Evan Funke, chef at Rustic Canyon is marking the appearance of Fall produce with an easy salad. He takes Jerusalem artichokes from Coleman Farms, fennel from Rutiz Farms and hard pears from Flora Bella Farms to make a delicious salad dressed with a yogurt dill dressing.
The recipe from Evan is rough, but you can do this to taste.
Handful of Jerusalem artichokes
2 hard Bartlett pears (more, if you prefer it)
1 bulb fennel
Slice all very thinly on a Mandoline and combine.
For the dressing:
Whole milk yogurt
Squeezes of lemon juice
Fresh dill, chopped
Chopped shallots
Spoonful of creme fraiche
Salt and black pepper
Combine all ingredients together and drizzle on top of salad.
Barbara Spencer of Windrose Farms is now bringing in her delicious smoked, dried tomatoes. She can smoke 400 pounds at a time in her large smoker. She uses only fruit wood and the result is a deep, bacon-like flavor that can be added to sauces, soups and slow-cooked foods. She sells them from her website, or at the Wednesday Santa Monica market or Saturday Santa Barbara market.
Watch Laura Avery talk about fresh ginger that she found this week at the Santa Monica Farmers Market.
Music Break: The Safecracker by The City Champs