National Farmer’s Market Week 2023
National Farmers Market Week is an annual celebration that takes place across the United States to honor and promote the importance of farmers markets in local communities. This week-long event typically occurs in early to mid-August and is a time to recognize the vital role that farmers markets play in supporting local farmers, connecting consumers with fresh, locally-grown produce, and fostering community engagement.
In the heart of Davis, California, lies a vibrant and cherished institution that has stood the test of time—the Davis Farmers Market. As we celebrate National Farmers Market Week, we delve into the fascinating history of this local gem.
Definition of Farmers Markets
The USDA defines it as: “a multi-stall market at which farmer-producers sell agricultural products directly to the general public at a central or fixed location, particularly fresh fruits and vegetables (but also meat products, dairy products, and/or grains).”
History of Farmers Markets
Farmers markets date all the way back to Egypt over 5,000 years ago. Farmers along the Nile came together to sell their fresh produce.
The first farmers market in the United States opened in 1634 in Boston, Massachusetts. Many markets began following: Hartford in 1643, New York City by 1686, and Philadelphia in 1693, to name a few.
During the 1700s, 1800s, and the first half or so of the 1900s, grocery stores gained in popularity; consequently, interest in farmers markets fell. During the late 1970s, a peach harvest surplus inspired lawmakers to allow farmers markets in California.

The seeds of the Davis Farmers Market were sown in the late 1960s and early 1970s when five individuals—Martin Barnes, Jeff & Annie Main, Henry Esbenshade, and Ann Evans—found themselves united through friendship, political activism, and their studies at UC Davis. Under the mentorship of UC Davis rural sociologist Isao Fujimoto and his Alternatives in Agricultural Research Project, they developed a shared passion for sustainable agriculture and community-driven initiatives. In 1976, the trio of Henry Esbenshade, Martin Barnes, and Annie Main received approval from the Davis City Council to establish the Davis Farmers Market in Central Park.
Bolstered by the support of the Davis Food Co-op, which promised to buy any produce that farmers couldn’t sell, they embarked on a mission to connect local farmers directly with consumers.
Alongside the market’s growth, farmers and consumers began advocating for changes in State regulations that limited direct marketing of food. The efforts of individuals like Davis Farmers Market board member Les Portello contributed to the state Department of Food and Agriculture adopting regulations that created the nation’s first Certified Farmers’ Markets.
These new regulations enabled farmers to sell their products directly to consumers without strict size and packaging requirements, as long as they met minimum quality standards and operated in a market certified by the county agricultural commissioner.
This significant development further bolstered the Davis Farmers Market’s mission of supporting local farmers and promoting sustainable agriculture.
To this day, there are over 100 vendors at the Davis Farmers Market, where you can find fruits and vegetables, a variety of meats and seafood, nuts, wine, local eggs and honey, fresh-baked goods, plants, flowers and gifts. Today, the market serves between 7,000 and 10,000 people a week with more than 70 percent of the vendors coming from within a one-hour drive from farm to market.
The current schedule for the Davis Farmers Market:
Saturdays 8am-1pm, year-round, rain or shine!
Wednesdays 4-8pm for Picnic in the Park (mid-May through mid-September)
Wednesdays 3-6pm (mid-September through mid-May)

Good Humus
Today, along with their children, Annie and Jeff run Good Humus Produce, which can be found at the Market every Saturday.
Their eight and a half acre farm is made up of orchards, California native hedgerows, flowers, herbs, and vegetables. Beyond their produce they also make jams and jellies with their own fruits and herbs, floral arrangements and wreaths with their flowers, and they also make tons of dry fruit using the natural California sun.
You can find their products at the Davis Food Co-op & they also have their own Community-Supported Agriculture (CSA) program.
The Davis Farmers Market Cookbook
Written by Ann Evans, this revised editon of the Davis Farmers Market Cookbook, which celebrates the Market’s 40th anniversary, focuses on the second generation of farmers and vendors. Ann Evans speaks of the importance of Farmers Markets, farmers, and the joys of cooking seasonally.
You can find this book available at the Co-op and online

