49 posts tagged “santa monica farmers market”

Fuerte avocados are an early winter variety – thin, dull skin (as opposed to the very shiny Zutano) and tender flesh.  All avos between October 1 and January 16 must be tested for maturity.  These passed.  Valley Center Orchards; Sunday Main Street, Saturday downtown and Pico

Fat Uncle Farm – almonds, almond butter, almond paste and almond flour.  Almond milk will be here next week.  Sunday Main Street; Santa Barbara markets

The scene at the Sunday Main Street market

Sunchokes and parsnips – sunchokes are a tender crunchy tuber with a flavor of artichokes.  Add to mashed potatoes or puree.  Parsips are sweet roots that are delicious baked or pureed.  Weiser Family Farm – at many area markets

Macadamia nuts are a real seasonal favorite.  Air dried at low temps so they are technically raw.  Chopped and meal is also available for baking.  Russell Farm, Wednesday Santa Monica

Not your ordinary Poinsettias – Casa Blanca nursery specializes in minis and new varieties like Monet and Ruffled.  Wednesday Santa Monica

Cilantro flowers – beautiful, delicate blooms that can be sprinkled whenever cilantro is used. Valdivia Farm at many local markets

Sapotes, also called “custard apples” are extremely creamy with large smooth seeds.  Coleman Farm Wednesday, Saturday Santa Monica; Santa Barbara

Please note:  Santa Monica is under a med fly quarantine.  What that means for farmers is they must keep their table displays covered with mesh, and keep all other host fruit covered or closed in their truck.  Displayed fruit may not be taken back to the farm at the end of the day, so displays may be smaller due to this restriction.  Consumers are asked to consume the fruit within the week and to continue to support their farmers!
More info is available here.

Green skinned sapotes, also known as custard apple, and wrinkly purple passion fruit are found at Coleman Farm.  Sapotes soften and turn yellow, then the skin can be rubbed off and the sweet soft fruit can barely hold its shape while eaten.  Delicious, delicate and rare.  Bumpy passion fruit is full of crunchy seeds and yellow-orange fleshy fibers.  Puree for drinks or eat with a spoon.  Wednesday, Saturday Santa Monica

Frisee and radicchio, bitter greens also found at Coleman Farm go great with sweet persimmons, salty cheese, almonds, walnuts and pecans in salad.

Chestnuts are very scarce this year.  Nicholas Farm has them for about 2 more weeks at $8 per pound.  Pierce with a knife and roast them in the oven or over the fire and eat them out of the shell, or use them in stuffing.  Wednesday, Pico Santa Monica, Sunday Beverly Hills.
 

Savoy cabbage from Flora Bella is sweeter than regular cabbage and the huge outer leaves can be used for wraps.  Wednesday, Saturday Santa Monica; Sunday Hollywood

Bucheret goat cheese from Redwood Hill, a farmstead goat cheese maker from Sebastopol.  Redwood Hill is a small family owned farm that produces prize winning goat cheeses including Camelia, Crottin, Cheddar, Raw Feta and 4 kinds of Chevre.  Wednesday Santa Monica; also Whole Foods, Co-Opportunity and other Health Food Stores.

Walter Hole Avocados from JJ’s Lone Daughter Ranch.  These are a rare winter variety similar to the Mexicola, which is primarily a root stock avocado.  The thin skin is edible.  Wednesday, Saturday Santa Monica; Sunday Hollywood

Gorgeous baby carrots from Weiser Family Farm.  Delicious roasted, in soup or fresh.  At many So Cal markets.

A market regular hoists a few pumpkins from the annual “All You Can Carry” Pumpkin Patch

Nicholas Peter, owner/chef of The Little Door gets into the Halloween spirit at the Wednesday Market Pumpkin Patch.

Amelia Saltsman, author of “The Santa Monica Farmers Market Cookbook” demonstrates the proper way to pick up nopales, a cactus leaf used in salsa, at Mario Trevino’s stand.  Wednesday Santa Monica; Saturday Pico.

Strawberry Guavas – so named for their appearance and sweet-tangy flavor.  Mud Creek Ranch, Wednesday Santa Monica; Sunday Hollywood

Giant Fuyu Persimmons – the kind you can eat crunchy or soft and a different variety altogether from the smaller Fuyu.  Delicious paired with bitter greens, pecans, raisins and cheese in a salad or on a cheese plate.  These are from Kennedy Farm, and are available at many farmers’ stands now.

