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2007 TO MARKET . . . TO MARKET
A Guide to Locally Grown Food in the St. Louis Bi-State
Area
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Helpful Produce Facts -
* Harvest Calendar when fruits/vegetables are available
* Chart of equivalent weights/yields for canning & freezing
* Net weights & yields of produce + conversion information -
Prepared by nutrition specialists/educators at University of Missouri Extension & University of Illinois Extension
May 2007
Dear Friend:
Fruits, vegetables, eggs, and meats fresh from nearby fields, can offer the finest flavor and quality, while providing the opportunity to get to know the farmers. When we are able to talk to the producers of the food we eat we are able to ask questions to see how it has been raised. Some examples are: Have you sprayed this produce with pesticides? How recently? Is your beef antibiotic-free? Are the animals grass fed, or grain fed?
Buying your food locally is also an efficient way to support your state and county economy. To help locate sources of locally grown fruits, vegetables, and meats we have compiled this booklet, To Market, To Market: A Guide to Locally Grown Food in the St. Louis Bi-State Area, based on information provided by producers. The guide is organized by state and county; a farm will be listed in the county it is located but the listing will indicate if that farm drives to a farmers market that is in closer to the St. Louis Area. A map of counties included is on page 4. The following codes describe the various types of farm operations:
• Farmers’ Markets (F) enable farmers to bring produce and other products to sell at a common location. Variety is often diverse, so individual items are not listed. At many farmers’ markets, demand is high, so plan to arrive early.
• Greenhouses (G) sell crops that need protection from winter cold, such as bedding plants, vegetable transplants, house plants and cut flowers. Most greenhouses have plants and/or produce available for sale year round.
• Organic (O) growers may or may not be affiliated with any organic growers association. Many growers will use organic practices but choose not to become certified. These folks may not then be able to legally call themselves organic. For this reason it is important to talk with the grower about his/her cultural practices.
• Pick-your-own (P) operations are located on the individual farm, and are usually associated with fruits and berries. Harvest your own produce at its peak freshness.
• Roadside stands (R) Are usually located on the farm or close by. Some are small markets offering a wide variety of items.
• Subscription (S) farms charge a fee for membership that entitles subscribers to a weekly share of fresh food grown on the farm.
• Wholesale (W) farms sell wholesale to groceries and/or restaurants.
• Meat (M) farms sell meat products.
We hope this guide will also help put you in touch with Missouri and Illinois growers of quality food–and provide an opportunity for a fun outing as well.
Want to know how to preserve food safely?
Check out Quality for Keeps!
A newsletter for those who produce and preserve food, published by University of Missouri Extension
nutrition specialists
Cooperatively produced by:
and
Contact Information
University of Missouri
Extension
Cynthia Fauser,
MS, RD, LD
Nutrition and Health
Education Specialist
St. Louis County Extension
121 S. Meramec, Suite 501
St. Louis, MO 63105
314-615-2911
FauserC@missouri.edu
Linda S.
Rellergert, MS
Nutrition and Health
Education Specialist
St. Charles County Extension
260 Brown Rd.
St. Peters, MO 63376
636-970-3000
RellergertL@missouri.edu
Mary Schroepfer, MEd
Nutrition and Health Education Specialist
Franklin County Extension
116 West Main
Union, MO 63084
636-583-5141
SchroepferM@missouri.edu
Tricia Freund Wagner
Community Development
Specialist/Local Food Systems
Warren County
Extension
107 West Walton
Warrenton, MO 63383
FreundT@missouri.edu
University of Illinois
Extension
Jananne Finck, MS, RD
Nutrition and
Wellness Educator
Springfield Extension Center
P.O. Box 8199
Springfield, IL 62791
217-782-6515
finckj@uiuc.edu
Carol C. Schlitt, MS, CFCS
Nutrition and Wellness Educator
Edwardsville Extension Center
200 University Park Dr.
Edwardsville, IL 62025
618-692-9434
cschlitt@uiuc.edu
Production Team
Project coordination
University of Missouri Extension
Tricia Freund Wagner
Community Development Specialist / Local Food
Systems
University of Missouri Extension
Carol C. Schlitt, MS, CFCS
University of Illinois Extension
618-692-9434
cschlitt@uiuc.edu
Print/web design
Kathy Maddox
University of Missouri Extension
MaddoxKa@missouri.edu
administrative
support
Elizabeth A. Determan
University of Illinois Extension
Acknowledgment
Source of
Harvest Calendar,
Net Weights/Yields of Produce chart, and Equivalent Weights
chart: Farmers' Market Directory, Missouri Department of
Agriculture
