Market correspondent Gillian Ferguson meets up with cook and artist Eden Batki at the Echo Park Farmer’s Market. Bakti is of Hungarian descent. When she moved to Los Angeles 17 years ago, there were three Hungarian restaurants. Today, there are none. She cooks a menu of oxtail braised with cherries and red wine and a stuffed cabbage with pork and sauerkraut.
She also makes fözeléks, which she says is “not a soup and not a puree.” Fözeléks can be made with seasonal ingredients such as squash, parsley, or spinach and showcases a single vegetable.
Plus, Tamas Lehmann calls himself an “accidental farmer” and grows popular Hungarian vegetables such as sorrel.