Featured this week Apr. 24, 2019. The final market of April promises to be a beautiful spring afternoon of community engagement. Beans are now in season. Fennel is abundant. Squash is beyond prolific. Blueberries are increasing, and strawberries are in peak production. Some sugar snap peas can still be found. Leeks, scallions, and Florida Sweet onions are available. Brussels sprouts and beets- in multiple colors- continue to yield. Grapefruit and some sour oranges are the last of our local citrus being harvested. Root crops such as ginger, turmeric and taro remain abundant. Cauliflower, cabbage, collards and broccoli continue to be available. Kohl Rabi is continues to come in. Blue Italian kale, green kale, chard and plenty of parsley, dill and cilantro are in season. Beautiful bouquets and individual cut flowers are offered each week. Sweet potatoes are abundant. Shiitake, lions mane and oyster mushrooms are there to satisfy your fungi cravings. Organic cherry and plum tomatoes are in season as well as multiple varieties of greenhouse produced tomatoes. Cooler weather crops such as lettuce, salad mix and arugula are offered each week. Chinese cabbage and pak choi are available. Cane syrup remains available. Turnips and radishes are abundant. You will also find local honey every week. Cucumbers fresh and pickled are also available. Peppers-both sweet and spicy- are being harvested. Potatoes are being offered in multiple colors. Grass fed beef, pork and chicken as well as seafood are offered every Wednesday. An ever increasing variety of vegan prepared foods is also available. Music will start at 4:00 with Ethan Thompson, Don Austin at 5:00, and The INspiration 6:00. Check the products page for a definitive listing of produce. Organic coffee, fresh lemonade, ice cream, and kombucha are served each week along with a wide variety of prepared foods.