By Maggie Heyn Richardson
225 Magazine
Perched at the south entrance of the Saturday Red Stick Farmers Market, the Fullness Farm booth holds tidy, tiered arrangements of colorful organic veggies.
There are tender ready-to-eat lettuces and leafy greens, carefully washed and portioned in clear bags. There are bundles of carrots and radishes, raw materials for recipes or snacking. Broccoli and cauliflower make an appearance in cooler months, while plump tomatoes, eggplant and scads of different peppers beckon spring and summer regulars.