Aside from the wealth of information you’ll receive here about food policy and agricultural sustainability, I’ll also keep you caught up on what’s happening with the Santa Monica Farmers’ Market. Lucky you, right?
Fine. Full disclosure. You just can’t beat a Wednesday morning at the Santa Monica Farmers’ Market. Okay, even more disclosure, I used to blog about the market with the LA Times a bit and I miss it. Okay fine, the truth of it is I had a unique oppertunity to work at the Wednesday market for over a year, both as a Market Organizer and as a buyer (KCRW interview if interested). So, there you have it.
Oh, and the wealth of information part is up to you (insert BIG thumbs up here!).
Because of all the work I’ve done and because I’m hopelessly addicted to great, clean, fresh produce (a horrible, horrible addiction I know), I’ve been privileged to get to know both the growers of the market and the chefs and buyers who I once trolled the market with. So consider this an old insiders look on what’s happening, what’s fresh and in season, whose buying what for which restaurant, and who to butter up for the best persimmons, when to lay claim to the mangos that are in the market for only a few weeks (yes, mangos from California… I KNOW!) and all the rest.
Most of this post is taken up in an introduction of sorts, but Fall produce is my favorite so indulge me a bit longer.
First up, HARD SQUASH. Put your jaw back in place. I know what your thinking : squash? Is she really talking about squash? And hard squash at that?? . Don’t fear the squash I say. It’s nutritious, it’s totally delicious, and there’s a boatload of them throughout the market. They just take a little bit of time to prepare - and by time, I mean some good knife skills. And buy good knife skills, I mean the desire to cut them in half and bake them. Really difficult, I know.
I’m putting a big plug in for delicata squash, which Jerry Rutiz, of Rutiz Farm (north side of the market on Arizona) brings from Agoura, Ca. And here’s a recipe to boot: Slice it in half. Scoop out the seeds. Cut into half moon shapes. Drizzle with a bit of good olive oil, little salt, little pepper. Onto a baking pan and into the oven for 20 minutes or so at around 300 (the tips of the moons should begin to brown). You’ll eat the whole pan (like I did), just like little creamy french fries. Ultimate taste test findings: I prepared this for brother and my friend Chris both of whom swore they hated squash … and I was right on the money. And man, I LOVE being right on the money.
Other things to mention in breif:
Next in line- PERSIMMONS. Swear to god, Jeff of Penryn Orchards has a little cinnimon shaker that he sprinkles on all his persimmon trees. OKay, maybe not, but it COULD happen because they are that great. Get there early, the produce buyers and the chefs will buy the whole table. These are something really special and the guy has numerous, unique varieties that he brings all fall and through the winter.
Lastly, POMEGRANATES. In oatmeal, on salads, with yogurt. I’ve even seen them added to Turkey Day stuffing. I think Vicky Bernard of Bernard Ranch has terrific ones (she’s totally organic, yay!), and I’ve always like the ones I’ve bought from Peter Schaner. Seasonality note: these JUST hit the market. The best persimmons are going to be filtering in in the next month. *Kaboom tip: Go against your gut and look for persimmons that have splits in the sides. That means the seeds are big, ripe, and bursting with juice!
Whew. There’s more to say. Got some tips on some cool restaurant happenings too but those will be saved for another day!
Say it!