Myth or Muse: Farmer’s Markets

Sunday mornings are made for sleeping in, coffee and Farmer’s markets — the locally grown vegetables are beautiful, the fruits are tasty and the other goodies (honey, bread, eggs, etc.) are fresh and preservative free. Where else can you go to buy celery the size of a small tree, sample a ripe, juicy blackberry or two or three…and see a speck of dirt on an onion giving you proof that it actually came out of the ground?

Though I’ve always enjoyed perusing these markets, my husband, Kevin, believed that since Santa Clarita didn’t have actual farms nearby, a “Farmer’s Market” wouldn’t have much of anything. And though I like going to the markets, I’ll admit that I often spent too much money on produce I didn’t end up using. Recently, I conducted an experiment: I invited skeptical Kevin with me to the local market here in Santa Clarita. Together we would explore the myths and our pre-conceptions of the local Farmer’s Market.

First of all, I should say that I was inspired to go to the local market after buying Alison Roman’s cookbook, Dining In: Highly Cookable Recipes. I became aware of Roman’s recipes through a friend who mentioned to me that her adult daughter was a fan. I also follow the New York Times recipe section and had seen some of Roman’s entries. She’s also a good writer, has a sense of humor (!) and her down-to-earth style is not too fru fru, in my opinion. The majority of her recipes are doable for the regular person. When trying out a new cookbook, I always look for the easiest recipe to begin with because I am a scaredy cat. Voila! For my first Roman cookbook foray, I found a simple broccolini recipe that would be a good side dish for baked chicken.

As I mentioned in an earlier post on my Anti-Resolution Resolutions, I made some progress on my kitchen skills last year and want to continue to improve. Hearing the words, “Oh my G-d, this tastes amazing!” is enough motivation for this non-Le Cordon Bleu trained chef. I bought Roman’s book hoping to learn a few new tricks. (Warning: she is big on anchovies…it will take a Herculean effort on my part to try those slimy little guys.)

Recently rewatching the film, Julie and Julia also fueled my desire to aspire to greater cooking heights. It is a very fun, lively film chronicling the lives of both the legendary Julia Childs and the blogger Julie Powell, the latter who spent a year cooking up EVERY recipe in Child’s Mastering the Art of French Cooking. I would never want to take on such a daunting task as cooking 524 recipes in a year like Powell did, but tackling an advanced recipe once or twice a week is more my speed.

Anyway, on a mission to find the perfect bunch of broccolini, Kevin and I went to the Market with a fancy French shopping bag (made in Normandy — how cool is that?) and a bunch of cash. I was also armed with a shopping list of what I truly needed…that way I wouldn’t spend money on produce that would go to waste.

Perusing the stalls with their colorful produce, Kevin had to admit that the offerings there were much more alive than the regular store bought variety. More color, variety, texture and of course, organically grown. We saw vegetables we didn’t know existed. For example, a Romanesco. What the heck is that thing? Turns out it is similar to cauliflower…and the seller recommended roasting it. Another patron chimed in, “A little salt, pepper, garlic and onions on top!” We were in!

To Kevin’s surprise, farmers came from all over Southern California…Ojai, Tehachapi (the “best apples I’ve ever tasted,” said Kevin), San Bernardino, Fresno, Moorpark and a place called Llano, to name a few. One myth dispelled!

I discovered a new breed of radishes (breakfast radishes — a subtler taste than the regular variety), a croissant and pastry man (not a fruit or vegetable, but YAY!), luscious tomatoes, tiny Japanese cucumbers, and scrumptious berries. The prices were reasonable, too…and because the goods are straight from the farm, they last longer, an economical side benefit. So the second myth debunked.

With the “farm to table” emphasis that has swept through restaurants everywhere, it seems more imperative to find the best ingredients possible. Or at the very least, expand your repertoire and explore new foods. Our first Farmer’s Market excursion was fun and enlightening — besides all of the other items we bought, Kevin splurged on a fancy schmancy probiotic drink and I foraged for and found my object of desire…the perfect bunch of broccolini.

The recipe was delicious, by the way! https://cooking.nytimes.com/recipes/1018968-roasted-broccolini-and-lemon-with-parmesan.

We had so much fun the first time, it has become a new Sunday morning “tradition”. Skeptical Kevin said, “The Farmer’s Market is now my favorite place!” We have made a pact to buy our favorites (onions and apples, for instance) plus try a “weird” food, as well (a la Romanesco).

Here we are — the two Farmer’s Market converts:

Next week I will share with you how showing restraint has paradoxically brought me abundance.

Thank you to all of my loyal readers! Your support is GREATLY appreciated!