A: Certified Farmers' Markets are places where farmers sell their crops directly to the public. Consumers can find a wide array of fresh and locally grown, seasonal fruits and vegetables. Some markets have other vendors outside of the certified section to complement the farmers' produce, selling bread, meats and fish, dairy products, prepared food, and local crafts.

Certified farmers' markets are approved market sites by the County Agricultural Commissioner and the Health Department. They are part of a statewide program meant to increase the sustainability of small farmers by connecting the consumer and the farmer. All farmers selling at a Certified Farmers' market must have a Certified Producers Certificate from their local Agricultural Commissioner verifying that they grow the items that they sell. Farmers, nonprofit organizations or the local government usually operate these markets, which have developed into vital resources for communities that might otherwise lack a viable source of fresh fruits and vegetables. Certified Farmers' Markets also play an important role in enlivening communities, creating street life and increasing economic opportunities.

A: There are many good reasons to shop at farmers' markets! You can purchase fresh produce directly from the farm, eliminating the middleman or the long transportation routes between the farm and the consumer. Farmers' Markets often offer quality produce at cheaper prices because the farmers can set their own prices and don't have to go through other people or grocery stores. You may be able to find specialty items that you wouldn't find at a regular grocery store, such as persimmons, lemon cucumbers, or Asian pears!

When you visit a Farmers' Market, you are helping to build community, because the markets are a hub of activity, providing a space for community members to interact. And finally, shopping at a Farmers' Market allows you to connect to your food much more personally than you can at a larger supermarket. At a Farmers' Market, you buy from people who have a personal commitment to the produce you consume. You become more aware of the growing process when you personally pay a farmer who has grown the tomatoes that he/she is selling you.

A: At a certified farmers' market, farmers are allowed to sell directly to consumers. This permits farmers to set their own prices, which can be lower than at grocery stores. The big bonus of farmers' markets is how fresh the produce is because it is picked and taken directly to the markets. Plus, customers are helping to support and sustain local family farms.

A: Certified farmers' markets are required to operate according to regulations governing food facilities and are monitored for compliance by representatives of the County Health Department. California Health Code Article 15, Section 114371(d) expressly prohibits the presence of animals at certified farmers' markets. (This subdivision does not apply to guide dogs, signal dogs, or service dogs when used in the manner specified in Section 54.1 of the Civil Code.) Failure to comply with the regulations results in the certified farmers' market being cited, fined, and potentially closed by the County Health Department. We appreciate your helping us avoid fines and citations and keep the markets open by leaving your friendly animals at home.

A: Some markets permit the selling of crafts. Requirements vary from market to market. Try visiting the market you are interested in selling at, and think about whether there is a need for your product. Contact individual markets to determine whether they have space for you as a vendor, and what the application process might be. See the market list to find contact information for area markets.

A: There is limited free parking in the Doolittle Theatre parking lot at 1623 N. Vine Street from 8 AM to 1 pm. Parking is available at the Sunset & Vine complex (enter parking structure from Morningside Court off of Sunset). First hour is FREE for market customers. There is also street parking available for free on Sundays. Check the market list to find information about parking, location, and times of other farmers' markets in Southern California.

A: A number of markets in Los Angeles accept EBT cards. Click here for a list of Certified Farmers' Markets using Scrip and a Central POS device to accept EBT cards. You can also see our market list to find a market in your area. If your regular market does not accept EBT cards, ask the market manager if they plan to accept the card in the future.
For more information on EBT cards and enrolling in the Food Stamp Program, please call (800) 221-5689 or visit this website: www.ladpss.org

A: You can be sure that produce is organic if a certificate is clearly posted at the farmers' stand stating that the produce is certified organic. However, some food is grown without chemical fertilizers, but is not certified organic. Why? Some farmers believe that becoming certified is too costly and bureaucratic, and would rather not go through the trouble. Other farmers may grow food that is mostly organic, but does not meet all the guidelines. Most farmers who sell directly to the public are committed to producing healthy food in a sustainable manner. The advantage of shopping at a Farmers' Market is that you can ask the farmer about their growing methods and then choose what kind of produce you buy.

A: Fruits and vegetables should be eaten in season because the vitamin content is best at that time. They are also usually the tastiest and freshest when they are in season.

A: There are different ways to check for ripeness depending on what kind of produce you are considering. Ask the farmer and he/she should be able to tell you the best way. You can also click on this link for more information: http://www.taunton.com/finecooking/pages/c00019.asp

A: Most produce will last about a week, and sometimes longer when kept properly. Here are some general rules for storing produce for maximum freshness.

