Kerry Clasby, founder of Intuitive Forager, has successfully established a hub for fresh produce in Las Vegas by relocating the farmers market to the former Greyhound station adjacent to the Plaza Hotel & Casino. The market operates on Fridays from 9 a.m. to 2 p.m., offering free parking and the finest organic fruits and vegetables sourced from small, family farms across the country.
Clasby emphasizes that freshness is just the starting point for maximizing the foraging experience.
“My market is really a showcase for what the chefs are buying,” Clasby notes, highlighting her collaboration with acclaimed restaurants such as Sinatra at Wynn, Brezza at Resorts World, and Martha Stewart’s The Bedford.
Understanding which produce is in season not only enhances flavor but also aligns with what the body craves, especially during hot months when hydration becomes crucial.
“Generally speaking, you want to eat for the season. I don’t know about you, but I crave tomatoes in summer, not so much in winter,” Clasby explains.
This alignment with seasonal produce means that natural electrolytes, vitamins, and minerals found in seasonal fruits are essential for replenishing the body during warm weather.
While shopping at the market is straightforward, many individuals find it challenging to know how to prepare seasonal products.
To assist with this, the Intuitive Forager website features simple recipes for customers looking to incorporate fresh produce into their meals.
Clasby shares her top summer picks and how to prepare them.
Melons are a highlight at the market, featuring rare varieties such as Sugarcube and Galia honeydew from Israel, alongside orange and yellow watermelons.
These refreshing fruits can be effortlessly transformed into a delightful salad by pairing them with feta cheese and mint or other favorite herbs enhanced with a citrus vinaigrette.
Another must-try this season is heirloom potatoes.
As the market transitions from winter storage potatoes to brighter varieties, customers can look forward to heirlooms, fingerlings, and baby marble potatoes.
Clasby suggests leveraging the stunning colors of these potatoes by preparing a festive red, white, and blue potato salad.
Mushrooms have also made a significant impact, as many high-end chefs are turning to local organic varieties for their menus.
At Brezza, Chef Nicole Brisson showcases these seasonal mushrooms in a dish featuring garlic, thyme, and sherry to complement the restaurant’s renowned dry-aged steaks.
Lettuce varieties are also abundant, allowing for creative summer salads beyond the traditional green mix.
Clasby encourages trying grilled romaine drizzled with olive oil, salt, and lemon juice, or combining wild arugula with blueberries or strawberries along with creamy cheese and crunchy nuts.
Cucumbers serve as another cooling ingredient perfect for summer, with unique varieties such as Armenian serpentine, Persian, and lemon cucumbers available at the market.
Lastly, Clasby points out passion fruit, a delightful yet often overlooked fruit that is rich in vitamin C.
She recommends using it in cocktails, mixing it into water for a refreshing drink, and incorporating it into meals for a nutritional boost.
Overall, Intuitive Forager’s farmers market offers a vibrant selection of seasonal produce that can elevate home cooking and support local agriculture.
image source from：lasvegasweekly
