Good Food
The Market Report
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.
By Evan Kleiman • • 1 min readChef 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.
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.
The full episode
1 of 10
Fish As Feed; Cooking Formulas; Vegan Soul Food; The Primitive Diet
The full episode
1 of 10Fish As Feed; Cooking Formulas; Vegan Soul Food; The Primitive Diet