The summer heat means tomatoes are bright red, squashes have clear strong colors, and many varieties of produce are prolific. Melons prefer the hot dry weather to finish their development. Peaches and blueberries will be gone in the next few weeks so stock up now. Ask the farmer if you want to know how much longer to expect a particular variety of produce. Coming from up to 100 miles away in all directions, our producers span almost 200 miles with differing rainfall and heat affecting each farm’s production differently. What is playing out for one producer may be continuing for another a little longer, but all have seasonal limits.
Even the artisan vendors have seasonality. Wackym’s Kitchen reports new cookie offerings: Hatch chili chocolate chip cookies return after a year’s absence. The recently added cherry lemonade cookie has a refreshing flavor for summer munching. Hiram Farms offers oh so healthy sauerkraut, as well as Key lime butter.
Seasonal vegetable choices include corn on the cob, eggplant, varieties of sun ripened tomatoes, portabella and button mushrooms; green beans and Italian green beans, yellow wax beans, shelled peas and beans (ask as these may be in ice chests); yellow, eight ball, and green zucchini; pattypan, yellow and butternut squash; cucumbers for slicing and pickling including Armenian cucumbers, onions, Swiss chard, salad greens, okra, potatoes and fresh herbs.
Fruits include cantaloupe, watermelon, honeydew and Israel melons; apricots, peaches, plums, blueberries. Market eggs are from free range hens. Beef, pork, chicken and lamb meats are all hormone and antibiotic free, raised and finished in grassy, open pastures.
Look for the regular line up of pastas, a large selection of baked goods, soup and dessert mixes, honey, pecans, spice blends made with heat-dried produce, spiced nuts, tamales, chips and salsas, sorbet, jellies, Texas olive oil, and tea.
Among the non-food items, find doggie treats, custom soaps and soy candles, vegetable and bedding plants, and worm castings.
Be sure to check with the artisan vendors as they often add new, interesting flavors to their line-ups.
Some of the offerings are grown using organic methods, some using conventional methods - just ask the farmer.