Today’s food trends are impacting not only retailer shelves but farmers’ markets.  Lois Ferguson, Malibu Consulting and Tracy Lamb, Mopani Communications, shared their tips at last winter’s Ontario Fruit and Vegetable Convention. If you need a spark of inspiration for this summer’s stand, go to www.ofvc.ca and find their presentation under Wednesday sessions: http://ow.ly/OeWg301sr1L

Veggies are heroes.  Meatless Mondays are becoming Everydays. Move over steak and make room for cauliflower steaks. Mashed cauliflower and cauliflower hummus are making inroads. Give your customers these new tips on how to prepare. 

Cross-promote with other vendors. An ideal match is with maple syrup. This natural sweetener gives a boost to parsnips, squash, Brussels sprouts and sweet potatoes. 

Fruit-infused water. Display some infused water at your market stand as a refreshment service. Post on social media. Recipe ideas are endless. Combine pear slices with cinnamon sticks and freshly grated ginger. Or keep it simple with cucumber slices.

Demonstrate a spiralizing machine. What a great way to engage kids in eating their veggies. Replace pasta with veggie noodles or spiralized yellow squash. This could be an option for a cross vendor promotion with someone who sells sauces. No spiralizing machine?  Show how to spiral with a mandolin (julienne blade) a julienne peeler or a box grater.