In Season: Local onions

Two longtime Sandy Springs residents are responsible for the latest metro-area outdoor farmers market, which debuted Saturday.

The Sandy Springs Farmers Market, organized by Andy Bauman and Jeffrey Langfelder, hosts 45 local vendors in the parking lot of the old Target store on Sandy Spring Circle near Johnson Ferry Road.

“The genesis of all of this was totally built around creating community in Sandy Springs,” said Langfelder, a commercial real estate broker. “Our policy is local; our policy is producer only.”

In addition to farmers including Abundant Harvest, Johnson Dairy, Split Cedar and Bray Family Farms, the market also features local food companies including Precious Mouthfuls baby food, AtlantaFresh Artisan Creamery and Sweet Odelle’s cinnamon rolls. “We want to be a food festival,” Langfelder said.

Sandy Springs Farmers Market (www.sandyspringsfarmers market.com) , at 235 Sandy Springs Circle, runs 8:30 a.m. to 12:30 p.m. Saturdays.

Other market openings

Today marks the start of the East Atlanta Farmers Market, a vibrant weekly outdoor market with a location-appropriate bohemian flair. Held from 4 to 8 p.m. Thursdays in the Village Hardware parking lot (1231 Glenwood Ave.), it features 20 vendors including farmers, local food producers and some local nonfood products. www.farmeav.com.

The Serenbe Farmers and Artists Market launches its season Saturday. Held on a grassy clearing in the Serenbe community in South Fulton County, it boasts one of the prettiest locations of all the farmers markets in metro Atlanta. Take a free farm tour on the third Saturday of each month. The market runs from 9 a.m. to 12 p.m. Saturdays on Selborne Lane in Serenbe. www.serenbefarms.com/food/market .

At local farmers markets

Arugula, asparagus, beets, bok choi, cabbage, carrots, celery, collards, cucumbers, endive, escarole, fennel, green garlic, herbs, kale, kohlrabi, leeks, lettuce, mustard greens, onions, radishes, rutabaga, spinach, strawberries, sweet potatoes, Swiss chard, tomatoes, turnips

From farther afield

Looking good: Washington asparagus, Florida and California beans, Guatemalan blackberries, Florida blueberries, California broccoli, Guatemalan cantaloupe, California carrots, California corn, Florida eggplant, California and Texas grapefruit, Chilean grapes, California and Carolina greens, Chilean and Italian kiwi fruit, California oranges, Florida and Mexican peppers, Washington rhubarb, California spinach, Florida summer squash

Coming in: Michigan asparagus, California and Georgia blueberries, Florida and California cantaloupe, Texas carrots, California eggplant, Mexican grapes, Arizona honeydew, Georgia and South Carolina peaches, California peppers, Georgia summer squash, North Carolina strawberries, California and Florida watermelon

Variable quality: California artichokes, Texas and Mexican beets, Mexican blackberries, Mexican cantaloupe, Florida corn, Mexican eggplant, Texas greens, Texas oranges, Guatemalan and California peas, Florida and Mexican radishes, California and Mexican raspberries, Mexican summer squash, California strawberries, Florida and Mexican tomatoes, Mexican watermelon

Local reports and the Packer

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Potato-Tomato-Onion Bake

Hands on: 20 minutes Total time: 1 hour 15 minutes Serves: 6

From spring through summer, there’s always at least one vegetable in this flavorful dish that’s in season in Georgia. Right now, local onions are rolling in. Potatoes will follow in a few weeks, and soon after tomatoes will hit their peak. Use whatever herbs you have on hand — mint, basil or oregano would also work well.

For a simple meal, top each serving with a poached or fried egg, and add a lightly dressed green salad.

1 pound potatoes, sliced 1/4 inch thick

4 green onions, chopped

4 cloves garlic, sliced

3 tomatoes (1½ pounds), sliced

2 medium (or 1 large) sweet or red onions, thinly sliced

1 tablespoon chopped fresh thyme

12 kalamata olives, pitted and chopped