After months of sleeping in on Sunday, Courtney and I arose at 6:15 to make it to opening day of the JFX Farmer's Market. It was great to see most of the vendors we remember from last year, as well as a few new ones.
Our first stop was, as usual, Zeke's for cups of delicious El Salvadoran coffee, as well as a pound to get us through the week at home. Migue is still operating his donut stand next door.
Egg Man is still in his usual spot, as is Reid's Orchard, Uptown Bakery, Martin's Farms, Neopol Smokery, and hot sauce guy. The Pea Man was there selling asparagus, although he said that peas would be available in about two weeks. In fact, asparagus, lettuce and leeks were about the only fresh veggies on hand. No fruits yet except for some apples at Reid's.
We got some fairly large morels from the mushroom stand. They're going for a pretty decent $15 for an 8 oz. container this week, although their price varies week to week.
We bought from two new vendors this week. There's a guy selling fresh salsa in the front on the Gay Street end. He was handing out samples. We tried a tomato and habanero salsa that was quite good but not really spicy enough for us. But the garlic, black bean and roasted corn salsa is delicious, and we brought some of that home. Highly recommended.
Firefly, an artisan goat cheese vendor from Garret County is right inside the main entrance. They were handing out samples. We tried several, including a delicious blue goat. We brought home some fresh goat for Courtney to use in her mac and cheese with goat, shallots and bacon. Both of these vendors will likely see business from us for the rest of the year.
We also got ribs, bacon and ground pork from Truck Patch Farm.
It's great to have the "real" farmer's market back open. Lots of herbs to plant and hanging plants right now, but it's still early in the season. I imagine strawberries will be showing up in the next couple of weeks.
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.