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Farmer's Market

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Submitted By mariamontoya1116
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Farmer’s Market research http://www.ruralscale.com/resources/downloads/farmers-market-study.pdf http://www.thefoodtrust.org/catalog/download.php?product_id=158
Supermarket produce is not as fresh as farmers’ market fare.
Some items are coated or treated to give the appearance of freshness.
Supermarket produce typically loses nutritional value as it is transported from California or Peru. (One local supermarket puts a “locally grown” sign on produce that takes less than six hours to arrive by truck. While that’s a step in the right direction, I expect the Salisbury Farmers’ Market averages about twenty minutes.)
Produce in supermarket bins tends to come from large producers who use heavy pesticides and petroleum-based fertilizers to provide “perfect” specimens for the consumer. (Supermarkets do typically carry certified organic produce which are not grown with certain pesticides and petroleum-based fertilizers. They are quite expensive and typically shipped across the country.)
Produce in supermarkets tends to be varieties that ship well, but don’t necessarily taste good. You might imagine that attributes that help a tomato endure shipping abuse and a long shelf life may not be the same attributes that make for tender, tasty flesh.

Let’s count the ways that supermarkets make most sense. First, they are incredibly convenient. Open 7 days a week and many 24-hours a day, supermarkets provide dependability and availability without fail. there are deals. More deals than ever before like 10/$10 and member/subscriber discounts. These are good for saving money but few of us are willing to buy more than we need. If you want foods that are out-of-season, you can buy them at a

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