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The Market:
Santa
Barbara Farmers Market
Santa Barbara St. at Cota St.
Saturdays, 8:30 a.m. to 12:30 p.m.
(805) 962-5354
Market-Goer: Mark Thompson
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Wihen I was last at this market,
it was February and
citrus fruits were the most
conspicuous items on display.
Today, tomatoes would get the nod for showiest in market. But
truth be told, this market is so overflowing with offerings any time of year
that it's hard to know what to single out for special mention
-- and where to begin shopping.
This farmers market is one of the best anywhere in large
part because the market management firmly enforces rules that
assure that it is a growers-only market. The quality, as a
result, is superlative. You won't find packing house culls at
this market, masquerading as fresh-picked produce. This market
and others run by the same association, such as the one just
up the coast in Goleta,
consequently has gained a very large, intensely loyal
clientele that packs a downtown parking lot every
Saturday.
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The crowds of adventurous
shoppers encourage farmers to add new fruit and
vegetable varieties each year. It's a cycle that
explains why this market works well for all
concerned.. |
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What I Bought:
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wild arugula, Cherokee
and other assorted
heirloom tomatoes, tomatillos
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Lily's free-range chicken eggs
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miniature corn
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It was 11 years ago that my friend, the late Garry
Abrams, went out on assignment for Seasonal Chef's
predecessor to profile the founders of Lily's Eggs.
Here's Garry's report, "Home
on the Free-Range Chicken Farm."
Price: $4.50/dozen
eggs
$3.75/lb. for miniature corn
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Santa
Barbara is old, by California standards, and
steeped in its history. Just up the street
from the farmers market lies this historic
site, Casa Covarrubias. According to a placard
out front, it was "built by Indian labor
in 1817 for Don Domingo Carrillo."
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peppers,
tomatoes, figs (right) and Lily's Eggs (above),
on display at Casa Covarrubias
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lemongrass,
cilantro, Italian parsley, basil
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(top to bottom) Toro de Oro, pimiento,
lipstick and Italian frying peppers
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Recipes:
* Flat-leaf parsley recipes
* Six ways to use
bunches of basil
* Five ways to
use bunches of cilantro
* Tips
on choosing and using peppers
* Sweet
pickled roasted peppers
* Two
pepper relish recipes
* Pickling
and Freezing Peppers
Price: $3/lb. for peppers
$1/bunch for lemongrass and other herbs
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