Hawthorne Del Aire Certified Farmers Market

Bring it On!

2011-05-01T15:31:00.000-07:00

We won't deny that this winter kicked our ..... well, I'll be an example to the children and say those vendors still standing are amazing and we as a market can not express our APPRECIATION for the Farmers & Food Vendors that endured the elements of rain, wind & cold Mother Nature delivered this past winter! Moving forward the result is a BOUNTY of gorgeous produce. So this week I challenge you to think Cherries by the handful as is or as a seasonal surprise ingredient to your menu! What I tasted on Saturday even the dark gems were still not sweet enough however NEXT week they should be on their berry game!!! Bring in ON!!! Bring your Recipes to Share!!! See you Saturday 9-1pm

John Koppelman Recognized by Hawthorne's City Council & Mark Ridley-Thomas

2010-07-14T13:03:00.000-07:00

Last night John Koppelman submitted a speaker card to address the Hawthorne City Council to update them on the Farmers Market's First Year. Well, the Council was prepared to address him, thanks to Mayor pro tem Danny Juarez who presented a City of Hawthorne Proclamation for John's tenacity and commitment to the Farmers Market that serves the Hawthorne Community. "Wow...I'm surprised, I was here to talk about the Farmers Market. I'm very passionate about the Market, it's been a wonderful experience, there Sat I'm setting up and tearing it down, and um... most of the time I'm real enthusiastic, every once in a while I think I should have my head examined, it's only a fleeting thought." followed by laughter by the crowd. "We have new vendors, the newest vendor has a breakfast burrito, which it's only Tuesday and I'm already salivating. With the variety increasing, families come, kids on their bicycles, a real family atmosphere. I'm real proud of that. Thanks for the help from the City Council the Mayor, you've all contributed in your own ways, my wife Ema she really is a big back bone, takes care of stuff, bails me out in a pinch" . What did I say in an early post, behind every great man is a great woman!!! That is Ema.

Appreciate John's acknowledgement. "Susan Hillyer our Market Manager she's indispensable, she takes care making sure we have good vendors, she's very aggressive in going out to the farms to assure that our farmers are who they say they are, the market's certified by the Department of Agriculture so we must follow the rules. You can't bring fruit you buy to sell at the market. Susan watches for that and if it's not in season she picks up right away and goes to the farm. She's vigilant that our reputation stays in tact. Thank you to Sean Walsh, he's been very helpful and he and his wife Robyn sponsored the Jumper at the July 3rd Celebration Thanks Sean."

But that wasn't the end of the evening. Mark Ridley Thomas who visited our market on July 3rd also wanted to recognize John. Unable to attend last night's council meeting I presented on his behalf which read "Los Angeles County Commendation to John Koppelman for his dedicated service, to the affairs of the community and for the civic pride demonstrated by numerous contributions for the benefit of all the citizens of Los Angeles County."

It was a great evening for John and great to see him acknowledged by the leaders of Hawthorne & LA County - Hawthorne City Council & Mark Ridley Thomas.

You'll see John at the Hawthorne Del Aire Farmers Market 9am - 1pm every Saturday Rain or Shine in the parking lot of Aviation & West 135th Street.

Hollywood Salad Bowl

2010-07-12T10:06:00.000-07:00

You know it's summer when you've been to the Bowl. The following Salad was my contribution to last nights picnic at the Hollywood Bowl.
Thanks to our Farmers it was a hit!

