Following the Seasons Through Food

For those who want to be a part of improving¬†our food system, the single best way to do that is to buy directly from farmers whenever possible. And because you’ll not only be helping make the world a better place but also getting superior food for you and your family, it’s a win-win.

To spread the goodness throughout the year, and to lower the cost, consider buying produce in bulk when it is at it’s peak, and freezing or canning it for later. Local tomatoes for example are impossible to find in the winter for example, and grocery store tomatoes are bland and expensive. But the chances are good you can stock up on local organic tomatoes in the heart of the summer at a price much less than you’d pay for inferior tomatoes later in the year.

One of the best things about buying local, in my humble opinion, is that it enables people to eat seasonally, and follow the seasons through food. I try to remember to take a photo of our table every Saturday before the market opens. I haven’t remembered to do that every day this year, but here are the shots I did get. Unfortunately I can never seem to get clear pictures at our market. In any event, these pictures show how our produce offerings change throughout the season.


May 7. Opening day. Lots of lettuce, asparagus, spinach and onions


May 14. More goodies are starting to arrive


May 21. Rayne was with us.


May 28. Yay for root crops and Asian greens!


June 4. Broccoli and Chinese cabbage are in the house


June 11. Sunflowers and Rainbow Chard brightening the table


June 18. Lots of kale


June 25. The first squash and zucchini is starting to appear


July 2. And now there’s a few bell peppers and eggplant


July 16. It’s tomato time


July 30. Watermelons and okra have joined the party.


August 6, last Saturday. The winter squash have started to come in.

This Saturday cantaloupes and purple hull peas will make their 2016 debut. And we’ve already started the seedlings for our fall gardens.