Check your market s hours, location, and payment options (SNAP/EBT, Double Up, WIC/Senior).

Scan social for vendor lists & ‘what s in season’ posts.

Sketch a flexible meal plan leave room for surprises.

Set a budget and add $5 for irresistible finds.

Tote bags (sturdy) + produce bags (reusable or paper).

Small bills + cards; SNAP/EBT card if applicable.

Small cooler with ice packs for meat/eggs/dairy.

Water bottle, hat/sunscreen, wet wipes.

Sharpie + painter s tape for labeling.

Walk the whole market first compare quality and prices.

Ask growers what s peaking and how they cook it.

Look for ‘seconds’ (blemished but great for cooking) at a discount.

Buy in bulk at peak for freezing, canning, or pickling.

Keep raw meats separate from produce in leak proof bags.

Keep cold foods 40°F; observe 2 hour rule (1 hour if 90°F).

Rinse produce under running water; dry with a clean towel.

Refrigerate cut produce within 2 hours.

Store herbs like flowers (in water) or rolled in a damp towel.

Label & date what you freeze or prep.

Use SNAP/EBT matches like Double Up Food Bucks for fruits & veggies.

Join a vendor s text/email list for peak season deals.

Split bulk buys with a friend.

Plan a ‘use it up’ meal at week s end.

What s at its best this week?

How do you store/cook this? Any quick recipe ideas?

When will [item] peak and drop in price?

Do you have seconds or bulk pricing today?