Fresh, Seasonal Foods Offered at Local Markets

MANHATTAN, Kan. – Crisp leafy greens, plump red berries, and rhubarb are likely to be among the fresh local foods available in Kansas’ early season farmers’ markets, said Karen Blakeslee, a Kansas State University Research and Extension food scientist.

“If it’s June, it’s time for rhubarb pie. Or, better yet, rhubarb and strawberry pie,” said Blakeslee, who noted that farmers’ market shoppers also can expect to see a variety of lettuce and salad mixes, radishes, broccoli, cabbage, cauliflower, cucumbers, summer squash, beets, blueberries, fresh herbs and cut flowers at farmers’ markets in June.

Some early, homegrown tomatoes also are becoming available, said Blakeslee, who advised shopping for fresh produce that has good color and aroma, and is free of dents, cuts and bruises.

“Brush off loose dirt, but wait to wash fresh fruits and vegetables until before using them,” she said.

And, if not familiar with a food, ask the grower for information about it -- how it was grown -- and for tips in choosing and using it, Blakeslee said.

Rhubarb is an example, she said. While some will remember it as grandma’s favorite, others who are unfamiliar with it may not know that the stalks are edible, but leaves, which contain oxalic acid, can be toxic and should be discarded out of reach from children and pets.

Shopping farmers’ markets regularly offers opportunities to learn about local foods and how to enjoy them, Blakeslee said. A directory of Kansas farmers’ markets is available at county and district Extension offices and at www.kansassustainableag.org. More information on food, nutrition, health and food safety is available at county and district K-State Research and Extension offices and on Extension Web sites: www.ksre.ksu.edu; www.ksre.ksu.edu/foodsafety/ and www.ksre.ksu.edu/humannutrition/.

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