April 5, 2013 |
April is generally the least abundant month for locally grown fruits, with nothing like the profusion of stone fruits in summer, apples in autumn and citrus in winter. But there's still plenty of great choices at farmers markets, particularly for shoppers alert to the rhythm of seasons and growing areas. Strawberries , near peak now from San Diego to Santa Maria, are the dominant spring fruit in their ubiquity and mass appeal. Experienced shoppers look for berries red all the way to the top and richly perfumed.
June 20, 2001 |
Many venues call themselves farmers markets, but California's 360-odd certified farmers markets are part of a program established by the state in 1977 to allow farmers to sell directly to consumers. The first certified market in the Southland opened in Gardena on June 23, 1979. There are now 107 markets in Los Angeles, Orange, Ventura, Riverside and San Bernardino counties. The agricultural commissioner of each county certifies growers and markets.
December 21, 2012 |
Mandarins at their best are the noblest of citrus, with intense, complex aromatics and fascinating varietal identities. Two clementine-tangelo crosses prized for their rich flavor, Page and Lee, are now in peak season and well worth searching out. Page long been a favorite at farmers markets, and recently commercial growers have caught on and planted them on a larger scale. Its half-sister, Lee, is rare in California but arguably has even more extraordinary flavor. Page originated in Florida in 1942 as a cross of Algerian clementine and Minneola tangelo and was introduced by the U.S. Department of Agriculture in 1963.
May 17, 2013 |
Among the most intriguing May peaches are three patented by Alan and Lori Asdoorian of Kingsburg, whose century-old Island Farms lies between two branches of the Kings River, southeast of Fresno. Because of the short period from bloom to harvest, May peaches naturally tend to be small, with only moderately sweet, clingstone flesh and a susceptibility to split pits. But early-season varieties can be lucrative for breeders and farmers, who have striven to find improved selections.
June 7, 2013 |
This week may be the best of the year for high-flavored fruit that's worth a special trip to local farmers markets, because it's almost never available elsewhere. Start with boysenberries, whose rich, complex, sweet-tart flavor reflects their ancestry, part raspberry, part trailing blackberry. To be at their best, they must be picked dead-ripe, when they're too soft and perishable for supermarkets, and even at farmers market just a few vendors take the trouble. Look for containers in which all or most of the berries are deep purple, indicating full ripeness; less ripe berries are better for baking or making preserves.
April 14, 1999 |
Few farmers' markets stay open after dark, but the new Eagle Rock Friday market, at Merton and Caspar avenues, runs from 5 to 9 p.m. "People like to come here after work and dinner for entertainment," says the manager, Van Nuys egg and poultry producer Ken Arno. One of the joys of farmers' markets is finding backyard growers with unusual produce.
July 23, 1989 |
WHAT'S SO SUPER about the supermarket, after all? One certainly begins to wonder when entering the agora-like milieu of Southern California's numerous Certified Farmers' Markets. The available wares might not be as uniform or as skillfully stacked as those found in the produce section of more conventional markets, but neither are they waxed, color-treated, nor long in the tooth.
CALIFORNIA | LOCAL
July 1, 1998 |
Despite objections from several merchants, a farmers market on Ventura Place is scheduled to debut Sept. 20, officials announced this week. The market will operate on Sundays on Ventura Place between Laurel Canyon and Ventura boulevards from 8 a.m. to 1 p.m., said Tony Lucente, president of the Studio City Residents Assn. and a member of the committee.
October 20, 2012 |
VENTUCOPA, Calif. - Pistachios are available from storage year-round, but for the next week or so, ultra-seasonal green nuts, freshly harvested and still encased in their hulls, will appear at farmers markets. Moister, softer and sweeter than regular pistachios, they have their own flavor that hints at citrus and eucalyptus. They are sold by Santa Barbara Pistachio Co. , owned by the Zannon family, who started last Sunday to harvest 400 acres in the remote, pristine Cuyama Valley, midway between Santa Barbara and Bakersfield.