Monday, March 29, 2010

Working on Seder, Passover & Easter Posting

Hi hi!  Come back as I'm editing the posting and including a price comparaison for today!!!

No Egg's Hidden at this Farmer's Market!

Did you know that Eggs are a protein that provides strength, power and energy? 

Sustained Energy
- Eggs provide steady and sustained energy because they do not cause a surge in blood sugrar or insulin level
- Eggs are a nutrient-rich source of high-quality protein and provide several B vitamins required for the production of energy in the body, such as thiamin, riboflavin, folate, B12 and B6.
Muscle Strength
- Eggs provide six grams of high-quality protein (13% of the daily value) which can help individuals build muscle AND prevent muscle loss.
- Eggs are rich in leucine, an essential amino acid that contributes to our muschles uing the enery and muscle recovery after a work out
- Eggs are used by Scientiest as the standard for evaluating the protein quality of other foods

So the simple Egg is not so simple.  For the average price of .29 cents the egg is a healthy snack (hard boiled) or featured when incorporated with farmers market veggies for an affordable and flavorful Vegetable Frittata.  Yummy!

For more Eggcellant (sorry I had to) information go to:
Egg Nutrition Center
American Egg Board

Friday, March 26, 2010

Walmart Produce


Read this link to find out Wal Mart's farm fresh produce!

Pricey Produce

Pricey Produce reports we're seeing produce price increases due to the recent weather domestically (Florida Freeze & Heavy Rains in CA) and internationally (Earthquake in Chile & More Heavy Rains in Mexico). 

Monday look for a price comparison here.

Price of Produce apparently is creating sticker shock...tomatoes up almost 200% increase. 

Talk to the farmers at your farmers market and get their field report!

Gama Farms Yelp!

Gama Farms Yelp Review

Gama Farms in Bakersfield covers 80 acres in the valley. Known for their potatoes, onions, & garlic throught the years they are much much more! Citrus, Stone fruit (currently in bloom setting the fruit) Figs, Row Crops (beets, celery, carotts), Honey & a huge commitment to________ oh yeah, I promised I wouldn't share. Know it's good and I can't wait to see the results of their Organic efforts.

Standing with four generations of Gama Family members in the field, from Mr Gama who bought the farm 20 years ago to the new generation who is in their 20's who you'll see working the Farmers Markets. There was pride and responsibility to the land and the families this farm supports!

Know Your Farmer Know Your Food!!!

What's Your Favorite Flower?

FLOWERS tomorrow at the Saturday's Farmers Market!! Lilac, tulips, lilies, wax flower & oh la la fabulously fragrant fressia!  Have you missed them?  I sure have!!!

Please support their comeback!  We're so pleased to have them back!!!

What's your Favorite Flower?

Sunday, March 21, 2010

Partial to Parsley

Underappreciated Parsely isn't a staple on our shopping list; yet in other parts of the world it's a key ingredient as in tabbouleh, chichicurri, pesto and even staring in it's own salad.  Why, Parsley is good and good for us!

Cultivated for over 2000 years this native to the Mediteranean region of Southern Europe contains large amounts of beta carotene, vitamins B12, folate and more vitamin C than the equivalent amount of an orange.   Parsley also contains immunity-enhancing phytonutrients that curb inflammatory processes in the body. Current studies show that myristicin found in parsley has the ability to kill some types of tumors.  And here I thought this garnish at best was a natural breath freshener! 

This culinary herb also known as "Rock Celery" is available throughout the year and is a palette pleaser!

Whenever possible, choose fresh parsley over the dried form since it is superior in flavor. Select fresh parsley that is deep green in color and looks just picked crisp. Avoid bunches that have leaves that are wilted or yellow as this indication they are either overmature or damaged.

Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.

If you have excess flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place.

Curly leaf parsley is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.


This Italian Trio sprinkled on chicken, roasts and braised meats the last four or five minutes of cooking gives off an amazing aroma and enhances the taste!

Eqaul parts of Parsley, Garlic & Lemon Zest combined & chopped.
(Vang, Gama & Uriostiguis)

Parsley Salad
4 servings

4 bunches Italian parsley (Vang or Uriostiguis)
2 tablespoons fresh lemon juice (Valley Center)
2 tablespoons lemon zest (Valley Center)
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey (Gama Farms)
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds

Wash and dry parsley. Pinch the leaves from the stems. Disgard stems and set leaves aside.
Whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste in a large bowl. Add the parsley and sesame seeds and toss to combine.

Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

Parsley is readily available, however I'm Partial to Parsley freshly picked and available at the Hawthorne Del Aire Certified Farmers Market!!!


Monday, March 15, 2010

Seeing Green?

The Sun Brings out The Crowds!
Finally a sunny day!

Seeing Green? Because of St Patrick’s Day we’re featuring Vang’s & Uristoigi’s grown Mustards, Chards, Collards, Kale and even the less used leafy parts of turnips and beets which are best prepared En masse, or as my grandmother used to say "in a mess"

Tips and Yummy Tricks for
Selecting, Storing & Savoring Greens!

