Farmers’ markets

A basket full of fresh scallions (green onions) in the farmers market.

Farmers’ markets are starting to open around Iowa, and let’s face it, it can’t get here a moment too soon! Here’s what you can be on the look out for this season:

May – Asparagus, lettuce, mustard greens, green onions, radishes, rhubarb, spinach and zucchini.

June - Asparagus, beans, blueberries, broccoli, cabbage, carrots, cauliflower, cherries, collard greens, leeks, lettuce, mustard greens, green onions, peas, radishes, rhubarb, spinach, strawberries, swish chard and zucchini.

July - Apricots, asparagus, beans, blueberries, beats, broccoli, cabbage, carrots, cauliflower, cherries, collard greens, cucumbers, currants, gooseberries, kale, leeks, lettuce, green onions, peaches, peas, peppers, potatoes, radishes, raspberries, rhubarb, spinach, squash, strawberries, sweet corn, swish chard, tomatoes and zucchini.

August - Apples, apricots, beans, blueberries, beats, broccoli, cabbage, cantaloupe, carrots, cauliflower, collard greens, cucumbers, eggplant, kale, kohlrabi, leeks, okra, green onions, peaches, pears, peas, peppers, plums, potatoes, radishes, raspberries, rutabaga, spinach, squash, sweet corn, sweet potato, swish chard, tomatoes, turnips, watermelon and zucchini.

September - Apples, beans, beets, broccoli, brussel sprouts, cabbage, cantaloupe, carrots, cauliflower, collard greens, cucumbers, eggplant, grapes, kohlrabi, okra, green onions, pears, peppers, plums, potatoes, pumpkins, radishes, raspberries, rutabaga, spinach, squash, sweet corn, sweet potato, swish chard, tomatoes, turnips, turnip greens and watermelon.

October - Apples, beets, broccoli sprouts, cabbage, cantaloupe, carrots, collard greens, eggplant, grapes, kohlrabi, green onions, parsnips, peppers, potatoes, pumpkins, radishes, raspberries, spinach, squash, sweet potato, swish chard, tomatoes, turnips, turnip greens and watermelon.

For a list of Eastern Iowa Farmer’s Market Schedules, click here. You can also consult the Iowa Farmers’  Market Directory .

Now, for the more important question. What delicious dish will you make with all that tasty produce? Here are a couple of ideas from area chefs:

Vegetable Tian  by Chef Kim Zesiger, Redhead, Solon

Herb crusted Chilean sea bass w/ heirloom tomato & avocado salad & white truffle oil

by Chef Jayson West, Daniel Arthur’s