Liz Goulding

Tasting a Santa Rosa Plum for the first time a few years ago opened my eyes (and mouth) to the fact that I had probably never really tasted a plum before. Sure, I had technically eaten things called plums, but in reality those were mushy watered-down purple round things disguised as plums.

Santa Rosa plums are small. They take only two or three bites to finish, so you might think they aren't worth your time. But you would be so wrong, because they are sweet with a tart finish and full of flavor. They are what summer tastes like. Until tomato season anyway, then that's what summer tastes like.

Anyway, all that to say is that Santa Rosa plums from Larken Farms in Waxahachie were available at White Rock Local Market and Coppell Farmer's Market this past Saturday. Which means if you are interested in tasting the amazingness you better jump on it, because they will only be around for a few weeks. (If anyone knows another farm that has them in the area, let's hear it.)

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Photos by Catherine Downes

Forget all the politics and policies of the Dallas Farmers Market, because a new neighborhood market launched Saturday in Uptown at the Oak Lawn United Methodist Church, and it offers a wonderful breath-of-fresh-air take on the "produce dealers market" model of the downtown Dallas Farmers Market.

I'm not insulting those folks who make a living as a produce vendor, but I like the idea of buying locally grown fresh produce straight from the families who grow the stuff on their own acreage in North Texas. The rain-or-shine market at the corner of Oak Lawn Avenue and Cedar Springs opens from 8 a.m. to noon Saturdays behind the Methodist church.

Lest anyone think this is just a fly-by-night operation with no real farmers or connection to the area, it's worth noting that the market already has some serious street cred thanks to produce from Baugh Farms of Canton -- a family with deep roots and three generations invested in Dallas-area markets.

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DUG

You could use a little sun. And some dirt under your fingernails. And some fresh air. We're not saying you spend too much time inside, but rather your pastiness just doesn't go well with the wall paint.

Gardening is a great way to make all that happen. The small community garden, Deep Ellum Urban Gardens (DUG) is taking the lead here. They're hosting three classes this summer all designed to help you along in your quest to, well, just be more colorful.

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Some of the first peaches to arrive at White Rock Local Market

Ken Halverson from Larken Farms Orchard brought a few boxes of the season's first peaches to the White Rock Local Market over the weekend. They were small, tart and firm, but they were peaches. And they're only going to get better as the summer progresses.

Halverson says the spring weather has been tough on his peach crop. Unseasonably warm temperatures caused early bud growth, but then a few late frosts decimated many of the young tender blossoms that were destined to become fruit.

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Red and green lettuce and kale

This Saturday might have been the worst day yet in this early spring season for farmers markets as far as the weather is concerned. Early morning thunderstorms were followed by some seriously nippy temperatures -- it was a damp, cold, windy Saturday morning. Despite the weather, the more devoted farmers market shoppers were out doing their shopping at the Coppell Farmers Market, which held the last of its winter markets this weekend.

If you're headed to a farmers market in early spring you can expect a veritable forest of greens. Red and green lettuce, kale, arugula and other leafy vegetables were piled high on tables at the Coppell market, which is now in its 10th season. Check out some of the roughage you missed if you didn't go ...

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Maroches Bakery

If it seems little morbid, well, that's because it is. Dia de los Muertos, November 1, is a day to celebrate those who have died. But, the key word is to "celebrate," not mourn.

Manual Tellez, who owns Maroches Bakery in Oak Cliff, explains that in Mexico people spend the entire day and night at the gravesides of their loved ones, "Imagine a flea market in a cemetery. That's what it looks like. Every grave is decorated differently and people spend the entire night."

The tradition actually goes back to the indigenous pagan tribes of Mexico, long before the Spanish conquest, when there were human sacrifices to the gods. The traditional bread that goes along with this holiday, pan de muerto, is adorned with a cross of bones and a skull.

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Texas Worm Ranch

This morning the Texas Worm Ranch, which in addition to wrangling worms, grows some downright gawgeous produce, posted this fresh bounty of late-summer vegetables and herbs to its Facebook page, with this message:

Peppers, okra, eggplant, basil ... this is what's coming out of our garden and to you at this week's market. Preorder a Worm Wine today for pickup tomorrow evening and get a pesto-sized bunch of basil for free!

If you dream of growing a garden with that kind of offspring on your own, well, that's another story. But if you prefer they do all the heavy lifting, then you should stop by the Pop-up Market at the Eco-Op, which takes place on alternating Wednesdays (including tomorrow, October 3) from 5 to 8 p.m. at 10137A Shoreview.

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TJ's pop up market a few weekends ago.

See also:
*Jon Alexis of TJ's Seafood Market on Expansion, The Fishing Industry and Lobsters that Need a New Home

Jon Alexis of TJ's Fresh Seafood Market is pitching his tent in East Dallas this weekend for another impromptu fish market at Urbano Café.

Jimmy's Food Store, Tom Spicer's garden and TJ's will once again all be in easy walking distance of each other. You could pull together a feast fit for kings with that combo.

TJ's will actually be set up in the auxiliary room of Urbano Café, under the red awning. The fish market will last from 11 a.m. to 3 p.m.

The previous pop-up market a few weeks ago did really well.

"It was awesome," said Alexis. "Not only did we have a great turnout, but we introduced some TJ's customers to Spicer, Urbano and Jimmy's. And some of their regulars took home fresh seafood they could never get before."

Alexis said he sold out of fresh halibut, scallops, sushi No. 1 tuna, smoked halibut, king salmon, crab cakes and Idaho trout. He'll have all those same things again this weekend.

Catherine Downes

The "Hellfire" doughnut at Hypnotic

Local donut pioneer, Hypnotic Donuts, is hosting an inaugural "Beat the Heat - World's Spiciest Donut" eating contest, Saturday, August 25 at 1:00 p.m. at their store at 9007 Garland Road. Mocking the oppressive summer heat, this "progressive" contest starts with a regular donut then, as each is eaten, the flavors get hotter. Contestants have 10 minutes to eat as many donuts as they can.

The scouting report goes like this: The Mexico is a glazed donut with vanilla frosting, fresh jalapeños and Tabasco. The Hellfire is all that plus habanera and Serrano peppers (seeds intact, my good friend). The Devil's Death Dance one-ups all that with ghost pepper frosting.

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Pop Star Handcrafted Popsicles

Before popsicles, John Doumas had a pretty successful business career. He was part of Broadcast.com back in the mid-'90s, a little project that made a few local millionaires overnight with an IPO and at least one billionaire -- Mark Cuban. But, when Doumas turned 40 recently, he was ready for a change. His family had a long history in the food business (restaurants and grocery stores) and he felt there was a certain niche opportunity in the Dallas market for frozen treats.

"Dallas is really turning into a foodie city," Doumas said. "And it's hard to find a treat that is all natural. Popsicles are also just so nostalgic. So, I wanted to create a treat that appealed to the adult palate."

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