The first chunk of every farmers’ market season gets dominated by leafy things and rooty things — lettuces, kale, spinach, turnips, spring onions, radishes.
And then the fruiting vegetables begin appearing — peas are early fruiters, but the rest of the summer involves a parade of different fruting vegetables. We began harvesting peppers a few weeks ago — glorious shishito peppers (we grew thousands of plants this year), Anaheims, bananas and more to come, like jalapeños. Now comes the summer squash, and we grow a diverse crowd of squash — flat patty-pans, yellow straighnecks, zucchini and even trombocino (which look kind of like saxophones rather than trombones). We also are harvesting beans now, in purple and yellow.
Soon come the eggplant, the corn and yes, the all-important tomatoes.
This week at the market, look for the peppers, beans and summer squash, among other vegetable delights.
Here is the list of treasures, available in the Market and in the restaurants:
- Lettuce mix
- Tatsoi
- Mustard mix
- Osaka Purple
- Mizuna
- Ruby Streak Mizuna
- Kale
- Sen Posai Asian Collards
- Purslane
- Genovese Basil
- Purple Basil
- Hakurei Turnips
- Magenta Turnips
- Hinona Kabu Turnips
- Daikon Radishes
- Beets
- Onions
- Summer Squash
- Artichokes
- Shishito Peppers
- Anaheim Peppers
- Banana Peppers
- Purple and Yellow Beans
- Squash Blossoms
- Farro
- Whole Wheat Flour
- Polenta Flour
- Pork Cuts
- Vegan Soup
- Sausages
