My Family’s Day at the Farmers Market

Every weekend, my family goes to the local farmers market to stock up on fresh, organic ingredients, ogle foods we’ve never seen, and do fun crafts with the kids. Since grocery shopping is a weekly task, it’s great to make it fun and interactive for the whole family.

Here’s a pictorial diary of my family’s most recent farmers market adventure:


The start of our day. We mean business! We come armed with our own cart!


And of course, each week we bring our reusable bags!




Here’s a great farmers market-inspired recipe for a casual summer brunch:

Margherita Omelet

(Makes 1 omelet)


2 free range eggs
2 tablespoons organic milk
Pinch salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 ounces mozzarella cheese, shredded
1 tablespoon fresh basil, chopped
1/2 roma tomato, chopped

For garnish

½ roma tomato, sliced
1 sprig basil


In a small bowl, whisk together eggs, milk, salt, and pepper
Preheat an 8″ omelet pan over medium high heat and swirl olive oil in the pan
Pour in egg mixture, and swirl it in the pan
For a few seconds, gently stir the egg mixture with a rubber spatula, then swirl the eggs in the pan to make a nice round appearance
Reduce the heat to avoid any color or scorching
Continue cooking for about one minute – the eggs should be set on the bottom but slightly liquid on top
Flip the omelet and remove it from the heat
Sprinkle mozzarella in the center and top with chopped basil and tomatoes
Fold the omelet and plate it with tomato slices and basil for garnish



Easy Mushroom Salad


1 pack or 8 ounces of fresh button or brown mushrooms
Parmigiano Reggiano Cheese (a couple ounces or so)
Extra-virgin olive oil to taste
Salt to taste


Wipe the mushrooms with a damp cloth
Slice the mushrooms into thin slices and arrange in a shallow layer on a plate or platter
Drizzle with the oil and sprinkle on some salt, preferably sea salt, or truffle salt, my favorite!
Use more salt and oil than you think you need if you want it to taste like something you’ve had in Italy
Then, using a vegetable peeler, peel off curls of fresh Parmigiano Reggiano on top of the mushrooms
You’re done. Easy. Eat!


Buying our organic tomatoes and strawberries. Kids love the Farmers Market, because they get samples of everything and get to try new things.


I love smelling and collecting fresh herbs. For cooking, they beat the bottled, dried ones any day! Side note… I love this organically shaped agate ring I’m wearing in this pic. Agate an essential summer stone!


We are a big berry family! We use them for everything! Fresh snacks, syrups, on ice cream, jams, and as a summer spritzer garnish. The possibilities are endless with this essential summer fruit! Here’s a delicious way to eat berries:


Warm Mixed Berry Crumb Cake

Ingredients for Berry Filling

3 pounds strawberries, hulled and halved (8 cups) – I used 2 pounds strawberries, 1 pint blueberries
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons of water


Preheat the oven to 350 F
In a large bowl, toss the berries with the sugar, lemon juice, cornstarch mixture and allow the berries to stand for 30 minutes, until the juices of the berries have been drawn out a bit
Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish and set on a sturdy baking sheet to catch any overflowing cake batter or crumbles
Meanwhile make the crumble topping.

Ingredients for Crumb Topping

1/2 cup lightly packed light brown sugar
1/2 cup plus 2 tablespoons all-purpose flour
Pinch of salt
4 tablespoons unsalted butter, cubed and chilled

Mix all of the ingredients in a medium bowl
Using your fingers, break the butter and form the mixture into a coarse clumps or “crumbles”

Ingredients for Cake

2 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoon vanilla extract
3/4 cups buttermilk


Mix the flour, baking powder and salt thoroughly in a medium bowl
In a bowl, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes
Add the eggs, one at a time, beating well between additions
Beat in the vanilla extract and scrape down the bowl
Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk
If you do not have buttermilk, you can use yogurt as a substitute!
Spread the batter over the fruit filling to the edges of the baking dish
Sprinkle generously with the crumb topping and bake in the center of the oven for 1 hour and 15 minutes
The fruit filling will be bubbling, the crumb topping should be golden and test the doneness by sticking a toothpick into the center of the cake
If it comes out clean it is done!
Allow the cake to cool on a cooling rack
You can serve it warm with a scoop of ice cream or eat it plain



Fresh honey in amazing flavors! We use ours for an all natural sweetener to make iced tea, and it’s amazing drizzled over Dean’s homemade ice cream.



