Animal, Vegetable, Miracle: A Year of Food Life

by Barbara Kingsolver

Whether you’re a rural or urban consumer, it’s easier than ever to find local or regionally grown food. Following the passage of the Farmer-to-Consumer Direct Marketing Act of 1976, active U.S. farmers’ markets have grown from about 350 to well over 3,500 today, or an average of 75 per state. Most urban areas host farmers’ markets from spring until fall; some are open all year. Market rules usually guarantee that the products are fresh and local. Farmers’ markets are also a good place to ask about direct sales from farmer to consumer. Options include roadside stands, U-pick operations, artisanal products, buyers’ clubs, and community-supported agriculture (CSA). In a typical CSA, subscribers pay a producer in early spring and then receive a weekly share of the produce all season long. Don’t be afraid to ask producers what else they might have available. Someone selling eggs on Saturday morning probably has eggs the rest of the week. Farmers can also tell you which local stores may sell their eggs, meat, or produce. Many grocery and health-food stores now stock local foods, as more consumers ask. Locally owned stores are better bets, since chains rely on regional distribution. And don’t overlook small ethnic or specialty grocers. You can find your nearest farmers’ markets and local producers on the USDA Web site: www.ams.usda.gov/farmersmarkets. Also check: www.local harvest.org and www.csacenter.org.