There are more than twice as many farmers markets as a decade ago, says Civil Eats in listing “five ways these vital spaces are redefining themselves.” Among them: farmers embrace technology, whether it’s social media to attract customers or accepting payment by credit card; three-quarters of the markets accept food stamps and many of them participate in “double up” programs; markets offer cooking demonstrations, food storage tips, recipes and info on growing practices.
Author Steve Holt says the markets are thriving but total sales seemed to plateau to some extent in recent years. “USDA officials say that rather than reflecting diminishing demand for local food, the stagnation of farmers’ market sales reflects the diversification of methods farmers are using to sell their food.” He cites Ann Alonzo, head of the Agricultural Marketing Service, as saying “more farmers are using new and different models like food hubs to sell to restaurants, grocery stores, institutions, and schools.” Those new routes include community-supported agriculture subscriptions and direct delivery to customers.