We have great grocery stores in Bellevue,” you say. “Why would I bother to make an extra trip to a farmers market?”
I’ve got ten reasons for you (not counting those Market flowers pictured above):
- FOSTER CROP DIVERSITY. I’m currently reading this fascinating book, which I’ll post about next week when I finish, about the perils of our monocultural worldwide food supply. “In 2016…80% of the calories consumed by humans came from just twelve species and 90% from fifteen species” (Never Out of Season, p3). Why is that a problem? Think Irish Potato Famine. Our worldwide food supply is vulnerable to disease and pathogens, since we generally mass-grow just one variety of things. Not at the farmers market! Our farmers cultivate multiple varieties of familiar and less familiar fruits and vegetables, and, as a result, they take greater advantage of the entire growing season and reduce the harvest vulnerability. More genetic diversity = more robust food supply.
- BRANCH OUT, FOOD-WISE. Speaking of fostering diversity, we tend to get in ruts, food-wise. At the restaurant we always order the same thing. We eat the same thing for breakfast and lunch every day, and rotate among seven dishes for dinners. Hey, the time will come when our taste buds wither, and we have to dump more and more salt on food to make it taste like anything, even if we still have the teeth to chew it up–let’s make the most of our food-is-glorious window! At the Market, not only can we buy foods outside our eating ruts, but we can ask the farmers and other people we see buying that food how they like to prepare it. When’s the last time you whipped up some pea vines? Kabocha squash? Fiddlehead ferns?
- DISCOVER THAT FOOD ACTUALLY HAS FLAVOR. Recently my daughter brought home a dozen red roses she’d gotten along with an invitation to prom. “Too bad they don’t smell like anything,” she said. That was when I explained to her that plenty of roses actually do smell like something, but ones that have been bred for mass-production were chosen for color and hardiness, not fragrance. The same thing happens to our food. In order to make fruits and vegetables survive the journey from field to table, often crossing thousands of miles, farmers bred for looks and durability, not flavor. You can’t say you don’t like a certain fruit or vegetable if you haven’t actually tasted one. A real one. Not its storebought counterpart.
- SWAP YOUR DIET, SWAP YOUR CANCER RISK. Did you know South Africans on a traditional diet rarely have colon polyps? Why do Americans accept them as normal and just cross their fingers, hoping none of them get out of control? This Forbes article talks about our fiber-less American diet and its repercussions. Seriously. Eat more fruits and vegetables. And not processed ones. Fresh ones (or frozen). Fiber, fiber, fiber.
- MAKE YOUR KIDS LESS “CORNY.” According to Never Out of Season and The Omnivore’s Dilemma, we eat a lot of corn in North America. Not the on-the-cob kind, dripping with butter, but rather corn products. “In North America, more than half the carbon in the average child’s body comes from corn–corn syrup, cornflakes, cornbread” (Never Out of Season, p.4). Lots and lots of corn syrup. Not to mention, our meat is often corn-fed. Skip the processed foods and feed your kids something fresh and whole, including grass-fed meat.
- CONJUGATE THAT LINOLEIC ACID. Speaking of pastured, did you know that even buying organic dairy doesn’t guarantee the cows were sufficiently pastured? Check out this recent Washington Post article on some big organic dairy suppliers skimping on the requirements. The result? A nutritional profile to their milk more in line with conventional than pastured. I was bummed to see how mediocre-ly even Organic Valley scored. So ask our dairy farmers at the Market how much pasture their cows see!
- FIGHT AGING AND DISEASE–EAT FARM-FRESH EGGS. After getting a bad cholesterol rap for decades, eggs are back on the menu, and now eating an egg a day might have beneficial effects. But don’t just eat any eggs–you want eggs from chickens who strut around on grass, supplementing their chicken feed with bugs and worms. You want eggs with thick whites and orange-y yolks. You want Market eggs.
- FIGURE OUT THAT “HOMEMADE” IS BETTER THAN PROCESSED. Once a month I participate in a church potluck, and it makes me frantic that the teenagers will reach for the uniform, processed desserts, rather than the irregular, homemade ones. Eek! It all goes back to not knowing what real food can taste like. The Market offers great ingredients for making your own goodies, as well as offerings lovingly prepared by artisan bakers and candy-makers and ice-creamers. If you’re going to spend your calorie allowance, by all means make it count.
- PUT MONEY BACK IN YOUR OWN POCKET. Buying from our local farmers keeps the money circulating in our local economy and in our state. And our healthy economy is one of the reasons we live in such a great place!
- LIVE LONGER IN OUR GREAT PLACE. I bet physical therapists have a name for the posture and neck problems of people who spend 80% of the day staring at computer screens and their phones. Not only do we suffer aches and pains, but we actually shorten our lives because it’s the face-to-face interactions that impact longevity, healthfulness, and general well-being. Befriend the farmers you meet at the Market. Make dates to meet your friends or significant others there for dinner and live music. Replace one texting exchange with a live-and-in-person encounter. You’ll be happy you did, and you’ll live longer to be happy about it.