What’s Fresh, September 20

Late season peaches and melons were found last week. Tomatoes in different sizes like grape, medium, and heirloom varieties continue as the fall crop is now in production. Small, medium, and Armenian cucumbers are found. Squash includes yellow summer, zucchini, butta zucchini, 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 spicy summer salad mix, Swiss chard, arugula, borage, and both Malabar and water spinach. Herbs and seasonings are basils, mints, oregano, and rosemary, plus bottles of dried seasonings.

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

Artisan cheeses, butter, honey, a large variety of small batch prepared foods, breads, pasta, snacks, pies, cookies, scones, baking and soup mixes, whole grains, coffee, tamales, olive oil, vinegar, chocolate truffles, macarons, and fresh squeezed lemonade round out the edible offerings. Along with his new seasonal mix of macarons, Joe the Baker has added cakes and quick breads to his growing selection. Crafted lotions, soaps, candles, lip balm, and fresh baked doggie biscuits are in the “inedible to humans” category.

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