This week at the Farmer’s Market: Watermelons, cantaloupe, okra, homegrown tomatoes, peaches, southern peas, slicer and pickling cucumbers, bell peppers, blue-yellow-white and zucchini squash, eggplant, jalapeno and banana peppers, onions, new potatoes, kale, local pecans, vegetable plants, patio pots, flowers, candles, lotion, bath salts and scrubs, lye soap, jams, jelly, salsa pickles, pickled beets, homemade candy, fudge and baked goods, fried pies, quilts and crafts.


This week at the Farmer’s Market: Watermelons, cantaloupe, okra, homegrown tomatoes, peaches, southern peas, slicer and pickling cucumbers, bell peppers, blue-yellow-white and zucchini squash, eggplant, jalapeno and banana peppers, onions, new potatoes, kale, local pecans, vegetable plants, patio pots, flowers, candles, lotion, bath salts and scrubs, lye soap, jams, jelly, salsa pickles, pickled beets, homemade candy, fudge and baked goods, fried pies, quilts and crafts.
Items subject to change because of weather conditions.
Some items are available on Saturday only.
Recipe: Dill and Sour Cream Potato Salad
3 pounds unpeeled new potatoes
2/3 cup mayonnaise
1 (8 ounce) carton sour cream
2 tablespoons chopped fresh dill
2 tablespoons grated onion
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
Garnish: fresh dill
1. Cook potatoes in boiling, salted water to cover 14-15 minutes or until tender; drain potatoes, and cool to touch.
2. Cut potatoes into quarters or eighths, leaving skins on; place in a large bowl.
3. Combine mayonnaise and next six ingredients in a small bowl. Add to potato and toss gently. Serve immediately or cover and chill up to eight hours. Garnish, if desired.