If, like me, your social media feed is dripping with aspirational slow-living, clean, farm-to-table energy, your heart may skip a beat when you see the words Farmers’ Market.
But let’s be honest—actually navigating your local market? That’s another story.
You show up, and maybe you feel a little exposed. What do you buy? What’s overpriced? What’s in season? What exactly is kohlrabi, and how are you supposed to use it?? (Answer: in a crunchy summer slaw, according to the experts.)
To skip the stress and finally fulfill your open-air market dreams, I reached out to the people behind some of the most beloved farmers’ markets in Fairfield County to get their advice on how to navigate your next market with the confidence of an off-duty Ina Garten at a Hamptons farm shed. Here’s what they want you to know.
Do Some Research
Take a minute before you go to look up your local farmers’ market online or on Instagram. Most markets post their vendor list weekly and often share what’s fresh or in-season. Coming in with a little intel can make you feel more confident and help you plan your meals, says Kelly Plunkett of the Monroe Farmers’ Market.
Plus, you might find more than just produce: kids’ crafting tents, live music, community programs—and even the now-legendary Pickle Fest at Monroe Farmers’ Market.
Bring Your Own Tote
A no-brainer that makes a difference is reusable bags. Lori Cochran at the Westport Farmers’ Market recommends bringing your own to feel like a pro. Bonus: the Westport Market sells its own totes that get you a discount at certain vendor tents.
Be Open
Cochran also advises you not to buy anything on your first loop. Walk the whole market, get the lay of the land, and then circle back for what really excites you. You’ll avoid impulse buys and have time to spot deals, produce in peak condition, and chat with vendors.
Products also change with the seasons. “What I love when the market season starts is the anticipation of long summer days and fresh summer produce – in particular tomatoes and corn,” said Dana Evans, Director of the Old Greenwich Farmers’ Market. “Then, as the children go back to school in September, I love fall vegetables, apples, and cider.”
Bring Cash
Many vendors accept cards, but small businesses often incur a fee to process credit, so bringing cash is still appreciated. Cochran adds a common misconception about farmers’ markets is that they are more expensive than the big box stores. She challenges shoppers to do a side-by-side price and quality comparison—you may be surprised by how well your budget holds up.
Ask Questions
One of the biggest perks of shopping at a farmers’ market is access to the growers themselves. Don’t know what something is? Just ask.
“Knowing who grows your food is important for your health and the economy,” says Cochran. Kelly Plunkett adds that vendor conversations can lead to meal inspiration, food education, and deeper connections with the food you eat. Markets aren’t just about shopping—they’re about community.
Come Hungry
Most markets feature ready-to-eat options—from breakfast sandwiches and coffee to pizza and vegan lasagna—so you can shop for dinner and skip cooking today.
Community Matters
Evans reminds us that markets aren’t just about food—they’re about belonging. “When we started the market 15 years ago, we just wanted fresh, locally grown tomatoes in the summer. What we didn’t realize is that we would become a family of sorts,” she says.
Over the years, Dana has seen people meet and fall in love at the market, families grow, neighbors support one another through health challenges, and the community says goodbye to beloved locals. “It’s more than a shopping experience—it’s part of the rhythm of our lives.”
What’s In Your Market Bag?
We asked our favorite market directors to share some of their real-life hauls—because nothing says local pro like knowing what to grab.
Dana Evans – Old Greenwich Farmers’ Market
- Strawberries from Smith Acres (her must-buy this week!)
- Vegetable patties from Riverbank Farm
- Grain salad from Carrot Top Kitchen
- Monkey bread from SoNo Baking (for her mom!)
Lori Cochran – Westport Farmers’ Market
- Plantidote vegan veggie patties
- Three plants from Hungry Reaper Farms
- Kohlrabi, fennel, heirloom tomato & carrots from Fort Hill Farm
- Cross Culture Kombucha
- Herbaceous Catering chicken pot pie for dinner
Kelly Plunkett – Monroe Farmers’ Market (an end-of-the-season haul)
- Produce from Laurel Glen Farm (greens, squash, onions)
- Garlic from These Things Take Thyme
- Apples and cauliflower from Sunset Farm
- Sunflower & broccoli microgreens from Upper Grassy Greens
- Milk and cheese from Guardians
- Bagels from Olmo
