The Santa Ana Farmers’ Market comes to life today, March 27 from 2 p.m. to 8 p.m., and continues every following Thursday, rain or shine. The market features locally farmed produce, eggs, and meat, along with artisan foods from specialty vendors. The community-oriented event teams up with local residents, restaurants, and organizations to bring Santa Ana a thoughtful, quality market fit for all ages and every walk of life.
The Downtown area continues to experience a revitalization period, and the new market offers a fresh take on neighborhood shopping. Craft vendors like Santa Ana’s own Bread Artisan Bakery will offer fine baked goods and breads. Taart Pan gives passersby an opportunity to indulge in beautifully crafted hand pies and desserts made with natural ingredients. Niche products like Laguna Salt Company’s environmentally sound, whole mineral sea salts will gain new exposure at the public market. Massey Honey also caters to specialty shoppers with their Yorba Linda harvested, 100% raw honey that comes in various flavors including wildflower, orange blossom, and avocado.
Produce and meats are an integral part of farmers markets, and Santa Ana is proud to feature the finest family farms and ranches in Southern California. Sunny Cal Farms has grown produce in The Golden State for the past 100 years, and will offer Santa Ana countless varieties of stone fruit, pomegranates, citrus, dried fruit, and nuts. Da-Le Ranch brings grass-fed beef, lamb, chicken, pork, eggs, and various game from Lake Elsinore. Gaytan Family Farms furthers the produce options with year round, locally grown vegetable offerings. Gaytan Family Farms is also proud to accept WIC.
The Santa Ana Farmers’ Market fuses community, family farms, and small businesses to serve as the newest element in the burgeoning Downtown area. Various local restaurants will be sourcing directly from the market and participating in weekly specials for those who shop at the market and then dine in the downtown. For more information visit http://dtsafarmersmarket.com.
Posted by Meghan Ogilvie