What’s Fresh, April 18

Meats are a year ‘round product, so look for pastured beef, pork, and chicken raised on a natural diet. Many vendors bring eggs from free range chickens. Captain George is back bringing his Gulf seafood again.

This week you might find artichokes, arugula, basil, beets, carrots, chard, garlic chives, bok choy, red choi, cilantro, collards, pickling cucumbers, dandelion greens, early onions, fennel, herbs, kale, kohlrabi, leeks, lettuces, mint, mushrooms, mustard greens, parsnips, pea tendrils, radishes, salad mixes, sorrel, spinach, sprouts, squash blossoms, early squash, strawberries, sweet potatoes, turnips, watercress, and more.

Vegetable starts available recently include peppers, tomatoes, herbs, beets, cucumbers, broccoli, okra, eggplant, and lettuces accompanied by small fig trees, blackberry and strawberry plants.

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.

Look for goat and cows’ milk artisan cheeses, butter, honey, breads, pies, pasta, snacks, chips and salsa, cookies, varied food mixes, whole grains including rice and quinoa, coffee, kale chips, tamales, doggie biscuits, olive oil, vinegar,  seasonings, chocolate truffles, lemonade, soaps, candles and lotions.

We are a local, seasonal farmers market, meaning that our farmers bring only what is
ripening in their fields this week and some produce has 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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