Mushroom jerky? Beer jelly? Lots of new foods at local farmers markets this summer.

What's new at farmers markets?

With the opening of summer farmers markets on deck, here are some of the new foods you might see at markets over the coming months. The Mill City Farmers Market hosted a preview of products, although these vendors will be at other markets throughout the metro.

The early trends? Lots of nuts, lots of grains and lots of fermentation goin' on.

Best Cellar Pickle has zesty pickled asparagus, carrots and green beans. But more notable: Portobello mushroom jerky that's salty and chewy. Also a jelly made with pink grapefruit juice and local craft beers. Check the market calendar at bestcellarpickle.com.

Dumpling & Strand uses "exceptionally curious noodles" made with freshly milled grains to rev up your side dish game. There's an almost smoky pasta made from wild rice; gluten-free noodles from toasted basmati rice; toasted farro fettuccine, and noodles of kernza, the hot new "old" grain. Former food scientist Jeff Casper has created pastas that need only the lightest of sauces. Visit dumplingandstrand.com.

Topos Ferments is so new that fermenter/owner Jim Bovino says he's still beta-testing. But he's on to something with his combo of leeks and sake kasu, a byproduct of sake production from the Japanese restaurant Moto-i that serves as a pickling agent.

Kapper's Big Red Barn near Chatfield, Minn., will be selling fresh milk in bottles, in addition to hand-pulled cheese curds. They bottle their Holsteins' milk themselves on the farm. Many people, they say, say the milk tastes "like childhood." Visit kappersbigredbarn.com.

Candor Bars are paleo-inspired and tout a slim list of ingredients. With no added sugars, they're vegan and grain-free. Flavors include curry, matcha, lemon and cocoa. See their Facebook page.

Root to Rise Kitchen is part of the boom in vegan dining, moving from pop-up events to farmers markets, with a food truck and maybe more in the future. Check out the Love Ball Sub, with a "meatball" of sprouted lentil, buckwheat, quinoa, hemp and walnuts that rocks a lot of flavor. See their Facebook page.

Ommie Snacks offers vegan bars that are free of nuts, tree nuts, eggs, dairy, soy and wheat — and avoid the familiar date as a binding agent. They're mostly fruit with sunflower or pumpkin seeds, and a little salt and rice syrup. Visit ommiesnacks.com.

Taking Stock wants to get broth into people's lives, either as a hot "bone broth" beverage or in cooking. Molly Clark says that adding a dose of raspberry-rhubarb vinegar actually softens the bones to get every bit of flavor in her several varieties. Look for a "broth bar" at her booth this summer. Visit takingstockfoods.com.

Superior Switchel is rebranding slightly this summer for Minnesotans seeking a tamer version of this tart and gingery thirst-quenching beverage. It's in 74 stores with more on the way; popular on the West Coast! Visit superiorswitchel.com.

Calvit's Shrubs are a revelation with their tart, herbal or spicy notes and unexpected flavors like beets and lemon grass. New flavors are in the works for this great mixer base. Visit calvitsshrubs.com.

Darling Pickle Dips blend cream cheese with white beans, then add a different zippy pickled vegetable into each flavor. It's a natural with veggies to pretzels and beyond. See their Facebook page.

For a guide to farmers markets throughout the metro area, visit twincitiesfarmersmarkets.com.

Wear favorite food

Delicacies Jewelry, a Minnesota company that makes "jewelry for epicureans" rarely does in-person events. But it's having its first pop-up shop on May 6, from 11 a.m. to 3 p.m. at Edina's West Elm store, 3879 Gallagher Drive.

Founder and designer Nicolle Nelson casts tiny replicas in sterling silver and 14K gold of various foods such as carrot, pineapple, tomato, cow, pig, egg, crab, coffee bean, basil and many more. Visit DelicaciesJewelry.com to peruse the options. Also, in collaboration with chef Andrew Zimmern, Delicacies has created its own Chef's Table, a means of charitable giving, with a portion of each sale going to a nonprofit organization that fights hunger and food insecurity.

KIM ODE