What’s Fresh – June 21

We are a local, seasonal farmers market; meaning that our farmers bring only what is ripening in their fields each week. 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.

Summer fruits and vegetables reign supreme in June. Juicy, bright blueberries, blackberries, strawberries, peaches, and apricots are ripe and ready to eat or use immediately. Combine two favorites in a superb cobbler. Remember, the season for some of these is short lived, so be sure to ask the farmer how long your favorites will be available. Cary’s Best Blueberries have returned for the blueberry season.

Tomato varieties have expanded; grape, cherry, slicers, Mountain Spring hybrids, and Homestead and Cherokee heirlooms are in. Peppers, squashes, cucumbers, onions, beans, and peas benefit from our present weather conditions. Kohlrabi can be sliced and eaten with a little salt or diced into salads.

Also find garlic, some herbs cut or in pots, leafy greens, various root vegetables, including potatoes, radishes, and beets.

Greens and Goodies farmer Eric Katzenberger’s organically raised squash blossoms were an interesting find last week. Add to a salad or side of the plate for a beautiful, edible culinary touch.

Ranchers bring pastured, grass raised and finished beef and lamb, pastured pork, free range chicken and eggs, goat and cow artisan cheeses, and Texas Gulf seafood. A wide variety of artisan baked goods and other food products, seasonings, olive oil and vinegars, honey, soaps, coffee, doggie biscuits, and plants are also sold.

Granola flavor for June is cherry vanilla.

This week’s rotating vendor is Chef Milton with his seasoned nuts and sea salts.

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