It sure is a good thing we have amazing growers in this area. 

Just in case you haven’t finished putting up sauerkraut and kimchi or haven’t had your fill of cauliflower and carrots or if you still need to fill your root cellar (or just a cool space in the back of your garage) with potatoes, there still is hope.

The Homer Farmers’ Market is officially closed, but the farmers still have produce thanks to this wonderful summer. No one is sure how long it will last before a hard frost knocks everything down, but right now it’s looking good.

Bob Durr and Robert Heimbach will certainly be there with their usual large quantities of veggies. They tend to have supplies for weeks after the official last day. Emily from Twitter Creek also will probably be around for a market or two more, as well as others.  

Paul from WillGrow Farm will not be selling on the first Wednesday of October, but never fear, after that he will be regular again until his veggies are done. Dan and Luba will be coming until they run out as well. 

The root veggies and cabbage crops will last longer than the cucumber and lettuces, but who knows for how long.

Even Marsha and her Sweet Berries Jams and Jellies will be selling at the Market. Some of the other vendors may be selling there, but it really depends on the weather. 

It takes a lot of gumption to get out doors on a cold Wednesday or Saturday.

Some of the vendors have discovered other outlets. If you are looking for Hionia’s Fresh Salsa you can always pick some up at the Far Out Café out by the Gear Shed. You can find Jakalof Bay Oysters available next to the Homer Brewery on Fridays from 4-6 p.m. and on Saturday afternoons.

So keep thinking about how you can source your food locally. You get great food and the producers really appreciate it.  

A huge thank you goes out to everyone who supported the Homer Farmers’ Market this year, and we’ll see you again next year.

Kyra Wagner is the director of Sustainable Homer and the Homer Farmers’ Market’s biggest fan.