Next to swap meets, attending farmer’s markets is one of my favorite ways of spending time. To me, there’s nothing more exciting than picking your own fresh and organic vegetables and fruits that were grown nearby. It’s nice seeing the faces of the people who plant, maintain and harvest crop that I later eat. Nothing is better than getting food from a farmer’s market, except baking and cooking with it. Now that takes the cake, no pun intended.

I work literally steps away from the Santa Monica Farmer’s Market that takes place every Wednesday morning and afternoon on 2nd Street. There were times when I used to go every single week, but I hadn’t been in a while, so when this Wednesday rolled around, I was really excited.

In addition to picking up fresh produce, you also learn what fruit and vegetables come into season at which time during the year. If you chat up the sellers, you can even learn some recipes or two. It’s a great way to spend at least some of your morning and definitely gives me a break from office life.

Carrots are definitely available year round, however they grow best when planted in early Spring. They are one of my favorite vegetable, although I will be the first to admit that I don’t eat them enough. Holtville, which is located in California’s Imperial Valley touts itself as the “Carrot Capitol of the World.” They even have an entire festival devoted to the vegetable.

Oh peaches. What can I say about that hasn’t been already said? You’re lovely and I think you know it. You’re a food fit for the Gods. Are you feeling tired and listless on an unbearable hot Summer day? Just take a bite out of a ripe, juicy peach. You’ll instantly feel better. I swear. At this point you might be thinking, those aren’t peaches, they’re nectarines! Not so fast. Nectarines are actually smooth, fuzzless peaches, for your information.

I tasted a couple samples that happened to come from Regier Family Farms. As God is my witness right now, they were perhaps, the BEST fruit I have ever tasted in my life. I mean at that moment, candy did not exist for me, because I was in love with nature’s candy: peaches from Regier Family Farms. I ran out of cash when I came upon them, but when I go back again, rest assured I will be stocking up. My mouth is totally watering just thinking about them.

Have you ever tasted fresh walnuts? I’m not talking about the kind you buy in a bag from the grocery store. I’m talking about the ones above. The ones you get to crack open yourself. They are heavenly. And they make all the difference in a recipe that calls for walnuts. Fresh walnuts are juicy and soft and so much more delightful to eat than regular walnuts. Plus, cracking them is so much fun, especially around the holidays.

Don’t they look beautiful? There’s a Salmonella scare currently going on, and California is one of the 30 states where cases have been reported, but I don’t think buying locally will put you at risk. Plus, I think the number of people affected references tomatoes from other places, not California. Salmonella or not, these look so amazingly good.

Olive you! I never used to like olives when I was younger, but that goes along with most things. I was never a fan of broccoli or spinach. Now I love them. Having olives with some Feta cheese and dry cracked bread sounds so good right now.

Cherries are in season! Although I do love cherries, they’re very iffy for me. They have to be really firm for me to be able to revel in them, like I do peaches.

Have I told you how much I love figs? Oh I love them. I love them fresh and made into jam and with tea. My mom usually makes a huge batch of fig jam (with whole figs intact). I could live off it. I don’t know with what intention I bought these. It’s a bit early for fig season, so I’m hoping these taste good. I looked up some recipes recently and I found some good ones, including one for fig muffins. If I don’t do anything with them, they’re being handed over to my mom for some delicious jam.

I have to say that I love asparagus, even though it makes your pee smell funny. They are so good on their own, with a little lemon sauce or as part of a dish. If there is any vegetable I’d love to grow, it would be asparagus.

This goat milk feta is from the award winning Redwood Hill Farm. Let me just say, that you haven’t tasted cheese until you taste some of the many varieties of goat cheese that Redwood Hill Farm has. In addition to feta, there is fresh chevre, camellia, California crottin and bucheret. If you are a cheese aficionado, this is the place for you. They also have tons of recipes on their site, including one for ‘goat cheese creme brulee. Wow.
If you ever get a chance to attend the Santa Monica Farmer’s Market on 2nd street, you really should.  It will be hard for you walk away without something in hand.