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This report comes from Marilyn Horton at the Coppell Farmers Market, but let's just say you can apply the principles to most area farmers markets this weekend. The big news: The silver lining in these unseasonably high temperatures is a rush by peaches and blackberries to ripen now. This means we're seeing more ripe early-season peaches (I ran across Texas peaches at the supermarket) and blackberries are bursting to go. The Coppell market reports that they'll be selling yellow squash and zucchini, green beans, new potatoes, cucumbers, the first of the local field tomatoes and broccoli. They've still got a few strawberries (most are played out), green onions and the first of the peppers. It will be the last week for greens like kale, collards and Swiss chard, and poke salet. Last week, organic grower Gene Holmes had squash blossoms, a highly perishable delicacy, and there are still green plums. Rehoboth Ranch will have pastured meats and loads of pastured hen eggs. Coppell also has Alaskan and Gulf seafood, Mawker coffee, teas, fresh baked breads and more. Generally, what's at Coppell (455 Bethel Road) is duplicated at other farmers markets. Go get 'em, locavores. |
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