And he’s usually right. But this time of year, chances are he’s wrong – and he was. Spotting a crowd gathered around a vendor, we arrived at Coeur Bread which turns out to be new (or new to us and this particular market location) and makes noteworthy bread, which is hard to do in such a crowded field these days. The flavors are different – raspberry feta is delicious, “hot chocolate” a little odd but not too sweet, jalapeno corn has visible kernels and a kick. And the texture is perfect – dense, chewy, crusty and dusty on the outside, both the little rolls (sort of the size of charcoal brickets) and the loafs, sweetly wrapped in brown butcher paper with a little brown ribbon.
I was also pleased to see the return of Butcher Crick, which sells gorgeous heirloom tomatoes – all kinds of odd shapes, unusual colors and best of all, discernable flavor. And the sellers are so enthusiastic it’s hard not to suddenly drop $8 on a handful of beauties.
With fresh produce so bountiful and widely available this time of year, I’ve come to restrict my Saturday farmer’s market shopping to things I can’t find elsewhere and raspberry-feta bread and dusty red or tiger-striped tomatoes fit that bill.