Carrboro Farmers’ Market
With an ever-tightening economy, people are looking for ways to cut costs. According to the USDA Economic Research Service, the Consumer Price Index for all food increased 5.5 percent in 2008, the highest annual increase since 1990, and is expected to climb another 2.5 percent to 3.5 percent in 2009. Food at-home prices rose 6.4 percent and food away-from-home prices (restaurants) rose 4.4 percent.
As food and fuel prices continue to soar, how can you get the most bang for your food bucks? Go local, says Raleigh-based Linda Watson of Cook for Good, an eating program that explores how to eat well, save money and do good.
“Buying local is a better bargain,” she explains. Watson, who compares food prices of cost-competitive chain grocery stores versus boutique grocery stores versus farmers’ markets, finds that local farmers’ markets are a better bargain.
“Right now, you can get a beautiful, local cantaloupe for $2 at your local farmers’ market; three for $5. They’re selling for $2.50 to $3.50 in grocery stores. You can save 20 to 50 percent by buying in-season local foods.”
That’s big. But it’s more than just the hard cash savings, Watson is quick to point out. Along with getting better quality, tastier food from farmers practicing sustainable agriculture and organic techniques (think free-range, no antibiotics and hormones, no pesticides and artificial fertilizers), you’re also lowering the carbon footprint of your food, reducing transportation and storage costs of food shipped across the country or around the world.
Most important of all, you’re supporting local businesses and keeping vital tax dollars in the community.
“North Carolina is in a tax crisis now,” Watson said. “When you buy apples from Oregon, that tax money goes there. Buy locally from a farmer and that tax money stays here, paying for schools, road repair, fire/police, arts programs, elder care and other community services. So, eating an apple from Oregon benefits Oregon. Eating an apple in-season from your local farmer benefits you and your community.”
While Watson’s advice is timely right now, she also has her eye on the future.
“We need to support local farmers now so that they are still here when we need them. As gas, food and other costs continue to go up, we’re going to need the Triangle area Farmers Markets so we can get the delicious, healthy, affordable, fresh foods we need.”
Tips for stretching your local food dollars
n Buy in season: peaches in July, collards in January, asparagus in March.
n Buy in bulk and freeze for the off-season. Buy strawberries in May and freeze them for winter strawberry shortcakes. Summer tomatoes, peppers, onions and herbs freeze beautifully as spaghetti sauce, soup and salsa.
n Use what you buy. Plan your meals so you don’t waste food. And, use all parts of a plant — basil leaves in pasta and the stalks in soup.
n Eat it or freeze it immediately.
n Buy Uglies. Scratch-and-dent veggies can be an even better bargain, boasting the same great taste and just a few easy-to-remove blemishes.
n Cook from scratch. Just taking 10 to 15 minutes a night to plan the next day’s meals saves you money. Soak beans, chop veggies, or start pizza dough and you’re a step ahead for dinner the next night. Best of all, getting back into the kitchen can be fun and meaningful for families.
For more tips and recipes, visit www.cookforgood.com. Watson will be the guest chef at the Durham Farmers’ Market on Saturday.
Melanie Raskin is one of 35 volunteers at the Carrboro Farmers’ Market, which has been bringing local foods to the community for more than 30 years. Sixty farmers and artisans sell vegetables, fruit, meats and fowl, cheese, cut flowers, baked goods, plants and crafts at the Carrboro Town Commons on Saturdays, 7 a.m. to noon, and Wednesdays, 3:30 to 6:30 p.m., and at Southern Village on Thursdays, 3:30 to 6:30 p.m. For more information go to carrborofarmersmarket.com.
