What’s Fresh, November 1

Farmers’ booths have as much green in them as they have orange. Who would have thought? This cooler weather is perfect for fall greens like collards, bok choy, kale, Swiss chard, mustard greens, mizuna, water cress, sorrel, arugula, and spinach. Lush lettuces, mostly hydroponically grown, are plentiful. Starter plants of many greens and herbs will feed you and decorate your yard during the cooler months. Zucchini and cucumbers are still producing, as well as acorn squash, herbs, sprouts and wheatgrass.

Fall colors are represented by abundant winter squashes, pumpkins, kohlrabi, persimmons, sweet potatoes, peppers, tomatoes, various specialty radishes, eggplant, beets, turnips, potatoes and more. Look for flats of pansies for fall splashy yard color.

Meats, salmon and Gulf seafood continue, as do cow and goats’ milk cheeses. This is a good time of year for eggs from pastured hens.

Artisan products bind the market together with offerings like honey, breads and pastries, (some gluten free), pies, cookies, scones, macarons, and weekly surprises. Look for the Farmers Market version of fast food – small batch prepared dishes. These could consist of soups, salad jars, side dishes, entrées, snacks, pimiento cheese, etc. Also find jellies, jams, and pickled things, chips and salsa, spice blends, pasta, whole grains, coffee, tamales, Texas olive oil, vinegar, spiced nuts, popsicles and fresh squeezed lemonade. Dry, granulated veggies are CJ Singleton’s new product, so help him brainstorm how to use this week’s dried carrots.

Always find crafted soaps, room sprays, lotions, candles, and lip balm. Lastly, look for doggie biscuits made with human ingredients.

Our farmers use various growing methods. To clarify, our website now 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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