Welcome to the first installment of our occasional series exploring the vibrant, bustling Palos Verdes Farmers Market. Nestled in the heart of the Peninsula, the market has become a staple for local residents seeking fresh, organic produce and artisanal goods. Today, we dive into the story behind one of the market’s most beloved vendors: McKay Smith of Smith Farms, whose sweet, organic strawberries have earned a loyal following.
Smith’s story is rooted deep in the soil of California’s farming tradition. “My dad was a farmer, so I’m the third generation in this business,” he shares with a proud smile. His commitment to organic farming has made Smith Farms a standout at farmers’ markets throughout Southern California. Smith, having been selling at the Palos Verdes Farmers Market for over 30 years, was one of the first certified organic farmers in the state.
“We’ve been coming to Palos Verdes for a long time, and I just love it up here,” says Smith. “It used to be in the shopping center, and now we’re here at the school. It’s a wonderful community. The people are just amazing. They really support the market.” So much so that Smith’s strawberries, the true star of the show, usually sell out within the first hour of the market opening. “Everyone comes asking for the strawberries and I have to say we are all out which I guess is a good problem to have,” he laughs.
Every Sunday from 8 a.m. to 1 p.m., the Palos Verdes Farmers Market attracts around 5,000 shoppers with 15 to 20 farmers and 35 to 40 total vendors. Market manager Brian Weiss says, “We have about 20 farmers, and then non-ag vendors with offerings like bread, salsa, and fish. It’s a great mix of local businesses coming together, and people love it.”
In addition to strawberries, Smith Farms also offers a range of seasonal produce, including brussel sprouts, cabbage, asparagus, and artichokes, grown at multiple locations across Orange County. Smith Farms employs a team of more than 20 people, many of whom have been with Smith for decades, including long-time employee Federico, who has been working with the farm since 1980. Smith’s three daughters may not be involved in farming, as they’ve all chosen careers in the medical field, but he isn’t giving up hope. “I’m working on the sons-in-law,” he laughs.
For Smith, it’s about more than just business, it’s about legacy, community, and doing something meaningful. “I just really enjoy the people,” he says, “and I’m so grateful for the support. Palos Verdes is a community that values fresh, local, and organic produce, and I love being part of that.”
As part of our occasional spotlight on local farmers at the PV Farmers Market, we’re excited to share some of our favorite recipes from the PV Magazine team that highlight fresh, seasonally appropriate ingredients.
Our first recipe comes from writer Melani Edelstein, and it’s a simple yet delicious salad that her family loves. This Strawberry Arugula Salad is the perfect way to enjoy the vibrant flavors of spring.
A burst of freshness in every bite, this salad brings together the perfect balance of peppery arugula, creamy feta, crunchy nuts, and the star of the show juicy, sweet strawberries. Toss it with your favorite dressing for an irresistible combination.
Whether you’re enjoying it as a light, vibrant side dish for a spring meal, or adding grilled chicken or shrimp to turn it into a full feast, this salad is sure to impress.
Strawberry Arugula Salad
Ingredients:
- 4 cups fresh arugula
- 1 ½ cups strawberries, hulled and sliced
- ½ cup crumbled feta cheese
- ¼ cup nuts (e.g., almonds, walnuts, or pecans), toasted
- 1 tablespoon olive oil (optional, for drizzling)
- 1 tablespoon balsamic glaze or vinaigrette dressing (optional)
- Salt and pepper to taste
Optional:
- Grilled chicken or shrimp (for a complete meal)
Directions:
1. In a large bowl, lightly toss together arugula,
strawberries, nuts, and feta.
2. Sprinkle a pinch of salt and pepper to your taste.
3. Drizzle with your preferred dressing,
serve and enjoy!
