Farmers' Market Thursdays from 3 to 7 pm – Reminder – no doggies or other furry friends in the market area!

Craft vendor this week: Portola Valley Farmers’ Market is excited to introduce Kathena Avelon Jewelry from El Granada!

• Sunrise Farms has citrus, cherries, apricots and also some early peaches and nectarines.
• Smit Farm has apples and now oodles of blueberries.
• Rio de Parras has those tricolor carrots we all love, assorted seasonal veggies and the most beautiful strawberries around.
• Bounty of the Valley, if we are lucky, will still have some asparagus, loads of fresh farm eggs, baby greens, gorgeous beets and purple cauliflower.
• Jared from Crescent Farm has free range farm eggs, tiny white turnips, delicate little heads of speckled and butter lettuces and bok choy.
• Old Dog Ranch has walnuts and walnut butters.
• Green Eggs -n- Jam has colorful barnyard eggs and a few jars of seasonal jam including the first little tart batch of nectarine jam from the Sunrise nectarines and lemons.
• One Ocean Seafood brings us wild local salmon, halibut, scallops. 
• Haley's Sausage is handmade made from free range chicken and pork. 
• Sinbad Catering has just what the doctor ordered this week: Delicious, COLD prepared veggie & grain salads, veggie burgers, ready-made entrees and dips.
• Homemaid Ravioli has pasta, ravioli, sauces, olives and tapenades.
• Jerk 'n Pickle has organic pickles for your burgers and organic jerky for your next hike!
• High Note Coffee will cool us off with iced cold brew coffee. Oscar makes his own cold brew and we are so glad it's back!
• Flourchylde Bakery brings us delicious individual cakes, coconut macaroons, cookies, crackers and now more gluten free bread options.
• Roli Roti is doing the cooking. Fresh rotisserie chicken, ribs and fingerlings.
• Namesake Cheesecake would make a nice cool dessert! 
• Portola Valley Bread is baking in this heat so be sure to send Phil some cool thoughts. 

Next week: Erin Gleeson, author of The Forest Feast will be with us to show off her gorgeous new cookbook.