Giant marigolds are in demand for Halloween and Day of the Dead celebrations.  Coleman Farm, Wednesday, Saturday Santa Monica

What is liquid meat?  Food Network's Alton Brown explains.  Food writer Jonathan Gold is a pie-lover.  He shares some stories of what pie means to him.  A tour of the Los Angeles Times' test kitchen.   Ching Ching Ni tells us about a culture clash involving rice noodles.  A delicatessen serves ethnic food of a different sort.  David Sax explains how the deli is endangered.  Timothy Childs works for NASA and makes chocolate.  Find out what those two things have in common.  Mark Peel has us over for a family dinner.  And Stacie Hunt takes us wine tasting in Croatia.  It's the story of wines after war.  And Laura Avery takes a trip to the Santa Monica Farmers Market.

Buddha’s hand citron is all rind and is used as a decorative object or diced in fruitcake.   Bernard Ranch, JJ’s Lone Daughter Ranch at many So Cal farmers’ markets

Fairview Gardens Farm reminds us that it is pumpkin time!  Carve them or eat them and enjoy the season!  Pumpkins, decorative gourds and many holiday items are available at all farmers markets

Yes, Friends Ranch has bananas.  You can buy the whole stem and hang them for your next cabana party.  Wednesday Santa Monica; Saturday Gardena

Daikon – what to do with this giant, mild radish?  Shred in salad or as a side with sashimi, or add to slow cooked pork neck or beef ribs, cooked in water and soy sauce.  Pour broth over tender greens like Japanese spinach (Komatsuna), Mizuna, and Santosai (cross between bok choy and Napa cabbage.)  Yasutomi Farm: Wednesday, Santa Monica; Thursday, LA City Hall; Friday, Whittier; Saturday Santa Monica, Torrance; Sunday Hollywood, Palos Verde.

Fresh Medjool dates – the biggest and sweetest of all dates, and at their most tender and fresh right now.  Stuff with nut halves or cheese and dip in chocolate, or eat plain.  Bautista Ranch: Wednesday, Pico, Sunday Santa Monica and from other date farmers.

Kids love chocolate, even the Tsuronoko “chocolate” fuyu type persimmon from Penryn Orchard Specialties. 
Wednesday Santa Monica.

Oysters from Carlsbad Aquafarm are back in production, featuring the Luna and Blonde varieties.  These are sustainably raised in open ocean water.  $2 each or $10/dozen.  Carlsbad also sells clams, mussels and Ogo – red seaweed.  Wednesday, Saturday Santa Monica; Sunday Hollywood

Purple Basil and Mint from Fresno Evergreen – staples for divine dishes.  Fresno Evergreen – Wednesday, Saturday Pico Santa Monica

Chef Daniel Mattern of AXE and farmer Romeo Coleman keep their feet dry on a rainy market day. 

Amanda Broder, pastry chef at FOOD and market salesperson for Windrose Farm at the Wednesday Santa Monica market reminds us that pumpkins can be a fashion accessory.

Brussels Sprouts are a harbinger of fall.  Try La Grand Orange’s (2000 Main Street, Santa Monica) Brussels sprout salad to see how good these mighty little cabbages can be!  Two Peas in A Pod, Wednesday Santa Monica; Saturday Pasadena, Santa Barbara; Tuesday Santa Barbara

Pears and Chocolate Fuyu (Tsurunoko) Persimmons from Penryn Orchard Specialties.  The chocolate persimmons are streaked with dark pigment, and can be eaten hard or soft.  Wednesday Santa Monica.

What’s not to like?  A pumpkin in one hand and a big puddle to play in.  We love rainy days at the farmers market!

Baby turnips from Flora Bella Farm.  Roast or steam whole and eat with just salt or a very light dressing.  Wednesday, Saturday Santa Monica; Sunday Hollywood

Weiser Farm onions, l to r: sweet Bermuda (last few weeks for these,) sweet red, spicy white, sweet Walla Walla style.  Store in a cool dry place.  At many LA markets

Celtuce – thick stems can be peeled and eaten like celery, the tops are like lettuce.  Coleman Farm. Wednesday, Saturday Santa Monica; Saturday Santa Barbara

Japanese parsley – different altogether than Italian parsley, used in Miso soup.  Tangy and flavorful.  Yasutomi Farm.  Wednesday Santa Monica; Thursday LA City Hall; Friday Whittier; Saturday Santa Monica, Torrance; Sunday Hollywood, Palos Verde

 

Calypso beans after cooking.

Daisy Tamai displays a bouquet of petite purple artichokes from Life’s A Choke Farm.  At many area markets.

