Go early. Parking downtown gets tight, and the best produce moves fast. If you're coming from Sorrento, the drive up CR 437 to SR 46 is about twenty minutes.
Buy the produce first while you have both hands and a cold bag. Citrus in winter, tomatoes and peppers in spring, greens most of the year.
Then walk the prepared-food vendors — honey, hot sauce, jam, small-batch cheese. These are the shelf-stable pieces that turn a loaf of sourdough into three easy dinners.
Pair plan: classic sourdough with local honey and butter for breakfast, jalapeño cheddar with chili for a weeknight, and onion-garlic loaf toasted under soup on the one cold week Florida gives us.
Round the trip out by picking up your preordered bread in Sorrento on the way home so it's the freshest thing in the car.