1. Know your seasons. You’ll have an easier time planning your trip and deciding what to buy if you know to expect asparagus and mesclun in May and tomatoes and zucchini in July.  Visit http://www.sustainabletable.org so you can know before you go.
2. Try new things! People are not well-acquainted with spring produce.  Swiss chard, kohlrabi, garlic scapes, radishes–you might be meeting them for the first time at the farmers’ market! Ask the farmer how to prepare it, Google an ingredient, or try a seasonal cookbook.
3. But don’t try too many new things at once! Don’t set yourself up to be overwhelmed with a fridge full of produce you don’t know what to do with.  Try new items one at a time so that experimenting in the kitchen stays fun.
4. Buy what you’ll use, and no more. I often get caught up in market-day shopping and overbuy, because everything looks so good!  Thankfully, farm-fresh produce lasts longer that what I buy at the grocery–but do try and be realistic about your purchases.  Don’t buy more than you can use in the coming week.  Besides, you’ll be back next weekend!
5. Bring cash, small change, and shopping bags. Cash may be essential.  The small bills, coins and bags will be appreciated.
6. The farmers’ market is not one-stop shopping(unless you are really lucky!).  Consider doing your weekly grocery shopping after you’ve hit the farmers’ market.  This way, you can plan meals around the fresh produce from the farmers, and get other ingredients to go with it!
7. Don’t think just produce. The local farmers and nurseries sell a huge variety of flowers, shrubs, herbs and seedlings in the spring.
8. Take in the scenery. Farmers’ markets are community events.  Many have music, coffee for sale, and picnic tables for stopping to eat. Make a day of it and savor what the market has to offer!

Note:  Several of the Kennett Square Farmer’s Market vendors encourage you to pre-order items, to insure that they have what you are looking for are.  Check the vendor’s website to see if this is an option.