By Dr. Jackie Ehlert-Mercer

I love spending time in my edible garden, especially with my students. The hours pass easily as we work and talkabout the foods we are growing. This is perhaps one the things I long for most in the winter.  You wouldn’t think that about a gal from Ottawa, Canada – reputedly the coldest capital in North America – no, not the coolest as in hip – I mean coldest as in meat locker.

Perhaps that is why I take so much joy going to the farmer’s markets.  It keeps me connected to what I love. Wherever I travel, whether in America or elsewhere, I find going to the market such a pleasurable experience. To me, a local outdoor market tells a story about its visitors. Are they convivial or in a hurry? Are they familiar with the vendors? Do they like tasting food samples? Do they value the foods they eat?

I am delighted when I find so many others also enjoying the experience of meeting the person who grew the foods bought and sold and eventually eaten. Knowing their roots gives foods an added dimension, an extra layer of deliciousness, an insight into their heritage. I feel that way about the foods we grow in the edible garden. When I grow our organic tomatoes and someone tells me how delicious they taste. I share with them who planted the seeds, who cared for the plant and eventually harvested it, therefore giving the eater an understanding of how taste is influenced by how the food is grown. In our case, all the foods are grown organically and tenderly cared for.

Last week, I was visiting family in San Diego and, you guessed it, I arrived just in time to make it to Saturday’s farmers market in Little Italy.  Oh what a gem! There you can find an array of delicious foods: fresh fruits, vegetables, herbs, breads, cheeses, eggs, jams, honey and nuts. Vendors are eager for you to taste their avocados, oranges, tangerines, persimmons, pomegranates and the list goes on.  Most grow their food organically. And if you’ve never tasted a freshly harvested almond, you are in for a treat.  These almonds are deliciously almondy.

On my last visit, I stopped at a cheese vendor who makes his French style cheeses with – what else? – organic California milk. I tried every cheese they offered and out of sheer abstemiousness only bought four varieties. Later while enjoying them at home, I wished I had bought a little piece from all.  Additionally beautiful is the selection of flowers at the market. My favorite flower vendor takes joy in preparing a custom bouquet just for me. He asks what flowers I like as well as the scents I want to experience, and adds color and scent by combining bright beautiful flowers such as sunflowers, with herbaceous eucalyptus and rosemary. The bouquet remains as delightful reminder every time we walk into the room.

San Diego weather in January is so comfortably cool that it lends itself perfectly to strolling and sitting outside to savor a bite and enjoy a sip. I am already looking forward to my next visit to another farmer’s market.  Hmmmm…perhaps the Vancouver Farmer’s market this coming Saturday. Stay tuned. I hope to tell you all about it.