What’s at the market

July 18, 19 and 21
Apples, arugula, blackberries, blueberries, bush beans - green and yellow wax, green and yellow broad; cabbage - green and red; carrots, chard, corn, cucumbers -  pickling and slicing; eggplant, fennel, field peas: black-eye, cow, purple hull, and october beans; garlic, herb bunches - basil, cilantro, dill, and parsley; kale - green, lacinato, and red feather; leeks, melons - cantaloupe, honeydew, and watermelon; mushrooms - oyster and shiitake; okra, onions - yellow, green, and red; peppers - hot and sweet varieties; potatoes - corolla, peruvian, rose, and yukon gold; purslane, radicchio, squash - summer and winter varieties; tomatoes - Big Beef, Early Picks, Italian Oxhearts, Mexico, Red sun, and Sungolds are just a few varieties available; vegetable and herb seedlings, bedding and landscape plants, cut flowers, succulent houseplants; pastured-based meats - beef, buffalo, chicken (limited quantities,) goat, lamb, pork; charcuterie: bacon, bratwurst, breakfast sausage, chorizo, country ham, hot and sweet italian sausage; eggs, fresh and aged cow’s milk and goat’s milk cheeses, honey, pecans, pickles, jams, jellies, wine, prepared foods, and crafts.

* produce availability dependent on weather conditions