Farmers' Market Anniversary Celebration & Addition of Wednesday Night Market
Celebrate Our 4th Anniversary Saturday June 8th
We’ll be celebrating our 4th year supporting local farmers and the Playa Vista community in just under 2 weeks! We appreciate all the hard work our farmers commit to growing fresh local foods for us and bringing them to market every Saturday morning. Likewise, we are so appreciative of Playa Vista residents and all our wonderful volunteers who have helped us grow over the years.
To celebrate, we’re kicking off a fun-filled day of family friendly activities on June 8th, 9am-2pm. Mark your calendars now. Here’s the schedule of the day’s events:
9:30am Guided nature walk of the Ballona Wetlands
10:30am Fire Dept brings the truck and LA’s best and bravest to the market. Hop on!
11:00am Local kids choir performs
11:30am Kids in the Kitchen with Chef Rona and book signing
Night Market Opens Wednesday June 5th!
We’ve added an extra market day! Wednesdays 4-8pm thru October at our same location (starts this Wednesday, June 5th). The night market will offer all the great in-season produce (think tasty peaches, pluots and plums) plus a great evening venue to grab a bite outside while listening to live music. We’ve got a tasty menu lined up (think wood-fired artisan pizza, grass fed burgers and organic freshly made ice cream). Please share the news with your friends in the area
Fresh Seasonal Recipe of the Month: Chilled Cucumber & Dill Soup
We like this summer recipe from At the Farmers’ Market with Kids.
1 tablespoon olive oil
1/2 cup chopped yellow onion
1 tsp salt
1/4 tsp finely ground pepper
1 clove garlic, minced
4 medium cucumbers, peeled
1 cup sour cream
1 cup nonfat plain yogurt
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped dill
1. In a small pan over medium heat, warm olive oil. Add onion and cook, stir occasionally, until soft, about 3 mins. Add salt, pepper, and garlic and continue to cook, stir occasionally, until fragrant, about 2 mins. Let cool.
2. If using seedless cucumbers, chop them. If seeds, cut in half lengthwise, scoop out seeds with tip of spoon, then chop.
3. Working in batches, place the cucumbers, sour cream, yogurt, lemon juice, and cooled onion mixture in a blender or food processor and process until smooth. Pour into a bowl or pitcher. Refrigerate for at least 1 hr or up to 6 hrs.
4. To serve, ladle or pour into bowls. Sprinkle with chopped dill.