Author and cook Karen Dudley loves shopping at Neighbourgoods Market, Cape Town. She pops in every Saturday to check on her buzzing stall and stock up on ingredients for weekend meals. Her table, Love Sandwich, is run by the women from behind the counter at her Woodstock eatery, The Kitchen. As an inveterate food-market junkie, Dudley shares tips and suggestions for getting the most from your market visit.What to doGet there early, especially for fresh produce.Have a plan - think about what you'll eat this weekend, or you'll buy too much.Engage, ask questions and be inspired: these are artisans, crafters and farmers, often passionate and knowledgeable.Reach for the freshest. Go for firm vegetables that have good weight.Some vegetables make good table decor for a dinner. and you can eat them afterwards. Fresh radishes are a favourite, or bunches of herbs like watercress, rosemary or lemon thyme.Do a little homework, see what you can expect to find in season. (Or simply ask the vendor.) All produce will be the best (and most nutritious) in season.Build relationships. If you're a regular, interested visitor, the vendors will give of their best.Be adventurous - search out the produce that you won't find in a supermarket.What to bringCarry small bills and coins to pay with. Change is always an issue for vendors.Bring a bag or a basket. I sometimes carry a soft cooler bag with one of those freezer blocks for fresh meat, cheese and fruit.Carry wet-wipes or tissues in your bag.Invest in a good little penknife.It's a good idea to take a little chopping board along. You want a decent surface to work with if you're cutting cheese or slicing charcuterie, fruit, etc.What to buyCheese (one or two, no more).Charcuterie.Good bread.A paté, paste or rillettes.Fresh fish for Saturday dinner or meat for Sunday lunch.Fresh produce including one seasonal thing that can play a central role on the table, often to be eaten raw - like mushroom carpaccio with lemon juice, olive oil, shaved hard cheese and rocket.Greens like crunchy salad leaves, or asparagus, spinach or spring onions.Dessert-worthy fruit like raspberries, naartjies or persimmons.A new relish/jam/preserve/chutney to enhance the whole.Olives and pickles.Lastly, local is lekker. Extracted from "Market Day" (Russel Wasserfall Food)..