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Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State


Market Report Santa Monica, Calif.
Wednesday, Sept. 11, 2002

The Market:
Santa Monica Farmers Market
Santa Monica, Calif.
Arizona & 3rd Street
9 a.m. to 2 p.m.

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


What I Bought:

Eggplants, multiple varieties

Price: $1.50/lb.

Peppers, multiple varieties

These range on the heat scale from the habanero, one of the hottest peppers on earth, to the lipstick, which are quite possibly the sweetest.  Lipstick peppers are hands down the best for eating raw..

Price: $2-3.50/lb.

Habanero and Lipstick Peppers


Burton Prune Plums

I've picked up a bag of these on each of my September market visits and have dried them in the oven.

Price: $1.75/lb.


You may recognize this as a common garden weed.  In fact, purslane is one of the best sources in the plant world for omega-3 fatty acid, which may help lower blood pressure and cholesterol levels. Read more about purslane. Bill Coleman, who sells purslane and a couple dozen other herbs and greens, says he tosses chopped purslane into a pan of sauted tomatoes and onions.   You can also eat it raw.  To my palate, it tastes like, well, a weed.  But hey, it's good for you.

Price: $.75/bunch

Lemon and "Persian Red" Basil

Jerry Rutiz, a grower from the San Luis Obispo area, caters to the sizeable contingent of Iranian shoppers who frequent the Santa Monica farmers market.  On almost any given day on his table at the market, he has an item or two of distinctive Persian produce, often with a Farsi label.  Today's item: rehun, or Persian basil. 

Price: $1/bunch

Copyright 2001-2002 In Season