Summer is the best season at the farmer’s market. When we lived in L.A. where it’s always summer, we had a choice of Studio City or Hollywood Farmer’s Market every Sunday with a cornucopia of fresh seasonal organic produce. The Studio City market was a few minutes from our house and was always a good bet for great quality fruit and veggies. The Hollywood one was very glamorous. We went there whenever a recipe called for special heirloom ingredients. Steps from the Hollywood Walk of Fame, it’s where all the LA chefs come to shop for their restaurants. We always saw lots of food photographers with long lenses and expensive cameras hovering over unique and interesting produce varietals. Filmmakers in big hats and dark sunglasses carefully picked over Apache apricots and Amaranth spinach while marveling over fragrant leek blossoms.
Whenever we travel, Tom and I always go to the farmer’s market to assess the quality of cuisine we’re in for at a location. Our favorite local one is, hands down, the Olympia Farmer's Market. Seasonal Pacific Northwest produce is unparalleled.
Organic garbanzo beans are the protein base for my vegan summer salad with everything else preferably in heirloom and local varietals. Let the market and its artisans guide you with their wisdom.
Summer Salad Recipe – serves 2
1 cup green summer squash, cut into half moons
1 cup tomatoes, diced
1 small red onion, sliced
1 cup canned or cooked garbanzo beans, strained
½ cup cooked corn kernels
1 cup micro sprouts
5 large basil leaves, chiffonade
1 orange, sliced or supreme
1 orange, juiced
2 Tbsp Extra Virgin olive oil
“Fleur de sel” sea salt and ground black pepper to taste
Combine all ingredients in a large salad bowl. Mix well and serve.