A shopper's guide to the Santa Monica Farmers' Market

For high-quality carbs

"There’s a myth in L.A. that people don’t eat bread," says Frogs Organic Bakery owner Marc Lory between frenzied transactions. "But they come once and they’re hooked." The line at his stall is proof, as golden-brown baguettes, king cakes, and sweet and savory pastries (we suggest the almond croissant) change hands from open to close with no discernable lull. Lory says the bakery goes through more than 2,000 pounds of flour a week to keep marketgoers rich in yeasty goodness.

For a rainbow of healing

Juan Bolaños and his nephew Jonathan Aguilar tout the health benefits of their rainbow-hued selection of sprouted beans, seeds and lentils, all grown in a greenhouse just down the street from USC. The sprouts range from crisp and sweet to spicy or even bitter; some (like fenugreek) are good for the liver, while others (like mung bean), are super high in protein—a popular choice for vegans. Bolaños also sells fresh wheatgrass, which you can buy by the tray or have juiced for a shot on the spot.