We are so lucky to be living in Southern California, where there is a Farmer’s Market being held somewhere in the city every day of the week.  Two of my favorites are Santa Monica’s, on Arizona and 2nd, held on Wednesday and Saturday, and Hollywood’s on Ivar and Selma, held on Sunday.

Since these markets also happen to be the largest and most popular in the area, a good plan will help you maximize your time and value.  Here is my list of tried and true Farmer’s Market tips that will help you do exactly that.

Prep Work:

Know that it’s cash only, even for restaurants like us! Make sure to stop at the ATM. 

Expect to pay about $30-40 a week, if you cook at home a lot, or less if not.

(Keep in mind that fruits are more expensive than vegetables.)

To haggle or not to haggle? Farmers typically price their items to sell so they are usually priced just right.

Pack up a few reusable totes for all of your purchases.

Parking:

Santa Monica – Free parking for up to 1 ½ hours is available at several public parking lots on blocks surrounding Arizona.

Hollywood – Since it’s on a Sunday, the meters along perimeter streets, like Sunset, Ivar and Cahuenga are free, but they go quickly. Even better is parking in the Arclight Cinemas’ lot (entrance on Ivar off of Sunset). Right next to an entrance point and costs around $4.

When To Go:

The markets are best right when they open, between 8am and 9am.  Not only is parking easier, but you’ll have the first pick while enjoying the quiet energy of the market getting ready for it’s busy day.

What To Buy:
Some of our favorites (and mainstays on the Mendocino Farms menus):

Jaime Farms and Underwood Farms – leeks, chard, beets, kale

Life’s a Choke Family Farms – cauliflower, broccoli, asparagus and artichokes

McGrath Farms – baby beets, Seascape strawberries, and winter greens

Coleman Farms – leafy greens, winter greens and herbs (when in season, custard apples and cherimoyas)

Tutti Fruitti Farms – heirloom tomatoes (summer) and butternut squash (winter)

Ha’s Farms – Fuji apples, Asian Pears

Stay in touch to let me know how it goes.  I’d also love to hear some of YOUR favorite Farmer’s Market tips and experiences too!

Post your comments or e-mail me at judy@mendocinofarms.com

Chef Judy

To get the right flavors in a great sandwich you need to start with the freshest and best ingredients, from the highest quality proteins all the way down to the last little leafy piece of greens.  If you’ve ever wondered what you’re getting when you order something with “Organic Farmer’s Market Greens” on our menu, you should be happy to know that you’re getting just that – the freshest, highest quality, locally grown produce you can find.  We would love to share with you about the great farmers who produce the beautiful lettuces we receive fresh every day from Kenter Canyon Farms.

Owned and operated by Andrea Crawford and husband Robert Dedlow, Kenter Canyon farms now harvests over 80,000 pounds of produce per year from its three locations in El Centro, a winter farm in Baja California, and Fillmore.  Andrea’s talent for growing fine produce stretches back to her love for gardening growing up in Kentucky, and became more serious while waiting tables at Chez Panisse in the Bay Area.  During her time in San Francisco, the kitchen crew of the restaurant would regularly borrow from her backyard garden.  Quickly her gardening hobby became full time employment, and she began selling lettuces to Chez Panisse.

In 1985, Andrea moved to Southern California and started Kenter Canyon Farms, utilizing the biointensive method of farming, an organic farming technique focused on getting as much from a small amount of land as possible, while improving the earth.  Today, Kenter Canyon Farms grows a large variety of plants, mostly herbs and lettuces, and is committed to staying local – once harvested, produce arrives to Downtown LA distributors within 24 hours.

Working with our distributor and Kentery Canyon Farms we have developed a custom blend of certified organic greens called “Mendocino Mix”, which includes green romaine, green tango, mizuna, lollo rosa, triple red, red oak, and purple Osaka mustard – all grown on their ranch in Ventura.  So every time you’re chewing on those greens, eat well and enjoy knowing you are getting the best, and at the same time, promoting small sustainable, local farming!