What’s Fresh, March 28

Pre-order Easter and Passover lamb this week. Buy Easter eggs! Other meats include grass-fed and finished beef, pastured pork and free range chicken.

Find a great variety of greens which might include dandelion greens, bok choi, pak choi, red choi, tatsoi, Swiss chard, collard greens, mustard greens, kale, spinach, micro arugula, mache, as well as several lettuce varieties. Look for cabbage, Brussels sprouts, green onions, baby leeks, broccoli, carrots, turnips, beets, daikon and red radishes, sweet potatoes. pea tendrils, wheatgrass, sprouts, and komatsuna. Try wild foraged mushrooms from Eric at Greens and Goodies, and other ‘shrooms from our new vendor, Fun Guys.

This is the last week for some specialty winter vendors so stock up on flavored popcorn, biscotti, seasoned salts, kale chips, beef jerky, gluten free entrees, honey sticks, and other edible goodies not found after April 4 when the 2015 Market Season begins on a weekly basis.  This will also be the last week for craft vendors who bring unique textile, jewelry, stone, wood, and basket designs.

Some artisan food and agricultural vendors participate in the farmers market year ’round, bringing honeybee lip balm, goat milk soap and lotion, shea butter and sugar scrubs. Pasta, honey, tamales, cow and goat milk cheeses, pies, coffee, whole grains, breads, salsa and chips, spices, small batch prepared foods, and doggie treats are always available.

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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