One morning, we visited the Rockport Market Days (held weekly) and strolled through stalls of local produce, crafts, jams, baked goods, and more. We bought fresh tomatoes, local honey, handmade tortillas, and flounder fillets from a fishmonger.
Back at our rig, we prepared a feast:
- Fresh-tomato salsa (tomatoes, onion, cilantro, lime)
- Pan-seared flounder with garlic butter
- Grilled zucchini & squash
- Warm tortillas
Dinner felt local, vibrant, fresh.
Later, we chatted with nearby vendors at the market, learning small stories: how the fishmonger grew up fishing Corpus waters, how the jam maker got into preserving fruit. The connection to place adds flavor to your meal.
If you stay, look up local markets (e.g. Rockport Market Days), plan a fresh shopping trip, bring bags for produce. It makes cooking at your rig part of the local experience.