Farmers Markets and Summer Fare

I love going to the farmers market and also think it is extremely important to do so.

As much as I love my Whole Foods, when you buy fruits and vegetables from a grocery store the produce was harvested early in order to be ripe by the time it gets to the store. Harvesting produce early causes it to loose some of the nutrients and vitamins not to mention taste.

The produce from the farmers market comes directly from the farm.... trust me you will notice a difference in the taste and the good news is it is also less expensive and much more fun. Many of the markets also sell flowers, cheese, fresh bread, coffee and other handmade items.

I live in Los Angeles and we are so lucky to have them in different parts of town on a daily basis. I can go to the Melrose Place on Sunday or West Hollywood on Monday...I also love going to the one in Santa Monica. Here is a website which lists all of the markets in the LA area and surrounding

http://www.farmernet.com/

I also encourage everyone to start their own garden...at the very least grow tomatoes....you can do them in the ground, pots or even window boxes. As long as you get sun you will have tomatoes.

Here is another great website that shows you what time of year to plant different vegetables in Southern California.

http://www.digitalseed.com/

click on digital gardener then click on vegetable schedule

In season: Light summer fare that is simple to make

Figs -

1 basket of figs
1/2 lb of blue cheese (any type I like stilton)
baguette (french or sourdough)

Cut the figs in half and scrape out the inside with a melon baller or spoon, put in a bowl, slice bread and toast or leave as is. Spread blue cheese on the bread and top with fig.... So simple and delicious!!!

Brushetta -

1 lb tomatoes (vine ripe or cherry)
5 basil leaves
tlb olive oil (extra virgin and use a good quality)
tsp balsamic vinegar
1 clove of garlic, minced
sea salt or kosher salt
pepper
Baguette (french or sourdough)

Dice tomatoes and put into a bowl (drain some of the juice and seeds) tear basil or cut into a chiffonade: place leaves on top of each other and roll tightly then thinly slice in the opposite direction. Add olive oil, balsamic & garlic, mix together and add salt and pepper to taste. Slice bread and toast or broil you can also char it on the bbq, brush with olive oil and top with Bruschetta. This is so simple but for some reason it is always the biggest hit at my house.

Corn with parmesan, cayenne & lime-

This is a secret that I am giving you but I promise you will never want corn any other way.

6 ears of corn in the husks
1/2 stick of butter
1 tsp of cayenne pepper
2 limes
1/4 lb of grated parmigiano/reggiano

Soak the corn in water (you can do this in the sink, do not remove the husks) for about forty minutes. Shake off excess water and BBQ until slightly charred. In the meantime melt butter and mix in cayenne pepper set aside. Grate the parmesan cheese very fine. I put it in the food processor. You want it to form a powder like consistency. Take the corn out of the husks roll in the cayenne butter, roll in the parmesan and squeeze with lime.

Enjoy
Jamielyn xoxo