So I've just finished reading the Omnivore's Dilemma, and suddenly the aisles at Fresh Grocer look more like vats of corn than displays of edible food. Now what?
For me, the answer was farmer's markets - and there are over 20 of them in the Philadelphia region.
I happened upon my first farmer's market last fall during a walk in West Philadelphia, and quickly became a regular. When the weather is good, markets pop up all over Philadelphia, boasting colorful displays of fresh fruit and vegetables from local farms. This is where you should head if you're sick of overprocessed foods or limp grocery store lettuce.
Strolling through the market in Clark Park this past Saturday, the appeal was evident immediately.
Because the produce is locally grown, there are no bruises from shipping. The vegetables look brighter; the fruit seems fresher.
Landon Jefferies, the market manager, says that almost everything there was picked or baked the day before, and driven into the city earlier that morning.
I picked up tomatoes and some lettuce for a summery salad; the vegetables are a far healthier alternative to the sandwich I might have grabbed at Au Bon Pain instead.
And according to Janet Chrzan, a nutritional anthropologist and lecturer at Penn who manages a farmer's market just outside of the city, I'm not the only one benefiting.
"Farmer's markets fulfill a number of social and community bills," she says. "A lot of times they are put in place because they are meant for urban renewal project, or to help local farms. Or, as is the goal in Philadelphia, to bring fresh produce to underserved areas."
Chrzan adds that though the farmland in the region is some of the best in the nation, farmer's markets are necessary to keep local growers afloat because they generally don't receive government subsidies.
At Clark Park, vendors range from farmers with organic orchards in New Jersey to University City High School students selling lettuce grown a few blocks away.
A ritzier market opens Sundays at 2nd and Lombard streets in Queen's Village features local bakeries and treats like fudge and peach cider as well.
And because the area's farmer's markets are open on different days, you can get your local fix almost any day of the week. Who would've thought your dealer would be Amish?
Penn's campus even plays host to a farmer's market on Wednesdays outside of the bookstore.
Get there before winter comes - 'tis definitely the season.
Square
Farmer's Market
Wednesdays 10 a.m. to 2 p.m.
36th and Walnut Sts.
This local market is small, but has great baked goods from the Amish Community and a bunch of locally grown, organic produce.
Clark Park Farmer's
Market
Thursdays 3 p.m. to 7 p.m., Saturdays 10 a.m. to 2 p.m.
43rd Street and Baltimore Ave.
Conveniently located, this market features 11 vendors offering everything from fresh produce to cut flowers to organic facial products.
Headhouse Farmer's
Market
Sundays 10 a.m. to 2 p.m.
2nd and Lombard Sts.
This market features over 20 vendors from across the regions. There is a wide selection of produce, but also a number of locally-produced specialty foods like pretzel dip fudge. Though mostly populated by young families and professionals, the quality of foods makes this farmer's market well worth the trek downtown.