As we commemorate National Farmers Market Week, let us recognize and celebrate the remarkable history of the Davis Farmers Market and the invaluable contributions it continues to make to the community.
Find more information about the Davis Farmers Market here
Natural Remedies for Allergies
Ah spring, that time of the year that many of us look forward to for many reasons. Spring signifies new beginnings, longer days, and no longer having to leave home wearing layers upon layers of clothing.
That’s right, spring is also prime time for allergies!
Allergies are caused by an “overreaction of the immune system to certain substances or environmental triggers, such as pollen and dust mites.” Allergic Rhinitis, of which the seasonal type is called hay fever, is a type of inflammation in the nose that occurs when the immune system overreacts to allergens in the air. Signs and symptoms include a runny or stuffy nose, sneezing, red, itchy, and watery eyes, and swelling around the eyes.
For many, the path to relief begins with the rattle of a pill bottle — and that’s perfectly OK.
But there are other, more natural options that may be worth a try.
Below are some herbs, foods, and other natural remedies that could help lessen your seasonal allergies.* You don’t have to wait until you start to get symptoms to start taking these; The sooner you take them, the more your body will be prepared.
*If you have an underlying condition, taking other medications or herbal medicines, it is always best to talk to your healthcare provider before.

Stinging Nettle
Nettle leaf not contains natural antihistamines, but it also has anti-inflammatory properties that can help reduce nasal congestion, sneezing, and itching.

Butterbur
Butterbur extract contains petasins. Petasins could help with allergies by inhibiting leukotriene production. Leukotrienes cause inflammation and constricting of the airway muscles. It can also cause the body to produce excess mucus and fluid.

Licorice Root
Licorice Root has the ability to reduce inflammation and improve the mucous membrane health.

Yerba Santa
Yerba Santa is useful in clearing out the mucus caused by allergies and ridding the body of perpetually congested sinuses.

Ginger Root
Because of its anti-inflammatory properties, it been known to work against allergies. A 2016 animal study showed ginger suppressed production of certain cytokines that cause mast cell activation, thereby leading to prevention and alleviation of allergic rhinitis symptoms.

Turmeric Root
The active component of turmeric is curcumin, a polyphenolic phytochemical, with anti-inflammatory, antiamyloid, antiseptic, antitumor, and antioxidative properties. Curcumin was reported to have antiallergic properties with inhibitory effect on histamine release from mast cells.

Local Honey
Consuming small amounts of honey from the same area you live in can assist with boosting your body’s capacity to handle allergens present in the atmosphere.
Other Remedies

Nasal Rinses
Rinsing directly flushes out mucus and allergens from your nose. Studies have shown that Nasal irrigation as an adjunctive treatment in allergic rhinitis.

Foods high in Quercetin
Quercetin calms immune cells, preventing or reducing their release of histamines-the substances that cause allergy symptoms.
Here is a list of 100 Foods high in Quercetin.

