This is by far the best farmer's market I've been to in the Valley. Still small by comparison to LA and the Bay Area but is off to a great start with lots of potential and space to grow into.
McClendon has a great spread of high quality mainly organic produce and is constantly restocking so it's ok if you don't get there first thing. It was exciting to see beautiful Tuscan kale and broccoli rabe at prices lower than Sprouts. Meyer lemons and blood oranges were also available.
Phoenician's outstanding loaves were only $3. You're welcome to sample - we particularly liked the Olive Walnut and Dark Chocolate Cherry.
We enjoyed Digestif's Frittata ($4) made with thin layers of potato, eggs, pork belly and spinach. Other combinations available were Dandelion with Goat Cheese and Mushrooms with Garlic Confit. Executive Chef Payton Curry is also there to demonstrate pulling fresh mozzarella which is served with a variety of sauces and toppings,
It was fun walking around this bustling market sampling food, like tamales, which we intend to come back for next week. If I can get myself out of bed at a decent hour on Sat, I'll be here for sure every week until the season ends in May.