Featured this week Sept. 18, 2019. The final market of summer promises nice weather and an increasing number of participating vendors. Persimmons and chestnuts are in season. Multiple varieties of tempeh are available each week. Grapes are still being harvested. Okra- both red and green is still being harvested. Bitter melon and yard long beans are available. Asian pears are in season. Malabar spinach, eggplant and southern peas are plentiful. Squash is still being picked with acorn, butternut and spaghetti as well as some summer varieties. 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. Beautiful sunflowers are available by the stem.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. Cooler weather crops such as lettuce, salad mix and arugula are becoming more available. Micro greens are offered each week. You will also find local honey every week. Cucumbers fresh and pickled are offered weekly. Peppers-both sweet and spicy- are abundant. Potatoes are available in multiple colors. Grass fed beef, pork and chicken as well as seafood are available 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 starts at 4:00 with Chuck Rogen followed at 5:00 by Danny Sohn and at 6:00 with The INspiration.