Today’s shopper is Sara Davenport, owner of Broadway Skin Studio, a full service medical spa specializing in skin rejuvenation and facial contouring. Sara is going to make guacamole. 
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!
And you can eat it with these chips 
sold right here at the market! Plus you can order your holiday tamales here, too — but hurry! 
December 20th is fast approaching…
Today at the Green Booth, the Master Gardeners 
(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 Green Committee once a month, so check back next time.
New at the market today: Lark farms from Fillmore, 
with Hot House tomatoes. Welcome!
It’s a great way to combine a warm dish with a salad feel, and it’s completely customizable with whatever foods you like and can find in season, or whatever leftovers you have lying around. Here we go! 
She starts with a bed of lettuce — in this case, red leaf — and chops up the veggies that won’t be cooked, like radishes, 
cucumbers, 
and green onions. 
Then she takes some of the red chard 
and does a little “salt & sugar massage” on it, to kind of tenderize it and get the flavors going. (Essentially, she chops up some of the leaves and rubs them with a little salt and sugar, then adds them to the bed of lettuce.) Then she slices some onions 
and sautes them slowly in a cast iron skillet, letting them get really cooked down. Then she adds balsamic vinegar and lets it reduce. Then she adds the beets, 
after they’ve been sliced thin (think julienne), then the peppers,
sugar snap peas 
and carrots, 
all chopped. When the vegetables are mostly cooked, she adds more olive oil to the pan, as much as you would add if you were making dressing for the salad, then some chopped walnuts, 
and then she turns off the heat and adds crumbled up feta cheese, 
so it just starts to melt a tiny bit. The whole mixture goes over the bed of lettuce and is tossed. And you’re done: Salad Fry! I’m hungry just thinking about it.
Today in the Green Booth, Arthur Renaud of 
Last chance for peaches! (Who says we don’t have seasons in California?) Winter approaches and this summer fruit won’t be around long; get ‘em while they’re ripe! 
And as one season ends, another begins: it’s Satsuma time. Get your vitamin C in this cute little package.
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 
She starts by halving the squash, removing the seeds, and filling the cavities with salt, pepper, a little balsamic vinegar and sage, 
then she roasts it in a 350-degree oven for about an hour, cut side down. She also roasts a head of garlic at the same time, placing it in foil and adding a little olive oil on top. 
While they’re roasting, she rinses and chops 2 leeks, and peels and dices 2 apples. 
When the roasting is nearly complete, she sautes the leeks and apples in 1/2 and 1/2 butter and olive oil (about 2 tablespoons each) in a soup pot, just until translucent. She then scoops out the squash and squeezes out the garlic deliciousness and adds them both to the pot. As it starts to warm up, she adds vegetable stock (or you could use chicken stock) and some water — enough to cover the vegetables — and brings it to a simmer for about 15 minutes. Then she uses her handy immersion blender — or you could use a regular blender, just being careful to not overfill it — and you’re done! Carley garnishes it with either fried sage or homemade croutons, which she makes by cubing up some sourdough bread, 
tossing them with olive oil, salt and pepper, and roasting at 350 for about 10 minutes. Sounds delish!
Dino Castro and his band performed, 
and my son’s 5th grade class from Grand View Blvd. Elementary School’s Dual Language program put on a play, all in Spanish. 
And yes, I helped my son (and husband) make the stage decorations. 
Aren’t they nice?
She starts with 6 – 7 cloves of garlic, minced, 
and about 2/3 of a yellow onion, chopped 
and sautes them in grape seed oil in a big iron wok. As they start to soften, she adds ground organic, free range sirloin beef she gets from Whole Foods. (Note: if you’d prefer to make this a vegetarian meal then just skip the meat — the rest of the recipe is the same.) Once the meat is browned, she adds 5 – 6 tomatoes, which she’s chopped and removed most of the seeds. 
She cooks this for about 30 minutes and then adds about 1/3 cup of this amazing organic tomato paste from Italy called 
She serves it over 
This is us: Me (Mar Vista Mom), Emily Carey of 
Check back Tuesday for the contest to begin! We’ll be giving away a 
(That’s him on the right and Ali from SmartFish on the left.) Either tuna or salmon would be great in this recipe, he says. Start by broiling the fish and then letting it cool. Then cut it into bite-sized pieces and mound it in the center of the serving plate. Around the edges, add raisins, walnuts, dill, 
cucumbers 
and tomatoes, all chopped. He makes a dressing of light mayo, honey 
and dijon mustard and drizzles that sparingly over the chopped vegetables. Sounds really delicious and very healthy!
This process is being conducted by the LA City Planning Office, and it’s a chance for us to have input into what we want our neighborhood to look and feel like. Do we want 8-story buildings lining Venice Blvd? Hmmm. Whatever your opinion, this workshop is chance to help shape zoning and planning decisions for the future, and I urge you to take the time and come along. 
Here are stakeholders Rob Kadota, Martiza Przekop, Steve Wallace and Sharon Commins, all of whom were on hand to discuss the ideas and ramifications involved. They’ll be back at the market next weekend, October 11th, if you missed them today.
She uses one of those 
about 2 inches of ginger, 
and 2 tablespoons of aloe vera juice. It makes about 12-14 ounces and she starts her day with it. Thanks, Jaclyn!
She’s going to make Split Pea soup, perfectly-timed for the beginning of Fall this week! It’s a recipe inspired by the one on the back of the 
She starts by sauteing chopped onions in canola oil with some cumin, garlic powder and salt, for about a minute. Then she adds 2 quarts of water, split peas and soy sauce and brings it to a boil. Once it boils, she reduces the heat to medium and cooks it for an hour. At that point she adds chopped celery and carrots (and, optionally, some Black Forest Ham) and cooks it for another 1/2 hour. She serves the soup with a bit of black pepper and some parmesan cheese and hot sauce. Sounds perfect for a cool evening!
Apples are in season and are showing up in abundance at the market now! 
These nice mellow people from 
And finally, did you know? The market hosts a craft booth for kids every week. Each week there’s something different. Come by and check it out! Here’s Alejandra Brandoli and her daughter helping the kids make kites.