Welcome FRIENDS!! Here's my Straight Forward Perspective on REAL ESTATE and LIFE in Leimert Park...Read and Enjoy!
Friday, March 22, 2013
Crenshaw Farmer's Market...Fun for the Whole Family!
There's always something fun to do in the Crenshaw District. See below and I hope to see you there!
Chateau Fresno Organics Lambs
At the market on Saturday March 23rd
Spring has sprung!!
Bring a friend and come out and enjoy the sunshine at the Crenshaw Farmer's Market
We've got California grown berries for your
If you're anything like my family and enjoy watching Moses part the Red Sea in the annual showing of "The Ten Commandments", then you're going to love these sweet treats.
And you can find the most important ingredients at our Farmers' booths!
For Easter try
BLACKBERRY & APPLE CAKE
3/4 cup softened unsalted butter, plus more for greasing pan
1 1/2 lbs. fresh blackberries (about 6 cups)
1 tbsp. dark brown sugar
3 Granny Smith apples, cored, peeled, and quartered
1/3 cup apple brandy, such as Calvados
2 1/2 cups cake flour
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. fine salt
3/4 cup milk
1 1/2 tsp. vanilla extract
zest of 1 lemon
1 cup plus 2 tbsp. superfine sugar
Créme fraîche, for garnish (optional)
1. Heat oven to 350 degrees. Grease a 9" springform pan with butter. Line bottom of pan with a parchment paper circle; grease paper. Wrap outside of pan with foil to prevent drips; set aside. In a small bowl, toss 2 cups blackberries with brown sugar; set aside to let macerate.
2. Meanwhile, cut each apple quarter into 1/8" slices; toss with apple brandy in a bowl; set aside. Sift together cake flour, baking powder, cinnamon, and salt into a bowl; set aside. In another bowl, stir together milk, vanilla, and lemon zest; set aside. Using a standing mixer with a paddle attachment, cream butter and sugar on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, beating for 15 seconds after each addition. Reduce mixer speed to low. Alternately add flour and milk mixtures in thirds, beginning and ending with flour, until just incorporated. Scrape down sides of bowl with rubber spatula and gently fold in the apple-Calvados mixture.
3. Transfer batter to the prepared pan; spread evenly. Scatter remaining blackberries over top of batter. Bake until golden and a toothpick inserted into center of cake comes out clean, about 1 hour and 30 minutes. let cake cool in pan on a rack for 30 minutes; unmold then cool completely. Mash macerated blackberries through a sieve into a bowl; discard seeds. Serve cake slices drizzled with the blackberry juice and dollops of créme fraîche (if using).
For Passover try
ORANGE ANGEL FOOD CAKE
(Google: "how to freeze egg yolks" for future use and recipe ideas.)
SPECIAL EQUIPMENT: You'll need a 10 inch tube pan with a removable bottom to make this recipe.
GAME PLAN: The cake can be made a day in advance--leave it in the pan, cover it, and store it at room temperature for up to 24 hours. The strawberries can be prepared up to 1 hour ahead.
For the cake:
1 1/2 cups granulated sugar
4 tsp. packed orange zest, from 2 medium oranges
1/2 cup matzo cake meal
1/2 cup potato starch
12 large egg whites (1 1/2 cups), at room temperature
1 1/2 tsp. freshly squeezed lemon juice
1 Tbsp. freshly squeezed orange juice
1/2 tsp. kosher salt For the berries:
3 pints strawberries (about 2 pounds), hulled and thinly sliced
1/4 cup freshly squeezed orange juice
1/4 cup granulated sugar INSTRUCTIONS For the cake: 1. Heat the oven to 325 degrees and arrange a rack in the middle. Mix 1 cup of the sugar with the orange zest in a small bowl until evenly combined; set aside. 2. Sift the matzo cake meal and potato starch through a fine mesh strainer 3 times onto a piece of parchment paper or into a large bowl. Then sift again with remaining 1/2 cup sugar, set aside. 3. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. (Be sure the bowl and whisk have been thoroughly cleaned and dried.) Beat on high until just frothy, about 1 minute. Add lemon juice, orange juice, and salt and beat until whites just begin to form soft, droopy peaks, about 2 minutes. Add sugar-zest mixture 2 tablespoons at a time, letting it mix in before adding more, then beat until whites are glossy and peaks are droopy but hold onto a spatula, about 2 to 3 minutes more. 4. Remove the bowl from the mixer and sift 1/4 of the matzo cake meal mixture over the whites. Gently fold dry ingredients into whites with a rubber spatula. Continue to sift and fold in remaining matzo cake meal mixture, 1/4 at a time, until all of it has been added. 5. Spoon batter into a clean, dry 10-inch tube pan with a removable bottom. Tap the pan twice on the counter to burst any large air bubbles in the batter. Transfer to the oven and bake until cake is springy to the touch and a wooden skewer inserted in the center comes out clean, about 35 to 40 minutes. 6. Invert the pan over the neck of a bottle (the cake should be hanging upside down--this keeps it from collapsing/deflating) until completely cooled, about 1 1/2 hours. For the berries: 1. In a large bowl, combine strawberries, orange juice and sugar. Place in the refrigerator and let sit, stirring occasionally until the sugar is dissolved and strawberries have let off some juice, at least 15 minutes or up to 1 hour. To remove and serve the cake: Cut around the perimeter of the pan with a knife, remove the base and cut around the tube and the base to release the cake completely. Slice with a serrated knife and serve with strawberries and juices.
March is Women's History Month
1: Who was the first woman of color elected to the U.S. Congress and was a founding member of the National Women's Political Caucus?
2: Who was the United States delegate to the United Nations who championed and won approval of the Universal Declaration of Human Rights in 1948?
3: Who is the architect of the Vietnam Veterans Memorial in Washington, D.C., which she designed when when was only 21 years old?
Featured veggie: Asparagus
Try roasting to deepen its flavor, or
pop by the INFO BOOTH for more
fast & easy recipes.
1: Patsy Mink (1927-2002)
2: Eleanor Roosevelt (1884-1962)
3: Maya Lin (b. 1959)
Your farmers' market is located in the
Sears Lower Level Parking Lot.
Find us and get more information about our seven Farmers' Markets at seela.org
"Like" Crenshaw Farmers' Market on Facebook
We gladly accept EBT
OPEN RAIN OR SHINE 10:00 am to 3:00 pm
Sustainable Economic Enterprises of Los Angeles (SEE-LA)