What's Fresh

What’s Fresh – March 22

As weekly markets begin, this last Winter Market is noteworthy for both gardeners and food shoppers. Organic seedlings will be available from three or more sources, while some artisan vendors will be making their exits.

Once a year the Coppell Community Garden brings organically grown vegetable transplants. Headed up by long time community gardeners Bob and Ann Jones, gardeners bring hard to find perennials, herbs, blackberry plants, vegetables and other selections grown right in Coppell and garden ready. A purchase at this booth is a win-win for the home garden and the community. Funds raised help support the Coppell Community Garden that donates thousands of pounds of organically grown produce to the food pantry at Metrocrest Services.

Last March Chris Buckalew of Weathertop Farm brought soil blocks for starting plants for vegetable gardens. They are an organic soil mixture he blends as recommended by Eliot Coleman in The New Organic Grower. This year, along with seedlings, Chris will bring soil block mix as well as soil blocks. He’ll have gallon bags of the mix to which people can add water and stamp their own blocks.

Jill Holden returns with her spring selection of vegetable and flower transplants. Lisa Lucido will sell plants this year, as well.

Saturday marks the final regular appearance for Winter Market vendors, so it’s time to stock up on their artisan products. This includes Chef Milton with his Chili-Honey Roasted Nuts and flavored Atlantic Sea Salts; Molli sauces; Ipanema Brazilian Cheese Bread; biscotti and lavosh from Ema Baking Co.; Wholesome Habit Kale Chips; and Gold Rush Mustard. All can be contacted online for future orders. Craft vendors will also end their run at the market, but after our move, the Coppell FM will again host Special Days where we invite craft and artisan vendors for a day.

Spring has officially arrived, so if the farmers made it through this last cold snap with little or no damage, expect to see some nice greens and root vegetables. We’ll see kale, spinach, mizuna, chard, collards, mixed salad greens, and lettuces. Also expect radishes, carrots, turnips and beets. Wheatgrass, several varieties of sprouts and some herbs will be here as well.

Look for pastured, grass raised and finished beef and lamb, pastured pork, free range chicken and eggs, goat and cow artisan cheeses, and north Texas pecans. Artisan bakeries bring breads, rolls, cookies and other goodies with new varieties offered often.

Several vendors make ready-to-eat dishes that vary for each market. Find soup and dip mixes, oatmeal mixes and granolas, pesto, Texas olive oils and vinegars, salad dressings, tamales, home-made chips and salsa, pastas made this week, honey, dog biscuits, soaps, candles, lotions, lip balm, and more.

Be the first to know

sign up for our newsletter.