The taste of summer does not have to go away with the longer, warmer days. A rich farm fresh tomato and crisp, flavorful okra can still be enjoyed at your holiday feasts. Thanks to somewhat newcomer Feathers & Fruit, seasonal deliciousness is preserved through the age-old process of canning. Pickling is one of the easiest methods of preservation as the acidity of the vinegar minimizes risks of bacteria and adds a tang that is perfect for any side dish, sandwich topper or straight out the jar.

Pickled okra (sourced from Riverview Milling Farms) has been her main pickled product but recently she branched out with pickled daikons. Sourced from Circle S Farms, these strikingly beautiful pink and purple radishes are as pleasing to the eyes as they are the belly. “I hate radishes but I love daikons,” said farmer and co-owner Jessie Gantt-Temple, “I discovered these while being a workshare at Crabtree Farms and have been enamoured with their size, heartiness and versatility ever since.”

Commonly found in her Pickled Fixins’, which are an assortment of pickled veggies of that moment and have been complementing her Bloody Mary Kits, daikons are not as spicy as a radish, not as earthy as a beet, as crunchy as a cucumber, and has a flavor like kohlrabi. With the heavy harvest of these pink and purple veggies coming from Circle S, Feathers & Fruit is branching out even more and attempting to make the prettiest sauerkraut using cabbages from Fall Creek Farms and White Oak Valley.

Served hot or cold, any of her canned goods are delicious all year (which is also how long the market is open for— all year!) and would be a colorful conversation piece mixed in to any feast. Jokingly self described as “the most random booth at the market,” stop by her booth to discover what new discovers she’s making from the fields and in the kitchen.