Here is a link to all of the Farmer’s Markets in the L.A area. I am sure there is a similar list for your metro area if you search for it.

Artichokes

carrots

There are certain fruits and vegetables that I love to buy from the farmer’s market. Honey, beets, greens, citrus, broccoli, and strawberries are our seasonal staples from the farmer’s market. Organic or pesticide-free strawberries are also cheaper for us at the farmer’s market than from the grocer. Our two-year old loves strawberries. so pesticide free is important to us. When I am in the supermarket, I always try to look for products that are produced locally.

Beets

Beets are relatively inexpensive at the farmer’s market. I can usually pick up three bundles for $4-5. Choose beets that are firm and medium sized. There are several colors and varieties of beets available. I love the orange and yellow beets, as they are less messy! After roasting, I add beets to salad, eat them plain, or toss them with some feta cheese and balsamic vinegar. Roasting beets brings out the sweetness.

Here is how I prepare them:

Cut beets in half and place cut-side down on foil that has been lightly sprayed with olive oil.
Lightly coat the beets with olive oil, and roast them at 350 degrees for about 1 hour, or until you can poke through the largest beet easily with a fork. I have also read that you can lightly wrap the beets in foil, and that they might cook faster.

Remove the beets from the oven and let them cool to touch. The skins should easily slide off by rubbing the beets with a paper towel, and by coaxing them a bit with a fork. Slice and enjoy.

You can also eat the beet greens that are attached to the beets! Vendors will sometimes ask if you want them cut off. They resell them as beet greens…Duh!

Cut the greens from the beets, wash, place in a pot with about a 1/4 cup water, and steam for 15-20 minutes. Add salt and pepper and enjoy. I also substitute that steaming liquid with orange juice on occasion to add a citrus taste to the greens. Basically, you can cook the greens as you would regular spinach, but they might need longer cooking time depending on your preference.