It’s officially farmers’ market season! In honour of one of our favourite times of year, Chef Clement Chan of Vancouver’s Torafuku shares a few pro shopping tips.
1. Go early. Yes, markets are usually on weekends but set the alarm so you beat the foot traffic and have first dibs on everything. Slept in? Wait till the hour before closing when vendors are more likely to offer discounts.
2. Bring a wish list. There are so many great booths that it’s easy to get side tracked and forget to pick up items you really need (like that perfectly crisp bunch of baby asparagus).
3. Look for items that are in season right now like fresh lettuce, fiddleheads, ramps, as well as tart rhubarb which is great for jams, pies and more. If you’re lucky, there could be early arrivals of certain stone fruits, such as apricots and even cherries which are great for canning, jams and compotes.
4. Explore your options and check out all the vendors before the final purchase so you get the best prices and ingredients. Ask lots of questions about how and where the food was grown, whether or not it’s organic and get cooking tips and recipe ideas. Hey, you might make a new friend while you’re at it.
5. BYOB (Bring Your Own Bag). Even better if it’s reusable and sturdy. Not only is this good for the planet but it avoids cutting into the farmers’ profit margins. If you’re planning on purchasing dairy, seafood or meat, consider bringing a small cooler as well.
6. Layer up and wear comfortable shoes. You could work up quite a sweat while working your way through those crowds.
7. Bring bills. Cash is king—and small bills are best.
8. Finally, come hungry! Many vendors offer samples, and there are often excellent food trucks, so plan for breakfast or lunch.
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