The Market is like a giant open air classroom with dozens of lessons taking place simultaneously. I'm not talking about cooking or canning demos - I'm referring to what we learn one-on-one from the vendors. It's something I can count on each and every Saturday.
For instance, on a recent visit Prairie Hollow Farm had Eight Ball Zucchini. I wasn't aware zucchini grew in any form other than the cucumber/bowling pin shape.
Also new to me that same week, Tiny Planet Produce offered chanterelle mushrooms and Gai Lan, which according to a quick Google search is Chinese broccoli. (I'm still fuzzy on how Gai Lan differs from broccoli rabe, broccoletti, broccolini and any other "brocco" out there...)