Select:  Greens should be sturdy and firm. Avoid wilters or signs of black spots which means a breakdown

Store: Greens like a cold (front of the refrigerator or crisper drawer) humid environment. They like to be kept in either a fabric or plastic bag.  If in plastic for an extended time, layer loosly & wrap in paper towels to absorb condensation

Savor: Before you start cooking, wash your greens thouroughly.
Fill a large bowl with cool water and gently place the greens in the bowl giving them a gentle swish as you drop them in the bowl. After 30 seconds of floating in the water the sand or dirt will sink to the bottom. Gently shake the water off each leaf & place one at a time on paper towels or a clean dish towel, blot dry. 

Pot O'Greens
En Masse
2 bunches Swiss chard, or kale (or 1 bunch each) - VANG - URIOSTIGUIS
3 tablespoons olive oil
1 large yellow onion, peeled and thinly sliced  - GAMMA - URIOSTIGUIS
4 garlic cloves, minced  - VANG - GAMMA
1/2 cup chicken broth
2 tablespoons soy sauce
1/4 teaspoon freshly ground black pepper
3 ounces feta cheese - MOM's


Wash the greens, but do not dry completely. Trim the large stems and coarsely chop. Set aside.

Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. Add the greens, chicken broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.

Transfer the cooked greens to a serving plate and crumble the feta cheese over the top.


Pictures from the Weekend’s Market 

Under the Pink Tent, the Delectable Kenzie Cup Cakes!
Robert's Blazing Grill (Hawaiian Barbeque) is a weekly Treat and boy does he have a following!

Market Manager Susan’s Farms Visit. Anticipating Stone Fruit Season!

Trackless Train, El Segundo Driving Museum
& Balloon Artist Ken

Thank You for Telling Your Friends & Neighbors!!!

Monday, March 8, 2010

Rain Doesn’t Wash Out Farmers Market!

Rain Showers didn’t keep farmers, food vendors & customers from the Farmers Market. The unbelievable support from the community on Saturday is a testament to the quality of produce and food vendors including seafood, bakery sweet and savory, spices, olives, hummus and more available!

Holly Glen resident and Nutritionist Lisa Meade volunteering on behalf of LA County “Ask The Dietician” program demonstrated healthy eating with sampling of Arugula, Spinach, Red Onion, Orange Salad. Delish!

Pictures from last weekend’s Market!

Trackless Train, El Segundo Driving Museum & Balloon Artist Ken

Thank You for Telling Your Friends & Neighbors!!!

Hawthorne Del Aire Certified
Farmers Market
Corner of Aviation & W 135th Street
9am- 1p

Friday, March 5, 2010

Less than 2% of produce sales are purchased at Farmers Markets. So Fresno, the #1 county producing at est $5.3 BILLION in Agriculture and with approx 350 Farmers Markets in California, possibly each Farmers Market could gross over $360,000 for produce from that region. Wowza...really? Fresno represents just 1 of 9 growing regions in California. Fun to play (and it is play) with the numbers however more fun to shop the source at the Farmers Market! Know your Farmer Know Your Food!!

Thursday, March 4, 2010

Minestrone Soup

Farmers across America sell their produce at roadside stands & Farmers Markets. In 1977 the first New York greenmarket was founded. The then leadership of California urged the California Department of Food and Agriculture to introduce new regulations that would exempt farmers from only selling to licensed brokers and stringent packaging requirements. Now there are over 350 certified Farmers markets in the state of California - with more than eighty-five in Southern California alone. One of the newest markets is here, The Hawthorne Del Aire Certified Farmers Market open rain or shine Saturday's, 9am -1pm; located in the parking lot of Da Vinci Charter School on the corner of Aviation and West 135th Street.

Farmers from Bakersfield, Fresno, Riverside and San Diego County bring their seasonal harvest of farm fresh produce to sell here. If you care about flavor, price and nutritional value of the food you eat, the farmers market is your kind of place. What would take days to get to your local grocery store is next day at the Farmers Market. Where else can you ask a farmer directly about the food you eat?
Hank's Bistro in Lawndale is the greatest place for lunch or dinner using the freshest, and flavorful of ingredients . They've share with us their recipe for Minestrone soup. Italian Minestrone is a Big Soup using a seasonal selection of vegetables. On a cold rainy day it's a perfect healthy meal however in Italy they eat hot Minestrone in the summer to cool down!
So come visit a farmers market and select your favorite vegetable for this hearty and satisfying soup inspired by Hank's Bistro & Royal Palace!

Minestrone Soup


4 Cups Chicken Stock

1 Large Potato, Cubed
1 Onion, Chopped
1 Tablespoon of Olive Oil
2 Stalks of Celery, Chopped
2 Carrots, Chopped
1 Cup Fresh Corn Kernels
1 Large Zucchini, Sliced
1 Cup Broccoli, Florets Separated & Stem Chopped
1 Cup Cauliflower
1 Large Head Cabbage, Finely Chopped
1 Tablespoon French Thyme (Penzy's)
1 Tablespoon Sage (Penzy's)
2 Tablespoon of Tomato Paste
Minced Garlic Clove, To Taste
Salt & Pepper, To Taste
Beans & Pasta Optional

1 In a large soup pot saute' chopped onion in olive oil. Combine the chicken stock, vegetables and seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.

2. Stir in beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with Salt & Pepper.

What could be easier!

14406 So. Hawthorne Blvd.
Lawndale, CA 90260

Phone 310 679 2222
FAX 310 679 2381