The evening was tremendous. It was A Beetles Celebration with the Hollywood Bowl Orchestra conducted by Thomas Wilkins (love him!!!) and special guests Patti Austin, Rob Laufer, Bettye LaVette (must add to my IPod), Todd Rundgren, Brian Stokes Mitchell (Wowza!)
Hollywood Salad Bowl with Blackberry Vinaigrette
Yield: 4+ servings
Ingredients
1 tablespoon olive oil - Olive Press
1 tablespoon minced shallots - Gama Farm
1 teaspoon minced garlic - Vang Family Farm

1 Heirloom Tomatoe Brandy - Vang Family Farm
1 pint fresh blackberries, plus extra for garnish - Santiago Farm
1/2 cup white balsamic vinegar - Olive Press
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1 tablespoon chopped fresh mint - Vang Family
1 tablespoon chopped fresh tarragon - ABC Rhubarb
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup light olive oil
6 cups mixed greens, well washed and spun dry
Mix of Arugula & Amaranth (Chinese Red Spinach) - Vang Family
1/4 Small Red Onion Thinly Sliced - Uristoigi Farm
1/4 cup roughly chopped toasted pistachios - Peanut Dude
4 ounces goat cheese, crumbled
1 avocado, peeled, seeded, and thinly sliced - Gama
1 Lemon Cucumber thinly sliced - Capay Organic
1 Cup of Chilled Chicken Cubed (poached in lemon water) - La Bahn Chicken & Eggs
Directions
In a large skillet, heat the oil over a medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the blackberries and cook, stirring, for 2 minutes. Deglaze the pan with the vinegars and cook until reduced by half, about 30 seconds.
Remove from the heat and transfer to a blender. Add the sugar, mint and tarragon, and process to a smooth paste. Add the salt and pepper. With the machine running, add the light olive oil through the feed tube and process until smooth.
Strain through a fine mesh sieve into a clean bowl and refrigerate until completely cool, about 1 hour.
To make the salads, in a large bowl, combine the greens with the pistachios and toss with the vinaigrette until lightly coated. Season, to taste, with salt and freshly ground black pepper.
To plate, divide the greens among 4 plates and top with the goat cheese & chicken. Arrange sliced red onion, avocado slices decoratively around the edges, and serve. Garnish with extra blackberries.

Delish!

Survey Says...

2010-07-07T21:15:00.000-07:00

With the help of Survey Monkey we've created a Survey .

The Purpose, to improve the Market as we go into our Second Year!

Appreciate your Feedback so we can Give Back to what YOU want from YOUR Certified Farmers Market!

Click HERE to participate in the Survey!

Option to enter to win 4 Family Dodger Game Tickets at the end of the Survey!

Thank you!!

Dubious Farmers Tour

2010-07-07T12:36:00.000-07:00

It's important that our Farmers represent their certification they hold. After David Karp's Los Angeles Times Friday online article July 2nd, he suggested there are a few dubious farmers in our market. Monday on a 400+ mile trek in the Jeep (off roading at times) to find out the facts about these alleged dubious farmers. It was a great trip where I met Farmers, their Families, a 3rd Generation Family Owned & Operated butcher serving the high desert & a Hungarian Sausage Maker which I'm still enjoying because of course I had to take some home. More to this post on Friday after my second visit.

As Farmers Market Managers we rely on Certification issued by the department of Agriculture. As important as that Certification is, we as Market Managers work together to assure our Farmers bringing what they Farm.

Thank You David Karp for the Write Up!

It was Awsome to see the Review of the Hawthorne Del Aire Farmers Market & Our Farmers In the LOS ANGELES TIMES!!!!

Mark Ridley-Thomas Visit's the Hawthorne Del Aire Farmers Market

2010-07-07T11:22:00.000-07:00

Pleased and honored that Mark Ridley-Thomas visited the Hawthorne Del Aire Farmers Market last Saturday July 3rd. Amazed that he found the time to come by. President of the Del Aire Neighborhood Association John Koppelman, "Big John", as Mark Ridley-Thomas call's him, walked the market introducing the Farmers & Food Vendors that make up our market. It was exactly one year ago that Mr Ridley-Thomas visited. Pleased to show him the progress thanks to the community we support!

Celebrating!

