So are we the residents of South Florida a Farmers market crew? If there were no farmers markets here in South Florida would you be happy or sad? When you hear the term farmers Market, what comes to mind? Well,
Baked goods at the market
for me an abundance of fresh fruit and vegetables, rustic breads, baked goods, pure: honey, jams and jellies in jars is what I think of. Today, that is exactly what one can find in most Farmers market.
Selecting produce - see it, touch it, buy it
The Farmers Market, a place where local farmers can come and sell their goods and wares to wanting customers. When you think about it, this isn’t such a new concept as I’m sure it has been done for many centuries now. As it pertains to the US, The phrase “Farmers Market” seemed to have developed back in 1934. For those of you with grandparents or parents still around – 3rd & Fairfax might ring a bell – The Farmers Public Market in Los Angeles. Shortly thereafter to be called The Farmers market. The concept of selling your wares from the back of a pick up quickly sprouted from its humble beginnings. Today there are over 5000 Farmers Markets in the US, each I’m sure with a quaint or unique sense about it. For me the concept of a farmers market is nothing new growing up in the islands. You grow up seeing this everywhere. Farmers would come to the market not just for one day or two, but sometimes for the whole week just about. Sleeping in make shift tents, cooking on make shift stoves, embracing the camaraderie with other vendors. Yep, it’s tough out there trying to make a living. Nothing funny about sleeping in the market watching your goods with one eye open though.
But who are the folks that are out here every weekend in caged or open stalls? And why do they come? I came out to see Cooking Channel’s Roger Mooking doing a meet and greet. After which I decided to walk around to see how the Market had changed if any coming up on its one year anniversary. Now earlier, I listed a host of things I imagined I would see at a farmers market and sure enough those products were there. I was interested to see the large number of vendors selling various artisanal products. I must say though in a disproportionate percentage in relation to produce. There were vendors selling natural candle products, natural oils, natural
Dee from Island Fusion - Gourmet Sauces & Dips
soaps, sauces – big ups to Island Fusion Gourmet – jewelry and clothing. There was even a guy there selling pet products – natural dewormer for little fido he said. I would be remiss if I didn’t say there were also vendors selling prepared foods and Miscellaneous food products such as: Peruvian Ceviche, Best Damn BBQ, Pickles, fruit popsicles, Artisanal Amish cheeses, and I can’t forget Karina Pinero
My big ass meatball, thanks Karina
from “Bite around the corner”, knocking out the cuisine that rules her heart, Italian baby. She fed me. Damn that was a good big ass meatball. Paninis, various jarred Italian sauces and dips accounted for some of their products. 
At this point on the walk it dawned on me that I should do a blog about The Farmers Market because now I was curious about the folks being vendors in the farmers Market. Karina is an out of work chef that decided to Step out in faith by opening a booth. She says, “…good food should not be an elite experience…it should be simple and accessible…”. She also chimed in and confirmed something I have always felt, that the farmers Market culture is not the same here in South Florida as it in say Seattle, Washington State, California, New York and most areas in the midwest. Maybe we too busy trying to look cute on South Beach bouncing from one happy hour to the next and not caring too much about a natural food culture happening around us. But alas, it is her feeling though that this atmosphere delivers a melting pot of voices and experiences never to be had at any supermarket. The right to browse freely, relate to vendors and customers alike and to experience that artisanal touch in the market. A sentiment echoed by John from “The Good Earth”, the man with cheeses and various Amish jams and jellies, cage and free range chicken and eggs, grass-fed beef . Damn that Pumpkin butter was sinful. John like everyone else is only there when the market is open on Saturday and Sunday from 8am-4pm. He has a regular 9-5 as I suspect most of the vendors do.
Purple Basil from the herb garden
As I continued to walk around though, there is the distinct feeling that the farmers market might not be for everyone as was evident by various empty stalls. Attrition can be an issue especially during the summer months said Leslie who’s from upstate New York from a town called Skaneateles a place that has one of the deepest and the cleanest of the Fingerlakes in that region. She operates a herb and citrus booth. Fresh to the scent indeed.
I am in no way disillusioned to think that all farmers market run and operate the same way but it would be great to see more of a spirited interest from other communities at large here in South Florida supporting local farmers markets. Kudos to you if you operate or patronize a farmers market. As a chef, my growth has been steady and I am always wanting to utilize products that will make the taste of the food better because as you know, Food is always on fiyah baby!!!
The Produce corner
The Inspired Chef 