Homeopathic Medicines
Homeopathy, also called homeopathic medicine, is a form of complementary and alternative medicine (CAM) that uses very small amounts of natural substances. Homeopathic products are often made as sugar pellets to be placed under the tongue; they may also be in other forms, such as ointments, gels, drops, creams, and tablets.
Here are a few homeopathic medicines that could help alleviate seasonal allergies:
Allium Cepa
Euphrasia Officinalis
Histaminum Hydrochloricum
Galphimia Glauca
Natrum Muriaticum
Find all of these natural remedies available at the Co-op!
How to Freeze Fruits and Veggies
Freezing Fruits
Wash fruits and sort for damaged fruit before freezing. Some fruits do best with a sugar or sugar-syrup preparation. Blueberries, currants, and cranberries do fine without sugar.
Here’s a trick for freezing delicate berries like strawberries or raspberries: Arrange them in a single layer on a baking sheet. Once frozen, transfer to a plastic freezer bag or container. You can also prepare delicate berries with sugar or sugar syrup.
For fruits that tend to brown, like apples, peaches, nectarines, and apricots, treat with ascorbic acid (Vitamin C).
To make an ascorbic acid wash: Dissolve 1/2 teaspoon of ascorbic acid powder (or finely crushed vitamin C tablets) in 3 tablespoons water. Sprinkle this mixture over the cut fruit.
An acceptable substitute: Slice the fruit and dip the slices in an acidulated water bath — about one-quart water plus a tablespoon of lemon juice — before drying and freezing.
If you are freezing fruits for smoothies, there is no need to make an ascorbic acid wash.
Strawberry Rhubarb Sage Empanadas (Rhubard freezes super well! Cut into the size you want in your future pies before freezing!)
Freezing Veggies
The best vegetables for freezing are low-acid veggies. When freezing vegetables, first blanch them briefly in boiling water. Then quickly submerge the veggies in ice water to prevent them from cooking. Dry thoroughly on paper towel-lined sheet pans.
Why blanch? Blanching prevents enzymes from damaging color, flavor, and nutrients. Blanching also destroys unkind microorganisms that might be lingering on the surface of vegetables. Pack vegetables snuggly to avoid air contact.
If you are freezing vegetables for stock, there is no need to blanch.
Garren Vegetable Bake (Zucchini and Pea save very well in the freezer!)
Composting Guide
Compost can be used as a fertilizer for your plants and garden with no risk of burning like with synthetic fertilizers. It also contains many beneficial microorganisms that keep away plant disease.
There are two types of home composting, Hot Composting and Cold Composting. Cold composting takes very little effort but will take much more time to produce compost. Hot composting requires more effort but will produce compost much quicker. Here is guide for the two:
Cold Composting
What you will need:
- A large bin or hole in your yard
- Worms (if you are digging a hole in your yard you wont need to buy many)
- Dried yard trimmings (leaves, small pieces of wood)
- Paper or egg cartons (and egg shells!)
- A little healthy nutrient dense soil
- Food Waste (can be added as you produce)
Food Waste:
Stick to leafy greens and produce with low acidity:
- Banana peels
- Chard, Kale, Cabbage, Lettuce, Spinach, etc
- Carrots, beets, and other roots
Avoid high acidic produce:
- Lemons
- Oranges
- Onions
- Garlic
- Leeks
Instructions:
- Prep your bin or dig your hole.
- Add yard trimmings and paper to the bottom on the bin.
- Then add your nutrient dense soil and worms.
- Add food scraps as you acquire them.
- Mix the compost pile whenever or never.
- It will take 6 months to a year to get completed compost
Hot Composting
What you will need:
- A large bin or hole in your yard
- Worms
- Dried yard trimmings (leaves, small pieces of wood)
- Paper or egg cartons (and egg shells!)
- A little healthy nutrient dense soil
- Food Waste (can be added as you produce)
- Water
Food Waste:
Stick to leafy greens and produce with low acidity:
- Banana peels
- Chard, Kale, Cabbage, Lettuce, Spinach, etc
- Carrots, beets, and other roots
Avoid high acidic produce:
- Lemons
- Oranges
- Onions
- Garlic
- Leeks
Your pile should maintain 1 part food waste and 2 parts dried yard trimmings. A healthy pile will 141F to 155F. This temperature will kill all weed seeds and disease pathogens.
Instructions:
- Prep your bin or dig your hole.
- Add yard trimmings and paper to the bottom on the bin.
- Then add your nutrient dense soil and worms.
- Add food scraps as you acquire them.
- Mix the compost pile 2-4 times a week. Check the temperature during each mix.
- It should stay damp, add water if needed.
- It will take at least a few weeks to make compost.
- Use it in your garden and mix it in with soil when repotting indoor plants!
Written By Madison Suoja, Education and Outreach Specialist
Layered Peanut Butter Freezer Fudge
Stuck at home and looking for a fun and delicious recipe that the whole family will love? We have just what you need, easy layered peanut butter freezer fudge! This simple yet hands-on recipe makes for the perfect sweet treat while also being dairy-free, gluten-free, and vegan!
