You can meet the farmers who grow your food, ask when it was

picked, how it was grown, and ways to prepare it


You will find unusual varieties of fruits and vegetables – those bred for flavor, not uniform in size, or ability to travel
Growing a larger number of varieties is ecologically smart too because it reduces crops’ vulnerability to disease.
Farmers’ Markets put more money in the farmers’ pockets.  Commercial farmers get only twenty-five cents of every dollar’s worth of producesold in supermarkets.  At the farmers market, they get the whole dollar, they pay a small amount of rent- often only 5 percent.
Buying locally grown produce encourages regional farming.  If farming were more widespread, we would save fuel and resources spent on long distance shipping and reduce our over-dependence on a handful of growing regions that may not be able to produce high yields indefinitely.
When produce is grown and purchased locally, the money remains in the community and stimulates the local economy.
Working farms preserve open space without using tax dollars.
Farmers Market produce is picked ripe and sold that day.  You can taste the difference.  Supermarket produce, on the other hand, can take up to two weeks to travel from the farm to the store, even in the hot summer.  Flavor and appearance can suffer.