Featured this week Dec. 19, 2018. Root crops such as ginger, turmeric and taro are abundant in the market at this time of year.The local citrus season is now well underway. Cold snaps of the last two weeks are adding color and flavor. Cauliflower, cabbage and broccoli are also adding to the late fall bounty. Chestnuts are being harvested . Kohl Rabi and cilantro continue to yield. Mizuna and other types of mustards are available. Blue Italian kale, green kale, chard and dill are in season. Beautiful bouquets and individual cut flowers continue to be offered. Sweet potatoes are plentiful. Shiitake, lions mane and oyster mushrooms are available in quantity each week. Various types of warm weather, “summer”, squash are being offered but with the recent cold are near the end of production. Organic cherry and plum tomatoes are in season. Cooler weather crops such as collards, lettuce, salad mix and arugula are increasing by the week. Komatsuna, Chinese cabbage and bak choi are available. Sugar cane is still being offered each week. Turnips and radishes are prolific. Bitter melon is again available. Seminole pumpkins are offered each week. You will also find local honey every week. Cucumbers remain available. Peppers-both sweet and spicy- continue to be plentiful. 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 is on again this week with Norway’s Botik Quest playing at 4:00 and The INspiration at 6:00. 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.