Here’s how I’d fill my basket if I showed up at the farmers market without a meal plan

Written By Carly Zierke

Picture this: You head down to the farmers market feeling like you really should have made a list. But you are not about to let a lack of planning get between you and farm fresh meals this week.

I’m definitely not here to scold you for not planning ahead.

In fact, this is a great opportunity to do what your farmers do and let the veggies call out to you and inspire your dinner.

Next time, try this flexible framework. This loose formula will help you build a diverse, well-rounded basket of market veggies that feels adventurous while still being full of things you will actually use and swap into your favorite recipes.

We learned how to put together a great mix of vegetables from years of assembling pre-packed boxes for customers and from choosing what comes home with up to the house with us at the end of harvest day.

It’s all about a putting together a flexible mix of easy-to-use staples, seasonal favorites worth grabbing while you can, and brand new-to-you veggies so you never get stuck in a rut.

Short on time? Here’s the no-plan farmers market formula:

  • 1–2 alliums

  • 1–2 root veggies

  • 1–2 hearty brassicas

  • 1 leafy green

  • 1–2 seasonal staples

  • 1 adventurous pick

If you want the reasoning behind each category, keep reading.

Alliums (the onion family)

Most baskets work best when they start with 1–2 alliums, or members of the onion family. These vary by season and form the base of almost every savory meal.

Depending on the time of year, look for the following:

  • Spring: Green onions (aka scallions. Yes, they’re the same!)

  • Summer: Garlic scapes in June, fresh garlic in July, and fresh sweet onions starting in July

  • Fall and winter: Garlic, onions, and leeks

Root veggies

Add 1–2 different root vegetables to your basket.

Root veggies add crunch to all kinds of meals and can easily be swapped for one another in stir fries, salads, and roasted dishes. We’re talking carrots, beets, turnips, radishes, and more.

They also last a long time, which makes them especially forgiving if your week does not go exactly as planned.

Always remove the leafy tops before storing, then keep roots in an airtight container or bag in the fridge. You will usually have at least two to three weeks to decide exactly how you want to use them.

Carrots and carrots get big bonus points here because they are just as easy to snack on fresh as they are to use in cooking.

Hearty brassicas (the cabbage family)

Grab 1–2 brassica family crops to bring substance and bulk to your basket.

This is one of the most commonly grown crop families because these vegetables are versatile, satisfying, and built into many of the staple recipes we rely on. They also tend to be dense and a good value at the market, especially if you already enjoy cooking with them.

You might see:

  • Spring: Kohlrabi, broccoli, cauliflower, kale

  • Summer: Kohlrabi, cabbage, broccolini

  • Fall and winter: Kohlrabi, broccoli, cauliflower, kale, cabbage, brussels sprouts

A leafy green

At least 1 leafy green helps everything feel complete.

Salad mix is an easy option that works well for packed lunches or quick meals at home. Our salad mix lasts about two weeks, which gives you a little more breathing room than you might be used to from the grocery store.

Spinach, arugula, and kale are also great choices. They work well in salads and can easily be folded into cooking when they need to be used up quickly.

A seasonal staple

Every season features a few can’t-miss veggies that are absolutely worth tossing in your basket. Choose 1-2 of these staples.

  • Spring: Rhubarb, chives, peas shoots

  • Summer: Snap peas, tomatoes, green beans, cucumbers, zucchini

  • Fall and winter: Peppers, potatoes, sweet potatoes, celery, squash

An adventurous pick

Finally, choose one adventurous ingredient that you have not cooked with before but have been meaning to try.

The key is to keep it to one or two new items so you do not end up with veggie overwhelm if the week ends up being busier than expected. It is not always easy to find a new way to use tomatillos, garlic scapes, and shishito peppers all in the same week.

This flexible approach is how we shop the market all season long, both for our customers and for our own kitchen. If you want help keeping what you bring home fresh or figuring out how to use it later in the week, our free vegetable storage guide is a great place to start.

Carly Zierke