Weekly Hornet

Issue date: 10/3/07 Section: Local

Every Tuesday night the Birch Street Promenade in Brea blocks out drivers to house a certified farmer's market.

Just walking by is not enough­- walk up to one of the stalls, pick up a plum or a nectarine and place the stem just below your nose, then breathe in deeply. That is the smell of real fruit.

Contrast that with a visit to your local Albertsons or Vons, where none of the fruits or vegetables are ripe and you don't smell a thing as you walk through the door.

That is the difference between a supermarket and a certified farmer's market, the guarantee that you are getting the freshest fruits and vegetables available at a much more reasonable price.

These are also local farmers, so when you buy, you can feel good about your purchase.

There are numerous stands at the farmer's market aside from the produce sellers, such as artists selling photographs or people who look like gypsies selling jewelry.

There is even a dog boutique set up for grooming and styling your pooch, but the real star of the show is the food.

The prices are extremely reasonable because the farmer is cutting out the middle man. My trip to the Brea Farmer's Market last week began with a mere $20, and ended loaded with goodies.

The purchases of the day included: sweet white corn, fresh baked squaw bread, plums, Asian pears, honey-roasted almonds, Bartlett pears, Gala apples, nectarines, beef jerky and tomatoes on the vine.

It would be impossible to walk away from an average supermarket with that much fresh produce for so little money.

Of course, you are not going to find a steak at a farmer's market, as meat needs to be kept at a cold temperature, not outside in the sun.

How did it all taste, and was it worth the $20? Everything tasted great, and of course it was worth every bit of my $20.

The beef jerky was homemade, with a choice of brisket or top round. Top round is the tougher, more traditional jerky meat while the brisket is a softer and more flavorful version, but you get less for your money.

The sweet and spicy version of the jerky tasted of a hint of teriyaki and chili pepper, and was just that, sweet and spicy.

The nut stand had a dry roaster on site to show everyone just how it's done, but had hundreds of nuts to choose from: pistachios, almonds, peanuts, chile-lime versions, hot and spicy, mixed nuts and varieties of dried fruits. The honey-roasted almonds were delicious.

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