This may come as a surprise to some folks, but blackberries outmuscle blueberries when it comes to antioxidants. That's the finding of a 2006 study in the American Journal of Clinical Nutrition that measured the total concentration of antioxidants in 1,113 foods.

Based on typical serving sizes, blackberries are among the top 10 of the pack. Interesting side note: So are cranberries, raspberries and blueberries.

So it's good news that we're seeing a surge in blackberries from Mexico. Blackberries are terrific by themselves. But if you buy some that are a bit on the sour side, just toss gently with sugar and set aside for 20 or 30 minutes.

Kim Pierce

In a medium saucepan, combine 2 cups fresh blackberries (or raspberries), 2 tablespoons sugar (or more to taste), 2 tablespoons water, 1 tablespoon lemon juice and ½teaspoon cinnamon. Bring to a boil. Reduce heat and simmer, uncovered, for about 8 minutes or until slightly thickened, stirring frequently. Remove from heat.

Preheat oven to 350 F. In a mixing bowl, stir together 1 cup all-purpose flour, 1 cup quick-cooking rolled oats, 2/3 cup packed brown sugar, ¼teaspoon cinnamon and 1/8 teaspoon baking soda. Stir in ½cup melted butter until thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2-inch pan. Bake 20 to 25 minutes.

Remove from oven and carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake for an additional 20 to 25 minutes, or until topping is set. Cool in pan on a wire rack. Cut into bars. Makes 18 bars.

SOURCE: Oregon Raspberry & Blackberry Commission

Peaking or abundant: Eggplant, asparagus, green beans, peppers, winter (hard) squash, broccoli, cauliflower, celery, greens (collard, turnip and mustard), herbs. Root vegetables, including beets, carrots, russet and sweet potatoes, turnips, red potatoes, onions, spring onions and spring garlic. Fruit, including all citrus (such as star fruit), apples, pears, grapes, papayas, pineapple, Central American cantaloupe and honeydew.

Starting: Early 1015s

Spotty or out of season: Okra, soft fruit, figs

Community farmer's markets remain closed, but spring activity is beginning at the Dallas Farmers Market.

Dallas Farmers Market highlights: The Lemleys are bringing in East Texas greenhouse tomatoes, including beefsteak and grape varieties. Rio Star grapefruit and juice oranges from the Valley still are available. Transplants for gardeners include tomatoes, peppers, herbs, collard greens, cabbage, slicing and pickling cucumbers, eggplant, squash and strawberries. On Saturdays, look for Steve Sturman, with his family-run Alaskan salmon enterprise (www.fredsalaskaseafood.com), in Shed No. 1. Eggs, too. In Shed No. 2, Texas Meats sells locally pastured beef, lamb, chicken, eggs and pork as well as cheeses and butter on Fridays and Saturdays.

Note: If you are going to the market for a specific item, call 214-670-5879 for availability.

East: Prince Edward Island mussels

West: Halibut fishing conditions are better, so prices are coming down.

South: Lane snapper

Imported: Mahi mahi from Costa Rica

Farm-raised: Littlenecks from Virginia

SOURCES: Paula Dingman, American Foodservice; Tony Johns, city of Dallas Farmers Market; Marianne Marcinko, Ocean Beauty Seafood Co.