Homemade jams, preserves, and marmalades.


Love glass reusable milk bottles so much! The milk just tastes better and it stays super cold. And it just feels so old school. This company even has a milkman (woman) who can deliver to your doorstep weekly. And they reuse the bottles if you return them, although I like to keep mine to use as flower vases and to jar homemade sauces!


They even have raw milk and ice cream. Dean loves! I can’t drink while pregnant, but I hear it’s delicious!


My favorite stop… The salt table! Who can pass up a salt tasting? They have salts from all over the world, including varieties that are great for meat, fish, and veggies. If you think salt is just salt you are way wrong! My personal fave: truffle salt!


Chocolate and Almond Croissants


Fruit and cheese Danishes


Here’s a pretty cool trick: to keep a crusty loaf of bread fresh overnight, store it cut-side down on a wooden cutting board. The bread’s natural crust will keep the exposed bread fresh, while the cutting board will protect the side that’s been cut.
I’ve found that this only works really well a max of 2 nights – anything past that, you can toast the bread for use as crostini or croutons. Also, if you don’t want to cut the bread, place a stalk of celery in the package or bag the bread is in to keep it soft. Odd but works!



It’s great to discover new healthy oils to cook with.


They even have the freshest fish, and a great selection!


Liam’s favorite stop! He loves cheese and loves the cheese man’s samples even more!


Want to be sneaky about getting your kids to eat their veggies? Try this treat:

Candied Carrots


1 lb carrots, cut into two inch pieces
2 tablespoons butter, diced
¼ cup brown sugar, packed
Salt and pepper to taste


Place carrots in a pot of salted water
Bring water to a boil, reduce heat to a high simmer, and cook about 20-30 minutes (don’t let the carrots get mushy!)
Drain the carrots, reduce the heat to its lowest setting, and return carrots to the pan
Stir in butter, brown sugar, salt and pepper
Cook for 3-5 minutes until sugar is bubbly




Delicious with this dressing:

Frisée With Warm Bacon Dressing

(Serves 4)


4 slices thick-cut bacon, cut into 1-inch pieces
3 tablespoons olive oil
2 tablespoons sherry-wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
1 large or 2 small heads frisée, washed and dried, trimmed and torn into bite sized pieces (about 6 cups)
Coarse salt and freshly ground pepper


Cook bacon in a large skillet over medium heat until crisp and fat has rendered Transfer bacon to a paper-towel-lined plate and set aside. Remove and discard all but 1 tablespoon of bacon fat from the skillet
Reduce heat to low; add olive oil, vinegar, lemon juice and sugar
Cook, stirring, until sugar has dissolved and dressing is well combined
Toss frisée with dressing and reserved bacon and season to taste with salt and pepper
Serve immediately



Golden green summer plums


Pink lemons…perfect for pink lemonade!

Old-Fashioned Pink Lemonade


2 cups granulated sugar
9 cups filtered water
2 cups fresh lemon juice
1 cup cranberry juice, chilled
Mint and lemon slices, for garnish


Combine all the ingredients in a large pitcher
Stir to dissolve the sugar
Serve in tumblers over ice
Garnish with mint and a lemon slice


Discovered these cactus corn tortilla chips – so fresh and healthy. They make tortillas too! Liam likes them because he says they look like “incredible hulk chips!”


They even have sea sponges in all shapes, sizes, and textures. They come from a sea sponge farm and can be used from the kitchen to the bath! Real sea sponges can last up to a year in your kitchen and are naturally anti-bacterial.


