Behind the Scenes at the Los Gatos Farmers’ Market

After all the rain we had at the end of March, it felt wonderful to get out on a beautiful, sunny Sunday afternoon. And what better place to spend a couple hours than the

Yes, I said afternoon. I’m not one of those “get to the market early” types. I like to sleep in a bit on Sunday. But the Farmers’ Market is open until 1 pm, so what’s the rush? And the timing’s just right to enjoy a picnic lunch in the sunlight-and-shade-dappled Town Plaza.

Have you ever wondered how the Farmers’ Market started? Who first organized it? Who manages it now? Who makes sure the whole thing comes together every Sunday?

I tracked down the two women behind this fabulous weekly event.

Melanie Defe and SuEllen Sterling started the market in 1992.

“Both SuEllen and I are very conscious about the value of eating local, in season, fresh, organic (in particular) produce,” Defe said. “SuEllen had a parent who came from a farming background and I had a mother who was health conscious ahead of her time.”

The first year of operation, the market had 10 growers. And response from Los Gatos residents was slow.

“However,” Sterling said, “the community was ready and by year two we were seeing an increase in crowds.”

Indeed, it seems eating organic and buying locally has really worked its way into the consciousness and lifestyle of many shoppers.

“The public is finally getting educated about what genetically enhanced foods, large corporations that control and own seeds, sprays, chemicals, etc. are doing to our bodies,” Defe said. “With obesity and diabetes on the rise among children in addition to behavior problems increasing, parents are realizing that fast food and/or processed food is a root cause.”

Defe and Sterling are especially pleased to help smaller farmers market their produce.

“Smaller growers cannot compete with the large, corporate farms in price or in quantity,” Defe said. “Also, the growers often bring unusual, rare or heirloom varieties of produce to the farmers’ markets and it may be the only time anyone will ever experience this type of food.”

Some of the farmers come to the market until their growing season ends and return when they have new produce available. Others you’ll see there every weekend, all year long.

Defe and Sterling also make sure all growers are certified by the Department of Agriculture.

“If they claim to be organic, they have to be certified by an independent agency that evaluates their land, growing practices, etc.,” Sterling explained.

The market is a member of the California Federation of Certified Farmers Markets, which ensures that the growers participating in the farmers’ market have been certified by the Department of Agriculture to be the growers of the produce they are selling. All produce they buy and resell must be listed on their certification.

Defe and Sterling agreed with this rule. “That prevents someone from buying produce at a large produce distribution center and then reselling it…the public would have no idea where the produce came from and the conditions it was grown under. That is a no-no in our book!”

Manager Lynn Berti, who I met at the market recently, is another key member of the Los Gatos Farmers’ Market team. She’s been managing the market for 14 years and looks to be a hard and dedicated worker, not to mention happy to be involved in the market.

“Lynn was my teaching assistant while I was on a long term sub assignment at a grade school in San Jose,” Defe said. “I found her to be reliable, honest, hard working, fun, and dedicated. She was a single parent at the time and I suggested that the extra money of managing a farmers’ market might be helpful. She said yes and the rest is history.”

Another fun aspect of the Los Gatos Farmers’ Market is the prepared-food vendors. Most of them show up each week except for a few who rotate through the farmers’ market circuit.

Pick up one of the mouth-watering items and head to a comfortable spot in the Town Plaza. You’ll have your choice of such delectable treats as crepes, a variety of Asian rolls and Mexican food.

Or create your own picnic with incredible breads from Alonso Baking and Foods, including Cranberry Raisin Pecan, French, Apple Cinnamon Swirl and a variety of focaccia; hummus and pita bread from Hummus Heaven; onions: tomatoes, already coming in from Houweling Nursery in Camarillo; oranges and apples; and dried fruit and nuts. And don’t forget dessert—how about kettle korn from Tony’s of Los Altos (who’s also cooking up those crepes mentioned earlier).

Thanks to Defe, Sterling, Berti and the vendors who make the Los Gatos Farmers’ Market such a splendid place to spend a leisurely Sunday afternoon (or morning).

Buon appetito, amici!