What’s Fresh – May 24

Early shoppers may find red potatoes, garlic scapes, green beans, squash, English peas, and strawberries so shop first thing for these. Peaches, blackberries, blueberries, and tomatoes probably won’t be here yet, but the late cold spells have made this spring hard to predict. Famers bring what they find ready to pick on Friday so there may be some surprises. Look for cut flowers for the first time this season and enjoy a sorbet while you shop.

Many lettuce types are around and a number of cruciferous vegetables that may include broccolini, broccoli, kale, arugula, bok choy, Swiss chard, mustard greens, and broccoli rabe.

Also find tatsoi, sprouts, spinach, mizuna, wheat grass, and mixed salad greens plus homemade dressings and spices. Cilantro and spinach will be gone soon with the warming weather. Root vegetables include varieties of radishes, carrots, kohlrabi, onions, spring onions, garlic, salad turnips, turnips, and beets. Sweet potatoes will be gone soon. Some produce is raised organically, others sustainably but not organic, some use conventional practices. Ask the farmer if this is important to your family.

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. Artisan bakeries bring pies, breads, rolls, cookies.

Other artisan producers bring a wide spectrum of honey, pasta, granola and other grains, chips, salsa, tamales, lemonade, coffee, chocolate truffles, small batch prepared foods and mixes, relishes, Texas olive oil, dressings, and more.

Doggie biscuits, soaps and lotions from natural ingredients add to the artisan mix. Herb, vegetable, and sun and shade color plants round out the offerings.

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