09 January, 2014

Sante, A Small Town Farmer's Market ~ Photo Tour | Part 2 ~ Farm Fresh Produce

Sante, a small town farmer's market ~ rows after rows of farm fresh produce

As promised, here is the second part of Sante, a small farmer’s market from my hometown. Here is the link to the Part 1 of this Sante series in case you missed!

Knol Khol or Kohlrabi

Baby Radish with Greens

Today I am sharing the photographs of the fresh produce sold in Sante by the farmers in and around and yet the same time it is colourful, fun, cheerful, vibrant, and exciting.

Mangalore Cucumber

Rows after rows of colourful fruits, vegetables, whole spices, beans, lentils, greens, sweet treats, sun dried fritters and many other farm fresh produce tease all your senses! While your eyes go wide with the vibrant colours of produces in every colour, shapes and sizes, the nose is teased with the aroma of sweet, spicy and pungent aroma of spices, herbs and spice powders. The taste buds just dance in abandon to the varieties of flavours ranging from sweet to hot to sour to astringent to bitter tastes. This, my hometown’s farmer’s market is a pure pleasure to every single cell of my foodie self!

So shall we continue with our photo tour of Part 2 of the Sante series with Farm Fresh Produce?!

Small hill of green chillies

Elephant Yam

Bitter Gourd

Bottle Gourds, Mangalore Cucumbers and Cabbage

Baby Eggplants, Drum Sticks and Bitter Gourds

Knol Khol and Capsicum/Green Bell Peppers

Sack load of Carrots

French Beans

Amla/Indian Gooseberries


Okra/Ladies Finger

Sea of Watermelons

Raw Wild Mangoes for Pickling

Elephant feet sized Elephant Yams

Salted Dried Fishes

Hope you have enjoyed the Sante series so far! Stay tuned for the final part of this Series. :)


  1. Fabulous market and produces!



  2. Beautiful, beautiful! The amla even made my jaw clench.
    Thank you for such a lovely, familiar walk, Sia.

  3. Wow!! I am amazed to see the variety and the color of the market. Our local market is not even close. We get almost similar vegetables, but the amount looks much more than our small town market. beautiful.

  4. Sia, I have been a follower of your blog for sometime now. Easily, yours is one of the best food blogs. The Sante series brought back memories of childhood in Dharwad and I cannot wait to share it with my tween daughter. Living away from homeland is always hard, but it is posts like this that touch the heart and make my day seem less laborius. Thank you ! It is a truly good post.

  5. Reminds me of my childhood. I did go to Sante early Sunday mornings with my father. We did get bag full of fresh vegetables, everything in the multiples of a "Tooka" or 2.5 kgs...

  6. I am Sujatha Natarajan, passionate about cooking. I herewith share the recipe of Kuzhi Paniaram, a Tamil Nadu special:
    • Idli Batter – 2 cups
    • Onion (medium) – 2
    • Green chillies – 2
    • Ginger – 1 inch
    • Fresh coriander leaves – as required
    • Mustard – 1 tsp
    • Oil – as required
    • Salt to taste
    • Take a bowl, and add the idli batter and keep aside
    • Then, chop the onions, fresh coriander leaves and green chillies finely
    • Grate the ginger
    • In a kadai, add oil and heat
    • Now, splutter the mustard seeds in the hot oil
    • Then, add the chopped onions, coriander leaves and ginger and sauté till onions are translucent
    • Now, transfer the fried ingredients to the bowl of idli batter
    • Add salt as required and beat everything together briskly
    • Heat the Kuzhi Paniaram mould in gas
    • Then, grease Kuzhi Paniaram mould with oil
    • Pour the ready batter till only half full in the each slot of the mould
    • Add more oil while cooking
    • Sim the heat of the gas and allow the Paniarams to cook till golden
    • Tactfully flip the Paniarams to other side and cook for few more minutes
    • Enjoy the heavenly Kuzhi Paniarams with any chutney of choice 0
    My email is natsujan@gmail.com (Nirlep goodie giveaway contest entry


Namaste! I am Sia and welcome to Monsoon Spice, my virtual home. Thank you for all your comments, inputs and feedback. I really appreciate the valuable time you spent browsing through my recipe repertoire.

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