What's Fresh

What’s Fresh, December 20

Nutrient rich, colorful root vegetables include carrots, sweet potatoes, perhaps green onions, chives, beets, turnips, and various specialty radishes. A few herbs like fennel, cilantro, and mints are available. Broccoli, cabbage, Bloomsdale spinach, lettuces, and ninja radishes will probably show up this week. Winter squashes and green tomatoes will be found until sellout and will hold up for many weeks in a cool, dry area. New crop pecans are in the shell or shelled. These freeze well. Winter greens continue like collards, beet, turnip, kale, Swiss chard, and mustard greens, arugula, and perhaps a few lettuces and spinach along with wheatgrass and sprouts.

This is Jill Holden’s last market until spring if customers need her butter, scones, preserves, or starter plants like spinach, rainbow chard, borage, Russian kale, and herbs, pansies and violas. Plants sold at the market are winter hardy for planting in our area.

Pastured beef and pork, free range chicken, and wild caught Alaska salmon continue, as do cow and goats’ milk cheeses and nutrient rich eggs from pastured hens. Pastured lamb may be available this week only.

Artisan food products include honey, breads and pastries (some gluten free), pies, cookies, biscotti, scones, macarons, and granola and whole grains. Find small batch prepared dishes like soups, side dishes, entrées, gluten free entrees, snacks, sauerkraut, pimiento cheese, and individual quiches. Also find jellies, jams, salad dressings, and pickled vegetables, chips and salsa, kale chips, spice blends, pasta, whole grains, coffee, tamales, Texas olive oil, vinegar, dehydrated vegetables and, and spiced nuts.  Always find crafted soaps, room sprays, lotions, candles, and lip balm. Lastly, look for doggie biscuits made with human ingredients.

The CFM is open this Saturday and then returns the second and fourth winter Saturdays on January 10 and 24, February 14 and 28, and March 14 and 28. Hours remain 8 a.m. to noon at 768 W. Main Street in Old Town Coppell.

Our farmers use various growing methods. To clarify, our website notes their growing methods on each farmer’s description page. Look for Certified Organic, Sustainably Grown, or Conventional growing methods noted at the end of their descriptions.

We are a local, seasonal farmers market, meaning that our farmers bring only what is ripening in
their fields this week and some produce is short lived due to a short growing season.
Eating with the seasons takes education, awareness and patience!
For a chart of produce that is in season now, click here.

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