What's Fresh

What’s Fresh, January 10

Nutrient rich, colorful root vegetables include carrots, sweet potatoes, perhaps green onions, chives, beets, turnips, and various specialty radishes. A few herbs like fennel, rosemary, and cilantro can survive the winter. Broccoli, cabbage, Bloomsdale spinach, mixed leaf lettuces, and ninja radishes also do well in the cool weather. New crop pecans are in the shell or shelled. Winter greens will continue for smoothies and/or sides.

Pastured beef and pork, free range chicken, and wild caught Alaska salmon will continue. Look for both goat cheese and artisan cheese, along with farm eggs. Visit with the farmers to find out growing/raising practices.

Artisan food vendors are widely varied with something for everyone, including the dogs. Most of the regular vendors will be selling through the winter months, so come and say hi.

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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