2010-07-07T11:15:00.000-07:00

A Celebration of the first Anniversary of the Farmers Market brought out the community who's

support & patronage is why the market has made it through a rollar coaster year. The market is a success and trending positively over last year's sales. With new vendors & farmers at the height of production it's the place to be on Saturday Mornings.

Appreciation to:
John Koppelman (the Farmers Market was his idea afterall)
Ema Koppelman (you know what they say about every great man, there's a great woman)
Sean Walsh (President of the HollyGlen Association)
Robyn Walsh (Supporter, Gardener & Baker)
Danny Juarez (Hawthorne City Councilman)
Don Harris(Our Insurance Man)
Harley & Bill (Wiseburn Watch)

Sarah Nitsos (Anza Elementary School & Customer)
Da Vinci Charter School
Mary Lou Weiss (Torrance & Hermosa Farmers Markets)
Greta Dunlop (Beverly Hills & So. Pasadena Farmers Market)
Natalie Dushon (Manhattan Beach Farmers Market)Paul - El Segundo Driving Museum
Douglas Kraus (City of Hawthorne)
Dr Alice
Lisa Mead (Volunteer Nutritionist)

Ibitsiam (LA County Nutrition Program)
Gold's Gym
Our Famers (they are the Heart of the Farmers Market)
Our Food Vendors (you are what makes us different)
and

Each & Every Customer!!!

Anza Elementary School FAST FOOD Challenge

2010-06-14T17:17:00.001-07:00

Last week we went to the Anza Elementary School with the FAST FOOD Challenge during lunches. Students that had FAST FOOD (ex: apples, oranges, celery etc.) in their lunch and ate them of course became FAST FOOD Challengers and entered to win Dodger Game Tickets!

Today we returned for their end of year assembly to award the winners!

What a great event and great way to send the message of healthy food choices!

Here are the winners!

Much Thanks to Mrs Nitsos!!!

The FAST FOOD Challenge Debut!

2010-06-07T11:33:00.001-07:00

The FAST FOOD ChallengeTM Debuted at the Hawthorne Health Fair & 5K. I'm still counting the raffle tickets but I'm over 385 and estimate another 100 maybe. Is that unbelievable or what? So cool. We'll be announcing and awarding the Raffle winners of the DODGER Game Tickets this Saturday!!! Come out to the Hawthorne Del Aire Farmers Market home of the Original Fast Food and play with food - yep come out on Saturday and hit the FAST FOOD target with an orange and enter to win 4 Tickets to a DODGER GAME! Awesome!!!

Go Grill Go!!

2010-06-07T09:51:00.000-07:00

Go Grilling

Vegetables and Fruit

Grilling gives fruits and veggies a smoky-sweet flavor, and it's amazingly easy. Here's what you need to know to master the technique.
Watch the video

Ingredients

Vegetable oil
Vegetables or fruit to be grilled
Salt and pepper

Equipment

Metal grill brush
Soft cloth for oiling grill grates
Nonstick grill foil (per recipe)
Hot pads
Long barbecue fork & tongs
Slotted spatula

Basting brush
Cutting board
Knife
Kitchen fork
Prep & serving platters

Step-by-Step

		1. Mise en Place Preheat grill on HIGH 10 min (if using charcoal grill, HIGH is barely gray coals with ash). Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. A faint smoke indicates grill is ready. To prevent flare-ups, make sure oil doesn’t drip into flames. Cut produce into roughly equal pieces. (Blanch slow-cooking veggies, such as artichokes, to shorten grilling time.) Drizzle produce to lightly coat with basting oil. Adjust heat (MEDIUM or LOW usually best).

		2. Sear Sear skin on all sides.

		3. Cook Grill, turning every 1-2 min, using tongs to keep produce intact. Check doneness by piercing with paring knife — knife should enter easily with no resistance.

		4. Finish Transfer to clean platter. Look for lightly browned (not charred), tender produce with grill marks. Season.

Use this chart as a general guide for preparing and grilling times.
The easiest way to tell if vegetables or fruits are cooked is to pierce them with a kitchen knife or fork. If the utensil goes in easliy, the items are done.

