Early Fall at the Williamsburg Farmers Market

Visiting the Williamsburg Farmers Market has become a favorite thing of mine.  Every Saturday morning I head to the Historic District to walk the market held in Merchants Square and it is such a beautiful setting.  It truly feels like a community event, almost like a neighborhood block party held in the middle of the colonial village.  The farmers and producers selling at the market each week are usually the same but sometimes, they skip a week so be sure to check the website as it is updated weekly.

There is nothing worse than going to a market and discovering that the venders are simply reselling produce they bought.  This market is a producers only market and all venders are subject to management approval before they can sell at the market.  Honestly, this is the perfect way to know your food.  Want to know about the vegetables or seafood, ask the person selling it; they work for the farm and can tell you just about anything you might need to know.

Fresh beans waiting to be shelled
 Beautiful eggplants

 It wouldn’t be fall without hard squash; Cushaw and Blue Hubbards as well as Butternut and Acorn.

 Not only do you get the vegetables freshly picked, you get the name of the variety.

 Amazing sheep milk cheeses from Everona Dairy.

The folks at Bacon’s Castle Supply love to talk about their peanut farm.  We asked about the bouquet hanging and got a lesson on how the plants produce peanuts.

 And of course, heirloom pumpkins
 Peppers love the hot, dry weather of late summer and early fall and are plentiful at the market.
 Sweet potatoes are a fall favorite too

 Being so close to the Chesapeake Bay means oysters are plentiful too and these are Crassostrea virginica the native species.  King Corrotoman Oysters brings them in fresh but be sure to check the schedule, they do not come every week.

 Everywhere you go, signs of fall.  Love the use of persimmons in this bouquet.

 Radishes are a quick crop to produce and it is easy to see why farmers would offer them for sale; they are so colorful.  Did you know that radishes are just as good roasted as they are raw and the greens are pretty tasty when cooked too!  Click here for my recipe for roasted radishes and wilted greens.

Mountains of Tuscan kale just waiting to be sauteed or added to salads and it has me dreaming about my new garden next spring…

This post is participating in the Virginia Bloggers Friday Favorites linkup.  Be sure to check out the links posted by other members and visitors to the website.

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