Amazing fresh flowers that last so much longer than those bought at a regular market or flower shop. Here’s a trick to make your flowers last: always cut the stem at an angle, and add a pinch of sugar to their water!


A Promenade Rose! Unbelievable!


Liam giving Baby Bump its daily kiss! Makes my heart melt.


I love lavender! I use it for decor, baking, cocktails, crafting, bath, gift-wrapping, oils/lotions, or to making our drawers smell nice.


These organic homemade soaps are so great! Made with goat’s milk, they’re gentle enough to use on sensitive skin and kids or babies. They even make a “my boyfriend’s soap” scented ever so slightly masculine but yummy enough for us girls! They’ll cut the soap right there for you.



They even have organic treats for your pooch! Our dogs love the dehydrated sweet potato sticks!



Amazing selection of nuts. We love all the flavored almonds! Lemon ones are yummy in a salad, or you can try them this way:

Lemon Roasted Green Beans


3 tablespoon olive oil
2 lbs green beans
1 onion, peeled and cut into eight wedges
6 sprigs of fresh marjoram
Pinch of salt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ cup lemon almonds, chopped


Preheat oven to 450 F
Coat two baking sheets with olive oil
Combine green beans, onion wedges, and marjoram in a bowl
Drizzle with olive oil, then sprinkle with salt and pepper to taste
Toss green bean mixture and divide between the two baking sheets
Roast for 15 minutes
Reverse position of the baking sheets, then continue to roast until beans are tender and beginning to brown in spots, about 10 more minutes (25 minutes total)
Transfer veggies to a bowl
Add lemon juice, lemon zest, and half of the chopped almonds
Toss to coat, then season with additional salt and pepper to taste
Sprinkle with remaining almonds and serve




Farmers Markets also have a section for prepared meals. After a hard day of local marketing we love to get some grilled sausages and fresh squeezed lemonade for lunch.


Ours even has an occasional crafting station for kids. At this one, the kids get to paint a pot and then plant a plant in it. And all proceeds go to charity.



The kids painting their pots


Liam picking out his plant


He planted it – now he’s adding decorative rocks


Dad gets in on the planting



Stella is our little artist. My mini me crafting muse! She is a true perfectionist. Wonder who she gets that from?


Finished masterpieces



Here’s our cart all loaded up at the end of a great day at our local farmers market!

I love how farmers markets encourage people to go organic and eat local while bringing together everyone as a community. I also find that it gets the kids involved. They love picking out fresh fruits and vegetables and then coming home and cooking in the kitchen with us. It makes the whole experience interactive from start to finish.

What do you shop for at your local farmers market? Share your favorite farmers market recipe in the comments below, and I may feature it here on ediTORIal!

  • Tracy Martinez

    This is so neat, thank you for shareing your day with us. We live in Texas and sad to say our Farmers Market was only open less then a month and then had to shut down to lack of rain and heat and ours is no where near as big and as nice as yours is….

  • Adriana ORorke

    Aah Tori, I am so jealous! I absolutely love love love farmer’s markets. They just don’t do them here in New England quite like that. You end up having to go to a bunch of different ones to make sure you get all your goodies. Looks like you guys had a blast.


  • Kimberly Gnerre

    This is a great post. We’ve only been to the farmers market once this Summer so far. Summer is so short here, it’s hard to do everything on our “to do” list. You’re lucky that it’s warmer there longer & most of the time. I think I’m going to make the lemon roasted green beans.

  • Tara Allen

    Tori thank you so very much for sharing your Farmer’s Market outing with your Beautiful family! Here in Tampa, Fl., LOVE the Farmers Market, we love to get tomoatoes, love avacados, fruits, veges, they have great stuff!! LOVE the recipes you shared too, printing them and going to try these, sounds so Yummy! :) Thank you for sharing these recipes!!! Love how you shared with us the bread trick! Love Stella and Liam’s flower pot, so cute and they are getting so BIG, wow, Amazing and can’t wait to see the little one on the way! You are gorgeous Tori and LOVE your family! Your website here is so FUN and LOVE how you do a variety of things you share with us! LOVE u guys and take care!!! Love your jewlery on HSN and can’t wait to get my polish and charm bracelet and going to buy more pcs! :) xoxoxo!!!

