New arrivals brighten local farmers market

       New varieties of fresh produce are becoming available to University of Oklahoma students through the Laughing Tomato Farmer’s Market. Fruits, vegetables, and other goods sold here are locally grown and seasonal, so the store will soon offer types of produce that come with the spring season.

Students peruse the attractive display of
squash, cantaloupe, pineapple, peppers, and
other produce at the weekly Farmer's
Market around lunchtime last Friday, Feb. 20

       The Farmer’s Market, located in front of the Laughing Tomato restaurant in the Students Union, is part of the university’s attempt to expand sustainable, healthy dining options. From 10am to 5pm every Friday, students can browse through a colorful array of fresh produce, all of which is supplied by local farmers and vendors.

       “Squash, peas, and asparagus are new on the display,” said Andrew Fitzgerald, a student employee at the Laughing Tomato, noting recent arrivals to the store’s vibrant selection.

       Much of the stock is seasonal, becoming available soon after harvest. Burnt orange pumpkins roll in mid-fall, winter squash is sold in its season, and spring and summer bring options that were unavailable or not in peak condition during the preceding cold months, like watermelon, peas, asparagus, and grapefruit.

       Produce is best eaten soon after being harvested. As time passes, it loses nutrients, moisture, and flavor, diminishing its nutritional power. Packaging, storing, and shipping the produce lengthens the time that passes between harvest and consumption. Out-of-season produce has undergone these processes, making it conveniently available year-round, but not as tasty or nutritional as it once was. Eating seasonally, however, means that less time has passed since harvest, enabling people to consume produce at its best.

       Eating seasonally is also beneficial because produce that is grown in certain seasons yields benefits that are relevant to that season. For example, watermelons, which are a quintessentially summery fruit, contain large amounts of a carotenoid called lycopene. Recent studies from the University of Manchester show that lycopene acts as an effective skin protectant against sunburns—a hazard most often associated with summer. Another common threat posed by the summertime heat is dehydration. Watermelon, as its name may hint, has powerful hydrating properties. Many vegetables are like watermelon, providing defenses and benefits that are especially useful during the specific time of year that they are grown. Be this coincidence or a product of evolution, one can certainly conclude that produce is best eaten in season.

       The weekly farmer’s market not only provides seasonal produce, but also that which is locally grown. Doing so boosts the local economy by supporting Oklahoman farmers and vendors, and promises a better quality produce for many of the same reasons as supplying by season: the product has spent less time in crates, being shipped and stored across the country. According to the University of Oklahoma’s Housing and Food Department, approximately 15 percent of food served at the Laughing Tomato comes from a small business or an area farm. The weekly Farmer’s Market, however, is almost completely supplied by such sources.

       Much of the vegetables, for example, are supplied by Peachcrest Farms, located in Stratford Oklahoma. Grandma Opal’s Cookies, the producer of the popular whole wheat treats, is located in Hunter, Oklahoma. Also sold at the farmer’s market is organic peanut butter and honey peanut butter, made in Hollis, Oklahoma by Snider Farms Peanut Barn.

       New arrivals at the weekly farmer’s market will brighten the rainbow of assorted fruits and vegetables, guaranteeing students the most fresh and flavorful options.