Edamame and Moroccan Squash from McGrath Family Farm.  Winter squash is best roastred whole and allowed to sit to reabsorb juices and flavor.  Wednesday Santa Monica; Saturday Santa Barbara, Camarillo; Sunday Hollywood, Beverly Hills

Cute little pumpkins from Rocky Canyon.  Only 50 cents each! Not for eating.  Wednesday, Saturday, Sunday Santa Monica; Sunday Hollywood

 

Early morning at Rutiz Farm stand – green and orange Kabocha and slender, variegated Delicata squash in front of dalhlias and sunflowers.  Wednesday Santa Monica

Front to back: fresh peanuts, okra, jujubes, onions, assorted yams at Fresno Evergreen.  Santa Monica – Wednesday and at the Pico Saturday market.

Mike Cirone of See Canyon and Sherry Yard, Spago pastry chef, author and two-time James Beard award-winner, go gaga over early fall Cameo apples.

Cute and perfect Baby Bear pumpkins are good for making pies and can be used as a center piece until then.  Rutiz Farm.  Wednesday Santa Monica.  Baby Bears are coming into season at other farms as well.

Speckled Swan Gourd  – after you are done ogling it, you can eat it, but most people prefer to let it dry and fade, then use it as a bird house or as a musical instrument.  The dried seeds rattle around inside.  McGrath Family Farm.  Wednesday Santa Monica; Saturday Santa Barbara, Camarillo; Sunday Beverly Hills, Hollywood

Calypso Beans – fresh shelling beans.  Shell and simmer in stock of your choice till tender then add flavorings.  Do the striking black-and-white patterns persist when cooked?  I’ll find out this week!

Red Passion Fruit from Sycamore Hill Farm – this amazing fruit is crunchy heaven – cut the leathery fruit in half and eat the seeds and membranes with a spoon.  Add to ice cream and cocktails, or make juice.  Tangy, tropical and visually alarming.  The purple variety is also available from Coleman Farm (Wed, Sat Santa Monica and Santa Barbara markets) Sycamore Hill: Saturday Santa Monica; Sunday Hollywood, Encino

“Banksin” Protea from Sugar Bush Farm.  Protea make gorgeous arrangements and wreaths and come in exotic shapes and colors.  Saturday Santa Monica, Wednesday Santa Monica (seasonal)

Quail Eggs  from Lily’s Eggs – petite eggs used in Sushi and other highly visual edibles.  All Santa Monica Markets; Sunday Hollywood, Studio City, Pacific Palisades.

Pale pink pomegranates, also dubbed “Champagne Pomegranates” from Flora Bella Farm.  Seeds are pale pink with no pithy center, but with robust flavor.  Wednesday, Saturday Santa Monica; Sunday Hollywood

Grenache grapes from Mud Creek Ranch – for those of us who wonder where wine comes from.  Wine grapes grow in dense bunches, and have thick skins and seeds, which explains why they are not grown for table grapes.  These are delicious. Mud Creek also grows other wine grapes for local winemakers.  Wednesday Santa Monica; Sunday Hollywood

Bosc Pears from Penryn Orchard Specialties.  Dense, crunchy flesh, and the thin russet skin is edible.  Excellent on cheese plates.  They are ready to eat when the stem end has a slight give.  Each pear weighs about one half pound.  Wednesday Santa Monica.  Watch a video.
 
This Saturday is the final day of the seasonal Chili Roast at the Pico Farmers Market, located in Virginia Avenue Park at the corner of Pico Blvd. and Cloverfield Ave.  California Poblano, Anaheim and some hot chilis are fire roasted in the Santa Fe chili roaster and sold in by the pound for $2.50.  They can be frozen for later use or used in any number of dishes, from Chili Rellenos to omelettes.

 

Curb to counter service.  Kirk Fink of Casablanca Nursery assists Houston’s manager Lisa to the restaurant with her purchases which is just a block from the market.  Wednesday Santa Monica.

Chanterelle mushrooms from Clearwater Farm – wild mushrooms from Northern California will be available till Thanksgiving.  Apricot-almond-buttery sweet flavor goes great with corn dishes. Don’t even think about a marinara sauce with these delicate gems.  Price will vary seasonally.  Wednesday & Saturday Santa Monica; Sunday Hollywood.

The international house of jujubes – a.k.a. Chinese dates. Prized by Eastern health practitioners as a blood purifier, they have a crunchy, apple-like flavor.  At several stands at local markets.

The magic as it happens.  Fruit researcher David Karp discusses Indian Blood peaches with GF co-producer Harriet Ells.

Grape leaves this fresh and tender are hard to find.  Great for stuffing.  Windrose Farm, Wednesday Santa Monica.