Windsor Farmers Market Opening Day

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Summer is here and that also means the Windsor Farmers Market is here! Starting June 7, the Windsor Farmers Market will be open every 1st and 3rd Friday from 11 a.m. – 5 p.m. at 112 West Water St. Find me on opening day with Cooperative Extension – I will be passing out recipes and nutrition education handouts! The Windsor Farmers Market also has a Fresh Bucks exchange program where individuals with SNAP-EBT benefits can double their dollar and use their SNAP-EBT benefits to buy fresh produce. Kids can get “Kids Bucks”, which is $5 to spend at any booth.

The farmers market is the perfect place to find in-season fruits and vegetables! There are many benefits of eating in-season produce. One of those benefits is that in-season, fresh produce typically is higher in nutritional value than produce found on the shelves in the grocery store. This is because the produce is allowed to ripen naturally and consumed at its peak freshness. The produce at its peak freshness is higher in vitamins, minerals, and antioxidants which are all important for our health. Another benefit of eating in-season produce is that it is better for the environment. Buying from your local farmers market means that less transportation is needed to get the food to you which means fewer carbon dioxide emissions!

Just to highlight a few of my favorite fruits and vegetables: cucumbers, carrots, peppers, peaches, tomatoes, and strawberries are all now in-season. Use this chart to help you find out what fruits and vegetables are in-season: NC seasonal Produce Chart NC Seasonal Produce chart, part 2

One of my favorite recipes to make during this time is a fresh vegetable salsa. With the main ingredients zucchini, tomatoes, peppers, and onions all in-season, this is the perfect time to make some salsa! Also, together these vegetables provide a multitude of important micronutrients such as vitamin C, vitamin K, vitamin A, potassium, and many B vitamins.


  • 1 cup diced zucchini (approximately 1 small zucchini)
  • 1 cup chopped red onion
  • 2 red bell peppers, seeded and diced
  • 2 green bell peppers, seeded and diced
  • 4 tomatoes, diced
  • 2 garlic cloves, minced
  • 1⁄2 cup chopped fresh cilantro
  • 1 teaspoon ground black pepper
  • 2 teaspoons sugar (optional)
  • 1⁄4 cup lime juice
  • 1 teaspoon salt
  • 1 -3 jalapeno pepper, finely chopped (optional)


  1. Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Recipe from the Mayo Clinic