Shopping at the farmers’ market can be like going on a treasure hunt.
You are searching for something unique and new to make your shopping experience extra special. You might walk up and down the aisles to scope out availability and then swoop on something you see.
You might rush to a favorite vendor wondering what new tasty delight they have in store for you. Or, you might follow me through the market, maybe getting some insider information. Your reward? The hard to find, the one-of-a-kind, the limited production specialties of the market.
Usually I talk about on the widely available crops that are produced in larger quantities; today I am focusing on the elusive and precious here-today-and-gone-tomorrow finds that make your visits extra special.
These are the crops that let you know you are at one of the Northern California’s finest farmers’ markets; the rare or hard-to-grow lettuces, the petite cabbages, and the eggs with the yolks so yellow you think you are buying sunshine.
Last Saturday the market was full of treasures.
Some had to be rooted out, and others stood out in plain sight. I came home with amazing spring offerings.
Once again I bought fresh, just-picked asparagus. I bought spring onion, green garlic, and lemongrass.
I bought the first strawberries of spring and they were so sweet it is hard to believe it is still March.
Tucked into my bag, and hidden from sight, were two extra special purchases –– red corn meal and snow peas. There were only four bags of corn meal at Jim’s Produce and eight bags of snow peas at Blossom Hill. I bought one of each. I stayed at the market for an hour and by the time I left the treasures were sold out.
When I got home I thought about the corn meal and decided I would make a polenta with it. I haven’t tried it yet so I will let you know. I have enough for a batch of red corn meal muffins too. I can’t wait to discover the difference between the more familiar yellow corn meal and the rarer red variety. When I was casting about and thinking about a way to prepare the snow peas, a recent conversation with a dear friend came to mind.
She advised me to use five ingredients and keep the preparation simple. What better ingredient than fresh, sweet snow peas to prepare with such little fuss? The resulting dish is incredible. Simple and sweet and ready to eat in under five minutes. What a find.
No matter what day, what week, or what season, there is always a treasure to be found at the farmers’ market. I invite you to put on your Sherlock Holmes version of a chef’s hat and come to see you can find.
Carol Arnold is the Foothill Farmers’ Market Association marketing manager. She can be reached at foothillfarmersmarket@gmail.com.

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Snow Peas with Spring Garlic and Toasted Almonds

Ingredients:
1 tablespoon butter
1/4 cup almonds, rough chopped
1/2 pound snow peas, trimmed
2 teaspoons minced spring garlic
1 teaspoon fresh lemon juice
Salt, dash

Directions:
Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 11/2 minutes. Add snow peas and garlic; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.