Why to shop at Farmer’s Markets: Delish food, less risk of death!

October 25, 2010

I’ve been working in Culver City for about two and a half years, but I just finally started going to their Tuesday Farmer’s Market when I committed to buying all produce locally for the month of R-October (I’m hoping this is the beginning of a new habit). One problem is that the CC FarMar doesn’t open til 2pm, so I’ve gotta sneak out of the office for a late lunch.

Here’s what I got:

2lbs fresh Medjool dates from Mecca, CA, out past Palm Springs. These were $6.50/lb instead of $8/lb, which is what I usually pay at the Santa Monica FarMar.

Asian pears, Fuji apples, spinach, asparagus, brussel sprouts, cucumbers, and roasted garlic & artichoke hummus.

One of my new favorite things: Veggie Chips. These are dehydrated sweet potatoes, taro, squash, carrots, and green peas.  The only other ingredients are canola oil, dextrin & sea salt. 3 bags for $9.

And for dessert, I got mini red velvet & pumpkin spice bundt cakes from Dolce Monachelli’s. Their motto: “The best cake you’ve ever put in your mouth.” YAY!

Super moist pumpkin goodness.


So, why shop at Farmer’s Markets?

1. The quality’s better. The woman I bought my fuji apples and asian pears from today had just picked her last remaining figs this morning – the ones hiding behind the leaves. Quality vs. Quantity. Even if you’re going somewhere “green” like Whole Foods or Trader Joe’s, their produced is picked way in advance, in bulk, and probably flown from somewhere far away (Trader Joe’s apples the past few months have been coming from New Zealand).

2. You’re not wasting gas and polluting the atmosphere. NEW ZEALAND. I live in California, and I’m buying apples from NEW ZEALAND?!?! WTF? Seriously – WTF. No thank you.

3. People take pride in their product (and are personally responsible for poisonings) when they’re selling it to you face-to-face. You never meet the heads of grocery  or farm conglomerates. It’s easier to disassociate when you’re a multi-billion dollar corporation with 40,000 employees. If they poison a few hundred (and kill a few…like 9…), so what? They get fined. They don’t go to jail. Even if they KNEW the stuff was poisoned before they sent it out.  A disgusting finding: at farms with more than 30,000 hens, 25% of the chickens tested positive for salmonella. But on farms with between 1,000 and 29,999 hens, under 5% were positive.


Delicious food AND less risk of death – I’m in.



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