If this past weeks’ weather wasn’t enough to convince you that Winter has finally surrendered to Spring, turned in her sleet and shivers, and seen them bagged and tagged, then tucked in the safe where she can claim them in the Fall, if Wallingfordians frolicking about the May Pole in Gas Works Park left you still not entirely sure we had transitioned from the cold wet season to the tepid wet season, then get yourself to Meridian Park this Wednesday for some incontrovertible evidence of the change, because Wednesday kicks off the always popular, bucolic Wallingford Farmers Market.
The Wallingford Farmers Market runs Wednesdays 3:30 – 7:00 PM starting this May 17, and will continue until late September. Chefs are welcome starting at 3:00 PM.
There’s an ever rotating cast of vendors, but it always involves fresh fruit from orchards, some vegetables and roots, a line for quesadillas, baked goods, local wines and kombuchas, a popsicle or ice cream option and then an assortment of surprises. The best surprise, though, is when the weather cooperates, and half of Wallingford flops down on the grass and the kids run off in packs doing what kids in packs do, and then there’s someone playing a violin or some wind instrument thought extinct since the late 17th century, and someone gets up to dance but trips over someone’s bike, and everybody laughs and then someone ends up either dancing or getting a ride on a bike or maybe both at the same time. And it’s Spring time in Wallingford and we haven’t seen each other since the rains came and it’s so good to be out in the sun.
So come on down, ring in the Spring with your Vernal avocation.
Bless its heart! It needs lots of Bryan types to frequent it so it survives. My $15/hour wage obviates it as an option, by and large. Though I do go there as a luxury for strawberries. I wonder what Bryan K is having for dinner tonight. I’m having canned black beans from QFC and bulk rice.
Believe you me, my wife does her part for the farmer’s market.
“I’m having canned black beans from QFC and bulk rice.”
I know what that’s like. Can of red beans, can of black beans, and a boatload of rice in a big bowl was lunch for a week at one time in my life.