Farmers and producers took stands, which they rented from the city at nominal sums, and filled them with seasonal display, beginning in the spring with the earliest asparagus and berries and continuing through into the winter with celery bleached to an ivory whiteness by the Foltz family, all the winter root vegetables, late cauliflower, apples and pears, nuts and wild mushrooms—in effect, the round of the earth’s gifts to the palate.
