T he South Bay’s best al fresco dining these days is taking place at a farmers market near you. ¶ Years ago, when the much smaller number of local farmers markets had not yet been discovered by the masses, kettle corn was the ready-to-eat snack amid all the produce vendors. Things have changed dramatically since then. As markets have proliferated, a new generation of food vendors has turned South Bay farmers markets into veritable outdoor food courts, where the offerings are fresh, tasty and often preceded by irresistible samples. ¶ You can start with nibbles like dried kale chips or seriously BLISSFUL BOUNTY 4 Take a taste tour at a nearby farmers market, where savory delights from tamales to truffle butter sit alongside fruits and veggies BY SUSAN HATHAWAY French charcuterie, segue into a dizzying array of main courses like crepes, spicy curry, fat vegetable spring rolls or juicy rotisseried free-range chicken, then round off your meal with a plethora of pies, cakes, cookies or divine chocolate truffles. ¶ Not in the mood to munch? No worries. There are copious choices for take-home items such as tamales, pasta, sauces and other condiments. A prevalent theme is health as well as deliciousness, with ingredients frequently sourced from farmers in neighboring stalls. ¶ While the volume of prepared foods varies by market—local government policies and CLOCKWISE FROM TOP LEFT: MANRESA BREAD PROJECT, BIG PAW OLIVE OIL COMPANY, ROLIROTI, FOUR SEASON ROLLS, IPIE, FABRIQUES DÉLICES, EDNA'S SUCCESS, FARMHOUSE CULTURE April/May 2014 45
South Bay Accent - Apr/May 2014
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