There he stood,
All proud and honored and bought
Barato, yet proud, to be the center of attention for someone else`s intention.

In a room filled with us, people
He speaks star-crossed
Selected and chosen and fronted,

By the white rancher, just as it happens, every two years, for years, and years and years.

His job is to deliver us…to hear some broken, spoken, Spanish, lies
Glorifying him to mythological status to a room full of dumbfounded Mexicans,
Gloatingly, proud, to be the one
To tell us why we should vote white and not Mexican

To remind us, and blatantly, matter-of-factly, point out
The obvious difference in intellectual superiority and of our inferior oratory limits
To preach to us…not to think!
Not even for a minute!

That,
Even though we have lived here for generations, after generations, upon generations,
And that we have forever out-numbered
The meester and his sons
That still, our over whelming majoritys` welfare, does not matter.

Our vote
Should continue to be devoted and deposited for his master and his masters` sons,
Just as it has always been in the past,
Just as it should be now,
Just as it should always be in the future

All this
His pre-programmed, rewound, whittled short and small and dull
Good little Mexican body told us,
Because his rancher owner
Keeps cutting
Him down to small pocket size

So that he has to meekly peer up

To his patron, with his submissive and accepting “frito bandito” grin
Readily available for his jefe`s, occasional good boy pat on the head

Causing the vendido
To forever faithfully, experience, such intense gratification
That he uncontrollably squirts
Piss
Sprinkling the inside of his pant with yellow wet obedience
Showing us all
That
All he really is, is a sin verguensa
Guerkito millon!

And, so…
There he stood, all wet in his pants,
As he spoke in almost very good English
Eulogizing
His beloved rancher,

Convincingly, dramatically, pleadingly
Imploring upon us
That the best man to govern us
As it has always been
Is the white rancher

And, that…
Now, is no real reason to change our poll tax voting ways
Just because
There is at last! And way over due
A Mexican
Running for election

After all, when it comes to telling us what to do…who knows best?
And remember!
Who is the one, who gives us the jobs!

Pennies a day!
That at least buys rice and beans and corn for tortillas
So that we can minimally nourish our mal educated bodies.

He!
My amo! That’s who!
He knows… what our mind`s borders should be
Like his father knew,
Like his grandfather knew before him

The right choice for us is historical!
It`s blindly and unquestionably and unconditionally following our rancher
Friend

It`s not, that… Enrique Martinez!

My people!
I deliver you to him!
I bring you to my amigo,
Yours and mine
Thinker.

See him,
See how grand he is,
How strong he is

As he effortlessly supports me on his lap
With his hand all the way up my ass and to my lips,
I`m his puppet and he my puppeteer!
How great!
How good it makes me feel!
He has all my respect, all my admiration, and all my good little boy devotion.

Come,
Come, all you seemingly citizens,
Follow me,
Follow me to follow him

I repeat to you!
Do not vote!
For
Enrique…

The one who only sells tacos for a living
How can you began to compare
A taco bender, beaner, Mexican food seller
To a big establishment rancher

See my sold-out logic!
Weigh the value of the two
Here… manhandling me, we have the great one, who pulls my strings
And there… there… you have Enrique who has no strings…

Lets go with my choice people
The one
Whom, I hope for, and pray for, and beg to, if I have to

To permit me to visit the inside of his big two story ranch house
That lofty symbol of superiority
I have always desired

The big white no Mexicans allowed…but yes… dogs are allowed house
The house I have always unattainably wondered about from the distant road
The house I can`t get into without you

Because the big iron gate is locked to me
And a sign that tells
Trespassers shot on sight!

I want too much!
To be asked in
To be invited to sit…!

At their big fancy dinning room table,
To eat what they eat
Like I see the big valley Barkleys do on T.V.

With servants and peons, stooped shoulders, incline downward heads
Making no eye contact
Sheepishly,
Placing before them, soup bowls and salad bowls and gold trimmed china plates
Spilling over with many kinds of vegetables, potatoes and other exotic foods
But no rice and beans!
Maybe some Tostitos chips, to dip in the avocado wacamole, without frijole!

