Market Guide
The Weekly Haul • July 5, 2026
Peak Southern California summer is here. The stalls at Studio City are overflowing with blushed peaches, beefsteak tomatoes still warm from the sun, and berries so sweet they barely make it home. This week's guide walks you through the best of the market: what to grab, who to buy it from, and how to turn it into dinner.
The Weekly Haul
05 vendorsArnett Farms & Murray Family Farms
Stone Fruit & BerriesThe double-act that defines summer at this market. Arnett brings the tree-ripened peaches, nectarines, and plums that taste like the season distilled into one bite. Murray counters with pint after pint of Santa Maria strawberries, olallieberries, and the first blackberries of the year. Buy a flat of mixed stone fruit and eat it over the sink - that is the point.
Diamond Mountain Ranch & Buy Ranch Direct
Premium Meats - Ranch to DoorstepDiamond Mountain Ranch is an all-natural, family-run operation in the Sierra foothills raising grass-fed and finished beef, pasture-raised pork and poultry, and grass-fed bison. Every animal is raised without hormones or antibiotics on open pasture. Their online platform, Buy Ranch Direct (buyranchdirect.com), brings the full ranch to your doorstep with 7-day delivery across the region. The lineup runs deep: 100% grass-fed and finished beef (filet mignon, ribeyes, roasts), grass-fed bison, pasture-raised pork (bacon, ground), pasture-raised poultry (chicken, turkey), exotic meats including yak, rabbit, and lamb, plus sausages and organ meats. Grab one of their curated meat boxes for a month's worth of grilling, or shop individual cuts.
Bill's Bees
Local Honey & Bee PollenBill keeps his hives in the chaparral hills above Sunland, where the bees work wild sage, buckwheat, and eucalyptus. The resulting honey changes color with every batch - some jars run almost black, others a pale gold. His bee pollen granules are a sleeper hit: sprinkle them on yogurt, toast, or straight into your palm.
Vintage Cheese & Eggs
Fresh Eggs & Artisanal CheeseA cooler full of pasture-raised eggs with yolks the color of marigolds, plus a rotating selection of California cheeses. This week look for the Mt. Tam triple-cream from Cowgirl Creamery and a run of aged gouda that shatters into salty crystals. The eggs alone are worth the trip - one taste and you will never go back to grocery store cartons.
Delmy's Pupusas
Hot Prepared FoodDelmy's griddle runs all morning, turning out Salvadoran pupusas with crisp exteriors and molten interiors. The loroco-and-cheese is the classic for a reason, but the bean-and-cheese is the one the regulars order. A tip for Phoebe and Simmy (and anyone who likes lunch ready in five minutes): buy a bag of frozen pupusas. They reheat on a dry skillet in the time it takes to make a salad.
Peak Season
Right now
Heirloom Tomatoes
Sweet Corn
Silver Queen, bi-color, straight from the field
Summer Squash
Zucchini, pattypans, yellow crooknecks
Cherries & Strawberries
Bing cherries, Santa Maria strawberries
Blackberries
Olallieberries, marionberries, boysenberries
Three Weekday Dinners
From the market
Heirloom Tomato & Peach Burrata Salad
No-cook, 10 minutes
This is summer on a plate and it does not ask you to turn on the stove. Slice the biggest, ugliest heirloom tomatoes you can find alongside barely-ripe peaches from Arnett. Arrange them on a platter with torn Vintage burrata, a flurry of basil from your windowsill, and black pepper. Finish with the oldest balsamic you own and flaky salt. Serve with grilled bread and call it dinner.
Grilled Pork Chops with Blackberry Gastrique
30 minutes, one skillet
A gastrique is just vinegar boiled down with something sweet until it turns syrupy and dangerous. Here that something is a pint of Murray's blackberries. Salt the Diamond Mountain chops an hour ahead, pat them dry, and grill them hot - the char against the sweet-sour berry sauce is the whole point. Let the meat rest while you swirl a knob of butter into the pan sauce.
Sweet Corn & Summer Squash Risotto
45 minutes, one pot, worth every stir
Cut the corn off three or four ears, then simmer the cobs in your stock for fifteen minutes - this is the trick that makes the risotto taste like pure August. Saute the squash in butter until it browns at the edges. Finish the risotto off the heat with an extra knob of butter, a handful of grated parmesan, and a Vintage egg yolk stirred through for richness that no cheese alone can match.
Breakfast
Two waysGreek Yogurt with Honey & Berries
Thick Greek yogurt, a generous swirl of Bill's Bees wildflower honey, and a tumble of Murray's blackberries and strawberries. Top with bee pollen for crunch. It tastes like the market in a bowl, and it takes exactly as long to make as it does to brew your coffee.
Soft Scrambled Vintage Eggs
Low and slow is the only way with eggs this good. Whisk four Vintage eggs with a splash of cream and salt, then stir them over gentle heat until they form soft, custardy curds. Finish with a handful of chopped summer herbs - chives, parsley, maybe a little tarragon - and eat on toast with the butter you should have bought at the market too.
Kids' Corner
For Phoebe & SimmyDelmy's Pupusas
The bean-and-cheese pupusas from Delmy's are the undisputed champions of the market's hot-food section. Crispy on the outside, molten on the inside, served with a side of curtido that even kids who say they do not like pickled things end up eating. Grab a bag of frozen ones for a zero-effort dinner. They reheat on a dry skillet in five minutes flat.
Strawberry Smoothie Bowls
A pint of Murray's strawberries, a frozen banana, a splash of yogurt, and a glug of Bill's honey. Blitz until thick, pour into a bowl, and let the kids go wild with toppings: granola, sliced banana, a drizzle more honey, a sprinkle of bee pollen. It is a smoothie you eat with a spoon, which is the best kind.