As I wrote in yesterday’s blog entry, I’m a big fan of fresh fruits and veggies. Over the years, I tried to get my kids interested in eating them, too, and for the most part, I succeeded.

One way I was able to accomplish this feat was to take them to pick-your-own farms. Living on the East Coast, the season is a little limited, but we managed to find blueberries, apples, strawberries, cherries, and even a few raspberries.

Picking our own was cheaper, but more importantly, by the time we left the farms or orchards, the kids didn’t need any lunch because their stomachs were full of the food we were picking. We’d take our bounty home, and then we’d sometimes freeze it, make pies, or keep it in the basement for as long as possible before spoilage. Often times though, we gave much of it away so it wouldn’t go to waste.

There isn’t anything like the taste of freshly picked food. Even during winter time, we are fortunate here in Southern California, we can patronize the luscious, bountiful, and select harvest of often enough local produce and other foods.

The fresh taste of apples, which still have the leaves attached to the stem, evoke and stir memories of past ventures and wonderful other times I had at other Farmer’s Markets on the other side of the coast.

Here’s a close up view of some of the various food items that were available at the Santa Monica Farmer’s Market:

If you enjoy sweet potatoes—especially if you know how to cook a sweet potato pie, there was a stunning display of vegetables for purchase. Sweet potatoes are a good source of Vitamin A, C, B6 and beta carotene.

This was the first time I had seen purple potatoes, so my need to conquer my curiosity was satiated—I went, I found, and I learned more about them.

Potatoes are a good source of complex carbohydrates, potassium, vitamin C, folic acid, and iron; however, colored varieties may contain additional antioxidants.

The oranges on top of the crates were to die for. They were fresh, sweet, and juicy. I bought a bag full and brought them home. I’ll definitely be returning for some more in a couple of weeks. Plus, who can beat the vitamin C in oranges, especially during the flu season?

As I’ll be starting my own herb garden soon this picture from the Farmer’s Market was prescient. There isn’t anything like the taste of fresh herbs added to a rice dish, chicken dish, soup, or pasta.

One more important tidbit about herbs is that they add flavor without adding any calories. So, if you’re interested in adding to the flavors of your next pasta or rice dish, try adding a few herbs instead of butter or oil. You’ll love the taste and your heart will thank you. Here are a few ideas for you to try: Herb & Spice Chart.

Having an indoor garden is possible all year round. If you need or want some help in growing one, this is a good resource to use: How to grow an indoor herb garden.

Its part science, part art, and all fun, when you’re Travelin’ Local to find those neighborhoods to augment and add to your culinary and food palate.

Today was one of those days. Until next time, Bon Appétit.