And I want to drink from their crystal wine glass, red wine and white and blush wine, the rich man`s kool-aide
And after supper
I want
To go into their smoking room and smoke a big imported cigar
Hand rolled by Cubans.

I want,
To cock my head back, after a deep savory inhale…and puff out
Silver smoke rings
And see them float up, up, up to the high vaulted ceiling
But never reaching it because it’s too far up there

Por favor my people, indulge me,
I`ve done everything, to gain their exclusive to me, favor
Everything they have told me to do
I have done it!
I need you!

I need you to do for me,
So that I may continue to do for him!

I have,
Even switched political party
I am now their token Mexican Republican
But only I for now
Not you, not yet
They only take in a few good ones of us, a little at a time

You stay dumbocrats
Because if you switch too
My patrones, who have me by the cojones
Will go off and start a whole new political party exclusively all their own,
Heavens forbid!

Remember, when they used to all be Democrats?
Than we started buying the poll tax, becoming voting Democrats
Just like them,
Well, not exactly like them… kind of like them…

We decided, we should vote for Jose Angel
And we did… and Jose Angel was elected
Remember what happened?
They gave up being Democrats
They turned Republicans

They will certainly be mad at me then
Because I didn`t do my job right
I
Didn`t make you follow me, to follow them

They`ll spank me,
Punish me,
They`ll leave me down here with you
And I`ll never get invited to the big house

Tell me people, what is worst?
To have at least one of us
Tio Tome
At their disposal to do with you as they please!
Or
Have a comun y corriente greaser, political wanna-be
Break the chain
Of patronismo y chingismo

No!
Let us not be the ones to tear the link to servitude!
Do not look for a bright and promising future,

Do not yearn for voting Emancipation!

Lets us keep my big white rancher
In his high place
So that he may continue to keep us
Boot on throat
Below him….Place.

Rudy H. Garcia 2003

I am the border patrol agent
Who carries with me,
In my border patrol car, truck, helicopter, horse, boat,
Body bags…
One size fits all.
For the dead people I often find.

To the alive and too the barely alive
Ones I encounter
I spic Spanish, too
That’s what I`m trained to do.
I spic it very well .
¡Alto! ¡manos arriba, donde estan sus papels!

The dead, they don’t ever spic back
So I practice my Spanish on the living

I have a deputy dog with me. A “sic-em boy”,
My canine partner, agent, Sergeant Limba
Whose lapping dangling tongue salivates like a Pavlov at the sight and anticipation of pawing and sniffing
At the bloated rigor mortis corpse.
Because you never know, maybe they`re acting opossum

It`s a morbid, smelly job, it took some getting use to….frankly sicking, now I actually like it
I took the assignment because it pays more.
Not many agents want to drive around with the stinking decaying dead
For company.

I tune to the Mexican radio stations whose radio waves
Are unbounded by national borders it helps my “se habla español” Spanish
Besides, Mexicans traditionally play mariachi and other kind of Mexican music at their deceased ones wakes
It’s the least I can do

The music gives me some comfort company;
It brings back memories of my German- Polish roots.
The buttoned air squeezed musical sounds serenade me and my cargo of lifeless bodies, as I try to out run the Eagle flying high over head screeching for its eaglets
As I try to out race the jaguar
Striding next to my car door growling for its cubs.
And the coyote, criss-crosses the path in front of me, occasionally looking back over its` shoulder at me smiling

I gulp down fruit flavor Gatorade from my canteen
And with my green pupa colored bandana wipe, rub
Away those mystic visions hallucinating in front of my eyes

I am the border patrol agent
Who rides the rugged terrain between Mexico and Texas and Mexico and New Mexico and Mexico and Arizona And Mexico and California.
Looking for Mexicans “dead or alive”.

