Market Reports
Santa Barbara, Calif.
Saturday, May 24, 2003

The Market:

Santa Barbara
Santa Barbara St. at Cota St.
8:30 a.m. to 12:30 p.m.

Market-Goer: Mark Thompson, publisher of this Web site


What I Bought:

(clockwise from left) Red and Vidalia-type sweet onions, orange and red beets; celery root, Tokyo baby turnips, radishes

Price: onions: $1.50/each
beets: $1.50/bunch
celery root: $1.25/each
turnips: $1.50/bunch
radishes: $1/bunch

(clockwise from left) strawberries, yellow peaches, apricots, white peaches, cherries, and cherimoya  (center)

Price: cherimoya: $3/lb.
strawberries: $5/3-pack
cherries: $4/lb or $6/2-lb. bag
apricots: $1.50/lb.
peaches: $2/lb.

Fresh garbanzo beans

This was a new one for me.  The vendor said the best way to prepare them is to boil them in their shell in salted water for just four or five minutes.  Alternatively, he said the Mexican-American farmers at the next table in the market said they like to roast fresh garbanzos in a cast iron skillet until the shells start to brown.  I tried both methods and they both worked, though I preferred boiling. Garbanzos are somewhat dry to begin with and benefit from the plumping up they get in boiling water.  But the result either way: delicious.


ed ones.

Price: $2/bundle

Price: $1/bunch

: $1.25/bunch

Copyright 2003 Seasonal Chef