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Educate Yourself!!
Useful Definitions at our Market
Food Prep Tips

Farmers Markets are unique and wonderful in the way in which they give us the opportunity to buy food directly from the farmer who grows it. Not only does this face-to-face transaction benefit farmers – they receive 100% of the money we pay for their product – but it allows us to truly know and understand where our food comes from and how it is grown.

Many consumers are concerned with the safety of their food, and farmers are responding by reducing the amounts of synthetic pesticides and fertilizers they use. One of the results of this trend is the emergence of a complex assortment of growing methods and a diverse collection of terms and labels used to describe them. Organic, pesticide-free, no-spray? The exact meaning of these terms can become confusing, making it difficult for consumers to decide what choices to make when they shop at the market. 

The definitions below describe some of the terms used most frequently by farmers to market their products. It is important for you as a consumer to stay informed because only a few of these terms have United States Department of Agriculture (USDA) guidelines associated with them. The rest have no legal definition and can thus can be defined flexibly and used freely by the farmers themselves. If certain growing practices are especially important to you, don’t hesitate to ask the farmer you would like to buy from. S/he will be more than happy to answer your questions!

Conventional: Refers to typical, widespread farming practices that may use synthetically produced fertilizer and pesticides. Although some of the vendors at the Ann Arbor Farmers Market fall into this category, this does not mean conventional farmers are unconcerned about the health and environmental considerations of their practices. Many have adopted sustainable growing methods, such as beneficial insects, cover cropping and reduced chemical usage

 Free-range: Implies that a meat or poultry product comes from an animal that was raised in the open air or was free to roam. When used on poultry products, “free range” is regulated by the USDA and means that the birds have been given access to the outdoors but for an undetermined period each day. “Free range” claims on red meats and eggs are not regulated. Ask the farmer what practices s/he follows to label their products “free range”.

Grass fed or pastured: Meat, dairy, and eggs with this label mean that pasture or grassland provided a significant part of the animals’ life and diet. In raising ruminant animals (cattle, sheep, etc.), “grass-based diet” means that the majority of the cattle’s diet consists of grass, possibly supplemented by grain and other feed. Hogs and chickens usually do require a grain supplement to what they are able to consume on pasture. Pasturing livestock and poultry is the traditional method of raising farm animals.  To learn more about feeding practices, ask the farmer.

Locally Grown: Food grown near the point of its consumption. There is no standard definition for “local” when it comes to food – a particular definition of “local” might be based upon county, state, region, watershed, or another boundary. The Ann Arbor Farmers Market defines “local” in a regional sense – all food sold here must be grown in Michigan, Indiana, or Ohio.

Natural: Ideally, food or food products that have been minimally processed and remain as close as possible to their whole, original state. However, no standard definition of this term exists except when applied to meat and poultry products. The USDA defines “natural” meat as free from artificial flavoring, colors, chemical preservatives, or synthetic ingredients, but the claim does not have to be verified.

Heirloom & Heritage:  Heirloom and heritage refer to traditional varieties of plants and animals that have been developed by farmers over years of cultivation and breeding.  These varieties, passed down through generations, have unique colors, textures, and flavors that may not be found in factory-farmed products.  Frequently, both heirloom vegetables and heritage breeds of animals are not considered fit for mass production because they produce smaller yields and are more delicate. 

No antibiotics: Antibiotics are given to livestock in order to prevent and/or treat diseases. Advertising “no antibiotics” may indicate high animal husbandry standards. Ask the farmer to explain how s/he avoids antibiotic use.

 No hormones: Hormones are commonly used in commercial farming to increase the growth rate of beef cattle, increase the production of milk in dairy cattle, etc. Some of these hormones are natural, some are synthetic, and some are genetically engineered. Ask the farmer to explain how s/he avoids the use of hormones and what it means for the farming operation.

No-spray/Pesticide-free: Indicates that there are no sprays applied to the produce. This does not indicate what farming methods a farmer uses or that the produce is free of pesticide residue. Ask the farmer if anything has been applied to the surface of the produce if this is a concern to you.

Certified Organic:  Under the USDA National Organic Program, all products sold as "organic" must be certified by an official certifying body.  The original principles of organic farming are based on the minimal use of off-farm inputs and on practices that restore, maintain, and enhance ecological harmony. When ecological harmony is achieved, the need for measures to control pest damage is reduced because the plants are healthier and do not attract the pests. Organic farming practices do not ensure that products are free of residues; it stresses methods to minimize pollution to the air, soil, and water by using products that readily break down in the soil. Organic agriculture is born from the idea that a healthy environment significantly benefits crops and the health of those consuming them.

