by Meredith Kay
Never go to a farmer’s market on an empty stomach. It’s the easiest way to drop a quick hundred dollars, which is exactly what happened when I attended my first market day at Ripe on the northwest side of San Antonio. Ripe is a “spirited” and upscale farmer’s market “devoted to local, sustainably-minded Texas producers” that debuted this summer at the Éilan Hotel & Spa, near La Cantera.
I bought okra for my mom and adorable little onions for myself. My bag was also full of heirloom tomatoes, organic dog treats from PAWsitively Sweet Bakery, Texas olive oil and one perfect butternut squash. The tents were a riot of color, from bright green zucchini to vibrant red peppers and purple eggplants. Vendors were spread out on the plaza around the fountain and positioned along the promenade in front of the Éilan Hotel. As shoppers made their way from tent to tent, buying everything from fresh bread at Bakery Lorraine to specialty olive oils and vinegars from the Texas Olive Oil Company, others enjoyed brunch on the patio at Sustenio, where Chef Stephan Pyles was hosting a cooking demonstration with Paula Lambert of The Mozzarella Company.
Read more in the September 2013 issue of S.A. Scene.