Tables overflow with heaps of vibrantly-hued produce, and the scents of an eclectic array of cuisine permeate the air. Locals bustle from stall to stall to sample a juicy strawberry, select a ripe bell pepper or purchase a crisp head of lettuce. Patrons stroll by with Filipino chicken adobo and lumpia, fish tacos, vegan kebabs, frankfurters, crepes and Swiss pastries. Vendors peddle products ranging from fresh seafood and locally-produced wine and olive oil to handmade crafts, sustainable gardening services, exercise equipment and massage therapy. It\u2019s a typical scene at the La Jolla Open Aire Farmer\u2019s Market, held each Sunday from 9 a.m. to 1 p.m. \u2014 year-round, rain or shine \u2014 in the upper playground of La Jolla Elementary School (LJES) on the corner of Girard Avenue and Genter Street. This October, the Market will celebrate 12 years of bringing fresh, organically-grown produce to the community and helping entrepreneurs launch small businesses \u2014 in addition to helping fund LJES librarian and technology programs. Darcy Young, market operations manager, said the event has grown considerably since its inception and is now the largest certified farmer\u2019s market in San Diego County. “In the beginning, the founders were begging for vendors,” she said. “Now there are anywhere from 130 to 150 every week.” Young said the market has developed a mutually-beneficial relationship with the community by funding school programs and providing opportunities for small businesses to jump start and flourish. “There have been entrepreneurs that started out at the market and later sold their companies for millions,” she said. Plus, she added, it\u2019s a great way to spend a morning. “It\u2019s really evolved over time into a meeting place for everybody,” she said. “It\u2019s a happy, stress-free environment where consumers also have the educational opportunities to speak with farmers about where their food comes from.” For many of the vendors, the La Jolla market is just one of several stops throughout the week. Julie Behneman, owner and grower for Behneman Farms, has been helping out on her family\u2019s 70-acre Valley Center farm for as long as she can remember. She currently sets up shop at about 10 markets per week \u2014 including La Jolla \u2014 but can frequent as many as 25 across Southern California when the whole family is involved. “I get such satisfaction out of selling the things I grow,” Behneman said. “I love being outdoors and building relationships with the customers. I look forward to seeing them every week. It\u2019s almost like a family.” To ensure the freshest produce, Behneman recommends sticking with what\u2019s in season. “Right now, tomatoes are in full swing,” she said. “Also, cantaloupe and watermelon, corn, zucchini and cucumbers are really good. Persimmons are right around the corner.” A favorite recipe that Behneman regularly recommends to her shoppers is a rhubarb glaze for chicken and pork roast or as a topping on oatmeal and ice cream. “Just boil the rhubarb with water, then add a little sugar and lemon juice,” she said. “It\u2019s great to have on hand.”<\/p>","protected":false},"excerpt":{"rendered":"
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