Featured This Week

@Celebration Pointe

Jan. 20th, After two Wednesdays of unseasonably cold weather this week promises the nicest weather of the year so far for the market. More vendors are returning and there will be a wide selection of products. There is again fresh, locally produced milk at the market. Along with that there are lots of fresh vegetables, baked goods and unique seafood available each week.

A monthly Wednesday Art at Celebration Pointe event continues this Wednesday the 20th.  All artists of high quality work are invited to participate by applying at https://unionstreetfarmersmkt.com. The event will include art and live music in conjunction with the weekly farmers market and will be held on the promenade.

Now more than ever Celebration Pointe is the place to be on Wednesdays. Hours are 4-7pm every Wednesday- rain or shine. It is also worth noting that Snap/EBT is at the Celebration Pointe market.

Here is what should be at the market this week. Pak choi, lettuce, and greens are increasing in yield. Sugarcane is being harvested. Cabbage is in. Cut flowers are offered each week. Salad mix, sprouts, lettuce and arugula are back in season and available. Radishes have come on strong. Butternut and other winter squashes are in season with Seminole pumpkins soon to follow. Leeks, scallions, and Florida Sweet onions are being offered. Root crops such as ginger and turmeric remain available. Moringa is offered each week. Collards continue to yield. Sweet potatoes have begun their new season. Cherry and plum tomatoes are in season as well as multiple varieties of greenhouse tomatoes. Mushrooms are back. You will also find local honey. Cucumbers fresh and pickled are offered each week. Peppers-both sweet and spicy- are continuing to yield. Potatoes are being offered in multiple colors. Grass fed beef, pork, eggs and milk as well as seafood  can be found every Wednesday. Vegan prepared foods is also available. Music returns this week with Eli Tragash at 4, The  Newberries at 5 and The INspiration at 6:15 .

 

 

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