It seemed like summer took forever to get here, but it has been lovely. I’m here to remind you that it will go fast. Summer bounty is rolling in from our farmers, so it is already time to start looking at what can be stored away. There are so many ways to tap into the fresh abundance.

There is the Oceanside Farm veggie stand out East End Road. Known for their certified seed potatoes that they provide gardeners every year so we can grow our own and fill our root cellars, Don and Donna Rae also do an excellent job of keeping that farm stand stocked with a variety of fresh delights for you to pick up on your way home. And now, I imagine they are over-flowing with rhubarb — perfect to mix with your favorite berries still in the freezer and store away your favorite jam.

There is the RD Farm stand on Ocean Drive, open on Wednesdays from noon to 6 p.m. and Saturdays 10 a.m. to 6 p.m. Always over the top, Bob is already selling pickling and English cucumbers and tomatoes along with all kinds of eggs and garden starts. Bob is quite happy to take 50-pound orders on pickling cucumbers. What is your favorite way to make pickles?

Then there is the online Alaska Food Hub. How about oysters for dinner from Jakalof Bay Oysters? Or, maybe check out the chicken parts from Blood, Sweat and Food Farms to make chicken stock? Or maybe just get a chicken a week until your freezer is full? Or you can let someone else do the canning and get your choice of jams and jellies online with curbside pick up on Wednesdays. On the Food Hub you can find familiar Farmers Market vendors like the Alaska Salt Company as well as farmers galore with their produce and starts.

And then there is the Homer Farmers Market. There is no better place to connect with the farmers face to face and see all the fresh veggies. Come on down to Ocean Drive on Saturday from rom 10 a.m. to 3 p.m. and stock up with the local freshness.

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