BLUE HILL – For 25 summers, folks have had the pleasure Saturdays of perusing stands overflowing with fresh flowers, fruit and vegetables. But beginning this weekend, shoppers hoping to pick up some tomatoes for dinner may also pick up cooking tips from some of the region’s best chefs.

Starting Saturday, a guest chef will visit the Blue Hill Farmers’ Market each week to share recipes and advice as they prepare a dish using fresh, locally produced ingredients. The market is located at the Blue Hill Fairgrounds.

“We’ve been trying to open it up to different types of vendors and get some liveliness into the market,” said Pam Johnson, who sells cut and edible flowers from her Sedgwick farm, Lamb’s Quarters, at the market.

Many of the best local cooks prefer to buy field-fresh, seasonal ingredients from local farmers at the market, so asking them to participate was a natural choice, she said.

“Every chef that we asked said yes. They want to support local farmers and like the idea of really fresh stuff,” Johnson said. “We hope we’ll have some good smells and some good tastes.”

The Blue Hill Farmers’ Market offers fresh and organic produce, baked goods and other specialty items and crafts from more than a dozen local vendors from 9 to 11:30 a.m. each Saturday inside the beano building at the fairgrounds. The market operates from June through September.

Cooking demonstrations, tastings and book signings will take place each week between 10 and 11 a.m. Guest chefs will be as follows:

June 23: Jonathan Chase of Blue Hill, restauranteur, caterer and co-author of “Saltwater Seasonings,” and caterer Diane Bianco of Brooklin. The two plan to prepare fresh grilled chicken, mixed with homemade dressings and salad greens from Carding Brook Farm in Brooklin and Fairview Farm in Brooksville.

June 30: Brooke Dojny of Sedgwick, author of “The New England Cookbook.” Dojny will prepare garlic curl pizza using fresh garlic from Carding Brook Farm in Brooklin.

July 7: Nancy McMillan of Sedgwick, chef at Twin Oaks, and caterer.

July 14: Eric Czerwinski of Brooksville, chef at Cafe Out Back.

July 21: Kyra Alex of Stonington, chef at Lily’s Cafe, and author of “The Lily’s Cafe Cookbook.”

July 28: Jonathan’s Restaurant chef Rich Hansen of Blue Hill. Hansen will lead a tour through the market collecting ingredients, then prepare a dish for tasting.

Aug. 4: Chris Deberro of Deer Isle, chef at Pilgrim’s Inn.

Aug. 11: Julie Van de Graf of Castine, chef at Pentagoet Inn. Van de Graf will prepare several desserts using fresh organic blueberries from Hackmatack Farm in Penobscot.

Aug. 18: Jim Laing of Brooklin, former chef at the Brooklin Inn, now catering with Chase and Bianco.

Aug. 25: Rich Hansen of Blue Hill, chef at Jonathan’s Restaurant. Hansen will lead a tour through the market collecting ingredients, then prepare a dish for tasting.