This recipe is also an opportunity to try out some of the Fair Trade products that we have in our store! Coconut Oil and Chocolate are products that traditionally have not always fairly compensated the farmers that produce them. Buying Fair Trade versions of these products makes a positive impact on the lives of these farmers and makes the cultivation of these products more sustainable as well. For this recipe, we suggest using Dr. Bronner’s coconut oil and Equal Exchange chocolate chips, but we have many more Fair Trade options in our store for you to choose from! You can find some of our staff’s favorite Fair Trade items in another of our blog posts.
What You’ll Need:
- 8×8 inch Baking Dish
- Parchment Paper
- Small Saucepan
- Small Mixing Bowls
- Measuring Spoons/Cups
- Rubber Spatula
- Baking Sheet
- Ziplock Bag (optional)
Ingredients:
- 1 + ½ cup Peanut Butter
- 6-8 tbsp Maple Syrup
- 1 ½ cup Oat Flour (Divided)
- ¼ cup Cocoa Powder
- 1 cup Coconut Milk (Divided)
- 2-3 tbsp Coconut Oil
- 2 cups Chocolate Chips
Makes 12+ servings!
Instructions:
- Begin by heating the small saucepan over low heat and adding in 1 cup of the peanut butter and all of the maple syrup.
- Mix together the peanut butter and maple syrup, stirring constantly for about one minute or until smooth.
- Remove the peanut butter mixture from the heat and evenly divide into two mixing bowls.
- To one of the mixing bowls add in half of the oat flour (¾ cup), half of the coconut milk (½ cup), and all of the cocoa powder. Mix until smooth and thick to form the chocolate layer.
- To the other mixing bowl add in the remaining oat flour (¾ cup), remaining coconut milk (½ cup), and remaining peanut butter (½ cup). Mix until smooth and creamy to form the peanut butter layer.
- Line an 8×8 inch baking pan with parchment paper and using clean hands or a rubber spatula press the chocolate mixture into the bottom of the pan to form an even layer.
- Scoop the peanut butter mixture on top of the chocolate layer and press into an even layer on top.
- Place in the freezer overnight or for at least 3 hours to set.
- Once fully set remove the layered freezer fudge from the parchment and cut into 2-inch cubes.
- Melt the chocolate chips and coconut oil together in a small saucepan or double boiler over medium-low heat until smooth and creamy, being careful to not burn the chocolate by stirring constantly.
- Line a baking sheet with parchment paper.
- Using a fork or slotted spoon, dip each fudge chunk into the melted chocolate sauce, drain off extra chocolate by gently tapping the side of the bowl and then set on the parchment paper-lined baking sheet.
- Place into the freezer for a minimum of 30 minutes to allow the chocolate sauce to harden.
- *Optional – For an extra touch scoop a tablespoon or two of peanut butter into a small ziplock bag. Using scissors cut off the tip of one of the bottom corners of the bag and use it as a frosting piper to drizzle peanut butter on top of each fudge chunk!
Store in the fridge for up to a week or the freezer for up to a month.
*Recipe Adjustments:
- Peanut butter can be substituted with almond or cashew butter.
- Coconut milk can be substituted with any plant-based milk.
Tips:
- If your peanut butter is extra thick add a splash of extra coconut milk to help with mixing and if your peanut butter is thin and drippy add an extra ½ tbsp of oat flour to thicken it up.
- To make your own oat flour simply pour whole rolled oats into a food processor, high-powered blender, or clean coffee grinder.
Recipe developed by our staff member, Rheanna Smith. Rheanna has a background in nutrition and food science, and along with working in many departments here at the Davis Food Co-op she actively runs a food blog containing healthy recipes and nutrition tips. Keep an eye on our Co-op blog to see some of her recipes and give her Instagram account a follow for additional health tips and ideas, @rheannnabanana.
Sowing Seeds to Start Your Vegetable Garden


- First, pick your favorite seeds out at the Co-op. Make sure to read the instructions on the back as all plants like to start growing at different times!
2. Cut up some old egg cartons and fill each section with soil. Place 2-3 seeds in each section.
3. Mist the seeds and soil thoroughly every day until the sprouts are 2-3 inches. When they reach this size it is time to repot and you can leave them in the egg cartons! If you look closely some of the roots may already be tearing through the carton! Repot the sprouts in quart-sized pots, remember to water them regularly.
To encourage lots of growth, keep the soil moist but do not leave your plant in puddles. Allow them to grow about 1 to 1.5 feet, then move to a 5 gal pot or pot in the ground. For the first few weeks, you want to water them every day, once they reach maturity you want to start watering them less. Let the soil dry out completely before watering them again. The decrease in water will make convince the plant that it is time to start producing!


4. Cutting back your plant will encourage more growth, especially with tomatoes and peppers! Cut off the very tips of the plants once they are about 2 feet and the plant will form more stems, which means more fruit!
Written by Madison Suoja, Education and Outreach Specialist