The farmers market rewards a different kind of planning: show up with a budget, not a list. A fixed amount of cash, whatever you decide, becomes the frame. Within it, every choice is automatic: buy what is in season, buy what looks good, buy what you will cook tonight.
Ask three questions at every stall: What is this? How do you cook it? What does it go with? The people selling are the best recipe book you will ever own, and they will tell you exactly how to handle the thing that looks unfamiliar. Their answers are the dinner plan.
The market has one more advantage the supermarket cannot match: it is a place, not an errand. A stroll, a coffee, a conversation about tomatoes — the shopping becomes the morning out. Spend the budget, carry the bags, and cook what you carried. That is the whole method.