Growing up in California, you get spoiled by having fresh fruits and vegetables all year round. I've lived on and off on the East Coast, and biting into a terrible summer peach or not having brussels sprouts easily available remind me of how lucky we are here.

While this article is specifically about Berkeley, the article by Mark Bittman of the New York Times rings as true at the Sunday Farmer's Market here as it does 80 miles down the 80 freeway.

When I arrived in January, a friend and I walked to the local store, a sort of fruit-and-vegetable paradise of a small supermarket, which boasts among other things a mushroom aisle. Ever since, I have been buying wild black trumpet mushrooms whenever the mood strikes, which is often...

The mushrooms were one thing; there were also a dozen varieties of tangerines, ranging from kumquat-size to almost as big as grapefruits. There were an equal number of oranges (including the superior Cara Cara) and sweet limes and, yes, Meyer lemons. There were fresh chickpeas and shishito peppers, red carrots and a dozen different turnips and radishes, Little Gem lettuces along with probably 40 other edible greens (including things I didn’t even know had edible greens, like fava beans). There was spectacular romanesco broccoli piled high, and cauliflower of every color imaginable.

Read the entire story in the NY Times.

So if you ever think that Farm to Fork is just a marketing gimmick, bookmark this story so we know how outsiders revel in what we might take for granted.

* Image above is a screen shot from NYTimes.com.

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