Farmers Market Report: May 11-12, 2013
Tomatoes, cucumbers, and beans are starting to arrive
By Kate Thornberry, 10:45AM, Fri. May. 10
A nearly ripe peach crop and a record hailstorm certainly don’t mix. The crop was already expected to be small due to a late freeze on March 26th.
Summer vegetables are continuing to come in, with tomatoes and cucumbers joining the ranks of yellow squash and zucchini. At Barton Creek Market, Hillside Farm will be bringing field-grown tomatoes and Fruitful Hill will be adding cucumbers and tomatoes to their steady supply of squash.
Chisholm Lane Farm will be bringing this year’s first beans to the Highland Mall Market on Sunday: Romano beans and purple wax beans.
Lettuces and greens are still going strong due to the cool weather; Farmer Johnson still has parsnips and a rainbow of varieties of carrots, in addition to the unbelievably gorgeous cauliflowers pictured above. As of last week, he was still carrying the huge bags of organic juicing oranges and grapefruits, too.
Dewberry Hills Farm will be at both markets this Saturday (Sunset Valley and Downtown). Last week they sold out at both markets, so either call and reserve some chicken or get there early!
Concha’s seafood is off a strong start at Sunset Valley and Downtown. This last week I enjoyed two huge filets of flounder, and they were super fresh and sweet. I have never had fish so good in any restaurant, not even when I’ve been at the coast. Concha’s Seafood sells their fish already filleted (at least the snapper and the flounder I have tried were already filleted) which is an added plus.
J.J.’s Good Things (sold at the Richardson Farms stand at Barton Creek) is selling a variety of pickled eggs along with her new hot sauces. She’s got beet juice pink pickled eggs and regular bar room plain. Extremely pretty and very tasty!
Downtown is also adding a new food purveyor, The Vegan Yacht (it is true, Dai Due Butcher Shop doesn’t provide much for the vegan shopper!). The Vegan Yacht will be serving sustainable vegan plates consisting of a grain, an entree, a soup, a salad, and dessert. This week’s menu is Spicy Peanut Soup, Kale and sunflower seeds with cilantro hemp dressing, organic brown rice, Coconut Curried local vegetables, and raw carrot cake bites.
Sunday is Mother’s Day! Texas Lavender has a whole line of lavender products that make wonderful gifts: lotions, creams, essential oils, calming mist, liquid soap, sachets, and linen spray for sheets and pillowcases. Cocoa Puro Chocolates is selling a large 12-ounce bag of their award-winning cacoa bean confections for Mother’s Day as well (and it would be my selection...for myself I mean!)
See you at the Markets!