Lately, I am obsessed with heirloom tomatoes. Perhaps it's their rounded edges and ridges. Perhaps it's their earthy taste, or meaty texture. Whatever it is, I just love heirlooms, and will use this variety in almost any recipe that calls for tomatoes.
But, lately, I'm finding such interesting and funny anomalies among them.
Like these ones right here, that came together in one box. You would think they were housed together on purpose, to be adopted, like twins with the same kind of congenital anomaly. Not sure what to make of these little super "growths". All I know is that they sure are tasty!
Read more on heirlooms, and why they are superior:
Once a month, the City of Los Angeles, Bureau of Sanitation holds a composting workshop, where they do a little intro into composting, followed by sales of bins and other tools to get started with do-it-yourself composting.
The process of composting is essentially a naturally occurring phenomenon. It involves the decomposition of nitrogen and carbon-rich materials, and "turning over" of the earth. In forests, for example, all sorts of living organisms are constantly at work to break down old leaves and tree parts into different nutrients, which in turn renew the earth to make fertile, rich soil. In urban composting, people recycle their food scraps and paper waste and create their own 'backyard' composting process. The end product is a nutrient-rich soil additive, which when added to fruit trees and vegetables, boosts their growth in a natural, organic way.
There is an entire science behind composting, but at its simplest, it requires 2 equal parts of "green" and "brown" materials. Green materials consist of things like fruit and vegetable scraps, horse and chicken manure, while brown materials include dried leaves and twigs, shredded newspaper, and other paper waste. As you collect materials over time, you throw them into a designated composting bin the backyard, and create layers of nitrogen and carbon-rich materials. The 1:1 ratio is necessary, along with the heat that an enclosed bin creates, in order to begin decomposition and production of "humus", which is the beginning of the final compost material. This takes at least 6 months when done properly, but can take up to a year.
Worm composting or "vermicomposting", is a slightly different process, involving a small worm bin, and live worms, and uses similar scraps (Vegetables, fruits), to produce what is called a "worm tea". This tea is a very potent solution used to naturally enhance the growth of flowering plants and vegetables. Worm composting can also be easily done indoors, and does not require backyard space.
The city offers free mulch which is available for residents to use in their gardens.
Environmental Working Group (EWG), just published a little shopper's guide to what to avoid, in terms of genetically engineered (GE) foods. Top offenders? Corn, soybean products, sugar, and vegetable oils. Since scientists do not know the full, long-term effects of GE foods on our health, it is recommended to find alternatives, either by shopping for foods labeled, "USDA Organic", or "Non GMO Verified", or by simply avoiding the four offenders mentioned above.
An all-day conference on natural agriculture took place at the Shumei Institute, in Pasadena, today. Among the presenters were key leaders in the natural agriculture movement, researchers, and master community gardeners who spoke on biodynamic agriculture. The term biodynamic refers to that process which allows harmonious coexistence between all organisms. The key to biodynamic agriculture is to plant seeds and grow food which adapt to the earth that already exists, instead of the other way around. So, while conventionally grown foods may refer to the use of amendments and chemicals in the soil, biodynamics relies solely on the existing natural environment, and the symbiosis between all living organisms. The principles of natural agriculture are also applied to urban agriculture, that is, gardening in large or small spaces in metropolitan or urban areas.
One of our local champions of urban agriculture, Mark Rice, also presented at this conference. Rice is director of the Pasadena Learning Gardens, a non-profit org that does a great deal of education, awareness, and hands-on work, to ultimately enhance and bridge communities to each other through healthier food. http://plgardens.wordpress.com/
A variety of sponsors were also present at the conference site, including L.A. Green Grounds, Pasadena Community Gardens, Arroyo Co-op, to name a few.
I wish I could say this tomato came from my own backyard. But, I found this portly guy at a local Trader Joe's today. Filling both my hands, and measuring almost 6 inches across its longest edge, this overgrown heirloom has some fascinating shape.
From this angle looks like several tomatoes had tried to separate.