	Preparation	Grilling Time
Artichokes	Trim tough outer petals, halve lengthwise; blanch until tender	8 to 10 min.
Asparagus	Trim tough end	6 to 8 min.
Corn	Soak ears in water 20 to 30 min (leave in husks)	30 to 40 min.
Eggplant	Slice 3/4 inch thick	8 to 10 min.
Fennel (Anise)	Remove leaves; cut bulb into quarters	10 to 12 min.
Leeks	Halve lengthwise; rinse well	10 to 12 min.
Garlic	Wrap whole bulb in foil; place over indirect heat	30 to 40 min.
Mushrooms	Leave whole	6 to 8 min.
Onions	Peel; cut n halves or quarters; skewer	15 to 20 min.
Peppers	Cut in halves or quarters; remove seeds	10 to 12 min.
Potatoes (white, yams)	Slive 1/2 inch thick	15 to 20 min.
Squash, summer	Halve lengthwise or slice 1 inch and skewer	8 to 10 min.
Tomatoes	Skewer quarters and cherry tomatoes; halve plum tomatoes lengthwise	3 to 5 min.

Scent to Heal back from Belize

2010-06-03T22:57:00.000-07:00

Reflexologist Hope and family were in Belize last week. Be assured she's back Saturday. Sounds like time stood still for the week they were gone and they're slowly getting back into the So Cal grove. Hope described the weather as summer in Washington DC. One word ....HUMIDITY! Apparently it was raining on and off throughout the day.

The background in this picture is actually the water. It was clear like glass and like swimming in an exotic aquarium. Can you imagine being 4 ft away from a baby sting ray that was swimming almost on the sand where you could almost pet it. They saw dolphins, crabs, coral, exotic fish, shark, and more. Sting rays were like squirrels in DC, everywhere. We both grew up in the DC metro area so summer in DC and squirrels are descriptive s that we understand!

Hope couldn't stay away from us and found her way to the Farmers Market in Belize. First thing I noticed was the banana's which are a rare site locally. I can't wait to hear what the fruit standouts were at the market. Assuring to know I'm not the only one that seeks out the local markets. I like what I saw here and for the record I want that bike with the cart in front. Can't you see me sporting that up Artesia? I totally can!

Welcome home Hope!!! You were missed.

Caesars Blackberry Cobbler & Farm Visit

2010-06-03T11:10:00.000-07:00

Caesars Blackberry Cobbler

There's a special place in my heart for our grower Caesar. Caesar's potted plants for landscaping to herbs and beef stake tomatoes are hearty and strong just like him. Awww. I know I told you I have a soft spot for this man.

This visit is way overdue as he's right here in Los Angeles County. My gosh I've been all over the state and as far as Charleston SC visiting Farmers and Farmers Market. So...Monday I went to his facility and I was amazed.

He's been holding back ... tisk tisk tisk he won't be doing that. He's got blackberry plants, yep blackberries and I totally scored and made the following Cobbler.

In addition to the berries, he has Guava, Avocado, strawberries, herbs, tomato, & something new that he's going through the process of certifying his White Peaches! So much more which you'll see on Saturday at Market.

Let him know you saw it here. He'll be embarrassed, but in a nice way...I hope.

See below the recipe for more pics from the visit!

Blackberry Cobbler

Served this delicious cobbler warm from the oven with homemade
vanilla ice cream. What a hit it was at our Memorial Day cookout.

