Fall season produce is apparent. The summer fruit is gone but fall apples, pears, grapes, and persimmons replace them. Salad greens and lettuce selections are expanding with the cooler temperatures. Summer and fall squashes overlap for a couple of months giving countless choices in color, size, and cooking options. This is a great time to explore baking with zucchini in a cake or bread everyone will enjoy. Squash chunks can be frozen for winter soups. A wide selection of other vegetables can fill any shopping bag.
With a little parental discussion, children will understand that the tomatoes, onions, peppers, and meat grown by the market farmers they meet are the ingredients to make the sauce for their spaghetti.
The third Saturday brings both of the cheese vendors, goat milk soap, and Oak Cliff Coffee Roasters in addition to the other weekly producers of pastured meats and eggs, Gulf seafood, olive oil, pesto and pastas, salsas, sauces, sorbet, baked goods, honey, spices, doggie treats, soy candles and artisan soaps. Alaskan salmon is in now, fished by a Texas family. Flats of fall flowers brighten up the market . . . then the yard.
Some of the offerings are grown using organic methods, some using conventional methods - just ask the farmer.