Welcome to the Santa Monica Farmers Markets
Established July 15, 1981
The Santa Monica Farmers Markets are committed to promoting healthful eating and sustainable agriculture in California by providing fresh agricultural products from small farms to urban customers, thereby building community and preserving California farmland.
The City of Santa Monica oversees the operation and management of four Certified Farmers’ Markets (CFMs). An estimated 900,000 shoppers visit the markets every year. Collectively, they provide customers year-round with a selection of fresh, seasonal produce that is pre-eminent among farmers' market programs in the state. (More...)
Bautista Dates is an organic date farm in Mecca. Farm owner Alvaro Bautista shows how dates must be hand-pollinated.
Thanks to our chefs and audience for participating in the Farmers Market Cooking Stage at this year's Santa Monica Festival. As promised, Sweet Rose Creamery's Peach Buttermilk Sherbet and Lemon Verbena Granita recipes are here for you to enjoy.
For 1 quart:
Lemon Verbena Granita
Water 2 1/2C
Lemon verbena 1 cup packed
Lemon juice 1/2C
Pinch of salt
Clean lemon verbena and pick leaves, place them in a deep bowl.
Bring water and sugar to boil and pour over lemon verbena leaves.
Wrap with plastic and infuse for 1 hour.
Strain the leaves, add lemon juice and salt. Whisk.
Cool and place it in a stainless metal pan (like a loaf pan), wrap with plastic and freeze over night.
Rake it with folks to fluff the ice and serve.
Peach buttermilk sherbet
Yellow peach 5 medium
(choose nicely ripe peach)
Buttermilk 1 1/2C
Lemon juice 1T
Pinch of salt
Peel and de-seed peach. (if you have trouble peeling, use a hot bath technique. Score lightly on skin, dunk in boiling water for 10-20 sec, transfer onto ice water). Cut the peach into 8 slices lengthwise, then into 1/2” thick fan slices. Place the peach into a heavy bottom sauce pan with water and sugar.
Bring it to boil, then turn it down to gently cook for 10 min or so longer, until peaches are soft but not mushy.
Puree the peach, then cool it over ice bath.
When peach puree is completely cooled, combine with rest of the ingredients. Let the mixture sit overnight, then next day, churn it according to your ice cream maker.