I hit the Santa Monica Farmers’ Market this morning and was greeted by bumper crops of root vegetables and citrus of all varieties. After duking it out with local restaurant chefs who were stocking up for the day’s menus, I came away with this modest though inspiring selection (I tried to keep my purchases to items we’d use in the next few days):
Meyer lemons (50 cents apiece)–I’ll use the juice to make a vinaigrette and the zest to flavor some buttermilk scones.
White (albino) beets ($3/bunch)–The beets will be roasted, sliced, and added to a big salad, as well as used on a pizza. Their gorgeous greens will go into tonight’s stir-fry.
Russian banana fingerling potatoes ($1.50/pound)–not sure yet if I’ll roast these or steam them for a salad
Redwood Hill Farm goat cheese ($8/5 ounces)–this was my indulgence, but it’s hard to pass up artisanal goat cheese. This will likely be paired with the beets in the salad or on the pizza (or both). Is it too decadent to just eat the stuff as is?
Recipes to follow later this week!