It’s an annual extravaganza: From May to August, area produce is poppin’. While the warmer months mean river days and beach vacations, farmers market fans and diners know they also signify a feast of locally grown food, from succulent berries to sumptuous tomatoes and all the plump peaches in between. We get the dirt on how it all happens, talking with migrant workers who are the backbone of a longstanding organic farm, showcasing the juiciest bites of the season, discovering the power of seed saving, peeking inside marketgoers’ totes, and exploring the bond between chef and farmer.
