THE SANTA MONICA
FARMERS' MARKET
COOKBOOK

“Custard from the Garden”

By Amelia Saltsman
With a foreword by Deborah Madison

FIND OVER 900 FOOD LINKS HERE!

Return home

A review, interview by Marty Martindale

Numerous 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:

·        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