Cooking with a Cause
you see the face of a chef at your local farmers market, it’s
a good sign. It means they are using fresh, seasonal produce
in their restaurants, and they are willing to spend extra time
and money to get it on your plate. You know those memorable
meals — where every vegetable in the brunoise stands out,
where every kernel of corn and every shelled pea is bright,
tasty and just-picked. It takes a lot of effort to make that
do star chefs like Suzanne Goin (Lucques
in West Hollywood), Joe Miller (Joe's
in Venice) and Paul Buchanan work those wicked hours, turn out
stellar meals and still show up at the market? They are fueled
by a shared passion to make better choices. That means awareness
of how food selection affects our collective personal health
and our environment. It means using and buying local, seasonally
fresh and whole or minimally processed ingredients, supporting
food choices, and responsible agricultural growing techniques."
It also means educating each other and teaching children about
good, clean food.
makes a lot of sense given the fact, as Buchanan points out
on his own website, www.primalalchemy.com
that the "typical burger will travel 1,500 miles to reach
your local fast food outlet."
In addition to Goin, Miller and Buchanan, the Boston-based organization
boasts a national membership with a roster including Rick Bayless
Grill in Chicago), John Ash (when John Ash founded John
Ash & Co. in the California Wine Country 20 years ago,
it was one of the first to serve a market-based menu), Traci
des Jardins (Jardinière
in San Francisco) and Jody Adams (Rialto
in Cambridge, MA). Chefs Collaborative is open to everyone,
and if you care about the bigger issues behind what you eat — like
biodiversity in the kitchen, or how restaurants can change communities — check
them out. Membership is affordable and meaningful. If you love
to cook, love to eat, or want to learn something new, consider
joining them today.
their website you'll find listed the names of the member restaurants.
To see the California
members, click here.
Monica Certified Farmers Market
Wednesday, 9 a.m.-1:30 p.m., Arizona Ave & 2nd St.
Saturday, 8:30 a.m.-1 p.m., Arizona Ave &
Saturday, 8 a.m.-1 p.m., 2200 Virginia Ave.
Sunday, 9:30 a.m.-1 p.m., Main St. & Ocean Park Blvd.
up a celebrity chefs and buy an armload of dandelion greens.
During tomato season the variety of heirlooms is overwhelming.
When you see the endless stacks of artichokes and asparagus,
and piles of avocados, there's no question you are in
California. Year-round there is so much to choose from,
so many decisions to make, maybe it's a good idea to ask
the farmer what to make for dinner. In addition to mountains
of produce, including ethnic specialties, you'll encounter
all types of sprout, avocado, dried fruit and nuts. Cheeses,
breads, eggs, tamales. . .popcorn, anyone? And don't forget
to surprise someone with flowers.
Hollywood Farmers Market
Sundays 8 a.m.-1p.m.
Ivar and Selma Ave. between Hollywood and Sunset Blvd.
The place to be on a sunny Sunday morning. Deliciously
sweet organic avocados, strawberries, asparagus, all sorts
of lettuce and amazingly low prices! Good flower selection.
Good bread and fabulous tamales (e.g. pumpkin for breakfast).
Village Certified Farmers' Market
Larchmont Blvd, between Beverly Blvd.
and First St.
Sundays 10 a.m.-2 p.m.
It's small but pretty and European-style; a gem for shopping
more Southern California farmers markets at www.farmernet.com
one nationwide through www.ams.usda.gov/statesummaries,
the nationwide directory of The Agricultural Marketing
Service of the US Department of Agriculture.
(Updated: 01/31/11 CT)