From the bottom, looks like several seams split apart.
Heirloom tomatoes are simply superior to anything I've ever tasted. And, after trying to recreate the Caprese salads I had grown to love in Italy, I can say heirlooms are the closest thing to reliving that authentic experience.
My education in the whole grain revolution continued this week at this special Sunday community bread-baking event in South Pasadena, California. The event was a collaboration between Grist & Toll, one of the few small-batch flour mills in the L.A. area, and a master baker who operates his own mobile bread baking oven. The idea was to get community members (most of whom belong to the L.A. Bread Bakers group),
to gather together and bake their own loaves in the mobile unit. Pre-proofed loaves are brought from home, loaded onto the conveyor belt, and then baked to a wholesome, crisp perfection. Of course, there are a few more delicate steps involved in this artistic endeavor. But these guys are REALLY dedicated to making authentic, artisanal bread. Single-grain flour that is milled onsite was also sold at the shop, as were loaves of freshly baked breads. It's like a little village had magically sprung up from the urban sprawl that is Los Angeles. And it put a smile on everyone's face.
The mobile bread oven
Cleaning the oven for the next batch
Loading the conveyor belt
Dusting with flour in preparation for the loaves
Everyone brings their own unique pre-proofed loaves
And out they come from their proofing bowls...
And proofing baskets...
Everyone's excited to bake their stuff
Carefully removing the conveyor belt from underneath
Did you know that most of the wheat grown in California is cut and sold as hay for livestock?
And that durum wheat growing in Riverside County is exported to Italy, to make pasta products, which are then sold back to us?
On Thursday night, February 6th, host Laura Avery, from KCRW's "Good Foods" radio program, and supervisor of the Santa Monica Farmer's Market, led a panel discussion called "Growing Glorious Grains", at the Santa Monica Public Library. In this informative session, farmers and bakers discussed the revival of wheat farming, and the importance of eating whole grains. Among the panelists was Andrea Crawford of Kenter Family Farms, located in Fillmore, California.
Laura Avery(far right), leads a panel discussion with wheat farmers and artisan bakers from Southern California
Wheat is not the first crop that comes to mind when we think of California farms. The average consumer has no idea of how much wheat is actually grown in our fields. But most of what is grown is actually cut in its green stage, and sold as hay for animals. Why? Because it's much less labor intensive and more profitable than milling the wheat to sell to bakers. But, small batch wheat farmers and millers have resurged their efforts to increase interest in eating whole grains again. Farmers, like Andrea Crawford grow varietal heritage grains, mill it, and then bake it to create true "artisan" style bread. This is an entire "Farm-to-Table" process in its most literal source, from seed, to production.
The process of turning wheat into food took up much of the discussion by the panelists. Several, intricate steps are involved in turning wheat to edible products, beginning with proper grain storage, to cleaning the wheat, to finally milling it, which in itself can take up to several grinds. This is not like what mass producers make. And that is why small batch bakers charge much higher, to produce a high-quality, naturally processed product. Most of us are used to using overly processed, all-purpose white flour for a variety of baking needs. But as one panelist described it "Nothing beats the amazing aroma that comes from freshly ground whole grain". The same can't be said about the "odorless", bleached, and overly-processed, white flour. The over-processing of the white flour alone involves stripping the wheat of its most nutritious "endosperm". And, guess what? It is that stripping of vital nutrients that is said to be directly related to things like gluten intolerance (and a myriad other digestive problems).
Therefore, whole grain (and not whole wheat), is what you should look for, when buying breads, or any other baking products. It is best to look for organic wheat, barley, rye, and other grains within the ingredient list. And, as always, the lesser number of ingredients (generally 3 and not more for breads), the better it is for you!
At the end of the presentation, we were invited to sample an array of baked breads made by the panelist bakers.
