The Santa Monica Farmers Market Cookbook
“Custard from the Garden”
By Amelia Saltsman
With a foreword by Deborah Madison
A review, interview by Marty Martindale
Various attractions draw visitors year ‘round. Some are
bold, deeper-diving roller coasters, sedate museums, mighty cliffs and deep,
deep canyons. However, appearing on more attraction lists these days are
farmers’ markets, and Santa Monica’s Farmer’s Market has become a special
destination for a new breed of pleasure seekers.
“Open up all your senses,” urges Saltsman, “look for
colors, smell the aromas, feel for ripeness, taste the sweetness and listen
carefully to the farmers.” Saltsman. “Shopping at a farmer’ market is a
communal, rather than a solitary experience and one that asks us to use all our
senses and be a bit adventurous. Small farmers -- wiling to grow for flavor,
wait until the crop is completely ripe, then get it to market within 24 hours of
harvest – this is their passion, and they want to excel.”
In her book, Amelia successfully shares her enthusiasm for
everything market. She’s quick to refer you to her Roasted Seasonal Vegetable
Primer, pages 102 to 105. “This is a perfect example of how you can take the
same simple technique, use the basic seasonings of olive oil, salt and pepper to
dramatically heighten natural flavors … from caramelized carrots to
custard-centered summer squash.” She’s quick to recommend her Prosciutto and
Persimmon Appetizer made with crushed, toasted peppercorns, also her Nettle &
Potato Frittata.
Here’s a glimpse at some of Amelia’s 100 farmers’ market
recipes:
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Winter Squash Puree with Shaved Parmesan: Onion,
garlic, sage, red pepper flakes, olive oil, squash, stock, cheese, pumpkin
seed oil and bruschette
-
Grilled Fig and Market Ham Salad: Balsamic vinegar,
figs, olive oil, ham steak, raw almonds, dandelion greens, lemon and
Camembert-style cheese
-
Pummelo, Fennel and Radish Salad: Fennel, radishes,
grapefruit, fennel fronds, black olives, chives, mizuna, olive oil and lemon
-
Romanesco with Green Olives and Capers: Romanesco or
cauliflower, green olives, capers, Italian parsley, lemon zest, olive oil,
red pepper flakes, lemon juice and garlic
-
Roasted Okra with Fresh Peanuts: Okra pods, chopped
peanuts, olive oil, red pepper flakes and one lemon
-
Garlic, Smoked Tomatoes and Chipotles: Tomatoes,
chipotles garlic, sweet potatoes, olive oil and cilantro leaves
-
Farfalle with Five Herbs and Cherry Tomatoes: Farfalle,
olive oil, garlic, red pepper flakes, cherry tomatoes, Italian parsley,
basil leaves, spearmint leaves, wild fennel fronds and chives
-
Chicken Legs with Kumquats, Prunes and Green Olives:
Prunes, kumquats, olive oil, chicken, onion, garlic white wine, green
olives, chicken stock and optional Harissa
-
Roasted Seasonal Fruit: Assorted or single fruit, red
grapes, honey, lavender, muscat wine and yogurt cheese
-
Dried Plum and Toasted Almond Cream Tart: Plums or
pluots, cognac, raw almonds, heavy cream, sugar, flour, salt, unsalted
butter and egg yolks
Marty Martindale can be reached at:
mm@FoodSiteoftheDay.com. |
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