All varieties are organic. Choose from red, yellow or white varieties, or pick up a sack of sweet Vidalia onions for baking. Vidalias can be placed in the oven, skin on, and baked until soft and juicy to create a delicate side dish. Drizzle the result with olive oil and sprinkle with fresh black pepper and parsley. Fresh slices of red or white bartletts also work well in salads, providing a sweet, crunchy contrast to tangy balsamic.
Bosc pears are also at their flavorful peak.
Not only are Market prices for peppers better than in the stores, but the quality is outstanding. The red, green, and yellow varieties are crisp and relatively seedless. Any of these bells will sweeten up a salad, though red and yellow taste better roasted. Be careful that you ask your grower which peppers have bite, or suffer the consequences. Make sure you use red-skinned potatoes for your tailgate potato salad.