My commitment to self-care led me to explore active lifestyles, social connections, and healthy coping mechanisms. Inspired by my personal growth, I founded Beyond Happiness with the goal of creating a community where people can connect, learn, and grow together. Our farmers market events, such as candle making and soap making workshops, offer immersive experiences that go beyond traditional transactions. We believe in providing products and services that can't be replicated online and fostering meaningful connections among our community members. As a result of taking care of my skin, working out, eating healthy, creating new friendships, and learning about wellness I was able to create an environment where I was actively managing my depression and anxiety and completely changed my life. This is something that made my life better in all areas, and I got excited about figuring out how to help other people overcome their wellness struggles. I am not saying I can cure depression or anxiety. I can share with people the tools that can help them manage it themselves. That is how Beyond Happiness was born. Our mission is to help other people love who they are and provide tools where people can learn more about themselves while engaging with amazing sustainable skincare products grown/made in MA. I am grateful to be apart of the Amherst Farmers' Market family and share my products and create holistic wellness experiences with you. “Happiness is not what you go get, Happiness is what you do every single day”. -Aaron CEO/Founder of Beyond Happiness LLC  Supreme Microgreens of the Amherst Farmers' Market - Our Story! Supreme Microgreens began as a humble school project that quickly blossomed into something much greater. In the Spring of 2023, Robert Stark, a Horticulture student at UMass Amherst, was tasked with a unique final assignment: to apply his agricultural knowledge through a hands-on, interactive project. Inspired by a casual conversation with a fellow student, Rob decided to focus his project on the cultivation of microgreens—the nutrient-dense shoots of salad vegetables harvested just before their true leaves emerge. Determined to succeed, Rob took an unconventional approach. He built a custom TV stand in his dorm room that could hold four trays of microgreens at once, transforming his living space into a mini indoor farm. For 14 days, he meticulously tended to his plants, waiting for the typical microgreen harvest period. However, when the time to harvest came, the plants began to wilt, and no edible crop materialized. Despite this setback, Rob's innovative approach and dedication earned him an A on the project. More importantly, the experience sparked a passion for sustainable, small-scale agriculture. Red Cabbage, Rambo Radish and Romaine Lettuce, although not successful in the first trial, were the varieties on debut in Rob’s home TV display in the pic shown! As the spring semester came to a close, Rob’s curiosity only grew. He reached out to his friend and fellow student, Alexander Ayanian, who had recently developed an interest in microgreens as well. The two bonded over their shared enthusiasm for the greens and began discussing their potential—not just as a hobby, but as a way to provide healthy, locally grown food to their community. What started as a casual conversation about growing a few trays of greens soon turned into a full-blown vision: they wanted to bring fresh, nutritious microgreens to the entire Pioneer Valley. Driven by this dream, Rob and Alex decided to take their knowledge of agriculture to the next level. They co-founded Supreme Microgreens, converting the basement of Rob's family home in Ashfield, MA, into a dedicated growing space. The First Appearance of Supreme Microgreens at the Shelburne Falls Farmers Market, July 2023 As demand for their microgreens continued to rise, Rob and Alex knew they needed to expand their team to keep up with the increasing workload. In the fall of 2023, they welcomed two new members: Kagan Sherson and Cameron Sullivan, both fellow students at UMass Amherst. Kagan, with a strong background in sustainability and a passion for environmental stewardship, was eager to enhance the farm’s eco-friendly practices. He focused on improving energy efficiency and reducing waste, ensuring that Supreme Microgreens maintained its commitment to sustainability as it grew. Cameron, with a background in agriculture and hands-on farming experience, brought valuable expertise in crop management and scaling production. His knowledge helped optimize the growing process and increase yields, allowing the team to meet the ever-growing demand. With their combined efforts, Kagan and Cameron not only eased the workload but also brought fresh perspectives, propelling Supreme Microgreens closer to its goal of becoming a key player in the farm-to-table movement at the Amherst Farmers' Market and beyond! From day one, their mission was clear: to grow healthy, organic microgreens and bring them directly to consumers, promoting a farm-to-table lifestyle. Supreme Microgreens is committed to sustainability, using eco-friendly methods to ensure that their crops are not only nutritious but also grown with minimal environmental impact. The Supreme Microgreens team continues to experiment with new growing techniques and innovative ways to increase yield while maintaining their commitment to quality. With plans to expand into larger-scale farming and introduce home delivery services, Supreme Microgreens is on track to become a cornerstone of the farm-to-table movement in Western Massachusetts. Their ultimate goal is to inspire others to think differently about food—where it comes from, how it’s grown, and its impact on the world around us. Supreme Microgreens isn’t just a business; it's a passion project built on the idea that healthy, sustainable food can be grown locally and enjoyed by all. What began as a small dorm-room experiment has quickly grown into a thriving, community-focused venture with big dreams for the future!  