Sunday morning

Getting up early on a Sunday when everybody else is sleeping. It is only me, quietly making my capuccino to go and off to the market.

Freeway 134 from Pasadena to Hollywood is so empty, only a few early risers driving slow wherever they are going. Hollywood Blvd is showing its quiet face too, without that usual craziness that comes later. And then you walk into Ivar street and it is already buzzing. Food vendors getting ready, people queuing up at the coffee place, grills are getting cleaned and farmers still prepping their stands. It is only my second Sunday here, but I know so many of them. From other markets.

I engage in chatting. Always. Living in California totally changed me in this respect. I would never have started small talk with strangers. But here I do. With vendors, shoppers, everyone. I see the screen of someone else’s camera, while taking a photo of the exact same thing I did just minutes ago. Tasting peach at so many stands and then walk back to the very first one because that was the best. Happily sharing my recipe using duck egg and sorrel with a farmer. I so love this place.

And then I come home. My husband is still sleeping. Doggies greet me with big smiles, and off we go for a walk. But it is the photos I took at the market that is on my mind. So when we are back I turn on my computer and get lost in Lightroom and the photos.

Hope you enjoy them!

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raisins
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fennel pollen
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heirloom carrot
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tiny carrot
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radish
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chanterelle
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white peach
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boysenberries
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chamomille
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lemon verbena
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ramp

Breakfast with Hollywood farmers market finds

I have been so obsessed with the markets in Santa Monica and also I am lucky with the markets in Pasadena so I didn’t look for more. I mean markets 🙂

I should have. The one in Hollywood on Sunday mornings is a very good one. A very big market where you can literally buy everything. I saw the squash blossoms so I decided to make a frittata when I get home. I had some burrata at home so I needed only veggies, eggs and some bread.

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When I saw these tiny breakfast radishes I couldn’t say no to them. They have a pretty strong, peppery taste. You can also eat their leaves or take those off and make a nice pesto using them.

Got a bunch of arugula leaves with blossoms too. They are sitting in a vase and when I need some flowers of a few leaves in a salad, I will take some off.

I am sure everybody made frittata before. I made mine with eggs, full fat milk, burrata, squash blossoms, red onion and basil.

Here is some advice if you felt something was wrong with the one you made.

  • use a good cast iron skillet
  • season your eggs well and add some full fat milk/sour cream/creme fraiche
  • don’t beat the egg-dairy mix too much, just mix it properly
  • start on the stove and finish baking in the oven
  • make sure not to overbake it

My Market Frittata

Ingredients for 4 servings

  • 6 eggs
  • 1/4 cup of full fat milk
  • salt and ground pepper to taste
  • 6 teaspoon dollop of burrata
  • 6 squash blossoms
  • 4 slices of prosciutto
  • small basil leaves and blossoms or chiffonades of basil (thin slices)
  • 1/2 T Butter

Instruction

  1. Have all the ingredients ready to go!
  2. Mix eggs properly but do not beat them too much. It can cause fluffing during baking and then shrinking when out of the oven.
  3. Season well.
  4. Heat butter in the cast iron skillet on the stove on hight heat.
  5. Just before you pour the eggs in the skillet, turn the heat down to middle.
  6. Pour eggs in the skillet.
  7. Quickly arrange the ingredients (add more or different produce).
  8. When the edges starting to set put in the oven.
  9. Bake for until it is set but middle is still wobbly. Otherwise it will dry out.

I served the frittata with market veggies and market bread.

The bread is a whole grain, stone milled California grown Roan Mills grain Glenn Country Batard. AMAZING!!!! The garlic chive butter is made with garlic chive not garlic and chive. Just chop the garlic chives well, mix with room temperature butter and put it back in the fridge. I always buy unsalted butter and use fleur de sel to taste.

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