Many food producers in farmers markets produce for food service and dont have deals with multiples. Many produce seasonally and have food in tunnels and the ground ready to be harvested, have stock in warehouses/lock-ups/cold-rooms. This is an enormous resource, the main route to market is closed. Should this food sit idle, rot in the ground, stay in coldrooms? Farmers markets should be essential retail, make this resource available to the people who want it.