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Farmer’s Market Bounty: August 3, 2008

August 5, 2008

British theoretical physicist Stephen Hawkings is going to blow up Los Angeles! At exactly 12:36pm  on Sunday afternoon, his computer-generated voice echoed across every media outlet, “You-have-twenty-four-minutes-to-save-the-world-before-I-blow-California-into-a-supernova.”

Maybe it’s because we’re in tinseltown, or that we just walked past the Batmobile at the Arclight movie theater, but that’s how we felt this weekend when the wife and I arrived at the Hollywood Farmer’s Market just minutes before closing. We’d been transported into a bad episode of hit TV show, 24 and time was not our side. Our minds raced with worry as we sprinted down Ivar street through the thick sea of shoppers. Would we be able to make it through the entire market? Would the good produce already be taken? Would our favorite farmers already have made the trek back home? Channeling bad boy Kiefer Sutherland, we raced down the aisles buying on raw instinct.

Thankfully, Stephen got cold feet and decided to postpone the apocalypse.

It wasn’t until we arrived at home, flush with endorphins, that we realized what kind of bounty we had captured for the week: Raspberries, pluots, plums, nectarines, peaches, heirloom tomatoes, grapes, avocados, black mission figs (because you all had so many fig ideas), carrots, summer corn, arugula, wild greens, haricots verts, peppers, celery, chives, basil, mint, zucchini, swiss chard, charlynne melon, leeks, fleurs, and spring onion and cucumber Soledad goat cheese.

As always, we welcome ideas about what to make this week, so please send in your ideas. Who knows, you might get a dish named after you.

The “Farmer’s Market Bounty” series is a weekly, typological photo essay of my Market shopping, which charts the possibilities of seasonal eating.

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7 Comments leave one →
  1. Christy permalink
    August 5, 2008 7:06 pm

    Corn Relish Idea:
    Fill bowl with uncooked corn from one cob, dice a tomato and add torn bits of basil (or cilantro. Do you buy cilantro?).
    Chop garlic and fry in butter+olive. Salt. Don’t let it get brown. Pour on top of chopped veggies and stir. You’re done.

    I’d put this on top of a piece of grilled halibut
    Or maybe on top of arugula, add a dash of basalmic and maybe a smidge of the goat cheese.
    Or it could even be a pasta salad with orzo.

  2. lastomach permalink*
    August 7, 2008 4:06 pm

    i love all your great ideas every week Christy!

  3. josh permalink
    August 7, 2008 11:37 pm

    a yummy “bitter” salad suggestion from this week’s market:

    1 bunch watercress
    1 bunch italian parsley (leaves only)
    fennel, shaved or thinly sliced
    heirloom radishes, thinly sliced
    sweet red onion, shaved or thinly sliced
    heirloom cherry tomatoes, halved
    pecorino romano cheese, thinly shaved

    make a dressing with the best olive oil you can find, lemon juice, and sea salt. toss the salad and top with the pecorino and serve. if you have some course finishing salt throw a bit of that on top too. i was surprised how yummy this little bitter concoction was.

  4. lastomach permalink*
    August 8, 2008 9:43 pm

    Sounds great josh, i’ll have to pick some of these ingredients at the market this weekend to try it!

  5. cathy permalink
    August 14, 2008 8:21 am

    Hello La stomach, I have to ask what is a fleur? Its sounds like the name of a girl who plays tennis.

    Peaches halved baked with smashed up almonds, brown sugar and ground up sweet biscuits

    white chocolate cheescake covered in all those fresh raspberries

    Actually after those two suggestions you may need to play a little tennis. Will try to think of something healthy, bet you have eaten the raspberries, by now I would have !!

  6. lastomach permalink*
    August 15, 2008 5:33 am

    hi cathy, fleur is fact a squash player who wears flowers in her hair. i love all your sweet tooth suggestions as i am a sugar addict. the raspberries made it into fresh homemade raspberry ice cream. stay tuned for more…

  7. lastomach permalink*
    August 15, 2008 5:36 am

    josh i made the salad… yum-a-dum-dumb

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