Featured this week Feb. 20, 2019. The single night cold snap for Valentine’s Day did little damage to local crops. Therefore the volume of produce being harvested continues to increase each week with the longer days and warmer temperatures. Leeks are available as a complement to the Florida Sweet onions now in season. Brussels sprouts and beets in multiple colors are abundant. Key limes, tangerines, navel oranges and grapefruit are some of the varieties of citrus offered each week. Root crops such as ginger, turmeric and taro are being offered. Cauliflower, cabbage, collards and broccoli are adding to the seasonal bounty. Kohl Rabi and cilantro continue to yield. Mizuna and other types of mustards are available. Blue Italian kale, green kale, chard and plenty of dill and cilantro are in season. Beautiful bouquets and individual cut flowers continue to be offered. 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. Cooler weather crops such as lettuce, salad mix and arugula are prolific. Tokyo buchana, Chinese cabbage and pak choi are available. Sugar cane is still being offered each week along with cane syrup. Turnips and radishes are beyond abundant.You will also find local honey every week. Cucumbers remain available. Peppers-both sweet and spicy- are still being harvested. Some butternut squash are yielding. 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 Ed Emerson, Purple Jazz/ Howard at 5:00, and The INspiration 6:15. 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.