  • Bethany Stouvenel

    looks like a fab day!!! how fun!!!

    i have looked for a farmers market near us (we are in so cal, so i figure theres gotta be 1 around here somewhere) but i have NO idea where to even FIND info on how to find 1 :(

    {sigh} frustrating :) LOL!

  • Rebecca Marsh

    Tori! I love this site! I just joined today but wish I had joined earlier! Your a wonderful and inspiring mom! I love reading about all of your adventures! Keep posting!

  • Tammy Saltmarsh

    Love you Tori! You are one of the most down-to-earth girls in the world. I love that you share your family memories with us, and inspire us all to be better people. Our world would be a much better place if it was filled with people like you :)

  • G Ja

    My farmer’s market summer recipe is:

    Gina’s Summertime Pasta:
    Pasta (fresh if your farmers market carries it)
    Roma Tomatoes (4-5 tomatoes per person is good for a light sauce)
    Basil (about 4 large leaves)
    Olive Oil (1/4 cup per 2 people)
    Garlic (1 clove per person)
    Salt/Pepper/Crushed Peppers(optional) – sprinkles and dashes all to taste
    Shrimp (4 shrimp per person) (cleaned/deveined/shell off)
    Parmesan cheese
    Artisan Bread (fresh from your farmers market if they have it)

    Chop up tomatoes. Chop up garlic. Chop up Basil.
    Get your salted pasta water boiling. You want your pasta to be done just before your sauce is. Your sauce will take about 10 minutes and another 3-4 minutes to cook the shrimp.
    Heat up some olive oil in a skillet (not too hot). Add garlic. Saut

  • Ashleigh Brooks

    I’m so jealous of the farmer’s markets that you guys have out in LA. My cousin lives in North Hollywood and just RAVES about her finds. Thanks for sharing such a beautiful day with it!! It has certainly inspired me to check out my local market this weekend. smiley-smile.gif

  • Kimberly Purdue

    Thanks for sharing. This is a great farmers market. Every Saturday morning we go to one that is up the street from us. It is close enough that I can load my daughter in the stroller and we walk there. We have fun tasting the different fruits and buying things for our upcoming week. I do, however, wish we had a farmers market like yours that one is great. I have to ask, is Patsy coming back for baby number 3?

  • Christen Jacobsen

    Was that the one in Malibu or in the Valley? We have one in Santa Clarita but its not nearly as nice as that one.

  • Maria Speranza

    What a great post, love the pictures! I’m so inspired and look forward to trying the recipes and visiting the Farmer’s Market this weekend!

  • victoria silva

    Tori… Really enjoyed this post… and am so pleased you as a parent are… introducing your children to healthy… organic eating…and making them a part of the food shopping process and experience!!!

    My local farmers market… is indoors… but that does not mean they don’t have great… locally grown… organic food!!

    I love to purchase… asparagus… place on a baking sheet… drizzle with extra virgin olive oil… Celtic salt ( this salt is soooooo good) and freshly ground pepper… then roast in the oven at 350 until soft and slightly brown… remove from oven… place on a pretty serving platter… and garnish with shavings of a good parmesan cheese!!!

    So good… need to go make some!

    And thank you for your recipes… I will try them!

    Hugs and farmers markets,

    Victoria Silva

  • Jessica Orourke

    Great recipes – thanks for sharing!!! Think it’s time for a Tori cookbook :)

  • Jackie C

    Wow those pics made my mouth water!! I live in Southeast Michigan, there is this awesome farmer’s market in Detroit called Eastern Market. I shop for just about everything there, zucchini, squash, cucumbers, corn on the cob, spices, sea salt, honey, bread, specialty oils, you name it!! I bought pears there once that were out of this world, and bought actual pomegranates for the first time. The prices there are great so I always buy more than I need. I’m not much of a cook I usually come up with some creative concoction with the stuff I buy…sometimes it’s good, sometimes not so much. :)

  • Sherry Barney

    I love the Farmers Market in Malibu, but we do have a pretty nice local one in our town of Covina. Love all the fresh foods, fruits, flowers, nuts, etc. I usually go a little crazy buying stuff then we have to get busy and cook so we don’t waste any..