Rudy H. Garcia 8/24/08

He’d throw slow
Curve balls, a break
From the eggs and chickens and feed
Of the farm ….

I’d catch some,
Then miss ….

The ball would roll down
The pebbled driveway,
Past the fruit-dropped
Peach, peach and apple trees,
Past the frost-killed brown pasture,
Past the half-sunken springhouse ….

I’d run down the ball,
But when back up the slope
He’d be gone, inside,
To work ….

Impossible

It’s impossible.

When the parade starts
Not to see the last float,
Stray confetti, barricades down ….

And when the first
Pitch of Spring is delivered,
I already see Fall, empty seats ….

The eyes.
Across a table.
They’ll go, and the seat
Will be vacant.
”
The young readers,
Soon they’ll set the books
Aside, on shelves, in boxes.

Pass on parades, games,
Eyes and books ….

Go, move to the edge,
Beyond, too ….

Farmers Market Communications – Century 21, Decade 2

Until recently there was no need for much communications in the farmers market environment. Probably anyone you met in any small town, 100 years ago, could tell you what days and times perishables were sold at public market, in their town. Surely that person would be as amazed at the demise of the public market, as they would be the advent of the internet.

Now, email is old hat. The myriad of subject-matter, work demands, spam, phishing scams, etc. have reduced the effectiveness of email as a communication tool. People are more than likely to be reading electronic messages on a phone size appliance now, not a screen. I’m humbled to have lived through yet another demise of cutting edge technology. Eight tracks, VHS tapes, and now email.

Facebook is the now we face. I was skeptical until forced to use it by the organizers of another Farmers Market. It is the way to hook up with people who share an interest in a very specialized subject matter.

The Brownsville Farmers Market 9 to noon each Saturday at the 6th Street Linear Park. That is the only repetitive message to communicate. The bulk of our communication about the Market is not repetitive – who is coming ?, what they are bringing ?, what is a good way to prepare it ?, etc. The most efficient way to get that timely info to you, is to have it bypass as many middlemen as possible. Every repetition degrades the info. Accuracy is lost, the information is older and of less value.

So, this is a “heads up”. The weekly email is going to stop and the info is going to be posted to the FaceBook page for the Brownsville Farmers Market. The farmers and other vendors will be able to post their individual info directly, daily or weekly. More importantly, we can get some communication among ourselves about our now treasured Farmers Market.

You can create a profile that is very bare bones, with very little personal information, visit the FaceBook page of the Brownsville Farmers Market and become a “Fan”. Once you do that, any Brownsville Farmers Market Facebook posts will be on the opening page, each time you open FaceBook. Odds are, you won’t stop there. I keep up with everyone from my high school biology teacher to a cartoonist that specializes in Valley humor.

Go to FaceBook now and become a fan!

The Graybill Report

Hi Jack,

Well the Graybills have no report as we were not at the market last week (we’ll be back this week). But the sun is shining today, and we have had good rain, and I suspect there will be a fine harvest this weekend from our local stewards of the land. So I will re-post last week’s report, as it is probably similiar:

By Ruth had plenty of dill, cilantro, parsley, lemongrass, Mexican tarragon,Texas Ruby Reds, Texas large lemons, calamondins, turnip greens, mustard greens, collards, and aloe.

Nam had tong so, daikon, arulgula, cilantro dill, mustard greens, turnips, salad greens, bok choi, spinach, and New Zealand spinach.

Cal from Two Pines had his green cabbage, winter cabbage, leeks, lettuces (Romaine, black-seeded, and Simpson), the pretty Rainbow Swiss chard, Holland greens, spinach, New Zealand spinach, broccoli, and cauliflower.

Yahweh Farms had turnips, broccoli, cilantro, radishes (red and white), mustard greens, turnip greens, and Romaine.

The Alaniz family had cabbage, baby cabbage, tomatos, dates, cilantro, and nopales.

Bayview Veggies had eggs, dill, parsley, baby letttuce, onions, mustard greens, salad mixes, and their usual assortment of nutrition-packed sprouts.

