Take a wagon, a bottle of water and some good walking shoes when you visit Eastern Market, the largest historic public market in the United States. It's a conglomeration of 89 restaurants, food stalls and shopping sheds. The public market is open every Saturday from 5 a.m. to 5 p.m., featuring 6 acres of open-air vendors. Starting in April and running through the fall, there's also an artisans' market, with pottery, blown glass, jewelry and loads of antiques. It's crowded. The parking is challenging. And we can't wait to get back. You might see Iron Chef Michael Symon roasting a pig or a demonstration on how to make vegan chocolate. One spring day's haul might include rose bushes, two tomato plants, an antique clock, artisan bread, handcrafted soaps and four flats of pansies. In the fall, visitors queue up for super-size mums, the last vegetables of the season and backbreaking pumpkins. In winter, you can tie a 10-foot Frasier fir to your car roof after a four-egg omelet at Farmer's Restaurant or penne arrabiata at Roma Cafe. Toss in a few pounds of Vermont cheddar from R. Hirt, the 110-year-old emporium of cheese, candy and exotic comestibles, and you'll have a bit of buyers remorse: You'll be sorry you didn't buy more.