If you’ve ever shopped at more than one farmers’ market, you’ve come to realize that no two are exactly the same—they are as diverse as varieties of heirloom tomatoes. Each market differs in its size, location, hours, vendor makeup, operating structure, and budget and each must be mindful of federal, state and local regulations. Every decision that’s made about that market likely takes all of these factors into account. There’s a lot to think about even in the best of times and this season is unprecedented for us. We realize that it’s entirely our responsibility to think about all of these things so that each week, you can enjoy the farmers’ market for what it is—a community-building event that supports Connecticut agricultural producers and local businesses. We support them so that they can bring fresh, locally produced goods directly to you. Just leave the hard parts to us!

Farmers’ markets across the country have had to make modifications as to how they will open in a way that’s safe for their volunteers, vendors, and most especially, their customers. Since early in March, we have sat in on dozens of hours of phone calls and webinars with other market managers, the CDC, the Connecticut Department of Agriculture, extension offices, and farmers’ market coalitions. We have weighed several options for how The Monroe Farmers’ Market could continue to serve the community and support its farmers and local producers. We believe that we have selected the best mode of operation for our market and everyone it serves.​

Every Friday from June to October, something wonderful happens on the Town Hall Green. Monroe is host to one of the most vibrant and well-liked farmers’ markets in the state. Our market is proud to support the livelihoods of over 25 of Connecticut’s finest growers and producers by bringing them together in a convenient, fun, and family-friendly location. The market relies on a committed group of volunteers to put on the event each week and we’re always looking for extra help to make it happen. 

By Contributing Author: Sharon A. See

Even though it still feels like summer around here, the Monroe Farmers’ Market is full of fall favorites. There are so many varieties of fall veggies that you can easily find something to appeal to even the most pickiest of eaters.
  
Most of these crops are very versatile too! They can be used in many different recipes from soups and stews, to casseroles, salads, and even atop your favorite pasta.

You just can’t beat them for healthy sources of vitamins, minerals, essential fats and tons of fiber. I’ve broken them down for you in into three groups that make up the most nutritious of all the fall veggies. I also give you plenty of healthy reasons to make each of these a regular part of your diet.
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Read through to the end of this article and you’ll find a couple of tasty recipes using some of these nutritious fall favorites. 

By Contributing Author: Sharon A. See

​There was no doubt this past weekend was the first weekend of fall. Crisp temperatures came on quickly and with them come a desire for heartier fare.    
Fall is the perfect time of year for soups, slow cooker recipes and casserole dishes. You can create hearty, healthy, time-saving meals that will free you up to enjoy the beautiful fall weather. 

By Contributing Author: Sharon A. See

​In my last article, I shared with you Three Ways to Get Kids to Eat Healthier. This week I’d like to take it a bit further and give you a few more tips for healthy eating and share three simple and tasty recipes. 
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I picked these three recipes because they all share the qualities that make it easy for you and your family to eat healthily. They are simple, time-saving, nutritious, tasty, and provide for multiple meals. And, they don’t require exotic ingredients; in fact, you can find many of the ingredients right at the Monroe Farmers’ Market.

By Contributing Author: Sharon A. See

It’s back to school time again even though the temperatures feel more like mid-July.

For many families, this means a return to schedules and routines. Research shows children perform much better at school and in other activities when they have regular routines around sleep, meals, study and play time.
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Routines and schedules are also very helpful for parents. Having regular routines and schedules can help to reduce the stress that comes with keeping a busy family healthy and happy. And one of the most important ways to keep a family healthy and happy is to have good routines and habits around healthy food and meal times. 

Getting kids to eat well is a challenge. Heck, eating well as an adult can be a challenge too! It’s really easy to fall back on convenience and packaged foods when we’re pressed for time and being pulled in lots of different directions. 
This week I’m giving you three simple ways you can help your children eat healthier foods. As you will see, it begins with you. Kids do as we do, not as we say. So these tips will help you eat healthier while involving kids in the planning and preparing of meals. And as an added bonus, these are great opportunities for family bonding.

And, at the end, I’ve included a link to a recent back to school segment featured on a local TV station. I love the healthy snack suggestions and recipe for Green Monster Muffins.  These muffins are a tasty and fun way to sneak some fresh fruits and veggies into the lunchbox or snack bag. Of course, you can find the vegetables for this recipe at the Monroe Farmers Market.

By Contributing Author: Sharon A. See

Early season crops are winding down. We’ve just about made up for the slow start to the season and peak season hot weather crops are making a big showing. So here is some of what’s hot and what’s not at the market.

Tomatoes are plentiful right now. They love the hot weather and many varieties are available. Take some time to ask some of the farmers what varieties they are offering and learn which are best for what you are planning. There’s a big difference between the tomato that’s best in your salad and the one that will give you the best spaghetti sauce.

The eggplants love this hot weather too. Eggplant is not just for parmigiana. Try grilling eggplant slices along with slices of fresh tomato, or cut into thick strips coat with oil and seasoning and toss them on the grill. Or, one of my favorites is roasted eggplant soup. You can find the recipe for this gem at the end of this article.

By Contributing Author Sharon A. See

I’m often asked about the benefits of raw food diets, of which there are many. But, there are some foods that can actually be more nutritious for us to eat in cooked form.

It really comes down to nutrition science. Some nutrients are very delicate and degrade quickly when exposed to heat. Others, when cooked, can become easier for our digestive systems to absorb. And then there is the more complex nutrition science of combining specific nutrients to enhance absorption. 

The great thing about this time of year is that you can find the best fruits and vegetables for both raw and cooked recipes right at The Monroe Farmers Market. 

Here’s a quick guide to go by when deciding which are best cooked and which are best eaten raw. I’ve also included a tasty recipe which combines just the right ingredients to naturally enhance nutrient absorption.