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It might not be summer yet, but a little bit of summer produce is starting to sneak in the market along with the best of spring. We might not be ready for that quintessential summer sandwich—you know the one—tomato, white bread, with a little mayo—but we are ready for another summer favorite—squash and onions. These days, I’m more inclined to oven-roast my squash, rather than fry it—but it’s still sweet and nutty and delicious.
Or maybe some fresh sweet peas—My Aunt Addie’s recipe with a pinch of dill and some sautéed spring onions. Good thing I don’t have to decide. I’ll have both!
This week at the Market: Asparagus, blueberries, collards, kale, lettuces, onions (spring onions and slicing onions), parsley, peas, new potatoes, squash (yellow, zucchini), rhubarb, spinach, strawberries. Free-range chicken and duck eggs are available, as is local raw honey.
Phal’s Café’ will be here with Asian noodle bowls, spring rolls and kebobs (for here or to go); Unkol Chuck will be here with cast-iron kettle cooked Brunswick Stew; Great Harvest Bread will be here with fresh and delicious baked goods; Real Country Sausage will be here with a variety of antibiotic/hormone-free sausages (kielbasa, brats, breakfast, Italian, etc.); and Snyder Family Farms will be here with free-ranged poultry and eggs, etc.
We’re here every Thursday in the parking lot of The Great Big Greenhouse from 10 until 2.