The Amherst Farmers’ Market welcomes back Kirk’s Creations. First joining the market in 2017, David Kirk introduced his family’s recipes for lacto-fermented deliciousness. The list of lactic acid fermented foods is long. kimchi, sauerkraut, and dill pickles; several styles of hot sauces and chile pastes; cultured dairy products like yogurt, crème fraîche, and cheese; kombucha, salami, and, yes, even sourdough bread. To quote Sandor Katz, in The Art of Fermentation, “I have searched—without success—for examples of cultures that do not incorporate any form of [lactic acid] fermentation. Indeed, ferments are central features of many, perhaps even most, cuisines.” Lacto-fermentation experienced a resurgence during the height of COVID - hello to everyone who tried a sourdough starter - it’s far from a new trend. It’s been around for over 10,000 years and there isn't a culinary culture on the planet that doesn't present evidence of lacto-fermentation. Civilizations have been controlling fermentation for thousands of years, with some of the earliest examples being fermented beverages. A fermentation of fruit, honey, and rice discovered in Neolithic China dates back to 7000 BC. In the Caucus, wine-making dates to around 6000 BC. People were fermenting beverages in Babylon around 3000 BC. Even thousands of years before fermented alcoholic beverages were developed, fermentation was occurring with a food known for notoriously poor holding qualities – dairy. The milk of camels, goats, sheep, and cattle was naturally fermented as far back as 10,000 BCE. It’s likely the fermentation spontaneously occurred, due to naturally microflora present in the milk. The climate where this dairy fermentation took place played a large role in its occurrence, as lactic acid fermentation favors the heat of this climate. The first yogurts were produced in goat bags draped over the backs of camels in the heat of North Africa, where temperatures around 110°F made ideal conditions for fermentation to occur. It wasn’t until the mid 1800s, though, that people understood what was happening to make their food ferment. In 1856, Louis Pasteur connected yeast to the process of fermentation, making him the first zymologist – studying the applied science of fermentation. He defined fermentation as, “respiration without air”. Fermentation was still being used solely to increase the holding and storing properties of food. It wasn’t until 1910 that fermented foods were first considered as beneficial to health. Leo F. Rettger of Yale concluded in 1935 that certain strains of Lactobacillus acidophilus could survive the environment of the human gut and were necessary for optimal digestion. In the last 50 years, extensive research has been conducted examining the health benefits of consuming friendly bacteria. There appear to be linkages between consuming foods containing these bacteria and improved digestion, among other areas. The popularity of “probiotic” products reflect this knowledge. Probiotics are a food/beverage that contains friendly bacteria. Products labeled with this word are all over stores – everything from yogurts to dietary supplements. Fermented foods, as Pasteur determined, are naturally high in these friendly bacteria. Let’s return to 1900 for a moment, though, and forget about the possible health benefits derived from eating fermented foods. In 1900, fermentation was a method of food preservation. Fermenting foods provided a way to store them without the need for refrigeration. While farm wives in 1900 may not have been making kimchi or kombucha, they were certainly feeding their families fermented foods such as cheese, bread, beer, and vinegar. Without giving you a full-on microbiology lesson, the basic principles of food preservation by fermentation depend on the transformative action of microbes and the manipulation of environments to encourage the action of certain desired microbes and discourage the presence or action of less desirable microbes. Fermentation is an anaerobic process, which means it occurs in an airless environment. The desirable bacteria thrive in this oxygen-free environment digesting sugars, starches, and carbohydrates and releasing alcohols, carbon dioxide, and organic acids (which are what preserve the food). The undesirable bacteria that cause spoilage, rotting, and decay of food can’t survive in this anaerobic environment |
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Bringing you organic, grass-fed, pasture-raised, locally-sourced blog posts on a semi-weekly basis from the Amherst Farmers' Market. Archives
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