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Embarrassing question about farmer's markets
We just moved to a town with a walkable farmer's market at the end of last summer, so we only went once or twice but never bought anything. I used to go in college, but that was awhile ago, and it was more supplemental. We'd like to start getting all of our produce locally (especially in the growing season), and I thought that our farmers' market would be a good place to start.
How much money will we need to bring to get vegetables/maybe some fruit for a family of 2 for a week? I'm assuming that we'll need cash (vs. checks). And are $20s going to be okay, or do we need smaller bills? (I never carry cash so this is new to me 
)
Also, do you normally have a list of things you want to get for the week, or just choose based on what looks good that day (and then base your meals accordingly)?
Re: Embarrassing question about farmer's markets
I usually spend anywhere from $10-$35 depending upon season and selection. I've never had a problem using a $20 bill, but I know smaller tends to be preferred sometimes.
My DH and I plan our weekly eating based upon what we find at the Farmer's Market instead of the other way around. The market in our town has certain vendors that ALWAYS have certain veggies like onions, potatoes and garlic - the rest are fairly seasonal.
We also don't always find enough of what we feel like for the week and end up finding other items at a regular grocery store.
I prefer to use smaller bills, and keep them in my pocket as opposed to a wallet inside a purse. Too much fumbling. I typically get our stuff--for two adults and a toddler--for around $25 per week, but I supplement with a few non-local things from the grocery store, like bananas.
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I am just getting ready to head out to the FM in our new city but at our old FM we would spend anywhere between $10 and $30 a week on produce and bread and it would go up from there is we were getting jams, jellies, or meat (there was a fab grass fed beef guy there). It would be highest when we would buy the meat.
I figure we will end up buying less here since we are able to grow a garden here and have been able to plant some fruit stuff too (strawberries and blueberries).
I always tried to have a combination of bigger and smaller bills. Especially if I was shopping first thing since I didn't want to clear anyone out of their small bills. If I was going later in the morning, I wasn't as concerned.
We have one massive market (100s of stalls) and a smaller one (10-15 stalls) near us. The farmers in the smaller one seem to prefer smaller bills. The larger one seems well-prepared for huge crowds with larger bills. Many of them, especially the prepared-food and meat vendors, take credit cards for larger purchases ($10+).
Our markets go year round, and I've gone long enough to pretty much know exactly what they'll have based on the time of year. For example, I don't plan meals that require tomatoes, peppers or corn in April. Sometimes I'll purchase on a whim if I see something unexpected, but I usually shop from a list.
if your market is in a "port" hub some of the farmers will have off season produce that they buy direct from another grower that is overflow from an order.
I live in Toledo so we have us, and Detroit. Many of the farmers in the off season sell produce that had for instance a dole sticker on it. I was so furious and I was venting about it to a member of the "choose local" band wagon. She was saying that some farmers suppliment their own crop with crops that are overfill for a dole order and then they sell it at farmers markets.
(granted this farmer has always given me a weird vibe anyways so I don't normally buy from him but he has stuff like Limes and Bananas every week. it's weird.)
Our market isn't bumping until probably july-ish. There are a TON of flower and herb farmers but our produce doesn't really come in until Summer months so know that when you go looking for items.
I normally spend $20-$25-ish I guess when I go.
I usually bring $40 and spend every last penny! I go overboard at the FM. One way to keep spending in check is to limit purchases of more expensive items (well duh, that seems obvious!) like dressings, marinades, etc.
I usually walk around the whole market first and then decide a plan of what to get. That way I end up with actual meals instead of just a hodgepodge!
It is a great place to start! You'll really love fresh, local produce, it tastes soooo much better than store bought. I say this as I'm munching on local strawberries, they're like candy! Yes you'll need cash. I bring $60 in the summer and $40 in the winter for two people, and spend every dollar. I know that seems like a lot but we get almost everything we need from our market, that includes meat, cheese, produce, bread, pastries, pasta, sauces, and jams/jellies. Our market is small too, probably 20 vendors in the summer. Your market will have more than you think! Bring what you think seems appropriate the first time, and you'll figure out quickly if it's enough b/c you won't be able to buy something you want!
I keep the cash in my pocket, it's too much fumbling to bring my purse. Our farmers have plastic bags, but they have to pay for those so I always bring my reuseable bags and produce bags. Anything I can do to help keep their expensives down keeps the price of their products down, so it's a win-win.
I bring the 20s straight from the bank, but I usually get the more expensive things first, like meat, which breaks up the 20s for smaller stuff like pastries or produce. You don't have to do that though, I just know everyone at my market really well and they all suck at making sure they have small bills. I buy whatever looks good, after you do that for a year you'll know what's in season when. I go to the market, buy what looks good, and come home and meal plan out of that. Then I fill in the gaps (like mayo or citrus) by going to the grocery store.
ETA: To avoid a hodgepodge of stuff I don't know what to do with when I get home, I usually have some very general meals thought out in advance. For example, this week I thought "I'll do a stir-fry, frittata (quiche with no crust), an indian dish, and salmon. So I bought sugar snap peas and broccoli for the stir-fry, arugula for the frittata, spinach for the indian dish (Palak Paneer), and asparagus to go with the Salmon. Once you learn what's in season when, you'll account for that in your meal planning and say, not make tomato meals in May or asparagus in July.
I know this sounds like a lot but it's second nature to me now. We eat better than I ever have in my whole life, and my guests are always really impressed with my food. My own mother said yesterday, "wow, my asaparagus doesn't come out like this"