• Citrus is best kept at room temperature of 60-70 degrees and used within two weeks. Do not store in plastic bags.
• Berries and Cherries are best covered in the fridge. Don't wash until you use themﾗtoo much moisture in the package speeds spoilage.
• Avocados & Bananas are best stored and eaten at room temperature. Both will ripen with time. To speed the ripening of green bananas, store them in a paper bag with an apple in a warm place. If they still don't ripen after 1 week, they have been transported at a low temperature, and you might as well make chutney of them. If you don't use the whole avocado in one sitting, store the remainder with the pit intact in a bag in the fridge - the pit will keep the fruit from discoloring.
• Apples are best kept in the fridge, stored looseﾗthey need to breathe to stay crisp. Use within a month.
• Eggplants, Potatoes, Onions, Winter Squash, Rutabagas, & Sweet Potatoes are best kept moderately cool, no lower than 50 degrees. A cool, dry, and dark place is bestﾗpreferably on the counter, in a cupboard or in a basket.
• Apricots, Peaches, Pears, Nectarines, Mangoes, Kiwis, Plums and Melons should be ripened before refrigeration, and stored in plastic bags when ripe. Melons should be used as soon as possible after ripening.
• Tomatoes should be kept uncovered at room temperature, but can be refrigerated if they are very ripe.
• Green Beans and Peas should be kept in plastic bags or containers. They will last for 3-5 days in the fridge.
• Corn Keep corn in its husk in the fridge. Eat as soon as possible because its sugar quickly turns to starch, causing it to lose its flavor.
• Carrots, Radishes, Turnips, Beets, and Parsnips should be stored in plastic bags. They will last for two weeks in the fridge. Take tops off the carrots before storing, and leave greens on radishes, turnips and beets, with both roots and tops in the bag.
• Broccoli, Brussel Sprouts, Scallions, and Summer Squash will last for 4-7 days in plastic bags in the crisper.
• Spinach, Kale, Chard, Lettuce, Salad Greens, and Cooking Greens will last for 4-7 days in a crisper and should be kept in plastic bags. Greens can be freshened by cutting an inch off the bottom stalks and soaking the entire bunch in cold water for 10 minutes. Place in a plastic bag in the fridge for a few hours to revive.
• Peppers & Cucumbers should be stored in the crisper, and washed before use.
• Cauliflower, Fennel, Jerusalem Artichokes and Leeks Wrap them in plastic and use within a week.
• Cabbage and Celery have a fridge life of up to two weeks. Wrap celery in plastic.
• Parsley and Cilantro are best with the bottoms of the stems trimmed, placed upright in a jar of water in the fridge. Basil can be stored upright in a jar of water at room temperature, or in an open bag on the counter. Basil, Parsley, and Cilantro do well frozen (they will loose texture but not taste).
• Thyme and Rosemary should be stored in the fridge in bags for up to a week. After that they can be brought out onto the counter to dry. Dry herds should be stored tightly in a jar.
• Asparagus is delicate and should be used within 2-3 days, wrap in a damp towel and store in plastic bags or bins.
• Mushrooms do well kept in a cool, dark place in a bag. Do not wash until ready to use.

A: WIC, the Women, Infants, and Children program, is a federal and state supported nutrition program that helps pregnant women, new mothers and young children eat well and stay healthy.

Farmers' Market Nutrition Program (FMNP) WIC coupons are distributed to women in the program. They can be used to buy fresh, unprepared, locally grown fruits, vegetables and herbs from farmers who sell at certified farmers' markets that have been approved by the State agency to accept FMNP/WIC coupons.

During the fiscal year 2002, over 2.1 million WIC participants received benefits! Check out the market listings to see which markets accept FMNP/WIC coupons.

For more information on the WIC program, check out this site.

http://www.wicworks.ca.gov/about/general.html

A: The Seniors Farmers' Market Nutrition Program (SFMNP) provides coupons to low income seniors that can be used to purchase fresh produce at farmers' markets, roadside stands, and community supported agricultural programs. Several programs provide seniors with transportation to and from the markets through partnerships with senior centers, or have arranged for local growers to take their produce directly to senior housing facilities.

In the fiscal year 2002, fresh, nutritious, unprepared locally grown fruits, vegetables and herbs were available from 10,000 farmers at 1,500 farmers' markets as well as 1,000 roadside stands and over 200 community supported agricultural programs! Check out the market listings to see which accept SFMNP coupons.

For more information on the SFMNP program, check out this site.

http://www.fns.usda.gov/wic/SeniorFMNP/SeniorFMNPoverview.htm