Hawthorne Del Aire Certified Farmers Market: Farm Visit

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!!!!

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!