For foodies in Savannah, Saturday means a trip between 9am and 1pm to the Forsyth Farmers’ Market. Open since 2009, this parade of about 30 stalls may sound small, but the producers make up for that with enthusiasm and gorgeous produce – rainbow-coloured organic carrots, wonky tomatoes, zipper peas and blueberries.
“In Georgia, the calendar is upside down,” explains Relinda of Walker Organic Farms. “We have two growing seasons. In September, the soil is still hot, so we get excellent crops in October. We can plant carrots in January that are ready in April, May or even June.” In December, there are even bright red, juicy, naturally-ripened strawberries.
Everyone knows Farmer Joe, singing the praises of pecans grown by Clark & Sons Organic. Pecan orchards are everywhere in the Georgia countryside, but when we sample the fresh nuts – they are a revelation. His roasted, salted pecans make a yummy souvenir or gift.
More surprising is Verdant Kitchen, whose organic ginger, galangal and turmeric are grown just a few minutes’ drive away. Ross Harding also makes syrups and sauces, chocolate-covered ginger, candied ginger pecans and Georgia gingerbread men.
Alongside the meats and honeys, herbs and breads, look out for Adam Turoni’s chocolates. His hand-crafted temptations include roasted fig and cognac truffles, dark-chocolate, peanut-butter cups, Savannah sourwood-honey chocolate bars … need we say more? And if you miss the Saturday market, head for his shop at 323 West Broughton Street.
