When
Reata Executive Chef Juan
Rodriguez was growing up in Mexico,
his grandmother taught him how to pick
the perfect market produce, one lime at
a time.
Now age 32, with
Iron Chef
and
Chefs
Under Fir
e appearances under his belt,
Rodriguez remains passionate about farm-
fresh foods. Later this summer, he’ll open
the farm-to-table Broad Street Bistro in
downtown Mansfield.
We can’t all be professional chefs, but we
can still do what Rodriguez does: “I go crazy
at the farmers market,” he says.
The vegetables and fruits are handpicked,
homegrown, sometimes organic, easy on the
wallet, and — above
all — delicious.
Chef
Rodriguez
offers the tips
at right to
help you shop.
Bring your own bags —
or even
a cart, especially if you’re buying in
bulk for canning or pickling. It’s also
smart to bring some cash, as some
vendors don’t accept credit cards.
FARMERS MARKETS
Go early.
The best produce is there right
when they open. However, the end of the
day is when you get the best deals.
Shop in season.
For example, if it’s June,
look for strawberries instead of apples,
asparagus instead of squash.
Talk to the farmers.
“They’re
passionate about what they do
and know which fruits and veggies
are the ripest,” Rodriguez says.
Know the shelf life.
Apples and
root vegetables will last weeks or
even months. But berries and leafy
lettuces need to be eaten quickly.
Fall in love with
FRESH
Make a plan.
“When my wife and I go to
the farmers market, we talk about what
dishes we’ll prepare that week so we
know what to look for,” Rodriguez
says. Otherwise, you’ll buy too
much and the food will go bad.
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Venture beyond produce.
Farmers markets offer
wide selections of cheese, meat, eggs, and other
groceries. “I’m on a fresh egg kick,” Rodriguez says.
“My mom had her own chickens when we were
growing up. Put next to a store-bought egg,
the yolk is orange and much brighter.”
