What’s Fresh, October 4

Pumpkins and fall squashes are in! Pears were seen last weekend. Tomatoes in different sizes like grape and heirloom varieties continue. Small, medium, and Armenian cucumbers are found. Squash includes yellow summer, zucchini, butta zucchini, acorn, butternut, and spaghetti. Sweet, hot, and bell peppers continue. Okra and eggplants are still producing. Root vegetables include red potatoes, sweet potatoes, water radishes, and yellow onions. Greens might include fall salad mix, Swiss chard, arugula, sprouts, wheatgrass, and both Malabar and water spinach. Herbs and seasonings are garlic chives, basils, mints, oregano, and rosemary, plus bottles of dried seasonings.

Non-produce items feature pastured beef, pork, and chicken raised on a natural diet, free range eggs and Gulf of Mexico seafood.

Baked goods vary weekly with a broad selection each week, including some gluten free. Artisan cheeses, butter, honey, a large variety of small batch prepared foods, pasta, snacks, baking and soup mixes, whole grains, coffee, tamales, olive oil, vinegar, macarons, and fresh squeezed lemonade round out the edible offerings. Artisan vendors are also seasonal. Maple pecan cookies have returned for fall and pumpkin spice popsicles were added. Crafted lotions, soaps, candles, lip balm, and fresh baked doggie biscuits are in the “inedible to humans” category. Plants for this area include fall herbs, vegetables, and bedding plants.

Fall bedding plants abound now, including vegetable, herb and decorative plant starts. Crafted lotions, soaps, candles, lip balm, and fresh baked doggie biscuits are the non-people-food items

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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