The Oxford Farmers' Market is open 9 a.m. to noon. Music in the Bandstand start at 10 a.m. (Submitted photos)

OXFORD - There comes a time during the summer harvest season when there is suddenly more available at the Oxford Farmers’  Market than any of us can possibly consume, with every color of the rainbow represented on our plates, from the yellows of corn and squash through to the deep purples of eggplant.

And everything in between: the orange peppers, red tomatoes and radishes, green beans and broccoli, blue blueberries, and so much more. All of it mouthwateringly fresh because it is freshly picked by the farmers who bring it to market. Fortunate are those with the skills to can and pickle and freeze, packing their larders for the long winter months ahead. For the rest of us, until we learn how to store all this abundance, now’s the time to eat.

The market is open Saturday, 9 a.m. to noon. Music in the Bandstand start at 10 am.

In addition to all these wonderful seasonal veggies, vendors this week will also have beautiful mushrooms, locally raised and processed beef, lamb pork and chicken, gorgeous cut flowers and potted plants; chicken, duck and turkey eggs;  a wide range of cheese, butter, and other dairy products; artisan  breads, scones and other fresh baked goods; fudges, salsas and jams; delicious hot prepared foods that can be eaten right there at the Community Tables maple syrup and honey; hand-made healthy treats for dogs, hand-made soaps, lotions and balms; and items for the kitchen and home. Every product straight from a local  source and the skilled hands of your neighbors.

Folk fiddler, John Potocnik, and pianist, Kathy Shimberg will be performing in the bandstand. 

For more information about the Oxford Farmers’ Market, and to sign up for their weekly newsletter, visit their website:  www.oxfordfarmersmarket.org.

- Information from the Oxford Farmers' Market