It actually took an appointment with a former client, friend and neighbor for me to make it to the Beverly Hills Farmers’ Market (www.beverlyhills.org) yesterday. That commitment forced me to break my typical Sunday pattern of sleep until the cat wakes me up (usually by 7:00 AM), then hustle to finish the paper chase leftover from the previous week (usually done by noon). And unfortunately, by the time I complete household chores, I’ve missed the market. My reward is to then settle in with the NYT and a prepared food item from Whole Foods.
Not bad, but yesterday was better. The goal was to get to the market no later than 10:30 AM and spend no more than $25. I spooked the cat, woke up extra early and knocked off my paper work. Feeling free, I hooked up with my friend. We hoofed the under a mile trek to the market located on Civic Center Drive, adjacent to City Hall.
My mission was to buy beets. I accomplished my goal with the addition of petite yams, asparagus, kale and nearly 3 pounds of on-sale heirloom tomatoes so ripe I knew I had to immediately slow roast them with olive oil, garlic, fresh oregano, sea salt and pepper (2-1/2 hours at 250 degrees. Then drizzle Balsamic vinegar and cook another 10 minutes. A great side or toss with pasta.).
Still within budget, I also purchased dried Calimyrna figs for one of my favorite desserts. (Remove the stem, score each fig with an “X” and insert a walnut. Wrap the figs in foil and place in a warm oven. This is especially great to do when whatever you cooked in the oven previously is served. While you dine, the oven cools down and dessert does its thing!)
With parking meter change in my pocket and my Barnes & Noble book/market bags bulging, my friend and I walked home vowing to do this again soon. Once home, I began to prep my purchases. I was in a roasting mood and decided to roast the beets, yams and asparagus. I started with the tomatoes then moved on to the others, remembering while I read the paper, that the roasted tomato recipe was originally from the NYT.
Realizing the quantity I prepared, I invited another neighbor to share my bounty. I waited until dinner time to saute the kale in garlic and olive oil. Her comment on this repast is testimonial to the benefit of supporting local agriculture. “This food tastes different. It’s so fresh and wonderful!” Yup, it is.
