Buckets. It’s time to bring buckets with you when you come to the Homer Farmers’ Market. Sure, it’s nice if you remember to bring your own shopping bag, but at this time of the year you might as well bring your five-gallon buckets.  

Or Lori Jenkins is selling tie-dyed bags that can hold 40 pounds. Maybe that would do. 

The point is that there is a ton of produce ready at this time of the year. Almost every veggie that ever comes to the market in quantity is there right now. It’s the time of the year to think about freezer slaw, sauerkraut, kale chips, maybe even some roasted red pepper arugula pesto. 

Think huge salads and green smoothies.  

Whatever you think of, think of it in large quantities. 

Don’t limit those recipes because of lack of that special ingredient either. Almost every herb under the sun is there. There is, of course, basil available but there also is Thai and lemon basil too — just ask Robert Heimbach. Head over to Dan and Luba’s booth and you can find three kinds of mint: peppermint, spearmint and chocolate mint. Throughout the Market you can find cilantro, dill, oregano, parsley, rosemary, sage, summer savory and thyme.

If you want to get inspiration and ideas for all this food you are going to be carrying in those buckets, make sure to catch the Chef at the Market. This week Jen Dickson will demonstrate how to make a Super Food Salad. And remember to start looking for the perfect zucchini to decorate for the Annual Zucchini Races on Aug. 31.

Since you will get quite spoiled having a kitchen full of all this fresh, local food, make sure you give the Market a chance to feed you even after the Market is over. Buy Turkey Raffle tickets for a chance to have a whole turkey, veggies, bread and dessert supplied for your Thanksgiving meal.

Bring your buckets and head on down to the Market this Saturday from 10 a.m. to 3 p.m. or on Wednesday from 3 to 6 p.m. and see how much you can carry home.

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