I learn something new every time I go to the Farmers Market. This time it was at Christina’s booth. She had clusters of cilantro but also, separately, clusters of cilantro roots. Why didn’t you just sell them together?

Turns out, some people like one or the other but not both. If you are wondering, like I was, what you do with cilantro roots, let me tell you. You can always use them in stir fries and soups for a stronger cilantro flavor.

The most intriguing idea to me was to grind it into a paste with salt, pepper and garlic and then use it as a rub for meat.

A friend of mine learned a new tidbit from Bob Durr. He asked Farmer Bob how many cucumber plants he had. I stood by and waited to see the reply because I wanted to see the look on my friend’s face when Bob said 600 plants. My friend’s jaw dropped even further when Bob said he had 41 high tunnels.

Bob would really like everyone to take up pickling so he could get rid of his enormous quantity of cucumbers.

And what do you know about rhubarb? Have you ever tried to make rhubarb juice? It’s a wee bit challenging with all the fibers, so many folks freeze it first to break it down.

But this week’s Chef Demo has the use of an industrial chopper, cruncher and juicer that will give you the chance to try fresh rhubarb juice without cooking or freezing. If you fall in love, sign up with Oceanside Farm to get your rhubarb juiced with their new gadget.

So head on down to the Homer Farmers Market on Ocean Drive this Saturday from 10 a.m. to 3 p.m. or Wednesday from 2 to 5 p.m. To mark their 20th anniversary they have not only a new cookbook, coin, trucker’s hat, and tote bags, but they also have an Instagram account. So if you learn something for yourself or see something wonderful at the market, take a picture or make a comment and post it at #HomerAKFarmersMarket.

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