Why farmers' markets work

Farmers' markets boost local economies, help the environment, remove the need for excessive packaging – and most of all, the food tastes better

Midleton farmers' market is the busiest place in town on a Saturday morning. We leave Shanagarry by 7.30am with the van laden with free-range eggs, jams, chutneys and occasionally some free-range organic pork from our rare-breed pigs. I don my shawl and set up the Ballymaloe Cookery School organic stall by 9am.

The cookery school students queue up to come. They love the camaraderie between the stallholders and the banter with the customers. The growing popularity of farmers' markets manifests a deep craving at grassroots level for fresh naturally produced local food.

Farmers' markets can be a vital part of a rural economy. Farmers and food producers get the full price for their produce and people have access to local food, which is otherwise unavailable because of the supermarkets' central distribution system.

Farmers' markets keep the money circulating within the local area and attract people to adjacent retail businesses. Farmers' markets benefit the environment by encouraging sustainable agriculture and small scale less intensive production. They reduce the effects of the long-distance transport of food and the need for excess packaging.

Midleton Market is now full to capacity with a waiting list. The market sells a variety of fresh vegetables and fruit in season, organic beef and free-range organic chickens, farmhouse cheese, smoked fish, homemade chocolates, pasta, homemade cakes and biscuits, bread, relishes, preserves and dressings, apple juice, fresh herbs, plants. Look out for the first of the new season's Irish strawberries.

More: www.irelandmarkets.com

Fresh strawberry shortcake shortbread -  Serves 6 – 8

6 ozs (170g) flour, 4 ozs (110g) butter, 2 ozs (55g) castor sugar, 1/2 lb (225g) strawberries, 8 fl ozs (250ml) Chantilly cream (whipped sweetened cream), 1 teaspoon icing sugar, 1/4 teaspoon pure vanilla extract

Garnish with 6 – 8 whole strawberries and fresh mint leaves

Rub the butter into the flour and castor sugar as for shortcrust pastry. Gather the mixture together and knead lightly. Rest the mixture for a few minutes if you have time. Roll out into two circles seven inches (17.5cm) in diameter, 2.5 inches (7mm) thick. Bake in a preheated moderate oven 180C/350F/regulo 4, 15 minutes approx or until pale golden. Remove and cool on a rack. One circle may be marked with a knife into wedges while still warm, to facilitate cutting later. Shortly before serving sandwich with chantilly cream and halved sugared strawberries, sieve icing sugar over the top and decorate with rosettes of cream, whole strawberries and fresh mint leaves.