In its six years of operation, Peachtree Road has blossomed into the Saturday morning destination for local-food lovers. The diverse vendors—growers as well as specialists offering foods like charcuterie, jams, grass-fed beef, breads, and cheese—all harvest, raise, or craft their own goods. Lauren Carey is the metro area's only full-time manager responsible for a single farmers market. Her tenacity is why the vendor list reads like an all-star lineup of area farmers and producers: Burge Organic Farm brings in diverse varieties of eggplant, garlic, plums, and other heirloom fruits and vegetables; Dubberly's Seafood trucks in fresh-caught shrimp from Savannah during the summer season. Carey also snags the city's most vegetable-savvy chefs for weekly demos. David Sweeney of the Bakery at Cakes & Ale, for example, appears on August 25.

And don't miss Candice Reynolds's  Red Queen Tarts, flaky pastries filled with local fruits like pear, fig, or blueberry.

Parking tip: Pull into the drive for Cathedral of St. Philip, where the market is held, and head for the roomier back parking lot. You'll have to climb a short, paved hill to get to the market, but you'll save yourself a lot of aggravation from traffic congestion.