We have local farmer's markets that different cities have on different days. They are sponsored by the state department of Agriculture, so they make sure the farmers are self-producers, and not just going to the local produce distributor and reselling them. There are more then a few stands that I know of the sell iceburg lettuce around here in August, which is impossible since it's so warm.

I like to support real farmers too. In fact, we get our milk from a local dairy that, get this, delivers milk in old and refurbished milk trucks from the 60's. They make their own butter, some cheese, and ice cream too (so it's hard to get whipping cream from them, it all goes to the ice cream). Th emilk comes in glass bottles for which you have to pay a $2.00 deposit.

I love farmers markets If we are out and about we will always stop and pick something up that we don't grow ourselves. I just love fresh veggies

Here's one side of farmers markets I haven't seen yet discussed...I tend to overbuy! So I see fabulous tomatoes and I buy WAY more than I could ever eat, meaning i am practically guaranteeing some of them will go to waste.

That said, the farmers market veggies are generally cheaper than those in the grocery stores here, so I guess it all evens out.

We have a farmer's market here every Saturday from May to November. I haven't been in awhile though, I really do need to go back there soon. But I probably won't this year, so shame on me. You have to get there early, like before they even open or you don't get the good things. My mom used to go, and she left the house at 6:30, and the market didn't open till 7, but she was usually one of the first there and got her pick of veggies. She got some squash there once, I can't remember what kind the farmer said it was, but I know we haven't been able to find it in the grocery stores, and it was some of the best squash I've ever eaten.

You could can them before they go bad. It's not too hard. First, clean the jars well. Then peel the tomatoes by first putting them a few at a time into a pot of boiling pot of water for about 10 seconds, then removing the tomatoes from the water, and placing them into another pot filled with ice water. The peels will fall off. Now core, and cut the tomatoes into, say, 1" chunks and add them to the jars. Fill to within 1/4" of the top of the jar and add 1/4 tsp non-iodized salt (iodine will darken the tomatoes). Have the lids and seals in a pot of boiling water, wipe the top of the jar, top with a seal, and then tighten the lid. Set aside until you've done enough jars to fill a canner (which is nothing more than a big pot with a rack to hold and allow easy handling of the hot jars around all of that hot water). Place the jars in the rack, and place the rack in the canner making sure the jars submerge. Process (boil) the jars for 30 minutes at a rapid boil. The remove them from the water using the rack, and let cool. You'll hear the jars pop when they seal. Write the year and month on top of the mason jar with a marker or grease pencil so you know the age.

Always use canning jars, and new seals. You can re-use the caps but not the seal. I like wide mouth jars as they are easier to fill with my big hands