Featured this week May 3, 2017. The month of May begins with flowers in prolific abundance at the market. Bush beans are in full production. Celery is available. Multiple types of summer squash, both yellow and zucchini. are arriving in large quantities. The season for Florida sweet onions- both red and white- is fully here. Cool weather crops like kohlrabi and collards are still strong and prolific. Blueberries and strawberries are at the market each week. Dandelion, escarole and radicchio are ready to be added to salads. Brussels sprouts are in production. Cabbage in multiple varieties is still available. Some mushrooms from shiitakes to oysters are being harvested. Snow peas and sugar snaps remain plentiful. Cauliflower in multiple colors is also abundant. Fennel and daikons continue to be harvested. Carrots-in multiple shades- and broccoli are prolific. Bok choi, Chinese cabbage, and salad mix are available each week. Greens like arugula, mustards and kale-both in multiple varieties remain in production. Turnips, beets and radishes are available. New potatoes are starting. 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 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 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.