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Gilroy Farmers’ Market (Certified Farmers Market Association) 7351 Rosanna Street, Gilroy Open May 16 through November 22 Saturdays 9:00 am - 1:00 pm (800) 806-3276 Morgan Hill Farmers’ Market Gilroy Farmers’ Market (Certified Farmers Market Association) 3rd and Depot Streets, Morgan Hill Open Year ‘Round Saturdays 9:00 am - 1:00 pm (925) 465-4690 Tennant Station Farmers’ Market 520 Tennant Avenue, Morgan Hill Open Year ‘Round Saturdays and Sundays 9:00 am - 3:00 pm (408) 465-9176 Vasquez Farm. For folks who like their veg- gies pickled, Nanny O’s sells bread & but- ter and dill pickles as well as pickled okra, asparagus and spicy green beans. Market stalls overflow with melons, berries and cherries and specialty picks like the “peco- tum”, which combines peach, apricot and plum grafts to produce a juicy and delicious new variety. Gourmet items run the gamut from fresh salsa and local honey to virgin olive oil and hand-made, petroleum-free soaps. Celine Cohen and Cody Kaprielan launched Kaprielan Growers more than a year ago in Prunedale. They grow an assortment of succulents, specialty crops and starter plants using organic farming practices. “We started our business so we could learn to live off the land and help people adopt drought-tolerant landscapes,” Cohen said. “People around here are very receptive to new ideas that they can try in their own gardens.” Roxanne’s Biscotti owner Roxanne Vinciguerra encourages customers to sample her signature hand-crafted “biscotti 26 bites” which are dipped in dark chocolate. Her all-natural granola mixes are made with thick-cut oats, lightly sweetened with pure maple syrup and brown sugar, and embellished with almond, anise, chocolate, cranberries or butterscotch. Roxanne established a licensed commer- cial kitchen in Morgan Hill to prepare her baked goods. She also rents her kitchen to other local food producers including mem- bers of the South Valley Artisan Group, which meets there monthly to brainstorm ideas together. When it comes to desserts, Soul Sweets is a popular market favorite. The 7-year-old catering and dessert company is known for its traditional “comfort desserts” includ- ing fruit cobblers, pecan and sweet potato pies and red velvet cake. Owners Anthony and Dawn Randolph rent time in the commercial kitchen of Roxanne’s Biscotti. Everything is baked from scratch with all- natural ingredients to produce authentic soul food. As Dawn Randolph describes it, “We’re excited to be part of the CFMA markets. Soul Sweets is a labor of love for us. It’s GILROY • MORGAN HILL • SAN MARTIN JULY / AUGUST 2015 how we give back, with desserts that appeal to customers who are serious about their sweets. They come by each week looking for their favorite sweets and want to know what’s new.” Currently, Morgan Hill is the only CFMA member that includes arts & crafts as part of its weekly venue. Like the food and produce vendors, only the artists them- selves are eligible to sell their works at mar- ket – reselling is prohibited. There’s always room for musicians to entertain shoppers while they browse and socialize. “It’s not easy for independent farmers and ranchers to compete with the com- mercial giants,” Hayden said. “Our farmers work hard and they take pride in growing only the best, no preservatives, no hor- mones, no artificial flavoring. It’s a win- win when we can preserve our farms and ranches and provide our families with better nutrition. We can help young families move away from microwaved fast food and obe- sity issues. One million people are shopping farmers’ markets every week…we’d like to see that number go up!”