Saturdays at the Healdsburg Farmer’s Market

I hadn’t talked to Julie all week so I didn’t know if we still had plans. I phone her at eight o’clock in the morning: “Are we walking to the Farmer’s Market today?”

“Sure,” she says. “Give me a moment to get ready.” She sounds a bit groggy. I’ve called and she’s still in bed. Half an hour later, I show up on her front porch, pick an apricot, and few minutes later, we set off down the street.

The Healdsburg Farmer’s Market starts at 9 o’clock in the morning on Saturday right behind Hotel Healdsburg. If you’re serious about fresh produce, I think it’s better to get there early. We are lucky that we live close enough to be able to walk and it’s a good start to the weekend.

I wasn’t sure what to expect so we just wander. I want to know what’s available. I end up thinking that there seems to be a good balance: produce, plants, crafts, community. We continue to browse the stalls.

I am surprised that there were things ready to harvest. I ask a vendor when he planted his carrots and he tells me he’d planted them in February. Other produce available include onions and garlic (of all kinds), pitted fruits (peaches, apricots, cherries), root vegetables (carrots, beets, kolorabi), and leafy greens (lettuce, collards, and various herbs).

Julie buys two types of cherries: Rainer (yellow tinged red) and California Bing. I continue just to wander and browse. After the first go around, we stop and listen to the music.

I still haven’t bought anything. I’m a bit overwhelmed and don’t really know where to start. I ask the lady standing next to me what she’s bought and we look in her basket. Her son has devoured the cherries while we’re listening to music and her daughter is munching on a carrot. She’s also bought fresh collards and avocados. She tells me: “You have to buy an avocado from that guy over there,” and motions in a general direction. “They’re perfect right now–like a peach. Just peel ‘em and pit ‘em.”

I wander over to the Avocado guy and say: “Somebody just told me I have to buy an avocado. Apparently, they’re perfect.” He smiles and says: “Definitely. More perfect in a day or two. Take one home a put it in a paper bag so that it ripens just so. ” He demonstrates a gentle squeeze with an avocado in his hand.

I tell him I’ll let him know how it goes.

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