Featured this week Oct. 16, 2019. Mizuna is among the greens coming to market now. Cut flower bouquets and single stem sunflowers are readily available. Salad mix and arugula are increasing by the week.The mild winter of this year allowed local banana trees to flourish and bloom well. This has resulted in a good crop of bananas now being harvested. Roselle and radishes are also in season. Persimmons and chestnuts are being offered. Okra- both red and green is still yielding. Bitter melon and yard long beans are available. Asian pears are in season. Malabar spinach, eggplant and southern peas are plentiful. Summer type squash is yielding well . Leeks, scallions, and Florida Sweet onions are available. Root crops such as ginger and turmeric are prolific. Collards continue to yield. Green kale and parsley remain accessible. Sweet potatoes and sweet potato greens are abundant. Sugar cane is now being harvested. Shiitake, lions mane and oyster mushrooms are readily available. Organic cherry and plum tomatoes are in season as well as multiple varieties of greenhouse and field grown tomatoes. Micro greens are offered each week. You will also find local honey every week. Tempeh is offered each week.Cucumbers fresh and pickled are available. Peppers-both sweet and spicy- are abundant. Potatoes are available 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. Check the products page for a definitive listing of produce. Fresh lemonade, ice cream, and kombucha are served each week along with a wide variety of prepared foods. music will feature Alli Wodar at 4:00 Danny Sohn at 5:00 and at 6:00 The INspiration.