Back by reader demand. We have received so many requests for this article that we have decided to re-publish it. In honor of our new “Fresh Finder” (top right of screen) we have written some simple guidelines to saving money while shopping at farmers markets. While the prices at some markets can be a little intimidating, with the right know how and a few simple tips, one can walk away with some excellent deals.

Come Hungry
Skipping breakfast is highly recommended. Farmers and vendors are usually eager to provide free samples. A stroll through a large weekend market while eating samples can be a meal in itself.

Know Your Vendor
The best thing about markets is that you get to buy directly from the source. Building a relationship with a vendor is key to saving. Simply patronizing the same vendor weekly might be enough, but make sure to also engage in conversation. Remember his/her name so that they remember you and they might throw in a few extra peaches or cut you a break on price.

Shop Late
Buy your produce in the last 20-30minutes of the market. The selection might not be as good but the vendors are usually anxious to unload their remaining products and will often slash their prices. This is especially true on Sunday markets when vendors might not have another good opportunity for a sale until the next weekend.

Buy “Bad” – Seconds Save
If you are thinking about canning, making soups, sauces, pies, or breads with your purchase, look for bruised or otherwise damaged produce. Over ripe goods are often perfect for these dishes.

When shopping, point out the blemishes to the vendor and offer to buy at discount. Many vendors keep a box of the “bad” items behind the table as to not make their perfect produce look lesser. Ask if there are any blemished items and offer a few dollars to buy the whole box. You often get a remarkable value as most items simply have cosmetic flaws.

Buy Big
It almost always pays to buy a large quantity from a single vendor (especially on a weekly basis). Offer to buy more if he/she will cut the price. Make sure to negotiate a bulk deal before you start to pick out your goods. Some vendors will automatically charge less but almost all will give a discount if you ask first.
For example:
You – “How much are peaches?”
Vendor – “$2.50lb”
You – “How much for 5lbs?”

Take advantage of these simple tips next weekend and you will find that farmers markets can be a place for not only the freshest products but also a place to get great deals.

Most co-ops have good selections of organic, free-range, and locally grown products, so it makes sense that co-ops are popular options with shoppers who like to shop – and eat – healthy.

To expand on that base, the Davis Food Co-op has started to market itself as part of an entire healthy lifestyle, not just a healthy diet.

A new brochure released by the co-op, called “Camping and Hiking Foods,” details ways for hikers and backpackers to incorporate healthier meals into their outdoor adventures.

“We’ve all subsisted on burnt pancakes, ramen noodles with dried peas, and lots of trail mix,” the brochure reads. “It really doesn’t have to be like that.”

Instead of traditional hiker favorites like instant macaroni and cheese and ramen noodle soup, the Davis Food Co-op is encouraging hikers to consider healthier options that are just as easy to prepare on the trail.

Quick-cooking oatmeal, dried whole-wheat couscous, and roasted nuts all make the list. For backpackers who don’t want to give up their noodle soups and instant pastas, most co-ops have that too – but in healthier, more natural varieties that don’t have any corn syrup, MSG, or artificial color.

Of course, energy bars have always been a favorite with hikers and backpackers. But many commercially sold energy bars are packed with refined sugars and other ingredients that can make a hiker feel sluggish. The Davis Food Co-op, like most Northern California co-ops, carries healthier energy bars made with all-natural ingredients.

“A lot of these things aren’t any more expensive than the stuff they sell at Safeway,” said David Terca, 23, an avid hiker and backpacker. “Actually, sometimes they’re even cheaper. And anything tastes pretty good after going uphill for 15 miles, but these healthier things really do taste better.”

Most Northern California co-ops also have options for vegetarian and vegan hikers, such as vegan soy jerky that can last on the trail for days without being refrigerated.

While the majority of the brochure is aimed at consumers who want to stay healthy on the trail, there is one tip for hikers who just want to enjoy their trip.

“Take some powdered lemonade and a fifth of whiskey to whip up some instant whiskey sours,” the brochure suggests.

Just be sure not to mix the drinks in your water bottle, or you might end up with whiskey-flavored water for the rest of the hike!

Organic food is no healthier than conventional food, says a report issued by the London School of Hygiene and Tropical Medicine this week.

“A small number of differences in nutrient content were found to exist between organically and conventionally produced foodstuffs, but they are unlikely to be of any public health importance,” wrote Alan Dangour, one of the report’s authors.

The findings were based on 55 research papers on the subject that were written over the past fifty years. Researchers concluded that there is no significant difference between organic and non-organic farming for 20 out of 23 nutrients, including vitamin C and iron.

The report has already provoked controversy among some organic farmers, nutritionists, and food purveyors who say that the study was flawed.

“The London team did not assess differences in key individual antioxidants, nor in total antioxidant activity, important nutrients that have been measured in several more recent studies,” said Dr. Charles Benbrook, Ph.D., chief scientist at The Organic Center, in a response to the study.

Despite the controversy, most co-op shoppers say that they will continue to buy organic produce.

“I’m not going be changing my habits based off this study,” said Ian Broderick, 23. “In the non-organic stuff, they add stuff to it like hormones and pesticides. Like those strawberries that are really big – they mutate those strawberries genetically. I don’t trust that. I just feel like it’s much safer to eat organically.”

