Along with the usual line up of stellar farmers/producers, there will be some new people:
Crab cakes, dips and soups from Shells Yes!
Hand-rolled croissants from Frenchies (coming in May)
McCouley's Pepper relish (small batch spicy pepper spread)
Chef Wes Morton from Art & Soul will be on hand this weekend for a cooking demo.
Also, by popular demand the market has been extended through December 21st this year.
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