Monday, April 28, 2014

Happy Tuesday and see you at Bixby Park Farmers Market

Hello Long Beach Locals-

We hope you had a great weekend and were able to get out and enjoy some of the Earth Week festivities around town. I heard the Green Prize Festival was amazing, sorry to have missed it. Hopefully it will be a yearly event and we will be able to participate next year.

Today at the Bixby Park Farmers Market we will be bringing more of our hyper local spring greens harvested fresh for you this morning. Our spring salad mix is a blend of red and green oak leaf, red and green romaine, lollo rossa and raddicchio. In one blend we add fresh herbs and one with arugula and mizuna for a spicier mix. Its washed at the farm and is ready for you to eat.

We will also be bringing back our hand picked stir-fry mix which is great for those week night dinners when you need something fresh and quick. In our house we eat our greens in the morning with a fresh egg, great way to start the day. Below I have added a very simple recipe that can be adapted to whatever you have in the pantry.

Don't forget if you are a member of Long Beach Local your $25 annual membership discount is valid anytime you shop with us. New members can sign up with us at the market.

Open Every Tuesday
Hours: 3:00pm - dusk

Located in Bixby Park
on Junipero between
1st and 2nd Streets
City of Long Beach

Thank you for supporting local agriculture in Long Beach and spending your dollars with us. When you shop with us it keeps us farming for you. See you EVERY TUESDAY!

  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 small onion, halved and sliced thin
  • 1 (7-ounce) can water chestnuts, drained and thinly sliced
  • 3 shiitake mushrooms, sliced (if using dried, soak, discard the stems and slice)
  • 1 pound greens, washed and cut into large pieces
  • 1 teaspoon mirin (or seasoned brown rice vinegar)
  • 1 teaspoon tamari (or high quality soy sauce)
  • Freshly ground black pepper, to taste

Heat oil in a large skillet over medium-high heat. Add garlic and onion and cook until onions are translucent. Be careful not to brown garlic or it will give a bitter taste.

Add water chestnuts and shiitake mushrooms. Sauté for 3 minutes. Add dry greens and sauté for 1 minute. Add mirin, tamari and pepper and continue cooking until tender.



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Friday, April 25, 2014

Leeks with Mustard Bacon Vinaigrette




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This Week's Recipe from Good Food4-25-14
 

Leeks with Mustard-Bacon Vinaigrette 

leeks newsletter crop

David Lebovitz is my eyes and ears in Paris. He's been living there for the past decade and his most recent bookMy Paris Kitchen (he's written many other gems) details his culinary adventures there. 

This recipe for leeks with mustard-bacon vinaigrette is one of the many recipes in his book that delve into the complexities of modern Parisian cuisine. 

Listen to my full interview with him on this week's Good Food podcasthere

Leeks with mustard-bacon vinaigrette

poireaux vinaigrette à la moutarde et aux lardons

Serves 4 to 6

Traditionally the leeks were cooked in a big pot of boiling water. However, it's better to steam them, which prevents them from getting waterlogged. Smaller leeks, which appear in the springtime in Paris markets, are preferable for this dish because they're quite tender, although larger leeks are just fine, too. Just make sure that you clean the leeks very well, and cook them until they're completely soft all the way through.

When Romain and I made this together and we plated up the leeks, I got an unexpected lesson in the art of arranging the poireaux: I learned that it's imperative you lay them with the queue (tail) alternating with the tête (head). So I recommend you follow those instructions, if you want don't want to raise any Parisian eyebrows.

bacon vinaigrette

2 cups (200g) thick-cut smoked bacon cut into lardons (see here)

1 tablespoon sherry vinegar or red wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon sea salt or kosher salt

3 tablespoons neutral-tasting vegetable oil

2 tablespoons olive oil

2 tablespoons chopped fresh flat-leaf parsley

5 large or 10 small leeks, cleaned

2 hard-cooked eggs

1 To make the vinaigrette, cook the bacon over medium heat in a skillet until nearly crisp. Transfer the bacon to a paper towel to drain. When cool, chop the bacon into pieces about the size of tiny peas.

2 Whisk together the vinegar, mustard, and salt. Whisk in the oils, 1 tablespoon at a time (the sauce may emulsify, which is fine), then stir in 1 tablespoon of the parsley and two-thirds of the bacon. Set aside.

3 To prepare the leeks, fill a large pot fitted with a steamer with a couple of inches of water. Bring it to a boil over high heat and add the leeks. Cook the leeks until tender; when you poke them with a sharp paring knife, it should meet no resistance at the root ends. (Smaller leeks will take about 15 minutes, and larger ones will take about 30 minutes.)

4 Remove the leeks and let drain and cool on a plate lined with paper towels. Cut the leeks in half crosswise, and arrange on a serving platter, alternating them head to tail.

5 Peel and dice the hard-cooked eggs and scatter them over the leeks. Pour the vinaigrette over the leeks and toss them and the pieces of egg in the dressing so they're thoroughly coated, then scatter over the remaining bacon pieces and parsley.

Find more recipes on the Good Food Blog.

