Featured this week Mar. 1, 2017. New earlier varieties of blueberries are finding their way to the market. Brussels sprouts have also begun to be harvested. Cabbage in multiple varieties is abundant. Mushrooms from shiitakes to oysters are increasing in availability. Snow peas, sugar snaps, strawberries and citrus are plentiful. Cauliflower in multiple colors is also abundant. Fennel, kohlrabi, and daikons are in full production. Carrots-in multiple shades- and broccoli are prolific. Bok choi, Chinese cabbage, lettuce and salad mix are plentiful each week. Greens like arugula, mustards and kale-both in multiple varieties remain in production. Collards, turnips and radishes are prolific. Sweet potatoes remain in season. Peppers are still readily available. Tomatoes and cherry tomatoes are at the market each week. A wide range of starter plants for your spring garden is being presented most weeks. Garlic chives, scallions and onions as well as turmeric can be found. High quality artisanal baked goods are at the market every week along with cookies and pretzels. Homemade ice cream, chocolates, lemonade and organic are offered consistently. Along with this there will be bonsais and orchids, olives, balsamic vinegars, free range meats and eggs, shrimp, smoked mullet, wild caught Alaskan salmon, paleo diet meats, granola, tempeh, pasta, salsas, soups, hot sauces, jams and local wildflower honey. Handcrafted soaps and lotions and quality crafts are also being presented. A wide variety of prepared foods is offered each week.