Back to my neighborhood Sunday morning Farmer’s Market on Venice Blvd. and Grand View, which is getting consistently better and better. If only my favorite lettuce people would open up a booth now! I have a feeling they’re at the prominent Santa Monica Sunday Market near the beach at Ocean Park….

The last of the apricots, plums and peaches? Maybe so. Some hummus from Baba Foods, nice garlic, onions, potatoes and avocadoes. Red beets for roasting (recipe coming soon) and zucchini. Bok choy of the baby variety and lastly some cooked potatoes. These live underneath the falling juices of the roasting chickens that are SO good I don’t even know how I managed to resist them. Maybe that hunk of parmesan saved me.

Copyright 2008 Organic Eating Daily

Stocked up on some serious fruit this time, trying to take advantage of as many peaches and nectarines as one human can. Picked up some red butter lettuce, Queen Anne’s cherries before they’re gone (obviously I love those), some purple potatoes, an avocado and a red onion. Zucchini squash, garlic and a couple of apricots finished up the list.

In a word, Food.


Copyright 2008 Organic Eating Daily

Also picked up some sweet, white organic corn to reminisce about the good old days. I’m going to boil it for a little bit on the stove, and then mow it down one row at a time. No butter, no salt — it’s also good enough to eat on its own. You can see some organic heirloom cherry tomatoes, yellow. Some organic fingerling potatoes, which are perfect roasted with olive oil, garlic and fresh rosemary. Some Italian striped beats, which are gorgeous inside, can also be thrown in the roasting dish with the potatoes.

Organic cherries, white peaches and nectarines round out the fruit selection this week. A couple of white zucchinis, a pair of avocadoes, some extra garlic and a handful of bok choy.


Copyright 2008 Organic Eating Daily

Every weekend, typically Saturdays, I go to the local Farmer’s Market for the grocery shopping. It’s nice to walk around, shop outdoors, do our part for the environment and for local farmers — and the food actually tastes like what it’s supposed to taste like. This Saturday the weather was slightly overcast, but the local markets say “Rain or Shine,” so there you have it. Business as usual.

I’ve decided to share every week (I’ll try to get it done for Monday mornings) the weekly haul from the Market. I encourage all of you to get involved and send your own Farmer’s Markets stories — I can post them, or you can talk about your local in the Comments Section. Eventually, it would be a great thing to include a directory of local (by state or city) Farmer’s Markets, so if you drop us a line, we’ll start to compile the info — I think location, intersection or address, day and time when it’s open, any highlights — that should be enough.

So this week, my personal favorite — the purple cauliflower. Apparently the colored varieties are actually more abundant than the white, which has made it into the grocery store purely for simplicity’s sake and there it has stayed. Purple has infinitely more flavor. Simple recipe from the farmer on this one — cut the florets off, bake them in olive oil and garlic for about 20 minutes at 375 degrees. Seriously amazing.

Also this week leeks and white cauliflower for soup, some beautiful kale for smoothies and a little wheatgrass plant for shots in the morning. A couple of onions, cilantro, fresh salad greens, asparagus, green cabbage, Thai broccoli, an artichoke and a daikon radish, great for stir fry. Some tomatoes, bananas and lemons in the background too.


Copyright 2008 Organic Eating Daily