Ahhh farmers markets. Throughout my life I’ve viewed farmers markets as the remnants of a once rich and connected society— a distant utopia where everyone contributed by creating. With nature and with their hands, people would craft, with care, goods to be shared.
Long ago, farmers markets were— though not called that— the norm or the only way for people to get what they needed. Nowadays, mega corporations have monopolized the production of food and quite frankly all crafts, for that matter. Rather than touched by thoughtful hands, goods are brought about by robots and poorly paid, overworked employees, or grown on depleted, fertilizer infused soil. But it doesn’t have to be this way.
The farmers markets of today have been promoting sustainability in agriculture and economics by supporting small businesses who grow and craft on a more reasonable scale. Thus, as a means of support, and as an example of how you can utilize your local farmers market, I attempted to craft a dish entirely with farmers market ingredients. My dish of choice: ratatouille!
Now, there is the idea that farmers markets are simply too expensive. However, at least with this recipe, I found that the cost was pretty comparable to what you’d spend at Walmart or another major grocery store save a couple dollars. This meal ended up costing roughly $22, consisting entirely of fresh vegetables and rolls on the side.
Ingredients included were red peppers, sweet potatoes, zucchini, eggplant, cherry tomatoes, and the rolls (the garlic was not bought at the farmers market). It made about 5 servings, so an average of $4.50 per serving is still significantly cheaper than buying supper at a sit-down establishment or from a fast food drive-thru. Not only are you spending a similar amount to what you’d spend elsewhere, you are also guaranteed that your money is going right back into your seller’s business and thus your community. Dollars well spent in my opinion!
Next, there’s the mental benefit that comes from engaging in a local community and supporting real live people that are standing in front of you. Going to the farmers market has become one of my favorite things because it makes me feel utterly… human. In the time of disjunctive, vapid connection through social media, talking to strangers has become a novelty. But guys, I promise it’s kind of fun.
On my expeditions to my local farmers market, I have lengthy conversations with passionate individuals who are trying to make a difference. A mushroom vendor once explained the physical and environmental benefits of eating mushrooms, and a soap vendor elucidated how her goat’s milk soap had vitamins and minerals that moisturize and heal the skin. Are they just trying to sell me a product? Yes, but at least they are making the effort to truly sell something to me, and are providing some much needed social interaction after a week of locking myself away in the library.
On the topic of personal and environmental impacts, farmers markets are promoting small scale farmers, not the multi-thousand acre farms that populate my home state of South Dakota. Now, as the granddaughter of one of such farmers I can’t talk too much smack about them since I know first hand my grandpa is a person, too. However, I will not shy away from the simple fact that to maintain such large farms and make a profit for their goods, farmers aren’t given the free will to plant what they’d like in a way that doesn’t deplete soil.
Lack of crop rotation strips soil of essential nutrients, forcing farmers to use harsh fertilizers and chemicals not only to keep soil functional, but to manage ever multiplying pests. Again, this is not entirely the farmer’s fault. They need to make a living, too, and this is often the only clear way.
Smaller scale farmers that populate the markets, though, are able to choose what they produce and when– keeping soil rich and loamy through crop rotation– and they can control pests easier given their smaller size. This natural growth is not only better for the environment, but for our bodies as we can avoid both the chemical ridden produce and the preservatives shipped produce is guaranteed to contain. On top of all of that, you’d never believe it, but fresher food tastes better. Just some food for thought, ha.
Okay, finally, what you’ve been waiting for, I know, I will tell you my top secret farmers market ratatouille recipe. Before making this, I thought it would be the most difficult dish I’d ever make but I ‘spose Ego ate it as a grubby farm-boy in rural France. Now I’m not sure why I had that assumption. Moral of the story, it wasn’t all that difficult. So please, I urge you to try it for yourself while supporting your farmers market of choice.
I’ve already told you what you need so from there, start chopping. You’ll throw the chopped red pepper, cherry tomatoes, some garlic, salt, parsley and whatever other spices you’d like into a blender and blend until smooth. Pour that into your large rectangular or circular pan of choice and begin the finer chopping endeavors.
You’ll chop the sweet potatoes, eggplant, and zucchini into thin, roughly ⅛ inch thick slices, then arrange them on top of your sauce alternating each veggie.
Finally, pop into the oven at 375 degrees for 50 minutes to an hour, or until the vegetables have softened completely. Then enjoy! If you’re like me, you’ll enjoy with a caraway roll from Ms. Heidi (much recommended).