Prep Time 15 min

Cook Time 30

Total Time 45

Ingredients:

4 cups fresh blackberries, about 20 to 24 ounces
3/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
1/2 teaspoon cinnamon
1 tablespoon melted butter
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/4 cup granulated sugar
dash salt
1/2 teaspoon cinnamon
1/2 cup milk
4 tablespoons melted butter

Preparation:

Grease an 8-inch square baking dish or similar 2-quart baking dish. Heat oven to 400° F. Pick over and rinse blackberries.
In a saucepan, combine the 3/4 cup sugar and the cornstarch, stirring to blend. Add the water and stir to blend. Bring the mixture to a boil over medium heat. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in the blackberries. Spoon berries into the prepared baking dish. Sprinkle the berry mixture with 1/2 teaspoon of cinnamon and drizzle with 1 tablespoon of melted butter.
In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and 1/2 teaspoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not over mix. With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn't have to cover completely. Bake for 25 minutes, or until the topping is nicely browned and the berry mixture is bubbly.

NEW - The Olive Press

2010-05-28T12:42:00.000-07:00

We're very pleased to announce the addition of The Olive Press to our Saturday Farmers Market. They are incredibly helpful and knowledgeable about Olive Oil. Here are a few frequently asked questions that I found extremely interesting!

What is Extra Virgin Olive Oil?

Extra virgin olive oil is the oil extracted from fresh olives using a mechanical process without the use of excessive heat or any form of additives or solvents. It also must pass chemical tests, including a maximum acidity, in terms of oleic free fatty acid, not more than 0.5 %. In addition, it must be judged defect-free with some olive fruitiness, determined through a blind sensory evaluation by a trained tasting panel.

What is the difference between early and late harvest oils?

They are simply different styles of olive oil. As their name suggests, early harvest oils are made from olives picked earlier in the season. As they are made from greener olives, early harvest styles are usually more grassy/herbaceous in aroma and flavor and have higher levels of bitterness and pungency. Late harvest styles are usually milder oils and display riper fruit flavors. Due to their different taste properties the two styles of oil are used in different ways in the kitchen.

How many pounds of olives would be found on an average tree approximately?

This varies but approximately 50-200 pounds are produced from the average mature olive tree. How many gallons of olive oil could be made from an average mature tree? Approximately ½ to 4 gallons of oil per tree OR on average you can expect @ 30-35 gals. per ton of olives, depending on time of harvest / ripeness. There are so many extra virgin olive oils to choose from.

What do I look for?

First and foremost, consider purchasing an extra virgin olive oil that is useful for the culinary purposes you have in mind. Extra virgin olive oils can be intensely flavored and can also be strongly bitter and pungent. Many 'early harvest' styles fit in this category. Others can be very fruity with only hints of bitterness and pepper, while 'late harvest' styles are typically mild with very ripe fruity flavors. As a general rule, oils with a strong flavor suit strongly flavored dishes, and mild oils are used in dishes which are delicately flavored. Check The Olive Press list of EVOO’s, it provides descriptions that emphasize oil style, so it should be of help when making your purchase decision.

Where is the best place to store extra virgin olive oil?

A general principle applies here. Both light and heat are the enemies of olive oil. As such, olive oils should be stored in a cool dark place. Conversely, the worst place to store olive oil is next to the oven where they may become heated, or even worse on a window sill. Olive oils will rapidly become rancid if stored in a warm, well lit environment. Exposure to light also hastens the loss of the health giving vitamin E like compound tocopherol.

How long can I expect my extra virgin olive oil to last?

Extra virgin olive oils are best consumed young as it is at this time when their fresh olive like aromas and flavors, and the health giving polyphenols are at their peak. Unlike wine, olive oils do not get better with age, so the closer to their release date that you purchase and use them, the better. However, the higher levels of natural antioxidants and the higher proportion of monounsaturated fats generally found in extra virgin olive oil mean that they generally remain fresher longer than other edible oils. Mild styles of oil contain lower levels of polyphenols so they tend to have shorter shelf lives. However as a guide, provided they are stored properly, the majority of current season extra virgin olive oils will retain good flavor, aroma and freshness for at least 12 months.

