You want to eat locally grown foods, but you don’t know how to navigate the farmers market.
First step is to find your nearest farmers market. The USDA has a National Farmers Market Directory online. Locate one that’s close to work or home and open on a day that suits your schedule.
When you arrive at the market, peruse everything before you make any choices. It’s your fresh food buffet. Try samples when available. Be excited about your purchases, but only buy produce you’re likely to consume over the next few days. Be mindful of food waste.
Chat with the growers. They can advise on recipes because they grew the food. You’ll get great ideas, and many farmers have recipes online.
Organic certification is very expensive. Not all growers can afford that certification, yet their products may be sold as organic at the market.
Listen as Amy Myrdal Miller joins Dr. Pamela Peeke to help you learn how to shop the farmers market.
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How to Shop the Farmers Market
Featuring:
Amy Myrdal Miller, MS, RDN, FAND, is an award-winning dietitian, farmer’s daughter, public speaker, author, and founder and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm.
During her 20-year career in nutrition, Amy has worked for the Rippe Lifestyle Institute, Fleishman Hillard, Dole Food Company, the California Walnut Commission, and most recently The Culinary Institute of America (CIA).
Today Amy works with a variety of clients across the food system, including seed companies, grower cooperatives, commodity boards, restaurants, and national brands. She writes a monthly column for Produce Business magazine, and she is frequently interviewed by national print and online media for her perspectives on food, nutrition, and food service issues.
Amy earned her BS in dietetics from the University of California, Davis and her MS in nutrition communication from Tufts University School of Nutrition Science and Policy. She completed her dietetic internship at the University of Minnesota Hospital and Clinics.
A farmer’s daughter from North Dakota, today Amy and her husband Scott Miller live in Carmichael, California.
Amy Myrdal Miller, MS, RDN, FAND
Amy Myrdal Miller, MS, RDN, FAND, is an award-winning dietitian, farmer’s daughter, public speaker, author, and founder and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm. During her 20-year career in nutrition, Amy has worked for the Rippe Lifestyle Institute, Fleishman Hillard, Dole Food Company, the California Walnut Commission, and most recently The Culinary Institute of America (CIA).
Today Amy works with a variety of clients across the food system, including seed companies, grower cooperatives, commodity boards, restaurants, and national brands. She writes a monthly column for Produce Business magazine, and she is frequently interviewed by national print and online media for her perspectives on food, nutrition, and food service issues.
Amy earned her BS in dietetics from the University of California, Davis and her MS in nutrition communication from Tufts University School of Nutrition Science and Policy. She completed her dietetic internship at the University of Minnesota Hospital and Clinics.
A farmer’s daughter from North Dakota, today Amy and her husband Scott Miller live in Carmichael, California.