Speaking of bread, Alice of Alice’s Kountry Kitchen had her ukelele on hand, and was singing her own original bread jingle. No where else can you go and have your baker sing for your bread!!!!

Resaca Grove had their grapefruit and pecans.

The Gracia family had turnips, radishes, nopales, turnip greens, cilantro, spinach, kale, collard greens, and romaine. They also had eggs.

Art from Bella vista had grapefruit, oranges, and lemons.

Gorgas Society had their assorted citrus, as well.

Acacia Farm had Tsai Tai aka Chinese flowering cabbage, Swiss baby chard, spinach, broccoli, cauliflower, kohlrabi, cabbage, carrots, bok choi, pac choi, cilantro, parsley, dill, oregano, rutabaga, greens, baby romaine, radish, watermelon radish, and cabbage.

Jam Makin’ Rose had her homemade jellies, jams, and salsas, Texas Gold Shrimp had their fresh, gulf-caught shrimp, and Letty and her family had their lush Fruit Cups and fruit drinks. Perrenial Favorites had their native plants for sale, and we (the Graybills) had our valley honey, eggs, and beeswax candles (thank you to everyone who brought us glass jars – we will be pouring more candles soon).

We were so very sorry to hear of the passing of Ron’s wife, Mrs. Dickerson. She was a cheerful and kind soul at the market; she will be missed.

We look forward to seeing everyone for what is surely the best way to spend a Saturday morning in Brownsville – surrounded by family, food, and friends at the Farmer’s Market!

Erin

Your humble correspondents
Jack Moffitt, Erin Graybill

–
The Brownsville Farmers’ Market

Saturdays from 9am – Noon
Linear Park
Harrison St. between E. 6th and E. 7th

Hello Mr. Jack,

This is Max reporting today. The biggest problems about having chickens that are free-roaming are dogs and raccoons. Last week I was sitting at the kitchen table doing my spelling when Nana (my grandmother, who lives next door) came bursting in! She started screaming, “There’s a chicken being attacked by a dog!” I ran out the door, and my dogs Boots and Ruthie and I chased the dog away into the cow pasture next door. I jumped over the fence (the dogs went through it, but Boots had to run around to find a big enough hole to get his big fattiness through) and we chased it along the edge of the resaca, until it was out of sight, as it disappeared into a low spot in the pasture.

On the way back, I looked around for my duck’s nest, but I didn’t find it. Someday they will be paddling down the lake with 10 or 12 ducklings following after them.

I soon found the chicken that was attacked. I knew it was one of the Brahmas because of the feathers I found everywhere. I threw out some of Jason’s leftover kettle corn from the market the Saturday before and that drew all the chickens into the driveway. There she was, the skin torn right off her back. We cleaned her up and, and since the attack (about 7 days ago), she has been quiet, but still holds the top perch position in the coop at night to herself. She sits in the sun a lot, which seems to help her sore back.

In other chicken news, we were given a little chick that we are keeping in an aquarium right now. It paces back and forth, peeping nonstop. It likes to jump on Molly’s shoulder and pull her hair into a nest and then she will sleep, but if Molly moves she wakes up and the peeping starts all over again. This is because chickens do not like to be alone, and it is calling for other chicks. We visited every feed store in town, but no one has any chicks right now. If any of our readers are raising chicks right now (1-3 weeks old), we would sure like to buy a buddy for this little chick. Please contact us!

And now, here is Mom’s veggie report:

Seen at the market last week:

By Ruth had plenty of dill, cilantro, parsley, lemongrass, Mexican tarragon, Texas Ruby Reds, Texas large lemons, calamondins, turnip greens, mustard greens, collards, and aloe.

Nam had tong so, daikon, arulgula, cilantro dill, mustard greens, turnips, salad greens, bok choi, spinach, and New Zealand spinach. By the way, Nam always has some folksy advice to share on how to use the produce he raises.