Samples of baked breads and crackers using single (Sonora) whole grain
We have finally reached temps in L.A. where we can say, please bring on the soups and stews! But while 30's and 40's overnight temps may still seem nothing compared to the blizzards endured out east, Angelenos can at least have a reason to try some new, hearty, winter recipes! Soups, broths, comforting warm dishes come to mind. Like fish head soup for example....
Wait, did you just say, fish HEAD soup?
While it may sound creepy to some, fish head soup can be incredibly delicious, and also quite nutritious.
Pink snapper or bass are both decent choices for preparing fish head soup
In many cultures around the world, the whole body of the fish is used in cooking, and very few parts(if any) are spared. Unfortunately, here in the American markets, we are so used to purchasing that which is convenient and easiest to prepare, that we truly miss out on the rest of the fish. Fish that has already been filleted is simply easier to prepare and consume. But we forget that there is so much more flavor and nutrition hiding in the rest of the fish, and its parts.
Take, for example, the head of the fish. It contains cartilage, skin, and meat that is packed with higher levels of Omega 3 oils. When simmered, those nutrients literally leach out to blend perfectly with the rest of the ingredients like fresh ginger, pepper, mushrooms, and lime juice.
This home cook from New Zealand, in the video below, demonstrates how to make a fairly easy Thai-inspired fish head soup, step by step. What I like about his presentation is what he accomplishes in a small space, by engaging us, without fuss, and with good instructions. Most of the ingredients he uses can be found in supermarkets, or otherwise in whole food/organic markets.
I've tried this recipe several times. It is simple enough to make on a work/weeknight. The result is a hearty fish base (without being too fishy), with a well-developed, sweet and spicy flavor profile, along with some fish meat, for some protein intake.
To make this recipe a success:
#1: Get a good meaty head of fish from your local fish monger(call ahead and ask if they can save a head or two for you after they fillet their batches). Farm-raised does not necessarily mean farm-to-table, in this scenario! But, it's not a bad thing either. I've always preferred wild-caught fish. That is my preference. Depending on what's fresh and available in your area, you can opt for something like snapper, sea bass, or even trout. The meatier the fish head the better. An alternative is to buy your favorite fish whole, have them cut off the head and wrap it separately. Or, do your own filleting at home, and freeze the fish head for another time.
#2: No boiling. A slow simmer will allow the extraction of flavor and nutrients from the bony parts of the fish head. Boiling will actually make the fishiness come out, (not as delicate in flavor).
#3: Be open-minded. Trust that the flavor is going to be pretty awesome, once you have completed the recipe step-by-step, just as the cook in the video demonstrates.
Ingredients used in this recipe:
Fish head~ Water~ Raw sugar~ Shallots~ Kefir lime leaves~ Sweet chili sauce~ Lemon grass stalks~ Fresh ginger~ Mushrooms ~ Cherry tomatoes~ Fish sauce~ Green onions.
Upon first glance, the Hollywood Farmer's Market seems heavy on food stands and artists, and light on actual produce and sustainably grown products. But, once you meander through its several alleys and expanded sections, you'll find a beautiful selection of colorful, farm-fresh produce and unique, artisanal products. Easily twice the size of the Silverlake one, Hollywood Farmer's Market serves its local, eclectic residents every Sunday from 8am-1pm.
Location: 1600 Ivar St, Los Angeles, 90028.
Our neighbors up north in the Santa Ynez valley bringing fresh, organic greens
My favorite goat cheese guy- Owner Julian Pearce of SOLEDAD Goat Cheese and Goat Farm
Just a day old!
Juicy!
Awesome art using foliage and repurposed pieces, by Justin Bowen, of Compound Collective L.A.
Local artist Alexandra Kube displays her gorgeous work
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Environmental Working Group (EWG), just published a little shopper's guide to what to avoid, in terms of genetically engineered (GE) foods. Top offenders? Corn, soybean products, sugar, and vegetable oils. Since scientists do not know the full, long-term effects of GE foods on our health, it is recommended to find alternatives, either by shopping for foods labeled, "USDA Organic", or "Non GMO Verified", or by simply avoiding the four offenders mentioned above. 
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