It’s officially strawberry, cherry, cucumber, and lettuce season, among other things. If you want to buy directly from the source and bring home the freshest fruits and veggies possible, there are several farms to buy from.

Photo from the Healthy Family Project.

Cedar Circle Farm

Located in East Thetford, VT, Cedar Circle Farm offers U-Pick strawberries in June, sells at the Lebanon Farmers market and Norwich Farmers Market during the summer. The farm also has a farmstand where it sells salads, prepared food, baked goods, and more. See what else the farm has to offer here.

Norwich Farmers Market

The Norwich Farmers Market in Norwich, VT, is open every Saturday from May through October form 9 a.m. to 1 p.m. Vendors bring a wide range of fruits, veggies, meats, dairy products, flowers, and more. Learn more here.

Woodstock Farmers Market

The Woodstock Farmers Market is held in Woodstock and Waterbury and goes out of its way to  “source, make, and sell tasty and authentic food from vendors we know and trust.” Both locations are open Tuesday through Sunday, closed Monday, from 8 a.m. to 7 p.m. Both single ingredients and grab-and-go meals are available. Learn more here.

If you’re looking for a fun recipe to try, why not make homemade strawberry jam? Here’s a recipe from AllRecipes:

Ingredients:

• 2 pounds fresh strawberries, hulled

• 4 cups white sugar 

• ¼ cup lemon juice

Directions:

1. Crush strawberries in a wide bowl in batches until you have 4 cups of mashed berries.

2. Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved.

3. Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).

4. Check doneness after 10 to 15 minutes by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.

5. Transfer jam into hot sterile jars, filling to within 1/4 inch of the top. Top with lids and screw rings on tightly.

6. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.

7. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

8. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.

9. Serve and enjoy!