From Julia Childs to Bobby Flay, celebrity chefs assert that the best meals are prepared with the freshest ingredients.
Now that area farmers markets have opened, at-home chefs have many options for fresh ingredients. The Ypsilanti and Ann Arbor areas offer several farmers markets worth checking out for a variety of fresh seasonal ingredients.
Nutritionists agree that fresh food offers important health benefits.
Darlene Bellers, a nutritionist at Eastern Michigan University, said eating fresh food as soon as possible keeps the best of the vegetables' and fruits' nutritional values and is beneficial to people's bodies. Bellers is the clinical director for Eagle Nutrition Services and an advisor with Eastern's Student Dietetic Association.
According to Bellers, local food from farmers markets tends to be healthier because it reaches our plates more quickly after being harvested compared to supermarket food.
Indeed, there are many benefits to shopping at farmers markets. Shoppers can purchase fresh, healthy food with fewer chemicals and diversify their diets at a lower cost. By eating locally-produced food, they also reduce their environmental impact and support local farmers.
The Echo staff explored several markets within a 15 to 20-minute drive from campus.
The Ypsilanti Farmers Market
The closest market to campus is the Ypsilanti Farmers Market, which provides food from local vendors.
In addition to offering fresh herbs and fruits, the market promises to come and see the local community. The market’s sponsor, Growing Hope, is an organization that encourages the gathering of people around Ypsilanti and creates a sense of community.
The market is located at 16 South Washington St. in Ypsilanti, and the open-air farmers market opens every Saturday from May to October from 9 a.m. to 1 p.m. For more information, see the Ypsi Farmers Market website.
Coleman's Farm Market
This family-owned market has been operating in the area since 1986. It offers hundreds of items, including perennials, herbs, vegetables, seasonal local products, dairy, produce and homemade jam. If that's not enough, the Colemans also invite shoppers to visit their bird feeding zone, where they offer locally-sourced seed mixes.
The market is located at 5415 W. Michigan Ave. in Ypsilanti and remains open daily from May to Oct. 31 between 9 a.m. and 7 p.m. Coleman's has a second location at 910 Ridge Road that is open during the summer months. For more details, see the Coleman's Farm Market website.
Ann Arbor Farmers Market
This 106-year-old market offers a shopping experience of seasonal and fresh food, cooked food, and beverages produced by Michigan vendors. Farmers offer vegetables for a fresh salad, fruits for a summer dessert, flowers, dairy products and more. The market is at 315 Detroit St. in Ann Arbor, and it is open between May and December from 7 a.m. to 3 p.m. Saturdays and Wednesdays. See more information on the market's website.
The Benefits of Seasonal Food
When regular supermarkets are open the entire week, planning a meal according to the farmers’ market might seem challenging. However, Bellers said that meals can be selected and prepared according to the seasonal offerings.
According to Bellers, eating seasonal produce has multiple nutritional benefits.
Farmers markets usually get items to the market within a day or two, sometimes even on the same day.
Bellers’ advice is to consume all of the seasonal or fresh fruits and vegetables.
“All the fruits and vegetables have some different benefit, a different vitamin or mineral or phytochemical or antioxidant, that type of thing,” she said. “So definitely try to eat all of them.”
The nutrition advisor also suggested sampling new produce, options never tried before. Look for new food, and if unsure of how to prepare the items, ask the vendor at the farmers market for advice.
Farmers markets are an opportunity to experience a nice sunny Saturday trip and a time to plan weekly meals while shopping for fresh products. While putting aside outside world worries, people should also pay attention to the propriety of some other items that are sold at the markets.
Bellers said places that offer prepared food, such as bread, desserts or sweet goods, have some sort of food license. Just ask the vendor if they prepare their food in a licensed kitchen.
Does visiting the farmers market and shopping for nutritious food help students get A's at school? The answer is that a healthy diet can help everyone perform better in class, which can lead to better grades.
“Yeah, although maybe not directly," Bellers said of the grades. "I think what can better help our students, especially doing better in classes, is making sure that they're well-fed. You can't go into an exam hungry because that's going to mean that you're distracted or not focused on that type of exam.”
She said students need to have good food that offers vitamins, minerals, hydration and fiber, because all of that is going to make them feel more focused throughout the day. She advised against eating food high in sugar or fat, which can make people feel lethargic.
Beller said students are welcome to visit Eagle Nutrition Services any time if they want to meet with a registered dietitian.
Farmers Market Produce to Try at Home
When stopping by the farmers market and purchasing fresh vegetables, try this Mediterranean feta and vegetable fresh salad recipe.
The ingredients for two to three people are seven to eight lettuce leaves, two medium-sized cucumbers, a handful of cherry tomatoes, two sticks of spring onion and a handful of black olives.
For the seasoning, mix the following ingredients: juice from half of a lemon, two tablespoons of olive oil, two minced garlic cloves and salt and pepper to taste.
Find fresh and solid feta cheese at the farmers market and pay attention to the expiration date tag on top of the cheese's package. If the salad is serving as a side dish, buy 1.5 pounds of feta cheese. If the salad is planned as a main dish for two to three people, double the vegetables and seasoning quantities and buy 2.2 pounds of feta cheese.
The preparation is relatively easy. Slice the lettuce leaves into long pieces like thick julienne cut and chop the cucumbers into medium cubes. Then, cut the cherry tomatoes and olives in half and slice the spring onion into small rings like thin julienne cut.
For the presentation, plate the vegetables on an oval plate following the ingredients’ order of the recipe, one on top of the other. Lay the feta cheese on top and drizzle the marinade on top of the salad. Sprinkle some additional black pepper and drizzle some more of the olive oil on top of the feta pieces, and bon appétit!
Optional: instead of using feta cheese, serve sour cream, roasted chicken breast, steak or smoked salmon on top of the salad. The salad can be served with crackers or fresh bread from the farmers market!
