Click on the questions:
1. Read our weekly newsletter so you know what to expect that week. Sign up here.
2. The market is held outdoors, rain or shine, so dress accordingly.
3. Check out ALL the market so you don't miss a thing.
4. The early bird gets the worm. The market is busiest between 8 and 10 am, so come early for best quality and selection. Vendors may reserve items, but nothing should be sold until the market bell rings at 8 am. Please give farmers time to set up their stands if you arrive early.
5. Most vendors accept debit and credit cards. If using cash...SMALL BILLS ARE KING!
6. Be friendly with the vendors - a little goes a long way. Engage with them, ask questions - they love to share their passion.
7. Buy something new each time you visit - you'll be surprised how much fun it is. A kohlrabi may look like something from outer-space, so don't be afraid to ask the grower for cooking tips or recipes. Check out our Recipes page for ideas, too.
8. Touch, sniff and tap the produce. Ask for samples, just don't make a meal of it.
9. Ask farmers when they expect certain produce to arrive and disappear, so you can plan your meals accordingly.
10. Learn the secret of seconds - produce that's bruised, nicked or just past it's prime. Unless you're eating them raw, seconds can be just as good for baking and cooking. They might not be on display, but they're often there if you ask.
12. Remember, ugly produce is still delicious produce.
13. It's not just about produce. We have high quality, naturally-raised meat, poultry and fish that's far superior to what is available in the supermarket.
14. Bring your cooler in case you aren't heading home immediately.
15. You can never have too much fruit. That's what freezers are for. Check out our annual fruit fundraisers - local peaches in the summer, local apples in the fall- all delivered fresh to the market.
16. Help the planet by using sturdy shopping bags or baskets instead of plastic.
17. Make it a family affair and bring your kids. It's a great opportunity to teach them about sustainable foods.