  • Suzanne Brown

    I LOVE that you have your own cart!

  • Suraya Zakaria

    best post ever!
    wish i could spend holiday @ usa….

  • annemarie58

    est ce que c est des mirabelles que l on vois sur une photo. ici c est la specialit

  • Elloise Brady

    This sounds like such a fantastic thing to do!!! i wish there was something similar to this close to me!!! i would love to know the recipe to deans fantastic home icecream, ever since you gave me the idea of homemade icecream with organic honey thats all i want!!! thank you for this fantastic picture story


    Awesome post Tori! I will definitely be trying your Berry Crumb Cake recipe – it looks wonderful.

    And i love the Pink Lemonade when we visit the US – so refreshing yum.

    Oh & thanks for all the pics of the summer fruit – we are in winter at the moment and i am really missing all the colour so your pics made me feel better smiley-wink.gif

  • Candie Querbach

    So I am lucky enough to have a farmers market right outside my door every Thursday. In an effort to utilize all the wonderful fresh, local ingredients I purchased a cook book called “Simply in Season” (link to buy it is below) The book is broken up into seasons making it SO EASY to know what to make with what is in season. And the recipes are all so delicious and most take very little effort. My three year old has been a huge fan of everything I have made so far and a number of my friends have purchased the book after trying something I made from it. Definitely a great way to get the most out of your local farmer’s markets! :)

  • Sharon Jerashen

    I love farmers markets!! We live in a small town and ours is a small market every Saturday right in the middle of town. The beauty of living in an area that is made up of small towns is that each one has their own farmers market, so we can travel around and check them all out, while hitting garage sales, festivals, fairs and all the other fun summer activities in our tri-county area!! Its my favorite time of the year!! I love leaving the house early on a Saturday morning and coming back in the afternoon with treasures, great local foods and lots of memories!

  • Jennifer Young

    You’re wonderful! :-)

  • Lizzie

    I love going to my local farmer’s markets, because the food tastes fresher, more flavorful and you know that it’s all super healthy for you! I recently got to visit some relatives and my grandma made a veggie pizza; rolled out Pillsbury dough that’s baked, cover it in ranch dressing and then top it with diced bell pepers, onions, and raw broccoli. I decided to recreate it and use vegetables I got from my farmer’s market. Cut a baguette into slices and toast them. Spread some pesto on top and then top it off with diced carrots, onions, bell peppers and corn. I marinade the vegetables in lime juice, salt and pepper. I actually found some multi-colored carrots at my farmer’s market; orange on the outside, purple in the inside and white in the middle! I like to call it “Farmer’s Market Pizza”

  • Stephanie Tedder

    Thank you Tori!! All the recipes look yummy!! I can’t wait to try them.

  • Meg McCann

    Is the produce at the farmer’s market less expensive?

  • misty stevens

    i hope that they have something extrodinary like the farmers market in cal here though in morgantown they have a farmers market that the whole town contributes so that is amazing. i love organic

  • Katie O

    I wish here we had a better type of farmers market but that is not something i guess they do ! boo I would love to take hubs and the kiddo there and pick out fresh fruit and veggies

  • Michelle V

    Tori, You and the fam must come check out the Temecula Farmer’s Market in Old Town one Saturday. It’s my Mum (she’s a Brit) and mt Saturday AM ritual. I think you guys would love it.

  • Teresa Ward

    I wish they had places like this near us!

  • Vicky Thompson

    Love buyng local stuff at the farmers markets! Thanks for sharing your recipes. smiley-smile.gif

  • Marita S Homstvedt

    Wow…I wish we had a farmers market like this!!