Tableau Vivante

Hotty hot hot. Busted out the fan today. We’re running at around 94 degrees today for the high. But at 8AM you could feel it in the air. It was almost itchy warm – like the temp was impatiently wanting to get where it needed to be. I had been lulled into a false sense of comfort the past few market mornings with low hanging clouds and chilly environs. My jeans and long sleeved shirt were soon too much for the Santa Anas that were blowing in.

But still – sparkly blue skies and orchid stained glass.

Weiser farms has had these every market day through April. I know that they’ll be on their way out soon. They’re also the only vendor who has them right now. Weiser’s kind of good at that – having that which sets them apart from everyone else. Crosnes? Their trademark winter spinach? Purple Peruvian potatoes? Even non-food items like lilac bunches.

I usually don’t bother with peas because I’m pretty lazy. As the season is winding up I decided to make the effort. Just a pound. Just enough to pepper into a salad or rice. The heat is no accident or quirk. Summer is around the corner, which means these will be absent from the tables soon. Making way for other lovelies though…

Yes, my friends. THAT is the first corn of the season. I was skeptical - the first ANYTHING of the season is usually not quite up to peak season flavor. But I tried it and honestly it tasted as good as ears from mid-July. Brought it home and made a delectable corn salsa for some tacos for lunch. Recipe? Fresh corn, diced tomatoes, cilantro, lemon juice, salt, and a dash of cayenne. Toss. Serve. Love.

Walker Farms has had these out before, but agriculturally speaking I think they are kind of new to the market scene (10-15 years, says Joe.) They are supposed to be seedless but their proximity to Joe’s other trees means that a few seeds to pop in occasionally. Where the Satsumas are like sugar packets, these Murcots are complex. Tangier. Floral. Still sweet but not cloyingly so. A touch more acid but it doesn’t make you pucker. I brought a handful home to play with.

A misnamed tangerine if ever there was one. Pixie? The thing was as big as a navel. Brought a few of these home too because they were so aromatic.

I don’t much bother with whole nopales. What with the spines and all. But later in the year, Joe usually had bags of prepped cactus ready for cooking. But they are available.

I just liked this shot. Self explanatory. Underwood Farms. One of their popular seasonal items.

Pretty marjoram from Lily’s booth. Everything managed to look good this morning. Everything was so fragrant. I grabbed some thyme, some peppermint, and…

…some chamomile. I’ve been sticking it in iced tea now. I think I’m also going to try them in a blueberry chamomile pancake batter. I know! I’m so on-the-edge! Actually I’m looking for new things to do with it. Iced tea, water infusions, and bluebarry pairings are about all I’ve come up with on my own. Thinking of muffins and pancakes and other bakes goods, but in general coming up kinda dry.

All the green garlic is now gone. This is what you do with it when it’s time to move on – braid it up and prep for storage. Summer is so close…I can almost taste the cherries and apricots.
No Euro Pane today – couldn’t bring myself to drink a hot cap in this heat. Instead I went home and made up some char sui chicken for the aforementioned tacos with corn salsa - which JJ is convinced is a great example of LA cuisine. Corn tortillas with Chinese barbecue chicken, mozzarella cheese, and a sweet corn salsa - simple, tasty, fresh, and multi-ethnic. I’m of the mind that frankly, if you’re of the Hispanic persuasion either by blood or marriage or just frequent exposure, you’ll put anything in a tortilla for lunch. It’s just good eatin’. But I’m happy to take his liberal praise. I R LA! RAR!