EAT YOUR FRUIT & VEGETABLES - Hawthorne Senior Center

2010-05-24T13:31:00.000-07:00

EAT YOUR FRUIT & VEGETABLES in not a threat it's a promise. At the Hawthorne Del Aire Certified Farmers Market we have a triple threat of fruits, vegetables & protein (eggs & chicken). We are the Fast Food Farmers Market - Home of the Original Fast Food!

Flavor & Creativity - EAT YOUR VEGETABLES never sounded so good. Nothing dull and boring found at this farmers market Full of Flavor & Creativity! Eating brings you to your senses, It's visceral - and what I mean by that you eat with your 5 senses. Looks, smells, feels good, sounds good, tastes good! Food doesn't just fill you up, it makes you feel alive!

Demolicious
Simple Tomato Sandwhich!
Strawberry Cucumber Salad
Steamed Vegetables

What we really want from our food is good flavor. When we cook we Cook to impress, cook to be excited or, at the very least, cook to share.

We know from experience that seniors like their mealtimes to be interesting . . . not just the food, but the setting, the companionship and the conversation. Appetizing meals are an important part of our lives, and vital to physical and emotional well-being.

We're Lucky to live in So Cal where share food from many cultures and living longer with many generations. There’s something really intimate about sharing food.

Food also helps us connect to our past and the now. What’s great about food is the nostalgia factor that ties all of us to where we’re from. So it’s a wonderful tool to take us back to the things that make us feel good, whole, happy and excited about life.

Be creative to liven up food while staying within appropriate dietary guidelines. Advocate moderation rather than denial.

Recommendations for adding flavor to a senior’s diet without compromising good health:

Add low-sodium, no-salt stock to a sauce to make it taste like it has been simmering all day. Likewise, cook rice in chicken or vegetable stock rather than water, and replace cream with stock when making mashed potatoes for a flavorful, low-fat alternative.
Fresh herbs are a no-fat addition, and readily available in grocery stores to brighten the flavor of salads, dressing and sauces.
Purchase better cuts of meat for better flavor and less fat. Seniors shouldn’t sacrifice quality, even if they’re on a budget. “Never buy less than a ground sirloin because of the fat content. Don’t buy fatty foods as opposed to lean, healthy meats to save pennies because in the end you’re not, you have to trim. And the amount of waste balanced against lean clean meat is negligible. A small amount of lean protein is better than a larger amount of fatty protein.”

Stock up on fresh meats and vegetables when they’re on sale, then divide and freeze them. “Prepared foods are not good for seniors because they can’t control the amount of salts, fats and additives. Seniors should spend the money instead on prepared raw foods they can finish cooking, which will taste better to them as well.”

Fast Food Farmers Market, Home of the Original Fast Food has something for everyone to cook flavorful, fun and fast meals!

I'll be speaking at the Hawthorne Senior Center about the Farmers Market May 25th 11:30am where there will be Senior Nutritional Program Coupons distributed. I'll also be handing out recipes provided by the LA County Nutritionist Program.

What's in Season - Stone Fruit, Cherries, Strawberries, Greens, Asparagus, etc.

Capture Consumer Passion for Food at Retail

2010-05-13T08:43:00.000-07:00

Kraft Foods White Paper on Consumer Passion for Food at Retail includes Farmers Markets. The obvious is that people shop Farmers Market's for Fruit & Vegetables with addition of bread. It is interesting to read that chicken represents 11%, salad greens 10%, tomatoes 6%, of total grocery sales. We've got it all! Lots of good information!
http://supermarketnews.com/company/kraft-foods/kraft-whitepaper-occasionbasedmarketing-0510.pdf

