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 may survive the winter. Broccoli, cabbage, and ninja radishes also do well in the cool weather. New crop pecans are in the shell or shelled. Winter greens like mixed lettuces, kale and Bloomsdale spinach should continue for sides and/or smoothies.
Pastured beef and pork, free range chicken, and wild caught Alaska salmon will continue. Look for both goat cheese and artisan cheese, along with free range farm eggs. Visit with the farmers to find out growing/raising practices.
Artisan food vendors are vary widely with something for everyone, including the dogs. Select craft vendors are also invited to participate in the winter market season. Most of the regular vendors are also selling through the winter months, so come and say hi.
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.