Travelogue: L.A. Farmers' Markets

Welcome to California

Welcome to California

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

Fresh, organic raspberries

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.

Bok choy

Bok choy

Once exclusive to the Asian population, bok choy has gained much popularity and now enjoys broader appeal.

Fruits and nuts

Fruits and nuts

This farmer offered dozens of fruits and nuts, not only in raw form, but many specialized flavors such as these.

Specialty coffee

Specialty coffee

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

Artisanal pastries

Artisanal pastries, one with wild mushrooms and the other with carmelized onions and blue cheese

Egg farmer encounter

Egg farmer encounter

Here's an egg farmer that not only produces organic, free-range eggs but also is now moving into specialized diets.

Locally made nut oils

Locally made nut oils

The market also had locally made nut oils. Here is the walnut oil.

What a surprise

What a surprise

This was kind of a surprise to see: fresh oysters at the farmers' market. They had three kinds to choose from.

Lots of variety

Lots of variety

Again, variety is everywhere, as seen here with several types of carrots.

A first for both

A first for both

This was first for us: an avocado that you can eat like an apple, skin and all.

Persimmons

Persimmons

Chris found these ripe and exceptionally sweet persimmons. The juice was as thick as honey.