Nutritionist - Strawberry Cucumber Salad

2010-05-13T07:33:00.000-07:00

Strawberry & Cucumber Salad
Yield 4 servings

Ingredients:
• 4 Cups hulled strawberries,
quartered
• 2 Tbsp. thinly sliced fresh basil
• 2 Tsps. balsamic vinegar
1 Tsp. sugar
• 2 Medium cucumbers, peeled,
halved lengthwise, seeded, and
thinly sliced
• 1 Tsp freshly squeezed lemon
juice
• 1/4 Tsp. salt
• 1/4 Tsp. ground black pepper
Nutritional information for 1.5
cup serving:
Calories 49, Fat 0.5 gm,
Fiber 3 gm, Cholesterol 0 mg,
Sodium 150 mg

Preparation:
Combine the first four
ingredients together in a large
bowl, and toss gently to coat.
Cover and chill for one hour
(optional). Combine cucumbers
and juice; toss to coat. Add
cucumber mixture, salt, and
pepper to strawberry mixture;
toss gently together.
Serve immediately. Enjoy!

Ask the Dietitian County of Los Angeles
www.lapublichealth.org/nutritionRev. 09

Scent 2 Heal's New Web Site

2010-05-13T07:21:00.000-07:00

Here is the link to Scent 2 Heal's web site. Full of information, offers and upcoming events!
http://www.scent2heal.com/

Working on Seder, Passover & Easter Posting

2010-03-29T13:15:00.001-07:00

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!

2010-03-29T13:13:00.000-07:00

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
Standard
- 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 http://www.ebc-online.org/
American Egg Board http://www.incredibleegg.org/

Walmart Produce

2010-03-26T20:22:00.000-07:00

WalMart...really?

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

Pricey Produce

2010-03-26T18:58:00.000-07:00

Pricey Produce

MSNBC.com 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!

2010-03-26T18:27:00.000-07:00

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?

2010-03-26T17:57:00.000-07:00

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?

Partial to Parsley

2010-03-21T05:41:00.000-07:00

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!

Select
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.

Store
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.

Savor

Gremolata
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

Ingredients
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

Directions
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!!!

Delish!

Seeing Green?

2010-03-15T13:18:00.000-07:00

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

Directions:

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.

Delish!

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!!!

Rain Doesn’t Wash Out Farmers Market!

2010-03-08T11:30:00.000-08:00

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!!!
http://hawthornedelairefarmersmarket.blogspot.com

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

2010-03-05T10:18:00.000-08:00

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!!

Minestrone Soup

2010-03-04T11:29:00.000-08:00

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

I N G R E D I E N T S

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

D I R E C T I O N S

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!

Hank's Bistro & Royal Palace

14406 So. Hawthorne Blvd.

Lawndale, CA 90260

Phone 310 679 2222

FAX 310 679 2381

Salsa Contest

2010-02-11T18:02:00.001-08:00

The Winners with City Council & Mayor Candidates aka The Judges

3rd Place Winner!

2nd Place Winner

1st Place Winner

Marketing Training Class Manahattan Beach

2010-02-11T17:58:00.000-08:00

West Hollywood Farmers Market Managers Luncheon

2010-02-11T17:54:00.000-08:00

Recycling!

2010-02-11T17:52:00.000-08:00

Charleston North Carolina Farmers Market - July 4th

2010-02-11T17:47:00.000-08:00

With AAA's Magazine in hand, standing amongst the Farmers at the Charleston North Carolina Farmers Market on 4th of July!

We are so lucky to live in So Cal!

Redondo Beach Farmers Market - Seaside Location!

2010-02-11T17:45:00.000-08:00

Jitz - Retired Department of Agriculture Los Angeles Produce Market Tour

2010-02-11T17:32:00.000-08:00

Celebrating 30 Years of Farmers Markets - Los Angeles City Hall

2010-02-11T17:26:00.000-08:00

Fresh and Fit - Week 3

2010-01-24T14:25:00.000-08:00

Saturday January 30th
9am
Bally's Fitness Free Workout

10-11am
Curves created specifically for Women. The Curves 30 minute workout exercises every major muscle group and burns up to 500 calories. Learn from Curves personal trainer about fitness and nutrition.
Curves El Segundo 433 Main Street El Segundo CA 90245 310 414 0004

11-Noon
Dr Alice will be speaking about the Triad of Health (Physical, Chemical & Emotional Stressors) How are these stressors in your life effecting your overall health & wellness. Learn simple things you can implement today to feel more alive, vibrant & peaceful.
Participants Receive a Free Gift!

