Now that the mornings have turned cooler, it's fun to wander through the downtown farmer's market. They seem to have sprung up everywhere these days fueled by the growing interest in local, organic and sustainable food. There are always the regulars who bring their fresh-off-the-farm harvest, as well as the artisan food vendors who make their products by hand. For most it is a labor of love, and they are eager to share the stories of their boutique businesses. Half the fun of going to the farmer's market is sampling new foods and getting to know the people behind the products.
After nearly ten years, the Texas Olive Ranch in Carrizo Springs bottle the first Texas-made olive oil from their 60 acre orchard. At the Los Angeles International Olive Oil Competition in February, they won four medals for their olive oils, competing against 481 extra virgin olive oils from 13 countries. Who said South Texas was only good for growing grapefruit.
I had never heard of Russian kale before, but this farmer sold me on trying it. Below, top chefs check out what will be on tonight's dinner menu.
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Cake and Spoon makes hard to resist super-sized scones, mini quiches and cinnamon rolls
A chair under the trees was the perfect place to stop and
listen to the lively zydeco band
Saturday and Sunday
Republic Square Park
400 Guadalupe St.
9:00-1:00 Limited free parking
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