I happened to be in Culver City last night during the farmers market, so I stopped by to see what's going on. It looked like a decent market and I found a decent deal on cherries, though, it might have only been a good deal because it was late and they were trying to unload all the cherries they could before the close of the market. Fine by me.
However, I had one interaction with the guy that runs the mobile cheese stand. I believe he's French, but that's somewhat irrelevant. He has a decent range of cheeses, though some of them looked like they had been sitting there for a fair amount of time, suffocating in the plastic wrap. That's always dicey. I asked him if he carried high quality French butter because I've been trying to find some of the more artisinal butters, especially the ones from brittany that use fleur de sel. He tells me he only sells the best butter and then he hands me a chunk of Anchor Butter. He insists that it's what the best chefs in Paris use. First off, it's from New Zealand, so I'm not sure why he was trying to pass it off as some French creation. Second, I can get Anchor butter at a ton of stores in LA -- it's hardly rare. It's a fine butter that I rather like, but that's not really the point. This guy seemed like a scammer. I won't even touch the curious decision to include this guy at a farmers market, given that he's not a producer, he's not a farmer, and his stuff isn't even local.
OK, I just wanted to get that off my chest. The length of this post seems to imply far more angst than what I'm actually feeling.