Organic certification requires a farm to submit a production plan and be inspected annually by a certifying organization.  The organic certification process is designed to assure customers that the organic products they purchase have been produced using appropriate organic practices, with records that allow traceability.  Many farmers have chosen not to become certified organic for a wide variety of reasons including the high cost of certification, disagreement with certain certification regulations, and the lack of certifying agents in the state of Michigan.  Instead of seeking organic certification, they may opt to define themselves in one of the following ways:

Certified Naturally Grown:  CNG is a grassroots certification program created specifically for farmers that sell locally and directly to their customers. CNG's certification standards are based on the National Organic Program but with some variation, including improved livestock living conditions and more explicit access to pasture requirements.

Transitional: Organic certification standards are very strict, and it usually takes years for farms to achieve them, as all pesticide and chemical residue from the soil is slowly broken down and leached away. Farms marked as "Transitional" are farms in the process of getting their certification, but are not quite there yet.

Biodynamic:  Based on a series of lectures given by Austrian philosopher Rudolf Steiner in 1924, Biodynamics is a method of agriculture which seeks to actively work with the health-giving forces of nature. It is the oldest non-chemical agricultural movement, predating the organic agriculture movement by some 20 years and has now spread throughout the world.

Please note that many of these terms do not have legal definitions so may mean different things for different sellers. One of the great things about the farmers’ market is that you can talk to the people who grow and process your food; we encourage you to ask sellers about their practices!

Thank you to Ann Arbor Farmers Market website for sharing this information.

Food Preparation Tips:

You've picked a perfect mix of produce from your Binford Farmers Market, what's next? Follow these tips for making the most of your Market purchases!

*Tip of the Month: Spring flavor begins with rhubarb! Rhubarb is one of the first vegetables to arrive at the farmers market in the Spring. Its leaves can make you ill but the stalks are a delicious tart flavor. Just by removing the leaves and using only the stalk, whether red or green, rhubarb makes a delicious sauce as a side dish or a great dessert.

Full Steam Ahead! According to the American Heart Association, steaming vegetables is a healthy choice in meal preparation. If you choose to add oils, make sure they are low in saturated fats.

Sharing is Not Always Caring…when it comes to sharing utensils and surfaces between different foods! Before preparing fruits and vegetables, clean all surfaces and utensils after cutting raw meat, poultry, or seafood.

Don’t Always Peel Your Vegetables. Most vegetables contain fiber in their peel or skin. For example, a baked potato with the skin left on has twice the amount of fiber as a peeled potato. In fact, cooking potatoes with the skin still on allows them to absorb more nutrients, even if you peel them after!

Plan to Can. Canning food is a great way to enjoy your favorite fresh produce throughout the year. If you are going to can fruits and vegetables, it is recommended to do so within 6-12 hours after purchase. This will preserve freshness and nutritional value. For more information on how to can, visit the USDA’s canning guide.

Proper Storage 101
Not all fresh food belongs in the refrigerator! Follow this chart as a guideline for optimal taste and shelf life.

Room Temperature
Basil
Tomatoes
Potatoes, Sweet Potatoes and Most Root Vegetables
Onions, Shallots
Garlic

Best in the Fridge
Apples
Leafy Greens (Lettuce, Kale, Collard Greens)
Berries
Cucumbers
Celery
Carrots
Broccoli

Mushrooms need breathing room! Never store mushrooms in an airtight container as they can grow harmful bacteria. Instead, perforate a plastic bag or purchase ventilated bags. In fact, most fruits and vegetables keep best in a perforated plastic bag.

The hype about ripe. When picked, fruit either continues to ripen afterwards or all growth is halted. The ripening process can be continued post-pick with tomatoes and apples: Place in a closed brown paper bag to promote ripening (thanks to natural gases emitted). Unfortunately, berries and grapes do not continue to grow.

Handle (and Clean) with Care: Ready-to-Eat Produce in 4 Steps
Follow these steps to minimize your risk of a food-borne illness.

1. Before washing produce, wash your hands! Use warm water and soap and do the “doctor wash”: Lightly scrub your fingernails on the opposite palm, and repeat on the other side, for at least 20 seconds total.

2. Make sure your kitchen is clean: Used cutting boards, old sponges, dirty utensils or plates, and cluttered counters are all possible contamination sources. Scrub down your sink, too.
3. Wash the produce directly under the faucet with cool water. If you have a spray nozzle, use this instead. Vigorously rub the produce with your hands or use a scrub brush. If using a brush, be sure it is clean! Experts suggest that produce wash products do not improve the cleaning process.
4. If you pre-cut or peel your produce, it must be stored in the refrigerator or frozen. Some fruits and vegetables (see above) can be stored in a clean bowl out in the open. If you refrigerate your produce, ensure it's kept at 40 degrees or below (FDA recommendation).