How to build a farmers market dinner

Malivert recommended visiting your local farmers’ market a few days before cooking to get a general idea of what you need and where you can find it. For example, if you plan to make dinner at home on Friday or over the weekend, it’s best to visit the market earlier in the week, preferably between Monday and Wednesday. This ensures you have plenty of time to see what’s available and talk to farmers about their specific goods before making any purchases.

 

That being said, this is only possible if your local farmers' market is open several days a week. If your market is open once a week, be sure to go there as often as possible so you’re well-acquainted with what they have.

 

“You need to adapt to what you will find at the market,” Malivert said. “Usually, after visiting the market two or three times, you’ll see what they have and based on that, you can build your whole dinner.”

Farmers are your best (and most valuable) resource, Malivert said. Ask them if they have specific produce items on a given day, about produce you may be unfamiliar with, or what they recommend as alternatives. “Most of the time, they know the flavor profile and how to use certain ingredients,” Malivert said. “These are things you want to start to learn if you’re planning a dinner.”

Tasting your ingredients at the market is key. Whether it’s an item you’re familiar with or something new that’s caught your eye, don’t be afraid to ask for samples, Malivert said. A good rule of thumb is to stick to known ingredients when hosting and cooking dinner for guests. You can be more adventurous when cooking for yourself or your family, Malivert suggested.

 

“It’s okay to make a mistake. It's okay to try something new and not like it,” he added. “This is the best way to progress and learn.”

“I definitely always try to go for the main ingredient,” Malivert explained. That can be a vegetable, a squash, or a protein — it all depends on your primary dish. Say you want to serve a vegetarian dinner of roasted butternut squash. The squash is your main ingredient, which can be served alongside farro, mushrooms and an herb garnish.