All the hard‑working green‑market farmers within 50 miles of our markets haven’t a moment to sit and admire their dedicated work. They’re busy planting, nurturing, harvesting, readying, and delivering their exceptional food once or more a week to Highlands and Cashiers.
Take a moment to think about — and thank — those who provide the food that cover our tables. During September and October, the farmers at both markets will continue to pick late‑season veggies like okra, green beans, yellow squash, and various peppers up until frost. There will be apples, kale, and sweet potatoes.
Pumpkins and winter squash will follow into October. Be ready for root vegetables, crisp fruits, and leafy green crops in cooler weeks.
Some farmers might be lucky with muscadine grapes, so be ready. As the season chills, pears and persimmons might be available. Leafy greens and vegetables like cabbages, broccoli, lettuce, spinach, and salad greens are a delightful harvest.
Meats such as beef and pork are available based on butchering time. Fresh eggs, honey, jams, pastries, and homemade bread complete your family’s feast.
Be on the lookout for pickles, flowers, and handcrafted goods and gifts.
Not all offerings will be at both markets all the time. Mother Nature and tractors sometimes take a day off with weather and such. But one thing’s for sure: plenty of vendors will show up with delicious goods and wonderful products. You’ll want to be ready with a basket and a handful of bucks.
Visit Locally Grown on the Green at The Village Green of Cashiers Commons, 160 Frank Allen Road; Wednesdays, 11:00 A.M. to 3:00 P.M.
The Highlands Farmers Market at Kelsey‑Hutchinson Founders Park on Pine Street, operates Saturdays from 8:00 A.M. to 12:30 P.M.
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