Food for Thought: The farm stand

The farm stand has been around for centuries. In the United States it is a rich and true piece of Americana. It began with the concept of sharing. Because of that, its roots are simple, its process is humble. Good food, simple and by its very nature, uncomplicated.

Products that may be in surplus at the time or may be in demand. Many times, the farmer or gardener will be out by the road. Sometimes it's the baker who got a chance to wipe her brow and step away from the hot oven, grabbing a much deserved breath of cool air, will be standing by freshly baked pies. I do enjoy the whole concept of the country farm stand. The idea of eating fresh local fruits and vegetables has a genuine rural charm to it. Driving down a simple country road, whether it be here in New York or the back roads in Georgia, it is an adventure. If you happen to be a foodie or a chef, well it's like Christmas morning.

The farm stand has evolved over time. It has become for some a business or a venue to a supplementary income. Now that can be a double edged sword. Sometimes becoming more of a business can ruin rustic appeal.  When I go to a farm stand locally I look around, I check it all out. I look for freshness, quality, perishability.  

I speak to the person in charge, hopefully it is the farmer or grower. In some cases, the baker, the butcher... no, not the candlestick maker. Nobody has more pride or knowledge than the person who produced and harvested the product. Every fine detail can be spoken of. All presented with a smile and air of pride. I actually want to see a little field dirt on the stems. I know at that point it was just pulled from the earth. Colorful vibrantly presented vegetables, slightly misted are okay for the supermarkets, but not the farm stand. I'll ask the farmer what is good today. Is it the right time for this or that? He will tell you and maybe even give you some culinary ideas.

Something else I look for, or rather listen for, is their response to this question, "What here is local?" If they answer everything... well, that to me is a red flag. When I see avocados, bananas, lemons, watermelons in June, someone is not being honest. Boxes stacked under the tables or piled up against a wall with labeling from Mexico, California and South America tell me, yeah, not everything is local.

Now I get it, making your market a one stop shop is a good idea―but promote it as such. Farm stands have really blossomed this past year, have you noticed!  Seems like every stop has a great selection to choose from. Eggs everywhere. Free range eggs, grass fed produced eggs, organic produced eggs, colored eggs, brown eggs. I'll take it all. A blessing compared to the $9 a dozen eggs sold in the supermarkets not too long ago.

Sour dough breads are all the rage. Beautiful golden masterpieces, quite good. But, I do have to say my daughter-in-law bakes the best sourdough bread I have ever had. Not sure if it's the organics, grinding her own flour, a touch of honey from their own hives or just the love she puts into it. It is very, very good. Some farm stand markets offer meats―beef, pork, chicken―all very good.

Well, I believe there are many reasons. First off, people want fresh. People want to feed their families well and healthily. Secondly, supermarkets can get, well, boring. Same stuff, same routine, same old, same old. Farm stands are like specialty markets. Maybe not a giant selection, but a very good, limited selection to choose from. How many of you go to the same farm stand every year to get your corn on the cob. I do!

I also think that the Covid crisis produced a whole bumper crop of home bakers. Along with pickling, brining, smoking and home crafted foods, we have evolved, or rather, come full circle. Another factor which some of us have not considered is the current political environment. Regardless of your political preference, currently many rules and regs are relaxed and either changed or not enforced. Hence, individuals can grow, as do small businesses.

I wasn't always so gung ho about farm stands, farmers markets and farm to table. A good old friend, Mark Grenan, introduced me to the movement and this was way before Michelle Obama championed the cause. That is when we started the whole Farm to School program at the Greenville Central School. I began serving all kinds of local fruits and vegetables. Fresh produced Apple cider in our vending machines. Local salad greens, tomatoes even in the winter months. Our local farmer used hydroponic systems. Even high-end restaurants in a 100 mile radius weren't doing that. Fresh apple baskets were offered to students every day. I found myself preparing vegetables of all sorts and I, as well as the student body, learned from the experience. The program required a lot of work but well worth it and well received. I wish they were still doing that at Greenville.

Farm stand season is short lived but I would strongly suggest you take the time to visit one of our local vendors while the weather still allows them to stay open. The locals will thank you, your family will thank you and your future good health will thank you. That is food for thought.