What unique produce do your local farmers' markets sell?

I guess maybe what is more common in our area..is bison meat, Saskatoon berries. The red beets and kohl rabi get really HUGE in our area. It's because of the hot sun, long sunny days and right amount of moisture.

Whereas in Vancouver B.C. area it's way more local raspberries, blackberries (especially), blueberries, sea asparagus..

Grass-fed beef, green chile, asparagus, green beans, corn, beets, squash, cantaloupe, watermelon, tomatoes, eggs, goat cheese, greens (all sorts), eggplant, cucumbers, jalapenos, herbs...and could go on an on!

We have good farmers markets.as well as vegetables we have beef artisan bakers and fish...as well as fresh fish there is a chance to buy "Arbroath Smokies" smoked fish from a fishing village..these are smoked on site and can be eaten right away.
Venison is sold as there are deer farmers in Scotland.
A wood turner sells items and works his lathe..his bowls are beautiful..we have flowers and plants too.

Posting ....a note about "smokies"

The fishwives originally smoked the fish in halved barrels with fires underneath, trapping the smoke under layers of hessian sacking. At the start of the 20th century the first Auchmithie fisher-folk began moving to Arbroath, and the process soon became known as the Arbroath Smokie, as we know it today.

Only haddock can be used to produce an authentic ‘Arbroath Smokie.’ The fish are gutted at sea, washed and boxed ready for auction at the fish market. Once back in the fish house, they are headed and cleaned, or ‘sounded.’ They are then dry salted in tubs for a given period. This helps to draw excess moisture from the fish and toughens the skin in preparation for the smoking process. The length of salting time depends on the size of the fish and how fresh they are (amongst other factors). After salting, they are thoroughly washed off, then tied by the tail in ‘pairs’ and hung on sticks.

The smokie pit is then prepared. A hole is dug in the ground, and a half whisky barrel is set into it. The base of the barrel is lined with slates to protect it, and a hardwood fire of beech and oak is lit inside.

That's a fascinating story about the ‘Arbroath Smokies’ Mountain Ash. Does the whiskey barrel last through the smoking process to be used again? And can the fish be kept without refrigeration after the smoking process? Just curious.

I think the barrels are past history and nowadays at farmers markets country shows and the shore events a portable smoker is used..they are still hung in pairs..there is always a queue at events..the smell is really tempting..Smokies can last..some people get them by post..whenever I am in Arbroath I shop for smokies and bring them home for family and friends.

Arbroath Smokies Direct - Buy Traditional Arbroath Smokies Online
www.arbroathsmokiesdirect.co.uk/‎

Thanks, Mountain Ash!! Really interesting information.

I grew up in a southern Ontario city with Mennonite and Amish roots.

There was a very popular Mennonite based farmers' market that is a big draw for the last 3 decades. Just 3 days ago it burnt down to the ground --$2 million dollar damage.

And 60 vendors with no indoor facilities at this time.
http://www.cbc.ca/news/canada/kitchener-waterloo/story/2013/09/02/waterloo-st-jacobs-fire.html It's made ...national news and is a serious loss to the town because it also drew in tourists.

Annually there is a huge annual Mennonite quilt festival in the summer.

Wow, Orchid! From the look of the flames in the photo, that market building must have been fully engulfed. Sounds like it took hours to get it put out.

I hope voluntary financial help for rebuilding comes forward, since, as I read the article, it sounded like none was likely to be available from "region," by which I am assuming the article ins referencing the regional governing entities.