Cal from Two Pines had his green cabbage, winter cabbage, leeks, lettuces (Romaine, black-seeded, and Simpson), the pretty Rainbow Swiss chard, Holland greens, spinach, New Zealand spinach, broccoli, and cauliflower.

Yahweh Farm had turnips, broccoli, cilantro, radishes (red and white), mustard greens, turnip greens, and Romaine.

The Alaniz family had cabbage, baby cabbage, tomatoes, dates, cilantro, and nopales.

Bayview Veggies had eggs, dill, parsley, baby letttuce, onions, mustard greens, and a beautiful Valentine’s Special salad mix with red leaves. They had their usual assortment of sprouts – this Saturday I made a beeline over to grab some, and one day this week I stuffed those sprouts and some homemade felafel into pita bread and put a cucumber sauce over them – oh, yum.

Speaking of bread, Alice of Alice’s Kountry Kitchen had her ukelele on hand, and was singing her own original bread jingle. No where else can you go and have your baker sing for your bread!!!! This week we devoured one of her delicious banana bread loaves – it hit the spot.

Resaca Grove had their grapefruit and pecans, and wonderful, nicely packaged gift sets of salsas and jellies and other goodies for Valentine’s day, including jalepeno pecan brittlle.

The Gracia family had turnips, radishes, nopales, turnip greens, cilantro, spinach, kale, collard greens, and romaine. They also had eggs.

Art from Bella Vista had grapefruit, oranges, and lemons.

Gorgas Society had their assorted citrus, as well.

Acacia Farm had Tsai Tai aka Chinese flowering cabbage, Swiss baby chard, spinach, broccoli, cauliflower, kohlrabi, cabbage, carrots, bok choi, pac choi, cilantro, parsley, dill, oregano, rutabaga, greens, baby romaine, radish, watermelon radish, and cabbage.

Jam Makin’ Rose has been hard at work, fire roasting the peppers and garlic that she uses to make her new line of salsas. We got some of the breakfast salsa verde – I defy you not to pour that stuff on everything, absolutely everything. She had tomatillo salsa verde, spicy tomatillo, and Rosy Red salsa. She always offers samples, along with samples of her fine jellies. And, she has a most informative chart to help her customers assess the “chile heat scale” of her salsas and jellies.

Texas Gold Shrimp had their fresh, gulf-caught shrimp, and Letty and her family had their lush Fruit Cups and fruit drinks. Perrenial Favorites had their native plants for sale, and we (the Graybills) had our valley honey, eggs, and beeswax candles (thank you to everyone who brought us glass jars – we will be pouring more candles soon). We will miss everyone this Saturday – we have had a death in the family and will not be at the market this Saturday, but we will return next week.

Have a great weekend at the market,
Erin

–
The Brownsville Farmers’ Market
Saturdays from 9am – Noon
Linear Park
Harrison St. between E. 6th and E. 7th

Elect a carrot and finally get what you voted for.

It is that time of year when elections make newspaper filler regularly. Street corners at busy intersection have sprouted the annual crop of election signs. Even if your worst nightmare of a candidate gets elected, you have cast many votes more important to your well being. When you spend money, you are voting. And unlike our city, state and federal elections, you will get what you most frequently vote for when you buy food.

If you buy a lot of refined sugar, white wheat, fatty, type foods – it now seems pretty certain you will have elected high blood pressure, obesity and possibly diabetes as the rulers of your destiny.

If you buy fresh foods at your local farmers market, you have voted for a future with food supply alternatives to the large grocery chain supply pipeline.

When you buy the processed foods that line aisle after aisle of your local grocery store, you support commodity grain growing and food processing conglomerates.

Support your local Farmers Market and local agriculture. Support food supply choices and build the community.

Condolences

Ron Dickerson has been bringing in his crops of green beans, some unusual plants and other products for a couple of years now. His wife Caroline has helped him at several markets. Caroline passed on this week. There will be a card offering condolences at the Market Information booth. Please stop by and sign it if you are a fellow vendor or customer of Mr. Dickerson, so that we can let him know he, and his family, are in our thoughts and prayers.

