California’s Santa Monica Farmers Market is a foodie’s dream come true. The stalls are brimming with just-picked produce, herbs, and flavors chefs can’t resist.
Each visit feels like stepping into the heartbeat of farm-to-table cooking. The air is buzzing with locals, chefs, and visitors all hunting for the best of the season.
It’s more than a market—it’s where fresh inspiration begins.
1. Heirloom Tomatoes
Bursting with juicy flavor, these colorful tomatoes come in shades from sunny yellow to deep purple. California farmers grow dozens of varieties with funny names like Green Zebra and Brandywine.
The Santa Monica market features these beauties from July through October. Nothing beats their sweet, tangy taste that’s miles better than regular supermarket tomatoes.
2. Baby Artichokes
Unlike their giant cousins, these tender little gems don’t have prickly chokes to remove. Just trim the tops, peel off outer leaves, and they’re ready to roast or grill.
California grows nearly all of America’s artichokes, making the Santa Monica market a perfect spot to find the freshest ones. Their nutty, earthy flavor makes them worth the little bit of prep work.
3. Rainbow Chard
With stems that glow like neon signs in hot pink, yellow, and orange, rainbow chard is as pretty as it is nutritious. The leaves cook down like spinach while the crunchy stems add wonderful texture.
Many California organic farms bring this leafy superstar to Santa Monica year-round. Simply sauté with garlic and olive oil for a quick, colorful side dish that’s packed with vitamins.
4. Romanesco
Looking like something from another planet, this lime-green vegetable is what you’d get if broccoli and cauliflower had a mathematically perfect baby. Each spiral cone is actually a natural example of the Fibonacci sequence!
California’s cool coastal climate produces exceptional Romanesco from fall through spring at the Santa Monica market. Its mild, nutty flavor and incredible crunch make ordinary vegetables seem boring.
5. Persian Cucumbers
Crisp, sweet, and never bitter, these slender cucumbers have thin skin that doesn’t need peeling. They’re perfect for quick pickles or simply sliced with a sprinkle of salt for a refreshing snack.
Southern California’s climate creates ideal growing conditions for these delicate cukes. Many Santa Monica market shoppers grab bagfuls every week, especially during hot summer months when their cooling crunch is most welcome.
6. Japanese Turnips
Small, snowy white, and surprisingly sweet, these aren’t your grandma’s bitter turnips. They’re delicious raw in salads or quickly sautéed with their own tender greens for a simple side dish.
Many California farmers bring these specialty root vegetables to the Santa Monica market during cooler months. Their mild flavor converts even the most dedicated turnip-haters into fans who come back for more every week.
7. Basil
The aroma alone stops shoppers in their tracks – intensely fragrant and summer-sweet. Beyond the common Genovese variety, you’ll find purple, Thai, and lemon basil from specialty growers.
California’s sunshine produces particularly flavorful basil at the Santa Monica market. Store it like a bouquet in water at room temperature rather than in the fridge to keep it fresh and prevent those sad, blackened leaves.
8. Lavender
Bundles of purple flowers perfume the air with their calming scent. Beyond just looking pretty, culinary lavender adds floral notes to everything from cookies to roasted chicken.
Many small California farms bring freshly harvested lavender to the Santa Monica market during summer months. The dried buds last for months, letting you bring home that relaxing farmers market feeling long after your visit.
9. Mint
Cool and refreshing, mint grows so vigorously in California that farmers always have plenty to sell. Beyond the common spearmint, you might find chocolate mint, apple mint, or pineapple mint varieties.
At the Santa Monica market, mint is sold in generous bunches that would cost triple at supermarkets. Muddle it into summer drinks, chop into salads, or steep for tea – it’s one of the most versatile herbs you can buy.
10. Rosemary
With needle-like leaves and a piney, aromatic scent, rosemary is practically a California native at this point. It grows into massive shrubs throughout the state, thriving in the Mediterranean-like climate.
Farmers bring freshly cut branches to the Santa Monica market year-round. This sturdy herb stands up to grilling, roasting, and long cooking times, making it perfect for potatoes, chicken, and hearty stews.
11. Cilantro
Love it or hate it, cilantro is a market staple with its distinctive flavor that’s essential to many cuisines. California’s large Mexican and Asian communities create huge demand for this polarizing herb.
At Santa Monica’s market, farmers sell cilantro with roots attached, which helps it stay fresh longer. The entire plant is usable – leaves for garnish, stems for cooking, and roots for marinades and curry pastes.
12. Lemon Verbena
One brush against these leaves releases an intense citrus scent without any actual lemons in sight. This herb makes extraordinary tea and infuses beautifully into desserts and cocktails.
Southern California’s climate is perfect for this originally South American herb. Santa Monica market shoppers often grab a bunch to hang in their kitchens, providing both fragrance and easy access for cooking throughout the week.