Por Kendra Atleework | Reportero SDUN

As summer turns to fall and fall to winter, local farmers markets register a distinct shift. Many consumers are accustomed to accessing the same fruits and vegetables year-round due to international produce shipments that supply large grocery stores. It is not uncommon to find tomatoes imported from Mexico when shopping at any major grocery store.

However, Phil Noble, known as “Farmer Phil” to coworkers, points out the importance of eating locally and seasonally. “It makes sense to eat locally from so many perspectives. It’s natural, your carbon [foot] print decreases and it’s important to support the local farms,” he says, “If you’re not buying in season, you aren’t supporting local farmers and eating sustainably.”

Hillcrest has a weekly, year-round farmers market, which takes place every Sunday from 9 a.m. to 2 p.m. North Park is also home to a farmers market every Thursday from 2 p.m. until sunset.

Noble and his wife co-own Sage Mountain Farm. “We’re proud to be part of the organic food revolution that is sweeping our country,” he says. Located in Aguanga, about 30 minutes east of Temecula, Sage Mountain Farm started as a hobby in 2000, and now covers over 100 acres.

Noble explains the produce available in his tent during summer and spring is not the same as the options offered in the fall and winter. He points out colorful squash varieties such as acorn, spaghetti, sunshine and New England pie, which are grown locally from October to December, available at his tent. Additional vegetables available only during colder months include peppers, eggplant, cucumbers and watermelon.

Noble says much of the winter produce supplied by farmers markets is not even available at grocery stores, such as his farm’s Italian heirloom garlic.
Joe and Goyo Rodriguez, owners of J.R. Organics, echo the importance of eating seasonally. They participate in both the Hillcrest and the North Park farmers markets. Joe Rodriguez says his farm offers fall and winter specials, such as spinach, squash, celery, peas, broccoli, cauliflower and cabbage. “J.R. Organics has been around for close to 30 years,” Joe Rodriguez says of his 95-acre Escondido farm. “I’m a fourth generation farmer on this piece of ground.”

While eating seasonally may seem expensive to many shoppers, Goyo Rodriquez can offer strategies for eating locally on a budget. He suggests coming towards the end of the market, when many items are marked down, or shopping in bulk for better deals.

Shoppers who cannot visit weekly markets can order food boxes of varying sizes and prices from a program called Community Supported Agriculture, of which Sage Mountain Farm and J.R. Organics are a part. Sales of food boxes, which consumers pick up bi-weekly or weekly, constitute 70 percent of J.R. Organics’ revenue, Goyo explains. Consumers interested in signing up for this program can do so online at sagemountainfarm.com, jrorganicsfarm.com, or in person at a local farmers market.

Noble advises locals to be watchful for carrots, beets, broccoli, and green onions, which will soon be harvested as winter deepens. He leaves shoppers with a few words of advice. “Know your farmer, know your food.” Joe Rodriguez seconds this sentiment. “We appreciate the help of the locals,” he says, “Keep buying local.”

For more information on all the San Diego farmers markets, visit sdfarmbureau.org/BuyLocal/Farmers-Markets.php