The produce vendors are a mixed bag, with just enough coverage of the essentials. Lee herself tends one of the stands, Jazzy Sprouts, for the owner. Mai Yang, a Hmong grower from Sanger, near Fresno, has the most wide-ranging selection, with a host of Asian vegetables (bok choy, yu choy, gai lan), turnips, nappa cabbage, purple yams and citrus (Oroblancos, navel oranges, satsumas); the family also sells at the Melrose Place and Hollywood markets.
Tito Rivadeneira of Castaic, a retired paralegal who took up farming two years ago, brings cremini, portobello and oyster mushrooms, along with potatoes and eggs. These are put to good use at the yellow and chrome Gastrobus, which sells excellent, reasonably priced food prepared from market produce by J. Antonio Medina, a former Wolfgang Puck chef, and his wife, Lana. Among their offerings last Sunday were scrambled eggs with toast, cooked just right; mushrooms with tomato and garlic ragout; and smashed Yukon Gold potatoes with leek fondue and mustard.
Los Feliz farmers market, 1825 N. Vermont Ave. (south of Franklin Avenue), Sundays 9 a.m. to 2 p.m.
Tips of the week: Fairview Gardens of Goleta brings pristine organic Tuscan kale (a.k.a. black kale, cavalo nero, or dinosaur kale) that's tender enough to toss in a pot without stripping off tough stalks. Santa Monica Wednesday.
Yuzu, a highly aromatic Japanese citrus, is well known for its use in ponzu sauce, and shreds or slivers of its rind are used to accent cooked vegetables, fish and noodles. The season is nearing its end, but in Japan it is traditional on the winter solstice or New Year's Day to take a yuzu bath, in which several whole fruits are floated. Mud Creek Ranch, Santa Monica Wednesday and Hollywood.