What’s Fresh – April 19

What’s fresh at the market now includes tomatoes, grown and ripened in the ground! Committee members were also surprised to find them this early. The Dead End Farm family uses frost cloth with long strings of old fashioned large, warm Christmas lights underneath to keep the plants warm and the tomatoes growing despite the late cold weather. Leafy greens and lettuces are growing larger in size. Cruciferous vegetables include kale, arugula, Chinese cabbage, bok choy, Swiss chard, mustard greens, and collards. Also find spinach, mizuna, wheatgrass, sprouts, herbs, and mixed salad greens plus homemade dressings and spices. Root vegetables include radishes, carrots, onions, spring onions, young garlic, turnips, sweet potatoes, and both gold and purple beets. Spring color bedding plants can be found along with herbs and vegetables for home gardening.

Two ranchers will have lamb from organic pastures. Also find pastured, grass raised and finished beef, pastured pork, free range chicken, goat and cow artisan cheeses, and Texas Gulf seafood. Artisan bakeries bring breads, rolls, cookies and pies.  Other artisan producers bring a wide spectrum of honey, pasta, granola and other grains, chips, salsa, tamales, 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.

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