There are two Saturday Markets and one Wednesday Market left and Bob Durr is getting anxious.

How does one get rid of all the food he has grown, all the food that is hitting its peak right now? He points out that he has plenty listed on the Alaska Food Hub, but it’s not selling fast enough. Can the Food Hub advertise more? Why don’t more people know about the Food Hub?

One of his customers pointed out that if it’s not advertised on national TV there are a lot of folks who won’t hear about it. True. What’s the best way to tell locals about local issues? How does one get the word out that Bob would love everyone to preorder cucumbers, potatoes, or cabbages at a discount? He would also love people to come to the farm for even cheaper prices (text him at 399-6075).

Our local food system is still going through growing pains. As consumers ask for more local food, farmers grow more. But they grow it at a risk, because if it all comes on at once and the consumers aren’t ready for it, it could all be a waste. If you get the Homer Farmers Market newsletter, you will notice that the last couple of issues have highlighted canning and making sauerkraut.

No one wants to see food go to waste.

Which is why it is so fun to see the ways it can get used. Last week you could have tried the Pumpkin Chinese 5 Spice Ice Cream that Dulce Luca made from one of the first pumpkins to show up at the Market. It’s a good start; this week the pumpkins will start coming in both from Snowshoe Hollow and Durr’s farm.

It doesn’t matter if you are after the herbs or the huge onions at Colleen’s booth, the potatoes or the colorful carrots at Lubas’. It doesn’t matter if you want tomatoes for salsa, garlic for seed, or basil plants for the winter window. The fact is this: there is plenty now.

So head on down to the Homer Farmers Market Saturdays from 10 a.m. to 3 p.m. or on Wednesdays from 2-5 p.m. and stock up.

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