Farmers and customers alike benefit greatly from a producer-only farmers' market, the only true type of farmers' market. These markets operate under two rules: First, each vendor sells only what he grows, produces, raises, catches, gathers, makes or bakes; and second, all the foods must be produced in a defined region.

Benefits to Consumers

Flavor Local foods are grown and raised for their flavor and freshness, so they taste better and are more nutritious.

Meet the Vendor Talk to the people who grew or produced your food.

Trust Know exactly where your food comes from and how it was produced. Farmers take requests!

New & Different Foods Farmers' markets are good venues for small producers selling odd quantities of unusual foods. Paradoxically, the restrictions of season and climate make the market more diverse as farmers compete to distinguish themselves with new varieties and breeds.

Benefits to Producers

All's Fair Each farmer competes against the others on equal terms. Large or small, all farmers agree to the rules. A local grower does not have to compete with growing cooperatives or vendors who buy food at wholesale markets and resell it.

Meet the Customer By talking with consumers, farmers and other vendors are better able to meet desires and expectations.

Profitable Farms Farmers' markets are a vital source of income for small farms on the urban fringe that are under economic pressure from development and large-scale industrial agriculture. Buying food at a farmers' market supports local farmers and helps preserve farmland.

Benefits to Society

Environmentally Sound The average distance food travels from farm to plate in the United States is 1,500 miles. Buying locally drastically reduces 'food miles' and saves fossil fuels. Local foods require less packaging. Most farmers at producer-only markets use sustainable, humane or organic methods.

Community Life Markets bring life to underused public spaces and new foot traffic to local businesses.

Nina Planck grew up on a Virginia vegetable farm. She created the first farmers' markets in London, England in 1999. Planck is the founder of Local Foods, a nonprofit group working to develop the market for local foods. She wrote The Farmers' Market Cookbook and her next book, Real Food, will be published by HarperCollins next year. For more information about Local Foods, consulting or speaking arrangements call (212) 982-6462 or e-mail planck@rcn.com.