Farmers’ Market Haul – March 2nd, 2014 – Los Feliz Market

Farmers' Market Haul - March 2nd, 2014 - Los Feliz Market

The Los Feliz Sunday Market is one of my favorites.  It’s quiet and small, but still has most everything I need.  I used to live within walking distance but it’s still just a short drive away so I end up there most Sundays.  The only thing they don’t really have is a meat vendor, but in a pinch I can pick up a chicken from La Bahn Ranch where I always get my pasture-raised eggs.

Green Veggies

Green Veggies, broccoli, kale, asparagus

These are my go-to side dishes for dinner during the week.  I usually make sure to get enough to make 2-3 dinners before I can make it to a mid-week market.  This week I got kale, broccoli and asparagus.  While you can get kale and broccoli pretty much year round here in Southern California, asparagus is more plentiful in the spring.  Since we’ve had an unusually warm winter, spring has come early this year.

 

Butternut Squash

Butternut Squash

I’ve got to grab these while I can.  Butternuts are part of the winter squash family, but you can usually find them starting in the fall and lingering into the spring.  I usually cut it in half, take out the seeds, rub with oil and bake until soft.  Once it’s fork tender it is so easy to make into soup or a spread.  But I’ve been really curious about making noodles out of butternut, so that might be my next experiment.

 

Staples

avocado, onion and garlic

I go through so many avocados, onions and garlic bulbs that I usually just get a bunch to stock up, without a real clear idea of how I’ll exactly I’ll use them.  As you can see, avocados were on sale, so I got extra.

 

Ginger

Ginger

I go through a lot of ginger, more than most people, sometimes a pound a week.  I either juice it or make tea out of it, both are great ways to reap the benefits of fresh ginger but the juice is much more concentrated so you only need small amounts.

Ginger, called Sheng Jiang in Chinese, has been used for thousands of years to treat stomach disorders like persistent nausea, motion sickness, morning sickness, loss of appetite or anorexia.  but it also treats mild lung disorders, like upper respiratory tract infections, bronchitis or a simple cold and cough.  It reduces toxicity which means it is anti-bacterial, and explains why ginger is always served with sushi.  Because of ginger’s warm nature it is used to treat pain caused by cold, as seen in most cases of menstrual cramps, stiff muscles and indigestion caused by cold.  Western Medicine prizes the rhizome nearly just as much, labeling it with words like anti-inflammatory, anticoagulant, antioxidant and anti-cancer.

 

Jujubes

Jujube

Jujubes are truly a special fruit.  In their fresh form they are called Chinese apples, which you can find in season for only about a month and a half in the fall.  They start a pale green color, turn a golden brown when ripe and eventually red when they are dried.

The dried version, called Da Zao in Chinese Medicine, is paired with ginger and used in countless herbal formulas to benefit digestion and mediate the effects of other herbs.  While ginger is pungent and dispersing, jujube is much more tonic and soothing, so they make a balanced team.  On it’s own, jujubes can be used to increase energy, benefit digestion, calm the spirit, prevent insomnia and build blood.

I can usually find them from Asian vendors at the market or some fruit vendors who carry a wide variety.  The dried ones are available for months after the fresh ones come into season around October.

 

Hummus & Garlic Sauce

Hummus and Garlic Spread - Brothers Products

 I go to the Los Feliz market specifically for this stuff.  The hummus is really good, it’s so much fresher than the store-bought versions and therefore doesn’t require preservatives.  But the real star of the show is the garlic spread.  It’s so rich and garlicy by itself it’s delicious used in moderation as a spread, but it also makes for a great starter for dressings or soups – without peeling all those cloves of garlic.  Now that they make the garlic spread in several flavors I like to have a few on hand depending on what I’m in the mood for.  Not quite sure why the Rosemary/Ginger flavor says “Fresh N Delish Pasta” but that sounds like an awesome recommendation!

Comments

One Response to “Farmers’ Market Haul – March 2nd, 2014 – Los Feliz Market”
  1. Lynne Nunya says:

    All this sounds sooo yummy!
    I had my own Rosemary bush growing, but the winter got it. I forty to cover it. I was so sad. I dearly LOVE my fresh Rosemary!
    I think I will try making some of this delicious dip. Sounds heavenly!
    Thank you SO MUCH for sharing with us all.
    I am really glad to have found this site!
    Please keep writing!

Leave A Comment