Feb 27 2011
Farmers’ Markets et al.
If I say Hollywood and Beverly Hills, what comes to mind? Fresh fruits and veggies, I’m glad we all agree. Truth be told, on a Sunday, it truly is the first thing one should think of.
Upon entering the Beverly Hills farmer’s market last Sunday morning, we were greeted by the sound of a sitar, which definitely put us in the right mood to shop for the wonderful goods that market has to offer.
We bought colorful berries (which became dessert one late evening this past week), kale (more on that later), the best cream cheese I’ve ever had, and some yummy goat cheese from a nearby farm. Just take a look at some of what we saw there:
In Hollywood, the farmer’s market is even bigger and better, with more vendors and some seriously tasty walnut oil and raw milk.
We just had fun walking around, tasting a few things, and making new friends:
I’ve only been back a day, and I already miss it all! Sigh.
Back at our cousin Jae’s house, we made a salad (her–slightly adapted–recipe follows) with kale and Meyer lemons from the BH market, and orange juice from the tree in the backyard.
Now, I don’t know about you, but I never thought of kale as a candidate for a salad. It’s one of those vegetables that, in my mind, only belonged in soups and stews. To say that I learned something new here is to put it mildly. You really have to try this one.
Kale salad with cranberries and pine nuts
1 healthy bunch fresh kale
juice of half an orange
juice of one Meyer lemon
1/4 cup extra virgin olive oil
sea salt and pepper to taste
2 cloves garlic, pressed
1 handful dried cranberries
1 handful pine nuts
Stem and wash the kale. Fill a large pot with water and a teaspoon of salt and bring to a boil. When the water is boiling, add the kale and blanch for 2 mn. You only want to blanch the kale, not fully cook it. Drain and rinse, then dry in a salad spinner. Make the dressing for the salad with the citrus juices, olive oil, garlic, salt and pepper. Whisk to emulsify. Toss kale with dressing, cranberries and pine nuts. Refrigerate for at least 1 hour before serving.
J’ai toujours rêvé avoir un citronnier ou un oranger dans mon jardin. Mais un vrai hein, pas un petit qu’on rentre l’hiver. Un toujours là, bien planté et on cueille des fruits dignes de ce nom. Alors non, pas jalouse, mais juste un rêve…J’en connais qui en ont pas si loin, vers Nice….Sigh…
La chèvre t’a-t-elle sauté dans les bras? Où plutôt comme à l’air d’indiquer la photo fut-elle retenue prisonnière pour illustration d’article?
I made it into your blog! Hooray! LOVE the photos… and the memories. Come back!
As soon as we can!