Fresh and Fit - Week 2

2010-01-24T14:05:00.000-08:00

Start The New Year Fresh and Fit

10 Week series to help you stick to your Goal!

Saturday January 23
9-10 am

Claudia Bumuller Yoga Instructor and Reiki Master Teacher

Will share her knowledge of life force healing energy healing of Reiki and the physical benefits of Yoga. Claudia says, "If you can breath you can do Yoga!"

11am - Noon
Kids Yoga 4 years of up. Bring your Yoga Mat or Beach Towel

New for Kids!!!
Trackless Train Rides now at the Hawthorne Del Aire Certified Farmers Market.

Hawthorne Del Aire Certified Farmers Market

Bring it On!

John Koppelman Recognized by Hawthorne's City Council & Mark Ridley-Thomas

Hollywood Salad Bowl

Survey Says...

Dubious Farmers Tour

Mark Ridley-Thomas Visit's the Hawthorne Del Aire Farmers Market

Celebrating!

Anza Elementary School FAST FOOD Challenge

The FAST FOOD Challenge Debut!

Go Grill Go!!

Go Grilling

Vegetables and Fruit

Ingredients

Equipment

Step-by-Step

1. Mise en Place

2. Sear

3. Cook

4. Finish

Scent to Heal back from Belize

Caesars Blackberry Cobbler & Farm Visit

This visit is way overdue as he's right here in Los Angeles County. My gosh I've been all over the state and as far as Charleston SC visiting Farmers and Farmers Market. So...Monday I went to his facility and I was amazed.

He's been holding back ... tisk tisk tisk he won't be doing that. He's got blackberry plants, yep blackberries and I totally scored and made the following Cobbler.

In addition to the berries, he has Guava, Avocado, strawberries, herbs, tomato, & something new that he's going through the process of certifying his White Peaches! So much more which you'll see on Saturday at Market.

Let him know you saw it here. He'll be embarrassed, but in a nice way...I hope.

See below the recipe for more pics from the visit!

Blackberry Cobbler

Ingredients:

Preparation:

NEW - The Olive Press

We're very pleased to announce the addition of The Olive Press to our Saturday Farmers Market. They are incredibly helpful and knowledgeable about Olive Oil. Here are a few frequently asked questions that I found extremely interesting!

What is Extra Virgin Olive Oil?

What is the difference between early and late harvest oils?

How many pounds of olives would be found on an average tree approximately?

What do I look for?

Where is the best place to store extra virgin olive oil?

How long can I expect my extra virgin olive oil to last?

EAT YOUR FRUIT & VEGETABLES - Hawthorne Senior Center

Capture Consumer Passion for Food at Retail

Nutritionist - Strawberry Cucumber Salad

Scent 2 Heal's New Web Site

Working on Seder, Passover & Easter Posting

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

Walmart Produce

Pricey Produce

Gama Farms Yelp!

What's Your Favorite Flower?

Partial to Parsley

Seeing Green?

Rain Doesn’t Wash Out Farmers Market!

Minestrone Soup

Salsa Contest

Marketing Training Class Manahattan Beach

West Hollywood Farmers Market Managers Luncheon

Recycling!

Charleston North Carolina Farmers Market - July 4th

Redondo Beach Farmers Market - Seaside Location!

Jitz - Retired Department of Agriculture Los Angeles Produce Market Tour

Celebrating 30 Years of Farmers Markets - Los Angeles City Hall

Fresh and Fit - Week 3

Fresh and Fit - Week 2