Travelogue: L.A. Farmers' Markets
In the parking lot of one of the first farmers' markets we ventured to, we stumbled by a veggie-oil-fueled Mercedes. Welcome to California.
Fresh, organic raspberries, grown and driven in from less than 50 miles away. These, and so much more, were available around November and December. The farmers' markets here are a real playground for chefs. The following images are just a few snapshots of what is available at the end of the year.
Once exclusive to the Asian population, bok choy has gained much popularity and now enjoys broader appeal.
This farmer offered dozens of fruits and nuts, not only in raw form, but many specialized flavors such as these.
This is stone-ground chocolate produced the same way the Mayans made chocolate more than 2,000 years ago. They use equipment that is similar to a mortar and pestle, called a mano and metate.
Artisanal pastries, one with wild mushrooms and the other with carmelized onions and blue cheese
Here's an egg farmer that not only produces organic, free-range eggs but also is now moving into specialized diets.
The market also had locally made nut oils. Here is the walnut oil.
This was kind of a surprise to see: fresh oysters at the farmers' market. They had three kinds to choose from.
Again, variety is everywhere, as seen here with several types of carrots.
This was first for us: an avocado that you can eat like an apple, skin and all.
Chris found these ripe and exceptionally sweet persimmons. The juice was as thick as honey.