Some say wait until mesquite trees start budding, others believe Easter is the official mark, but whatever your favorite Old Wives’ Tale, spring planting is definitely just around the corner. This means it’s time to herald out winter veggies and gleefully welcome the frost-free growing season, as well as shift what graces our plates.

Even though a lot of grocery stores stock everything from arugula to zucchini year round, that’s not how nature intended it to be. Eating seasonally is the best way to have fresher, more flavorful, nutrient-rich food. With each week’s newsletter, we tell you what’s currently in season in Texas and what’s specifically available at The Shed. Experiment with working these fruits and vegetables into your usual recipes. You’ll be rewarded with better flavor and better health while also supporting local farmers and reducing environmental impact.

For those of you who supported our vendors throughout the winter, first of all, thank you. Second, it’s time to turn in your full Winter Grit card. If you haven’t yet grabbed one, there’s still time – stop by The Shed Information Booth for the card, go purchase from vendors, then provide receipts to receive punches on your card at the Information Booth. Don’t forget to drop off your full card to register for our give away on Facebook Live this Sunday, March 30. Prizes include a one-year enrollment in the Dallas Farmers Market Locals Program (comes with parking perks!) and some excellent local swag.

Our 2 O’clock Tasting will help you use up those winter growing season sweet potatoes with some healthy fries.

Ingredients:

  • 2 – 3 Sweet Potatoes (from Kelley Produce or Williams Garden)
  • 2 tablespoons of Olive Oil (from D’s Sourdough or Kelley Produce)
  • Seasoning of your choice

Instructions:

  1. Heat oven to 400 degrees. Wash and cut your potatoes into slender pieces, similar to the shape of a French Fry. Keep them around ¼ – ½ inch in size, as they will cook quicker. Toss them in a bowl with olive or avocado oil, add seasoning, and mix. Evenly place fries on a baking tray, avoid having overlapping fries. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

We’re also kicking off a Seasonal Bowl series to make it easier for you to embrace nature’s meal plan. This week we’re featuring Sweet Potato Breakfast Bowl from 40 Aprons.

Eating seasonally is easy when you partner with the Dallas Farmers Market. Let our local farmers be your guide, and never be afraid to ask for recipe ideas or cooking tips. They know their stuff and want to share!