Fresh, juicy, and ruby red, local strawberries have arrived!

Strawberries are one of those fruits you just HAVE TO get locally. The difference between a farmers’ market strawberry and one from 1,000 miles away is such common knowledge that it’s barely worth mentioning. Local berries are smaller, riper, and just all-around yummier. They smell like spring,  look like summer, and signify that nice weather is finally (knock on wood) on the way.

It’s tempting to eat every last berry on the way home from the farmers’ market. I don’t blame ya. But if you happen to make it home with a carton intact, consider trying some Strawberries and Cream Biscuits for Sunday breakfast or Strawberry Pops for a warm evening snack. Dang, just throw some in a salad with goat cheese, walnuts, and black pepper and you’ll be good to go. (I just read that black pepper and strawberries are a good match. Who knew?)

For me, strawberries mark the debut of jam-making season. I’ll be sure to share a recipe and some messy, sticky photos in the next few weeks. In the meantime, tell us: What are you doing with your strawberries? 

New produce, baked goods, and local meat are popping up every Saturday at the market. Asparagus—a springtime favorite—can be seen stacked high on tables, bursting out of buckets, and in the hands of gleeful customers. Asparagus season passes by quickly, so if you’ve been waiting all winter for some fresh spears, you’d better get to the market stat. Don’t say I didn’t warn ya.

Spinach, green garlic, spring onions, and seedlings for your garden/window box are some of the other seasonal offerings that won’t be around forever. It’s kind of a “get ‘em while the getting’s good” situation right now!

Green stuff isn’t the only thing happening on Saturday mornings, though. Freshly made DONUTS can now be found every week. BUFFALO meat is on hand. FLOWERS are ridiculously pretty. The list goes on and on.

What are you most excited about finding at the market this weekend?

Twice the number of farmers = double the veggies, double the flowers, double the eggs, and double the goodness all around. Thanks to all this variety, it’s now easy as pie to create entire meals featuring the market’s homegrown food.

This weekend, I plan on picking up a dozen eggs, a pound of bacon, and bunches of seasonal greens from our farmers and making a salad that’s not only decadently good, but a reflection of our local landscape. Here’s the recipe I’ll use: Warm Spicy Greens with Bacon and Eggs >>

What do you plan on making with all this spring produce?

Recently, local farmers have been arriving at the market with greens of all shapes and sizes. Like arugula (which often goes by the much hipper name, rocket), whose peppery leaves liven up salads and top pizza like no other. And mustard greens, which—when cooked for an extended period of time alongside ham hocks or bacon—are basically the best. thing. ever. And of course, the market boasts an amazing variety of local lettuce, threatening to knock the socks off of any customer who’d been stuck with store-bought salad greens all winter long.

Local farmers are happy to show off their recent harvest and share tips for cooking and eating the spring produce. Last Saturday, I found kaleidoscope–a vegetable I literally did not know existed–that’s a cross between kale and brussels sprouts. The farmer recommended I saute the heads in olive oil or roast them in the oven. I followed his directions and found bliss in the kaleidoscope’s deep-flavored simplicity.

But while greens steal the show at most spring markets, what STOPPED ME IN MY TRACKS last Saturday, was the sight of morels. These mushrooms, foraged in secret locations and prized by gourmet cooks, hold a special place in the hearts of those who love to eat. They’re a short-lived delicacy and they’re available just down the street—lucky us!

Hope you get the chance to enjoy spring’s offerings before it’s too late. See you at the market!

For over 30 years, locals have been finding bright lettuce, amber-colored honey, rustic bread, and that just right melon at the market. Connecting residents (and visitors!) to the farmers who grow their food is not only an opportunity for neighbors to share in the bounty of the season, it’s a Saturday tradition.

In the spirit of providing the freshest of everything, the market is happy to unveil its new website and blog! Here, we’ll share information on the market, its vendors, the local community, and ideas for how to use the 5 lbs. of strawberries you just couldn’t pass up. Whether you’ve been a regular at the market for decades or are new to the area, we hope you’ll contribute to this blog, swap recipes, and most importantly, enjoy all the fresh finds that your neighborhood and its farmers have to offer!