Your monthly guide to shopping fresh produce at the farmers market.
Meyer lemons are actually native to China and were introduced to the U.S. in the early 1900s. In comparison to regular lemons, Meyer lemons are smaller and sweeter. They're great tossed in with a salad, and also make a fantastic vinaigrette. Don't forget to use the zest, which holds tons of flavor and aroma. Find them at Hamada Farms. // Hamada Farms: Tuesdays and Saturdays, cuesa.org/hamada-farms
Like tangerines and clementines, Satsumas are part of the mandarin orange family. Satsumas are the sweetest of the bunch and have the most tender texture. The small, seedless citrus has a thick skin that comes off easily, making it the perfect snack to eat by the dozen. Tory Farms has our favorites. // Tory Farms: Thursdays and Saturdays, cuesa.org/tory-farms
Celeriac, also referred to as 'celery root,' is a type of celery grown for its large root rather than its stalk and leaves. It tastes of celery and parsley, and makes a great creamy soup—just be sure to thoroughly clean all the grit and dirt from the crevices and crags. December is the last month to get these less-than-beautiful-but-super-delicious roots. Get them at Tierra Vegetables. // Tierra Vegetables: Saturdays, cuesa.org/tierra-vegetables
With its signature fractcal appearance, romanesco is probably the prettiest vegetable you'll ever encounter. It's a part of the brassica family and tastes similar to broccoli. We like to break them down into florets, toss in olive oil, sprinkle with salt and pepper, and roast in the oven. Alternatively, you can blanch the florets and shock them in an ice bath to maintain the beautiful color. Find them at Eatwell Farm. // Eatwell Farms: Saturdays, cuesa.org/eatwell-farm