Organic produce – a longtime favorite with co-op shoppers – has become increasingly popular across the United States over the past few years. In 2008, Americans spent $24.6 billion on organic foods – a 17 percent increase from the year before, according to an Organic Trade Association survey.

Job Description: “Are you interested in being part of a worker owned collective? Do you like creating and serving organic food? Can you commit to a minimum of 2 years? Please stop by during business hours with a résumé, and take a moment to fill out our application!”

The Juice Bar on CoopRadar

The Juice Bar Homepage

Some Northern California co-ops have begun to sell poultry products in eco-friendly, Styrofoam-free packaging.

The Davis Food Co-op in Davis, California, began to sell chicken in the new packaging in late June, according the co-op meat department. Other Bay Area co-ops, however, have chosen not to carry any Petaluma Poultry products in accordance with a vegetarian lifestyle.

“Even though there are now more humane and healthier methods for raising livestock, we don’t want to profit from the sale of animals,” says the website for Rainbow Grocery, a popular San Francisco co-op. “We tend to think of animals as our friends.”

Petaluma Poultry, the manufacturer of Rosie and Rocky Brand organic and free-range chicken, introduced the new packaging this month, which eliminates the traditional Styrofoam tray most brands of chicken are sold in. Instead, these Petaluma Poultry products are now packaged in leak-resistant plastic that reduces the process’ environmental impact.

“Our tray-less packaging reduces our overall packaging volume by 73 percent,” said Petaluma Poultry spokesman John Bogert in a statement. He said that the new packaging “makes sense for our customers, our retailers, and the environment.”

The new packaging also makes it possible for more chicken wings and breasts to fit into a shipping box, which reduces the amount of cardboard required for the company to ship products to grocery stores and co-ops. More significantly, this also cuts down on the amount of fuel that is required to transport the poultry.

Petaluma Poultry, which is based in California, was the first and largest producer of free-range organic chicken.

When: July 20th 7-9pm

Where:
Global Exchange, 2nd Floor
2017 Mission Street
San Francisco, CA 94110

More information

Cooperative kitchen Three Stone Hearth opened in Berkeley three years ago to promote a high-fat, low-carbohydrate diet. Today, it’s mission to promote natural diets and sustainable ecology is becoming increasingly popular throughout the Bay Area.

Three Stone Hearth sells foods based on the diet first popularized by 20th century holistic dentist Weston A. Price. After studying the diets of communities he visited in Canada, Florida, Europe, South America, Africa, and the South Pacific, Price discovered that fats and meats, rather than carbohydrates, were the main source of energy in most of these local diets. His eventual dietary prescription, which is based on traditional cooking techniques, emphasizes high-fat consumption, slow cooking techniques, and fermentation.

“Our mission is to provide nutrient dense foods to Bay Area families,” said Misa
Koketsu, one of Three Stone Hearth’s five worker-owners. “We want to prepare foods in a traditional way, the way traditional cultures prepare food, and provide that to the community.”

The cooperative specializes in high-fat products that comply with Price’s dietary prescription: bone broth, egg pies, tropical oils, lard, and butter. The menu, which changes every week, includes jars of gelatin dessert, pork rillettes, and coconut bars.

Most customers pre-order these products online and pick them up at the store, although home deliveries are also possible.

“Our food basically supports the planet, and it supports small farms, and it supports choice,” said Koketsu. “Eating is a political act. Basically, when you eat our food you’re making a decision to support your local economy, support ecology, support community.”

Three Stone Hearth Cooperative Kitchen is located at 1581 University Avenue in Berkeley, CA.

The first feature in CoopRadar’s “Savoring the Seasons” recipe series, our heirloom tomato summer pasta salad is sure to please. Tomatoes are just beginning to appear in the markets. This recipe takes full advantage of this unique fruit (yes fruit) in its early season ripeness.

As the summer progresses the prices are sure to drop and the flavor increase becoming perfect for canning or making fresh salsas or marinaras. But for now, a pasta salad would make the perfect complement to any 4th of July picnic.

The following recipe for Heirloom Tomato Pasta Salad can be made ahead of time and served chilled, perfect for a picnic. Feel free to take advantage of the summer harvest and add your own favorite farm fresh veggies to the salad below!

Pasta Salad with Broccoli and Tomatoes (serves 4-6)

Ingredients:
1 lb Organic Penne Rigate Pasta
1 cup heirloom tomatoes, diced
4 cloves of garlic, minced
1 medium organic red pepper, chopped
1 bunch organic broccoli or broccolini, chopped
1/2 cup olive oil

First, cook pasta, drain and rinse in cold water. Meanwhile, heat olive oil in a skillet over medium heat. Add broccoli and red peppers and saute until tender. Next add minced garlic and heat through for about two minutes.

Remove the pan from the heat and add the cooked pasta and fresh tomatoes. Salt and pepper to taste.

Let cool completely before refrigerating. Serve cold with a mixed green salad. This would make an excellent pre-fireworks picnic dinner.

Stay tuned for our next summer recipe.

Pies will be available at Arizmendi’s on July 3rd & 4th for $22.00 and orders are encouraged.

Happy Fourth of July!