Saturday morning we decided to seek out a new farmers market. We got in the car and drove to the Baldwin Hills Crenshaw Farmers Market produced by SeeLA. It has a modest selection of produce, handcrafted goods and food vendors. We also discovered that Govind Armstrong’s restaurant Post and Beam is a stones throw away from the market. We see a brunch visit in the near future of bottomless mimosas and the Smoked Short Rib Hash.
We loved the Who’s Hungry Caribbean food stand and took home an assortment Jamaican patties. We purchased the beef, turkey and vegetarian ones. They were yummy, well seasoned and the crust was light and flaky. Will definitely return to try something from Mrs B’s Cajun Cooking!
Every Saturday, the Crenshaw Farmers Market features a dozen local farmers and over two dozen food and artisan vendors. The market also features music by DJ Rhythm Ron.
We chatted with the ladies at the SoLA Food Co-op. SoLA was formed to fill a gap in healthy food availability in South Los Angeles. They raise awareness and address the problem of diet related illness within the community. They hope to have the SoLa store up and running this year. The Co-op will create more local jobs, and support local organic farms and profits will be shared among the member/owners.
They were selling a selection of organic beans and were offering a sample of Red Lentil Dal. We’ve included the recipe below. It was delicious!
To be a SoLA member/owner is to take a stand for the health of your community and yourself. Power to the People. Become a member!
SoLa Co-op Lentil Dal
Ingredients
1 cup red lentils
3-4 cups water or vegetable stock
2 tablespoons coconut oil
1 teaspoon black mustard seeds
3 or 4 cloves of garlic finely chopped
2 ribs celery chopped
2 carrots chopped
about inch of fresh ginger grated
1 bay leaf
1 cube vegetable bouillon
curry powder
cayenne pepper to taste
corainder powder
cumin
salt
Instructions
Heat coconut oil in your heavy soup pot.
Add the mustard seeds. When the seeds begin to pop add the onions and cook over medium heat until translucent.
Add garlic, ginger and celery and begin to to add seasonings. Start with a teaspoon of everything and saute a bit before adding the water or stock and/or coconut milk.
Add bay leaf and bouillon, lentils and carrots.
Once the liquid boils, turn down to a simmer, stirring occasionally.
If you’re adding additional veggies, now’s the time, taking into consideration how long they need to cook. The lentils only need 25 minutes or so. Stir occasionally.
Add more liquid if needed, and taste and season til it’s delicious!
Once your lentils are soft and losing their shape, sort of melting together, they’re done!
Garnish with chopped fresh green onions or cilantro and serve!
Notes
I’ve listed some of the seasonings I use, but taste and discover what works for you. You can riff on this recipe with all kinds of variations. Add whatever veggies you like. For a really rich soup substitute some of the water with coconut milk. Toward the end of the cooking, it’s always good to add some greens, kale chard, Throw it in there!
Baldwin Hills Crenshaw Farmers’ Market is open every Saturday from 10am-3pm, rain or shine, and is located on the Promenade of the Rave Cinemas at the Baldwin Hills Crenshaw Plaza.
