We might take for granted how lucky we are here in the Monterey Bay. For so many reasons, but the fact that we have farmers markets operating year round, practically every day of the week, is not something every region can boast.
We should never forget that there are people working tirelessly to create, promote and maintain these markets, to ensure that as many people as possible have access to fresh, nourishing food.
One such person, dedicating her career to this work for the past 30 years, is Catherine Barr. As executive director of the Monterey Bay Certified Farmers Markets (MBCFM), Barr’s knowledge and perspective about our local foodshed is vast and invaluable. As she reflects on years past, present and future, in this 48th year of MBCFM, there’s a lot to celebrate.
“We are gearing up for our 50th anniversary,” says Barr. “So this summer down at the Del Monte market on Fridays we will have free cake and face painting in June to celebrate.”
MBCFM operates four markets: the year-round Del Monte market in Monterey on Fridays; the year-round Aptos market at Cabrillo College on Saturdays, a seasonal Carmel market at The Barnyard on Tuesdays beginning May 7; and the seasonal Sunday market at Del Monte Center beginning May 5. For more details and information about the four MBCFM markets and all events, check out their website. It is a treasure trove to say the least, as well as an extensive resource for vendor information, news and a beautiful “Edible Paradise” blog with recipes, all written by Annaliese Keller. But Barr says that, despite how robust the website is currently, in a few weeks there will be even more information on offer, such as profile photos of the farmers, their products and links to their contact information.
Also on tap for the 2024 summer season are some new market participants.
“We are getting some new vendors coming in which we haven’t had in awhile, so we’re pretty excited about that,” says Barr.
She lists Bay Area Orchids from Half Moon Bay, Bigoli Fresh Pasta out of Sand City and a hydroponic lettuce producer from Salinas called Market Farms. Barr explains that “you put it in a glass of water with the roots attached instead of using dirt, which is great. We’re going to see a lot more hydroponics. Also a lot of farmers growing vertically. You can get a lot more product that way, you know, the sky’s the limit.”
Her predictions are based on decades of watching how farming methods shift. “Farming is changing,” she says, “It is a real science, so I think once we get a hold of a new idea, there’s a lot of innovative farmers and institutions and I think it’s great to see people using new methods.”
Another hydroponic grower joining the market is Ichigo Farms from Salinas, which is known for its strawberries. “We have to plug the holes now that Ronald is gone,” Barr says, referencing the retirement of pioneering farmer Ronald Donkervoort of Windmill Farm, who moved to Spain this past March.
Coming up in May is the “Cooking with the Chef” program, which was on pause during the pandemic but gearing up for a summer full of chefs and caterers on the third Saturday of every month through September. As a mecca for seasonal, fresh bounty, it’s obvious that our best chefs and food producers are regulars at the markets. So Barr launched the program to bring some attention to these culinary stars, while getting the public involved and more connected with how to use produce in the kitchen.
“We put out a call through the culinary world and we get a lot of interest. The rule is that they have to use products from the market, we give them farmers market dollars to go shopping, and then we do tastings afterwards,” Barr explains.
Another fun program is the cookbook exchange, which at this point has reached more than 900 cookbooks distributed. Barr says they are always looking for hand-me-down books to give out, and they will be starting a gardening book exchange this year as well. “It is amazing, all the old cookbooks that we see, it brings back a lot of good memories,” she says.
But the best part for her is seeing all the families and kids at the markets. Barr says,“That’s what it’s all about, training that new generation to eat locally and seasonally.”
About the author
Amber Turpin is a freelance food and travel writer based in the Santa Cruz Mountains.
