Featured this week August 23, 2017. With the new school year vendors are returning to the market after their summer break. The range of products is expanding each week, and farmers already have many fall crops in the ground. Pork and pasture raised chicken are now regularly available. Figs have made a comeback due to a drop off in the wet summer season while local grapes continue to be harvested. Southern peas- acres, blackeyes and zipper cream- are now yielding. Okra continues to defy our record wet summer.. Peppers, eggplant and yardlong beans also continue to yield. Seminole pumpkins and butternut squash are still being offered. Field grown tomatoes are finished due to the continuous rains, but farmers are also still producing in greenhouses and high tunnels . Potatoes in varied varieties and zinnias are available. Sweet potato greens and arugula are now coming in. Florida sweet onions- both red and white- are available. Cool weather crops like collards are still being harvested. Some mushrooms from shiitakes to oysters are being harvested. Kale continues to be harvested. Garlic chives, scallions and turmeric can be found. High quality artisanal baked goods are at the market every week along with cookies and pretzels. Homemade ice cream, lemonade and organic coffee and kombucha are offered consistently. Along with this there will be olives, balsamic vinegars, free range meats and eggs, shrimp, smoked mullet, wild caught Alaskan salmon, paleo diet meats, 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.