What’s Fresh – August 16

Cantaloupe, Israeli melons, watermelon varieties, and some apples and perhaps pears continue. There is a slight possibility that blueberries and peaches will return this week. Broad choices of varieties and sizes of tomatoes, squash, and eggplant continue. Find peppers in a wide range of size, color and piquancy, like the golf-ball sized bright red cherry pepper packing a hot pepper punch. The farmer knows the use for each variety. Cucumbers, onions, red and white potatoes are also available.

Green beans, beets, okra, and shelled peas may be available in limited quantities. Greens might include salad greens, kale, Swiss chard, mizuna, arugula, and both Malabar and water spinach. Herbs and seasonings are dried garlic, basil, mint, and rosemary, plus bottles of dried seasonings and perhaps salad dressings. Watermelon radishes are a fun find.

Non-produce items include pastured beef, pork, and chicken raised on a natural diet. Free range eggs and Gulf seafood add to protein choices. Eggs are in more limited supply as laying hens’ production decreases with the heat. Consider placing an order in advance during the summer months.

Artisan cheeses, butter, honey, a large variety of small batch prepared foods, breads, pasta, snacks, pies, cookies, scones, mixes, whole grains, tea and coffee, tamales, doggie biscuits, olive oil, vinegar, chocolate truffles, lemonade, crafted fruit popsicles, soaps and lotions round out the offerings. Specialty vendor Pop’s Kettle Corn will have a booth this weekend.

Buying too much to carry easily? Find the free Veggie Valet service on both the east and west sides of the market to keep your purchases while you pull your car up close for loading. A National Honor Society teen is there to help you out.

Please note that we are a local, seasonal farmers market; meaning that our farmers bring only what is ripening in their fields each 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 what’s in season now, click here. Our farmers use various growing methods. Some produce is organic (not certified), some is sustainable, and some is grown conventionally. Just ask the farmers.

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