Today’s shopper is my friend Donna Blazwich, 
who’s going to make Sole with Bundled Vegetables. She starts by parboiling her vegetables a few minutes to get them tender: asparagus 
and carrots from Maggie’s Farm.
Then she slices them very thinly and 2″ long, along with some red onion and finely chopped garlic. 
Then she takes the Dover sole filets from the Smart Fish company 
and rubs them with butter and tarragon, lays in the sliced veggies and rolls them up into bundles, hence the name! To cook, she takes lemon slices 
and places them in a layer on the bottom of the steamer and then lays the sole bundles on top. They steam in about 3-5 minutes, so be prepared with your side dishes! Donna’s going to make alittle arugula salad 
and some rice to go with it. Thanks, Donna! I’m going to try this dish!
Today in the Green Booth, Ava Sadripour of the Campaign for Safe Cosmetics was on hand to keep us aware of what we’re putting on our bodies.
She’s going to make pasta primavera to celebrate this lovely warm weather. She’ll start by oven-roasting this Romanesco cauliflower 
in chunks with a little olive oil drizzled over top. While that’s in the oven, she sautes some chopped broccoli, zucchini, garlic, and halved cherry tomatoes 
in a little olive oil — and boils the salted water for the pasta (she uses penne). When the pasta is almost done, she takes a half cup of the pasta water and adds it to the saute pan with the veggies to make the sauce. Then, when the pasta and the cauliflower are both done, she puts all the ingredients in the pot together along with chopped parsley 
and hand-ripped basil, 
and mixes it all up. Ready to serve — sounds delish!
and she’s going to make Potato Leek Soup. Start with leeks — 
clean them and separate the white parts from the green. Boil the green parts with chicken stock (or vegetable stock if you prefer) for about 20 minutes, then remove the green leeks from the broth. Meanwhile, saute the white parts of the leeks with chopped onion, 
a little garlic, a little thyme and diced potatoes 
until soft. Add the leek and potato mixture to the chicken stock and boil down for another 15 -20 minutes until the potatoes are super soft, then blend it all up and serve with a lovely baguette. 
Today at the Green Booth, Sherri Akers and Jeanne Kuntz were spreading the word about the Mar Vista Green Garden Showcase, 
coming up on April 25th. 
And just in case you have some knives or scissors that are in need of sharpening, 
is at the market each week and they do a great job. Here’s Mike sharpening my knife today!
She takes 2 avocados, peels and chops them, but takes care not to mash them into a paste. She then chops 1 beefsteak tomato, 
1/2 a red onion, 
and a habanero pepper (which is spicy-hot, so use at your discretion) and adds it all to the avocado. The she juices 2 lemons and does a final mix, again, trying to leave it chunky. Delicious!
sold right here at the market! Plus you can order your holiday tamales here, too — but hurry! 
December 20th is fast approaching…
(Sharon Moore and Sarah Spitz) were on hand to give out plant samples and seeds again, and to answer your gardening questions. They’ll be guests of the 
with Hot House tomatoes. Welcome!
First, the 
The MVCC was chosen in the Environmental category, no doubt for the work the Green Committee has done this year on events like the 
The other notable honor Mar Vista can take credit for this month is the superior baking talent of another Mar Vista Mom, Barbara Treves. Barbara entered her Forever Favourite Apple Pie in 
Congratulations, Barbara! And for those bakers in the audience, the recipe is available on request.
Yum!
a Mar Vista mom whose kids go to Richland Ave. Elementary. She’s on the board of their booster club, 
and adding these honey crisp apples all chopped up. 
Toss in a handful of raisins, 
then mix with lowfat vanilla yogurt and a bit of honey to taste 
until it sort of resembles cole slaw. Delish!! And here’s a picture of it ready-to-eat: 
Thanks, Kami!
of 
New at the Market today: pomegranates and persimmons are in season. 
And for the kids: 
and at the 
and the coffee cart, fish booth,
lemonade and nachos
have all formed an open area.
and there’s also a new food booth: wood-fired pizza!
The 
and the biggest news is that the 
and here are John Ayers and James Brennan, of 
who were promoting the