To those of you who live in other parts of the country—a farmer’s market is NO BIG DEAL. For most foodie Las Vegans, it is. Today I met my friend Lisa at our farmer’s market where food comes from Nevada, California and Utah.
This one is held every Thursday down near the Strip. And here it’s held in a building. With our heat, you know why.
From what I read, , Mario Batali, Zach Allen, and Doug Taylor (the owner, Culinary Director and Executive Pastry Chef respectively of MOLTO VEGAS — Batali’s restaurants in the Venetian/Palazzo) have spearheaded this Farmer’s Market. 
Crowds of customers filed paper bags with fresh fruit and sampled organic pesto locally baked bread, and Death Valley dates, the “Bet the Farm” farmer’s market was a resounding success. Standing in front of a table stocked with lemons, limes and other citrus fruits
The farmer’s market is located in one of a group of strip warehouses/retail space on Dean Martin Drive. When I drove up I could see shoppers walking in and out of one building. The crowd was looking at fresh fruits, vegetables, milk, juice, olive oil and other goods at the year-round farmers market that recently opened to the public.
Inside the warehouse was displayed aisles of colorful vegetables — from monstrous onions to dainty baby beets — and fruits — from screaming yellow canary melons to deep purple boysenberries.
I carried home some heirloom tomatoes, baby shiitakes, farm fresh eggs and pink lemons. Lisa bought tomatoes, mushrooms for a husband who loves sauteed mushrooms, pears and basil. We both left happy.
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