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The Downtown Lawrence Farmers Market opened for the season this morning at 7 a.m., when the official temperature was 34 degrees and a bit of slush was on the ground here and there (from the overnight almost-snowstorm). Both vendors and buyers were in short supply, but they were there. And even though the options were relatively limited today, it’s good to know not only that local vendors are our neighbors, but also that the food they produce almost always is fresher (and therefore more nutritious) and tastier than what is available at the supermarket. That’s worth a little discomfort in the buying.

John Pendleton of Pendleton’s Country Market said the market organizer had called him earlier in the week to encourage him to come. His offerings: hoop-house grown greens, basil , dill (see photo of my dill purchase), pickled asparagus and some sensational-looking morels, freshly picked from the wild.

Natalya Lowther had a fine selection of her eggs in many sizes and colors and yarn, and she entertained children (and adults) as she spun wool. Avery Lominska of Hoyland Farm had spinach and a few other green things, and Amy’s Meats’ eye-catching black trailer was there with its inventory of locally raised, hormone-free beef and pork.

The bakers, beekeepers and a busker were there, too. All in all, not bad for a chilly and damp April morning. For a full listing of the offerings that are (or will be) available at the Lawrence market, as well as locations, days and hours, look at the localharvest.org listing for the Lawrence Farmers Market. The listing also is a quick resource for people who don’t know when various products are in season.

By the way, while preparing this post, I found a couple of websites that I’m going to have to take a closer look at, and you might want to as well. They are the Eat Local Challenge blog, whose name is fairly self-explanatory, and the Sustainable Table website.