Farmers’ Market Customers Support Local Agriculture

By Nancy K. Crevier

During the Connecticut Department of Agriculture’s “Farm to Chef Week,” September 16 to 22, Governor Dannel Malloy urged Connecticut residents to not only visit restaurants serving fresh, Connecticut farm products, but local farmers’ markets, as well.

Along with providing nutritious, fresh food for residents, Gov Malloy said locally grown and produced foods contribute $3.5 billion to the state economy and represent about 20,000 Connecticut jobs.

Customers at the Fairfield Hills Farmers Market, which runs on Tuesday afternoons through October 18, were continuing their celebration of Connecticut’s agricultural wealth on September 25. Many were regulars to the market since it opened for its tenth season in June.

Flavor, quality, variety, and knowing that purchases contribute to the success of local farmers are among the reasons shoppers like Barbara Toomey of Sandy Hook keep coming back.

“I grow a lot of my own vegetables, like kale, Swiss chard, peas, beans, parsnips, and herbs, so I look for things that I don’t grow in my own garden,” she said. That afternoon, she had filled her bag with apples and corn. “We’ll probably eat the apples out of hand,” said Ms Toomey, “and have corn on the cob.” Leftover corn, she said, might be used in corn fritters or a corn salad.

“I think local agriculture is crucial for us, in the future,” Ms Toomey said.

Nathalie Bennett of Newtown also grows much of her own produce, but finds that area farmers’ markets supplement what she does not have in her garden.

“Tree fruits like the peaches and apples are things I don’t have, and that’s always special to find,” said Ms Bennett. She also said that supporting local farming was important to her.

“It’s not only good for my family’s health, but good for our planet; and if it’s organic, that’s even better,” she added.

“I have been faithful [to this farmers’ market] since the beginning of the season,” said Noelle D’Agostino, visiting on September 25 with her 4-year-old son, Rafe. Newcomers to the community, Ms D’Agostino said that she was thrilled to discover the Fairfield Hills market this summer. “I just come to buy the local and organic produce. It’s wonderful,” she said, “and a great way to meet people in the community.”

The Farmers Market at Fairfield Hills is a learning tool for Rafe, as well, said Ms D’Agostino. “He is learning where food comes from, and I think that’s important.”

The D’Agostinos have created their own Saturday morning breakfast tradition, she said, utilizing the bacon and eggs purchased at the market each week. She plans the family menus around the seasonal produce available, as well.

“It gets you to think a little bit more about what you’re going to make and experiment more with the ingredients that you have,” Ms D’Agostino said.

A loyal clientele has supported him each year at this farmers’ market, said Mark Maynard of Ox Hollow Farm in Roxbury. Mr Maynard sells pasture-raised pork and beef, and all natural chicken. “Customers look for the flavor they can’t get from meats in the store,” he said.

Sarah Ekman was visiting Fairfield Hills with her children on the picture-perfect afternoon, and decided to stop by the market to pick up some fresh vegetables.

“I have visited a couple of times before this summer. I like to support the local farmers,” said Ms Ekman. “My husband wants to make a stew, so we’re buying random things, and we’ll see how it turns out,” she said.

Also there on a whim was New Fairfield resident Jen Wittlin, who saw the signs for the farmers’ market and decided to stop by. “I like that it is all Connecticut grown,” she said, taking a bite from an apple purchased at Daffodil Hill Growers of Southbury.

Buying produce with the soil still clinging to its roots means a better quality food, said Fran and Elan Ruzi of Sandy Hook. “[The produce we buy here] is much better than what you get in the supermarket,” claimed Ms Ruzi.

“We’re regular to this [farmers’ market] and the one on Route 6, in Bethel,” said Mr Ruzi, seeking especially the native-grown greens.

Jeff Strba and Joanna Polonsky of Oxford plan their menus around what is in season at the farmers’ markets, and when possible, buy in quantity to can or freeze for winter use.

“The food is fresh, local, and delicious,” said Ms Polonsky and Mr Strba, summing up what seemed to be a common sentiment at the Farmers Market at Fairfield Hills that day. “That’s what we’re looking for.”

For more information about Connecticut farmers’ markets, visit www.CTGrown.org.