Harvest Reports

Somehow I missed getting a report from the Graybill Family this week, so I will attempt to give you a projection of the expected Harvests from our local farmers.

This is salad season in the Valley. Lots of lettuces and greens, and carrots. Bunching salad onions are thickening up.

The cool weather and regular rain has made for great harvests of broccoli, cauliflower and cabbage.

Citrus is pretty much harvested and sent down the pipeline. There will be several more weeks of good quality, prices and varieties.

Year round favorites like kettle corn, fruit bowls, sprouts and good cheer will abound.

Commercial spotted at the Market

If you were lucky enough last week, at the right time, to have been in the vicinity of the booth of Alice the baker and purveyor of fine baked wholesome goodies, you would have witnessed the first Farmers Market commercial, complete with official jingle and ukulele accompaniment. It was a first, let’s hope to see more!

See you at the Market!

Your humble correspondent,

Jack Moffitt
bayviewveggies@gmail.com

–

The Brownsville Farmers’ Market
Saturdays from 9am – Noon
Linear Park
Harrison St. between E. 6th and E. 7th

Who: Ensamble La Misiøn, Joey Tamayo, and Marla
What: Music, live performance
When: Sunday, 14 February, 7:30 p.m.
Where: Galerîa 409,
Admission: $5, includes refreshments

Locavores, vegephiles and connoisseurs de jardin, take note:

We are deep into the season the vegetables love. Cool weather, regular rains, foggy mornings. It takes a little getting used to, for farmers and shoppers, but the harvests make it worth any inconveniences from weather. I understand there will be some cooking demos this week, and one featured veggie will be the humble cabbage.

Cabbage seems to have Celtic origins, according to archeo-veggie-ologists, but from my reading, they rely heavily on the origins of the words in languages such as Latin. Perhaps the Celts were fueled by cabbage during their conquering days. Surprisingly, the orient and Indian subcontinent didn’t mention it until after 1775 or so. With the large number of Chinese varieties, I expected to find it had some dynasty ties, but it is reportedly a minor veggie in Oriental cuisine.

Cabbage is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin C, Folate, Potassium and Manganese.

There is a lot of cabbage at the Market right now, but the supply will dwindle as the heat comes on. Cabbage stores well. While not many of us have a root cellar to keep our stash, it can be frozen blanched or unblanched for later use in cooking. If you want to experiment with some extremely retro food preservation techniques, try making some sauerkraut. Its fairly easy. Another way to enjoy it later when the bonus harvests are history, is to make a huge bunch of eggrolls. They freeze well and can become a family activity tradition like making tamales.

Big Loser News

This Saturday at the Market, the Biggest Loser Contest starts. Last weekend there was a troupe of exercising ladies to perspire and inspire. This week, reality will TV will imitate reality TV, right before our eyes. Think free samples.

Salsa, etc.

Jam Makin’ Rose tells me she has perfected her salsa and will unveil it this Market Saturday. Customers will have a choice of: Tomatillo Jam…..mild-med-hot

Breakfast Salsa Verde…..mild to med Tomatillo Salsa with Jalapenos…..mild

Tomatillo Salsa with Serranos…..med hot Rosy Red Salsa…..med hot to hot

And this is what the Graybill family tells me:

Hello Mr. Jack,

This is Molly reporting, and my little brother Sam. This weekend at the farmer’s market, there will be a craft fair celebrating valentine’s day. Everyone will have a chance to buy valentine’s day presents for their valentine’s or themselves. These are handmade things, so each one is different!

There will also be a cooking demonstration. They set up a big white tent, and they use food from the market to make recipes and there is also music.

There will also be children’s activities (Mom’s note: sponsored by the Texas Dept. of State Health Services). In the past, we have had fun at their obstacles courses, and learned how to cut fruit without hurting ourselves. Sometimes they have stickers, coloring books, and frisbees to give away. They have also had gardening projects for children to take home.

