The Quarry Farmers and Ranchers Market opened a year ago in a small section of the Quarry parking lot on a blistering hot Sunday morning. A handful of vendors showed up to display their freshly picked produce, a few meat producers and bakers were also on hand while Whole Foods handed out water to keep shoppers hydrated.
In a year, the market has grown to about 28 vendors, and the array of goods has grown to include eggs, wild-caught salmon, hand-processed sausages and raw honey in addition to the latest seasonal offerings, such as beets, squashes of all shapes, okra, radishes, sprouts and even some early varieties of peaches from Fredericksburg.
There were also vendors with organic tamales, vegetables spreads and dips, granola and several bakers with everything from artisan breads to pastries.
We had a plan for the morning, which was to meet for brunch before going to the market, so the fresh produce wouldn’t spoil. That might not have been the best idea in the world, for we were greeted with plenty of sold-out signs and empty display cases.
We could have snacked on dumplings from Ming’s, crepes or a pork snack from the Rolling Pig truck, which was parked there.
Still, plump kohlrabi were on a couple of tables, breakfast radishes with the pink top melting into white tips, burgundy okra and squashes, all of which filled our shopping bags, were at hand, along with some lamb sausages and a dill plant to add to the herb garden. (Here are two ideas on what to do with kohlrabi: salad and greens.)
Next Sunday, we’ll be there a little earlier.
The sponsors of the market posted the following on their Facebook page, acknowledging all that has happened in the past year: “My how time flies. 52 Sundays under our belt. 28 vendors strong. A medley of magical musicians. Thousands of customers. Lots of loving four-legged fans. A one-year anniversary celebrating local farmers, ranchers and artisanal food makers. Thank you, gracias and merci, San Antonio!”
For more information on the Quarry Farmers and Ranchers Market, click here.