Chef Remi Lauvand, who is visiting from New York, found baby brussels sprouts at Jaime Farm. He makes a cole slaw-like salad by shaving it thinly with a mandolin. He adds shaved fennel, greens, and croutons, then tosses it in a vinaigrette. The baby brussels sprouts are sweet and don't have the bitterness of the larger variety.
Cafe Pierre in Manhattan Beach will host Remi on April 22 and 23. He'll prepare a prix fixe menu, including the shaved brussels sprouts salad, and slow braised kurobuta port short ribs.
Zucchini blossoms are fresh at the market right now. Daisy Tomai at Green Farms sells the blossoms with the zucchini attached, as it extends their shelf life. They are often served stuffed and fried. Daisy likes to stuff hers with fontina cheese and oven roasted tomatoes. Dip them in a thin, beer batter and fry them quickly.
Every week, Laura Avery writes a post for the Good Food Blog. Find out what's fresh and in season in the LA area markets.