Local produce is preferable to food that has been transported many miles for several reasons: health, freshness, energy conservation, and stimulation of the local economy.

The Harvest

Asparagus in the Spring, Squash in the Fall

We are proud to support local farmers at the Greening Princeton Farmers' Market. Since all of our farmers sell what they grow, their produce is reliant on the seasons. The following growing schedule outlines what vegetables and fruits you should expect to find at the market depending on the season. Although our first weeks in spring are light on produce, by the end of our spring season, we hope that the late spring produce is available. In the fall season of operation, we expect produce from both summer and fall to be available.

Typical Schedule of Available Produce

Late Spring Arugula Beets Carrots Cabbage Califlower Garlic Scapes Herbs & Flowers Lettuce Peas Salad Greens Scallions Spinach Sweet Turnips Radishes Salad Greens Strawberries Swiss Chard

Summer Beans Beets Canteloupe Carrots Corn Cucumbers Edamame Eggplant Garlic Herbs and Flowers Leeks Lettuce Onions Peppers- Hot and Sweet Potatoes Raspberries Summer Squash Swiss Chard Tomatoes Watermelos Zucchini

Fall Arugula Beets Carrots Cabbage Celeriac Collard Greens Califlower Garlic Herbs & Flowers Lettuce Leeks Onions Parsnips Potatoes Pumpkins Radishes Salad Greens Spinach Sweet Turnips Swiss Chard Winter Kale Winter Squash

Winter Greens Mix Lettuce Mix Spinach Winter Kale

Reading List

Coming soon...

Useful Local Food Links

• NJ Department of Agriculture — Community Farmers' Markets
• Other Farmers' Markets in Mercer County
• National Directory of Local, Sustainable Food
• Northeast Organic Farming Association — NJ chapter

Starting Your Own Campus Farmers' Market

Farm Fresh on Campus: How to Start a Successful Student-run Farmers' Market

On Saturday, February 23rd, 2008, Katy Andersen taught a seminar at the first-ever PA/NJ Real Food Summit at the University of Pennsylvania. Andersen led 20 students from colleges and universities in PA and NJ in a 2-hour seminar about how to start a campus farmers' market. The handouts below are part of the materials she distributed at the seminar as guidance in getting started.

• First Considerations in Starting a Market
• Important Contacts when Starting a Market

Why buy local?

Local produce contains more vitamins and minerals than produce that has been shipped over a long distance. During its time in transit, produce gradually loses the vitamins it contained at the time it was harvested. Furthermore, produce that must be shipped is picked unripe, transported to distribution centers, and artificially ripened using Ethylene gas before it is sold. Currently, a typical plate of food in the United States has accumulated around 1500 miles before it reaches the table. Therefore, produce grown and sold on a local scale is generally more nutritious and fresher than foods that must be shipped.

Buying locally grown produce also conserves energy, an important consideration as concerns about global warming and fossil fuel availability rise simultaneously. A recent Food Miles report by the SAFE Alliance found that fresh peas require 40 percent of the energy expended for a frozen carton of peas and 25 percent of the energy for canned peas. Similarly, the USDA estimates that about 10% of the fossil fuel energy used in the world's food system is used in production; the other 90% goes into packaging, transportation, and marketing. This transportation is a major burden on our environment: the U.S. Department of Transportation estimates 120 million tons of CO₂ are emitted each year as a direct result of in-country food transport. This is compounded by the fact that we now drive an average of 898 miles annually to shop for food. We travel to our food; it travels to us. This obvious paradox can be addressed through buying locally grown food; although seasonality remains a problem for commodities not grown locally, some of the transportation and pollution problem can be bypassed altogether with a local focus.

In recent years, given the rise in large agribusiness, small farmers have turned to direct marketing through farmstands and farmers' markets. This has resulted in a farmers' market renaissance across the country, with an increase of 111 percent from 1994 to 2004, up to 3,700 today, according to the Agricultural Marketing Service of the USDA. In the 2000 USDA Farmers Market Study, 19,000 farmers reported selling their produce only at farmers' markets. In the Princeton area alone, there are four markets: Lawrenceville, Montgomery, Trenton, and West Windsor. However, these markets open in May and end in October when students are typically not on campus. Furthermore, students cannot reach these markets unless they have a car. Recognizing this disconnect between farmers' and members of Princeton University, the Greening Princeton Farmers' Market will provide the campus with fresh produce.

Read our latest report about why to buy organic and local food.

Also, see our page about organic food and more links about organic and local food.