Take the recipe for roasted carrots from Maryann Carpenter of Coastal Organics. And all those ideas travel from the stall to the kitchen, and back and forth again. Farmers might tell customers a thing or two about that new leafy green, but inspired chefs and innovative home cooks also tell farmers about the neat things they’re doing with their produce. These recipes use the best foods in season now, and in some cases reveal the great dynamic between farmers and cooks. With that in mind, we visited the Santa Monica Wednesday market and asked growers what they like to make using their own produce - and how. If a farmer says you can use green garlic just as you would mature garlic, using just the white and pale green parts, then you’ve got inspiration for a new dish right there.īut sometimes you just want a recipe to tell you exactly what to do. Without fail, Robert chats with growers when he goes shopping.ĭo the same and you’ll get to know your vegetables so well you might not need a recipe either. More often than not, the musician-cum-cook is riffing off the advice of a farmer. He’s never been a recipe sort of a guy, instead improvising in his tiny Santa Monica kitchen to make great dishes out of those fresh romano beans, that pile of purple potatoes or those fat spears of asparagus. My neighbor Robert, who shops only at farmers markets for his fruit and vegetables, is one of the best home cooks I know.
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