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Tuesday, April 22, 2014

Its Tuesday, market day!

Hello Long Beach Locals-

We hope you had a wonderful holiday weekend see you today at the Bixby Park Farmers Market.

Our salad mix has been so popular we will be bringing more today so we don't run out. Our spring mix is a blend of red and green oak leaf, red and green romaine, lollo rossa and raddicchio. One with added herbs and one with arugula and mizuna for a spicier mix. Its washed and ready to eat. You can add different nuts and dried fruit and a fresh dressing. At our house this week we added sunflower seeds, dried currants and some tahini miso dressing, recipe below. 

If you are a member of Long Beach Local your $25 annual membership discount is valid anytime you shop with us. New members can sign up with us at the market.

Open Every Tuesday
Hours: 3:00pm - dusk

Located in Bixby Park
on Junipero between
1st and 2nd Streets
City of Long Beach

Thank you for supporting local agriculture in Long Beach and spending your dollars with us. When you shop with us it keeps us farming for you. See you EVERY TUESDAY!

Miso Tahini Dressing

Recipe taken from The Kitchn

Makes about 6 ounces (dresses salad for 6-8)

1/4 cup tahini
1 tablespoon red miso
1 tablespoon lemon juice
1/4 cup or more warm water
freshly cracked black pepper

In a small bowl or lidded jar, combine the tahini, miso and lemon juice. Mix with a spoon into a smooth paste. Add the warm water gradually, stirring or shaking (if using a jar) until the dressing reaches desired consistency. It may need more than 1/4 cup. Taste for seasoning. Add pepper if desired.

Store in the refrigerator for about a week. Dressing thickens up as it sits, so you will need to add more water to thin.

-Sasha Kanno



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Long Beach Local is responsible for the content of this email.
Sasha Kanno, 2714 California Ave, Long Beach, CA 90755

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Tuesday, April 15, 2014

See you today at the market!

Hello Long Beach Locals-

Happy Tuesday and market day! Come on down to the Bixby Park Farmers Market today we will have plenty of fresh eggs for your Easter Sunday. Since some eggs are blue and green you don't even need to decorate them. We will also have our blended salad mixes, stir-fry greens, and fresh herbs for you. Everything tastes better with fresh herbs.

If you are a member of Long Beach Local your $25 annual membership discount is valid anytime you shop with us. New members can sign up with us at the market.

Open Every Tuesday
Hours: 3:00pm - dusk

Located in Bixby Park
on Junipero between
1st and 2nd Streets
City of Long Beach

Thank you for supporting local agriculture in Long Beach and spending your dollars with us. When you shop with us it keeps us farming for you. See you EVERY TUESDAY!

Asparagus, Spinach, & Feta Quiche

Taken from Two Peas and Their Pod

Yield: Serves 8-10

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

A simple savory quiche made with asparagus, spinach, green onions, feta, and mozzarella cheese. This vegetarian spring quiche is great for brunch or dinner.

Ingredients:

1/2 tablespoon olive oil
8 asparagus spears, ends removed and cut into 1-inch pieces
4 cups fresh baby spinach
5 large eggs
1 cup milk
3/4 cup crumbled feta cheese
1/4 cup shredded mozzarella cheese
Salt and pepper, to taste
4 green onions, chopped
1 9-inch pie crust

Directions:

1. Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and stick in freezer while you prepare the other quiche ingredients.

2. In a large skillet, heat olive oil over medium heat. Add the asparagus spears, and spinach. Cook until asparagus spears are slightly tender and spinach is wilted. Transfer spinach to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Set aside.

3. In a large bowl, whisk together eggs and milk. Stir in the feta and mozzarella cheese. Season with salt and pepper, to taste.

4. Remove pie crust from the freezer. Place asparagus pieces, spinach, and green onions on the bottom of the crust. Pour the egg and cheese mixture over the vegetables and into the crust.

5. Bake the quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.



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Long Beach Local is responsible for the content of this email.
Sasha Kanno, 2714 California Ave, Long Beach, CA 90755

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Tuesday, April 8, 2014

Farm Lot at the Market TODAY!

Hello Long Beach Locals-

Just a quick reminder on this beautiful sunny Tuesday to come on down to the Bixby Park Farmers Market. We will be selling our salad mixes, stir-fry mixes, herbs and our amazing fresh eggs.

If you are a member of Long Beach Local your $25 annual membership discount is valid anytime you shop with us. New members can sign up with us at the market.

Open Every Tuesday
Hours: 3:00pm - dusk

Located in Bixby Park
on Junipero between
1st and 2nd Streets
City of Long Beach

Thank you for supporting local agriculture in Long Beach and spending your dollars with us. When you shop with us it keeps us farming for you. See you EVERY TUESDAY!

-Sasha Kanno



----------
Long Beach Local is responsible for the content of this email.
Sasha Kanno, 2714 California Ave, Long Beach, CA 90755

Had enough? No hard feelings. Unsubscribe now or copy and paste the following URL into your browser:
http://www.longbeachlocal.org/mailinglist/remove/1418f457b61da777b4fc911c50f0e389