Campanile chef Mark Peel drives to the Santa Monica Farmers Market each
week to select produce for his restaurant. He loves the produce this
time of year and uses it to make lots of soups. Cabbage soup is one of his
favorites. He likes the Savoy variety, with its round head and crinkly
leaves. Mark sautes bacon slices and a half head of thinly sliced cabbage
in olive oil. After adding a 16-oz can of chicken broth and enough
water to make 2 quarts, he simmers the mixture for a half-hour with a few sliced carrots
and the heart of the celery with the leaves. He then adds salt and pepper. The soup looks a bit like a minestrone. There are
many recipes available to make a simple leek and potato soup. The
farmers market has long-neck leeks with a foot or more of usable
whites. Use a Russet potato for the best starchy consistency.
Evan visited the Hollywood Farmers Market, where she visited with an herb seller from ABC Rhubarb. Lily Balthazar is featuring watercress, and dandelion greens. She also carries rue, a non-culinary herb
which wards of flying objects in the kitchen. ABC also has oyster mushrooms, which are great baked in parchment paper with some chopped herbs (350° for
30 minutes). These go great in a rice pilaf or make a nice side dish.
Music break: Coffee At Chango's by James Hardway
