Market Fresh - April 19
Produce at the market now includes tomatoes, grown and ripened in the ground! Committee members were also surprised to find them this early. Dead End Family Farm 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.
New Location for 2014 Season, Opening on March 29
As the weekly farmers market schedule resumes on Saturday, look for the Coppell Farmers Market around the corner in the public square located in Old Town Coppell at 768 W. Main Street. If you liked the old site, you’ll love the new site, just one short block away! The Coppell Farmers Market will have a new configuration, with many vendors under the pavilion, T-ing off into a large open space for the large trucks with trailers. Extra signage and volunteers will be ready on opening day to help customers find their favorite vendors. All vendors will be returning this year so there will be plenty of familiar faces along with some additional farmers growing sustainable produce, though not all will be present on Opening Day. Parking for the market is along the one-way streets around the square, including a parking lot to the northwest of the pavilion.
Market Fresh - April 12
Superfood “Brassicas” or cruciferous vegetables continue to be available, including kale, arugula, Chinese cabbage, bok choy, Swiss chard, petite mustard greens, and collards. These cancer-fighting vegetables also fight inflammation and promote good digestion. Katie Neal of Spry Living recommends not overcooking, and using olive oil, salt, and garlic to work magic on the taste buds. She says stronger flavored brassicas pair well with cheese, olives or soy sauce. Note that all of her suggested additions are available at our CFM.