Farmers' Market Products

All of the fresh fruits and vegetables in our farmers' market are brought to you by the very farmers that planted, nurtured and harvested the crops. While the diversity of climate and growing areas in California allow for an incredible diversity of farm-fresh products to be available throughout the year, the fruits and vegetables the farmers harvest and that you will in the market changes with the seasons. Choose an item from the list at the left to learn more about some of the products in season now.

This week's featured product is Peanuts.

Known as a "goober" in Africa and "monkey nuts" in the UK, peanuts are neither a "pea" nor a "nut," but rather a member of the legume family along with beans and lentils. Their popularity began in the US when George Washington Carver revitalized post-civil war agriculture with the suggestion of peanut crops along with the invention of more than three hundred methods for processing peanuts. They got another boost when Dr. John Harvey Kellog suggested peanut butter as a protein source for ailing elderly patients with poor dentition, as peanuts are high in vitamins and minerals.

The peanuts found at today's farmers' market are raw, unshelled, and uncooked. Boil them in salty water while still in the shell to cook them; roast them afterwards if desired. Then use them in salads, stir-fries, or add spices and eat by the handful. A mortar and pestle or homogenizer can be used to make home-made peanut butter.

Click here to find producers growing peanuts.

Click here to find recipes using peanuts.

Nutritional Information

One serving of peanuts is 1 oz.

Nutrition Facts
Serving Size 28 g  

Amount Per Serving
Calories 161 Calories from Fat 126
  % Daily Value*
Total Fat 14 g 21%
  Saturated Fat 2 g 10%
  Trans Fat 4 g  
Cholesterol 0 mg 0%
Sodium 5 mg 0%
Total Carbohydrate 5 g 2%
  Dietary Fiber 2 g 10%
  Sugars 1 g  
Protein 7 g  

Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 7%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: U.S. Department of Agriculture, Agricultural Research Service. 2009. USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page,