Glossary of Terms
A guide to terms you may see and hear at the Ferry Plaza Farmers Market
Artisan/Artisanal: The terms "artisan" and "artisanal" imply that products are made by hand in small batches.
Biodynamic: Biodynamic farming is an approach based on the work of Austrian philosopher Rudolf Steiner. In addition to organic practices such as crop rotation and composting, biodynamic farmers rely on special plant, animal and mineral preparations and the rhythmic influences of the sun, moon, planets and stars.
Certified California Grower: California farmers that sell at Certified Farmers' Markets are required to register with their county's agriculture department. These departments certify that the information the farmer registers--including crop types, number of acres, and location--is true. All farmers are required to post their certification at the farmers’ market. "California Certified Grower" does not mean "Certified Organic."
California Certified Farmers' Market: A location that has been approved by the county agricultural commissioner for California producers to sell agricultural products directly to consumers.
Closed-herd: This term means that the animals within a herd are all bred from within the herd. No animals are purchased from breeders or other sources and incorporated into the herd.
Conventional: Refers to standard agricultural practices widespread in the industry. Can include use of pesticides, synthetic fertilizers, "mono-cropping," antibiotics, hormones and other agribusiness approaches. Conventional farming in the U.S. may also include the use of Genetically Modified Organisms (GMOs). The Ferry Plaza Farmers Market prohibits the sale of any products known to contain GMOs.
Dry-aged: Meat that is "dry-aged" is hung in a temperature- and humidity-controlled room for a period of weeks to develop flavor and tenderness. Under controlled temperatures, the muscle fibers relax, yielding a less resilient piece of meat that is more tender to chew. Most commercially available meat is "wet-aged," meaning it is wrapped in plastic and then refrigerated for a shorter period of time.
Dry-farmed: Produce grown using a technique that seeks to retain moisture in the soil and to minimize or eliminate the use of irrigation.
Farmer: To sell at a California Certified Farmers' Market, all of a producer's products must be grown, raised, or caught in California and sold directly by the producer or his or her employee or family member. Every farmer in the market is required to post a Certified Producer's Certificate, issued by their county's agricultural commissioner.
Farmstead cheese: Farmstead cheeses are made by the same people who keep the animals that produce the milk. In other words, they are cheeses "from the farm."
Free range: Free range (or free roaming) implies that a meat or poultry product comes from an animal that was raised out of confinement or was free to roam. Its use on beef is unregulated and there is no standard definition of this term. USDA requires that poultry have access to the outdoors but for an undetermined period each day. "Free range" claims on eggs are not regulated.
Genetically Modified Organisms (GMOs): GMOs are plants and animals that have had their genetic make up altered to exhibit traits that are not naturally theirs. In general, genes are taken (copied) from one organism that shows a desired trait and transferred into the genetic code of another organism. Genetic modification is currently allowed in conventional farming.
Grass-fed: The diet of grass-fed animals consists of freshly grazed pasture during the growing season and stored grasses (hay or grass silage) during the winter months or drought conditions. Grass feeding is used with cattle, sheep, goats, and bison. (Other terms for “grass-fed" products include "pasture-raised," "pasture-finished," and "grass-finished.")
Heirloom: Heirloom crop varieties, also called farmers' varieties or traditional varieties, have been developed by farmers through years of cultivation, selection, and seed saving, and passed down through generations.
Humane: If an animal product is labeled "humane," it implies that the animals were treated with compassion. "Certified Humane" means that the animals were allowed to engage in their natural behaviors; raised with sufficient space, shelter and gentle handling to limit stress; and given ample fresh water and a healthy diet without added antibiotics or hormones. Not all "humane" claims are regulated.
Integrated Pest Management (IPM): A pest management strategy that focuses on methods that are least injurious to the environment. Pesticides are applied in such a way that they pose the least possible hazard, and are used as a 'last resort' when other controls are inadequate.
Naturally grown/all-natural: USDA guidelines state that "natural" meat and poultry products can only undergo minimal processing and cannot contain artificial colors, artificial flavors, preservatives, or other artificial ingredients. The claim "natural" is otherwise unregulated.
No antibiotics: Antibiotics are given to animals such as cows, hogs and chickens in order to prevent diseases that run rampant in the cramped conditions in which many food animals are kept. When a ranch or product professes "no antibiotics," this means that they do not engage in these practices.
No hormones: Hormones are commonly used in the commercial farming of animals such as cattle to increase the size of beef cattle or to increase the production of milk in dairy cattle. Some of these hormones are natural, some are synthetic, and some are genetically engineered. If a ranch or product professes "no hormones," this means that they do not engage in this practice.
No Spraying/Pesticide-free: Some farmers may avoid the use of pesticides, herbicides & fungicides even if they continue to use conventional inputs such as synthetic fertilizer. "No Spraying" or "Pesticide-free" indicates that while the farm may not be organic, there are no toxic sprays applied to the produce.
Organically Grown/Certified Organic: All products sold as "organic" must be certified. Certification includes annual submission of an organic system plan and inspection of farm fields and processing facilities to verify that organic practices and record keeping are being followed. Certification is carried out by organizations accredited by the USDA. Organic farmers are not allowed to use synthetic pesticides or fertilizers, genetically modified crops, growth hormones, or antibiotics. Organic meat and poultry can be fed only organically-grown feed.
Note: Some farmers adhere to accepted organic practices but are not certified. Possible reasons for not pursuing certification include the cost, time, or paperwork involved in certification, and/or a resistance to outside intervention. Under USDA law, farmers cannot call their produce organic unless they are certified.
Raw milk cheese: Cheese and other dairy products made from milk that is not pasteurized say "raw milk" on the label. In the U.S., raw milk cheeses are required to be aged for 60 days as a safety precaution.
Sulfured/No sulfur: Many dried fruits are sulfured with sulfur dioxide (SO2) or meta bisulfate to keep them from oxidizing during and after the drying process. This preserves their original color and acts as a preservative. Some people have allergic reactions to sulfur. Unsulfured fruits are often dark brown in color.
Sustainable Agriculture: Agriculture that is socially just, humane, economically viable, and environmentally sound.
Transitional: Farmers need to practice organic methods for three years on a given piece of land before the products grown there can be certified organic. "Transitional" means that the farmland is in the midst of that transition period towards organic certification.
Vendor: Processed and prepared foods made by regional artisan producers are allowed in a non-certified portion of the market on a limited basis. Some commercial sellers are also allowed at the market to add variety and complete the shopping experience.
Vine-ripened/Tree-ripened: These terms are applied to fruit that has been allowed to ripen on the vine or tree. Many fruits that are shipped long distances are picked while still unripe and firm, and then sometimes treated with ethylene gas to "ripen" and soften them.
Vegan: Foods with this label contain no animal products of any kind.
Wood-fired oven bread: Breads baked in an oven made of brick, clay or sod that is heated by burning wood.
** Please note that many of these terms do not have legal definitions so may mean different things for different sellers. One of the great things about the farmers’ market is that you can talk to the people who grow and process your food; we encourage you to ask sellers about their practices! **