The “Brownsville’s Biggest Loser” contest will begin( Mom’s note: sponsored by the UT School of Public Health & the City of Brownsville).

There will also be cookbooks for sale called Cocina Mexicana Saludable which are recipes for Mexican food but in a more healthy way.

And then – my favorite sport of all – a gymnastics demonstration will be sponsored by Gionastics.

Bye, Mr. Jack!
Molly, age 9 (and Sam)

Seen at the market last week:

By Ruth had some dill, lemongrass, cilantro, mint, calamondins, large valley lemons, grapefruit (ruby and pink),
Swiss chard, mustard greens, turnip greens, collards, aloe, and turnips, as well as her hand made aprons, linens, and jewelry.

Texas Gold Shrimp was there, with there fresh gulf wild-caught shrimp.

Rivers End had the last of the black sapotes for the year, as well as blood oranges, starfruit, Jaffra orange, chico sapote, fruit jellies, fruit bread, and eggs.

Gorgas Science Society had their valley citrus – naval oranges, tangerines, tangors, tangelos, and grapefruit. Andres Garcia, the club president, explained that the society, founded in 1948, is raising money through farmer’s market sales for their frequent trips to Rancho del Cielo, the cloud forest owned by the university.. A most interesting place, as it has sub-artic trees commonly found up north, but it is also home to tropical and sub-tropical plants as well. It is a biologist’s playground, which provides the perfect setting for the main goal of this, the oldest club on campus: hands on nature study.

Jam Makin’ Rose was there, with her jams: mango, cranberry piquin, cranberry savina, aztec spice, strawberry, papaya, all pepper, and even cayenne. She had also whipped up a SuperBowl special, her tomatillo-jalepeno salsa.

Yahweh Farm had broccoli, cilantro, green onions, radishes, romaine, kohlrabi, and eggs.

The Alaniz family had cilantro, cabbage, tomatos, chives, and nopales.

Bayview Veggies had their different salad mixes for different palettes, including spicy or mild, as well as their famous arugula. They had Swiss chard, and all sorts of sprouts: mung, grains, broccoli, and alfalfa.

Acacia Farms had radishs, watermelon radishes, cabbage, lettuce, bok choy, chinese cabbage, pac choi, broccoli, spinach, carrots, cilantro, parsley, dill, oregano, rutabagas, spicy salad mix, grapefruit, mixed greens, baby romaine, and chinese flowering cabbage.

Nam Nguyan had cilantro, spicy salad mix, and Holland greens.

Letty and family had her delicious fruit cups and aguas.

Resaca Grove had grapefruit and pecans.

Alice reports that she baked a record 50 loaves of bread last week!!!

I missed Art from Bella Vista and the Gracia Family, as they left before I made my rounds, so I am reprinting what they previously brought (my apologies!):

Gracia Farm had eggs, red and white radishes, leaf lettuce, icicle radishes, turnips, kale, nopales, cilantro, Swiss chard, carrots, and daikon.

Bella Vista had oranges, grapefruit, passionfruit, limes, bananas, and lemons.

Jason was there, with the ever-addictive kettle corn. When we drive into the parking lot of the market early in the morning, the first thing my kids look for is Jason’s white trailer. If they see it, there is a chorus of, “Yeah! Jason’s here!” Is it Jason they love, or his kettle corn? I suspect a little of both…………….

Perennial Favorites had their lush garden transplants and sage advice for the weekend gardener.

And of course, we (Graybill family) brought our valley honey and hand-poured beeswax candles. Incidently, if you have your old honey jars (or other small glass jars) lying about in need of recycling, we could sure use them for our candles.

See you at the market,

Erin

Your humble correspondents,
Jack Moffitt and the Graybill Family

The Brownsville Farmers’ Market
Saturdays from 9am – Noon
Linear Park
Harrison St. between E. 6th and E. 7th