how to be a localvore in any city: hit the farmer's market

When you travel to any city, you're bound to get recommendations on things to do and places to eat. Most likely, your friends have equipped you with a list of "must-visit" restaurants, bars and food trucks that convey the flavor of the place you're visiting.

However, there is one often-overlooked way to get true local flavor: Farmer's Markets.

I visit Chicago Farmer's Markets 2-3 times per week when I'm at home. It's a place for me to grab tomatoes that have never been refrigerated (and therefore are the juiciest), hear about what restaurants are buying (and serving later that day), and find produce that I can't source anywhere else (such as the fresh garbanzos I enjoyed in early July). When on the road, I also visit Farmer's Markets. Some of my US favorites include the Eastern Market in Detroit, the Ferry Market in San Francisco, and DFM--the Dallas Farmer's Market. Abroad, I like the Boqueria in Barcelona (where I loaded up on inexpensive, but high-quality saffron), as well as the many Farmer's Markets that mystically appear on the streets of Paris.

It's fun and easy to visit a Farmer's Market in any city, plus a way to ensure you're getting fresh produce on the road. Here are some tips for making the most of your next Farmer's Market visit:

*Surf before you go. A quick online search will reveal where each Farmer's Market is, along with the days and hours of operation. Many markets also have websites that give more information. Here you can find out whether the market has local vendors, organic produce, cooking demonstrations, and/or music. Decide what interests you most, and find the Farmer's Market that meets those needs.

*Arrive early OR arrive late. The most popular Farmer's Markets can be jam-packed during peak hours. If you'd like to avoid crowds, show up right as the market opens or just as it's closing. In the morning, you'll not only reap the reward of fewer people, you'll see the best produce of the day, and you may even run into a local celebrity chef. (I often spot Stephanie Izard of Top Chef/The Girl and the Goat fame before 8:00 at Green City Market or the Wicker Park Farmer's Market.) At the end of the day, you'll also find the crowds are gone, plus you may be able to negotiate great prices on produce that farmers don't want to haul back to their farms.

*Walk the market before you buy. It's disappointing to buy under ripe peaches, only to arrive at the next vendor to find that his or her peaches are ready-to-eat. So take a stroll around the market and see what's available. Make notes about what vendors are carrying, and how the quality and ripeness levels are. I often use my phone as a notepad, taking pictures of booths and produce and making notes so I know where to return. Once you take a trip around the market, go back to specific vendors and buy the produce that stood out before. This way, you know you've gotten the best of the best.

*Taste! Not sure how an unusual variety of heirloom tomato will pair with basil? Haven't seen a certain local cheese before? Ask the farmer for a sample. Many farmers will have samples out to encourage people to buy something new or unique. Even if there are no samples out, ask for a taste. I've yet to meet a farmer who says no.

*Relax. Shopping at a Farmer's Market is not like a trip to your local grocery store. The experience is meant to be enjoyable, not efficient. So walk slowly. Look around. Breath in the fresh smells. Enjoy. If there's a long line, make friends with those in line with you. It not only passes the time, you may get a couple of recipes or tips out of your conversation.

*BYOB. Bring your own BAGS. Many Farmer's Markets encourage conservation, and will either not supply bags, or will charge for them. When I'm on the road, I pack 2-3 drawstring backpack-style nylon bags. These bags are very small and lightweight, which makes them easy to pack. Plus, you can toss them and your Farmer's Market finds on your back, leaving your hands free to check produce and pay. I machine wash them when I return home, and put them back in my suitcase for my next trip.

*Ask questions. Whenever you encounter items you haven't seen before, ask about the seasonality of what you're buying, and what other regions sell the same items. This way, you know where and when to find a new favorite. You may even be surprised to find that something you like on the road is available in your home city. Also ask about signs of ripeness. Finally, ask for recipe and pairing tips. Farmers will tell you what to eat with the produce they sell you, and cheesemongers will tell you what to eat and drink with their cheeses.

*Have your favorite on-the-road recipe. When I'm traveling, I usually can't cook what I've purchased, and had limited myself to buying fruit, baked goods and cheeses. Over time, I found I was missing out on the whole Farmer's Market experience. As a result, I created a number of quick and easy recipes that can be done in most hotel rooms. Here are two I really like:

Cherry Tomato and Corn Salad
Serves 4
During the height of summer, you can eat corn without cooking it, which makes this salad easy for travelers to put together. I bring a small pocket knife in my carryon or will buy an inexpensive knife on the road, and mix up the salad on disposable plates or in my hotel's coffee pot. If you're not sure about how to cut the kernels from the cobs, ask if the farmer can do it for you.

1 pint cherry tomatoes, halved
2 ears corn, kernels removed from the cobs
handful of fresh herbs (such as basil, cilantro, dill or sage), chopped or torn into small pieces
juice of 1/2 lemon
1 packet of salt (from a carry-out restaurant)

Mix tomatoes, corn, herbs and lemon juice together. Sprinkle with salt to taste. Enjoy as a salad, or as a dip with tortilla chips or crackers.

Tea Sandwiches
Serves 2
1 pint fresh berries
1 handful fresh mint, chopped or torn into small pieces
1 packet sugar (from a restaurant) or 1 ounce honey
4 slices local bread
2 ounces fresh, soft cheese, such as goat cheese, cream cheeses, ricotta or fresh mozzarella

Clean berries and mix with mint and sugar or honey. (If using strawberries, remove the stems, and cut into pieces, if desired). Let mixture sit 5 minutes.

Meanwhile spread cheese on all four slices of bread. Divide berry mixture in half. Place half on each of two slices of bread and top each with a slice of bread.

Chef Jill Houk

PoshPorts is delighted to welcome our new ambassador, Chef Jill Houk. Her contributions will enrich our knowledge and appreciation of the intersection between culinary, cultural, and healthy pursuits.