Sleeping In
Ok, maybe not technically sleeping in, but there will be a few extra minutes on Sunday morning to get chores done, for last minute packing, and to have a cup of coffee by the fire before girding up to stand in the cold for four hours. Yes, Winter Market season has arrived.
In the mid-Atlantic, we’re fortunate enough to have moderate winters within a two-hour radius of the market to provide for year-round production. That doesn’t mean you’re going to find fresh peaches or summer squash this time of year, however, several of the farmers have invested in greenhouses and high tunnels that add enough protection to extend seasons on hardier winter vegetables and even tomatoes! Additionally, advances in cold storage help growers extend availability of certain fruits such as apples. And if you really have a hankering for peaches, you can still get ones that orchards have packed in jars and cans while they were in season.
Customers will notice that as the year draws to a close the disappearance of their favorite produce vendors. That’s because their crops are predominantly grown outside. It’s hard to harvest when the fields are blanketed in snow or the ground frozen solid. Some producers with indoor production may limit their attendance to every other week as the reduction of daylight and cooler temperatures mean their crops do not grow as fast.
Winter markets also offer potential new vendors an opportunity to wet their feet without the crush of the regular season as well as a getting to know you trial. I like to think of it as first dates before settling into a steady relationship. One winter there was a new vendor who was so obnoxious that by spring we were all too happy to not see them return.
The reality is that people eat year-round despite seasonal production. We’ve been lulled into a false sense of security by artificial availability offered by traditional grocery stores. Strawberries in January? No problem, but they’re from Chile. Even meat has seasons as customers who repeatedly ask for fresh pastured chicken are loath to discover.
So why the later opening time I’m often asked.
First, during the regular season many vendors are able to pack their trucks for market the night before. Loading up, especially for produce vendors, is labor intensive and time consuming. But when the temperatures are below freezing for any length of time, they run the risk of having product freeze on the truck. This means loading prior to market. Considering that most vendors also go to market on Saturday, the back-to-back market days loading at three or four in the morning makes for exhausting long days. And we’re not even talking about the additional logistics that COVID19 has heaped upon us with pre-orders, curbside, and delivery.
A few extra degrees can make a world of difference on the roads, too, during bad weather. Sure, the main highways can be clean and clear, but farms tend to be rural having to traverse municipal and state roads before ever hitting the highway. I’ve got a two-mile uphill climb to get to a state road. In icy conditions, forget it.
Speaking of bad weather, if you’re reading this and you haven’t already signed up for the markets’ weekly E-blast or follow our social media sites on Facebook, Twitter, and Instagram, I would highly encourage you to do so. In the event markets are cancelled due to snow, ice, or dangerously low temperatures, you’ll be in the know.
One of the bright spots precipitated by the pandemic this winter at the market is our expanded curbside service (all participating vendors listed each week in the E-blast) and Farm-to-Fridge delivery service. Looking at my weather app, it’s telling me that this Sunday there’s a 96% chance of rain spanning from 5 am to 5 pm with a high barely reaching 40. Go ahead, order your weekly staples online and stay in your car or your home. We won’t hold it against you. Like I tell patrons when they lament my time outside in inclement weather, I’m a farmer; I’d be out in this mess one way or another.