This time of year is quite transitional at the Beverly Hills Farmers’ Market. Although there’s still plenty of summer produce to be found, the arrival of autumn items tells me it won’t be long before we’re discussing what to make for the holidays.

“When the onions get this big, I know it’s the end of summer,” said Luis Guevara, the owner of the Rancho Mi Familia, a 40-year-old family-owned farm in Santa Clarita.

The large green and white onions are bright in color and rich with flavor. It’s best to fire up a skillet and sauté these moist onions in olive oil (or butter) until they are caramelized. They can be used as a garnish for meats or grilled seafood.

Rancho Mi Familia also has large stalks of celeriac, or celery root, a bulbous root vegetable that may be eaten raw or cooked. It has a distinct celery taste and is often used to flavor soups and stews. Celeriac can also be roasted like a potato or mashed with cream and butter. When served raw, it adds texture and flavor to a green salad, and can also be tossed with apples, raisins and nuts in the style of a classic Waldorf salad.  

Although McGrath Family Farms still has Sugar Baby watermelons, don’t be fooled that it’s still summer at the farm. This week it arrived with three different types of winter squash: Red Kuri, with thick skin and a nutty flavor, Kobocha, a Japanese variety that looks like a pumpkin, as well as a nameless heirloom squash variety that resembles a chestnut or acorn. 

If you’re looking for a creative decorating idea for your outdoor terrace or garden, stop by the Cornelsen Farms stand. Owner Ron Cornelsen has old metal “Pick Buckets” for sale. These are the actual buckets that workers on the farm use to collect fruits and vegetables. They can be used as containers to plant flowers or herbs. You just have to drill a few holes on the bottom to allow drainage.

The Beverly Hills Farmers’ Market continues to celebrate Tomato Month, with the arrival of end-of-summer tomatoes. Here’s a recipe using sweet red or yellow cherry tomatoes, courtesy of Chef Joseph Antonishek of the five-star L’Ermitage Beverly Hills Hotel.

Tapenade-Stuffed Cherry Tomatoes

Ingredients:

4 pints cherry tomatoes, butterflied, cored
3 cups Nicoise olives, pitted
1/2 cup almonds, toasted
1 teaspoon garlic, chopped
¼ cup extra virgin olive oil
3 tablespoon Cognac
6 anchovies
2 tablespoons orange zest
2 teaspoons sherry vinegar
Salt and pepper

Instructions:

In a food processor, add the olives, anchovies, toasted almonds, garlic, orange zest, Cognac and vinegar. Process until roughly chopped. Slowly add the olive oil to adjust consistency and taste. All of the oil may not be needed based on individual preference. Season with salt and pepper to taste. Pipe into a ripe cherry tomato that has been cored.

I invite you to join me each week as I explore the magical world of the Beverly Hills Farmers’ Market. Please feel free to share stories and recipes of the items you find interesting at the market. If you see me strolling about, please say hello.

See you next week at the market!

Next Week at the Market: Kid Zone with Pony Rides and Petting Zoo returns along with Cookin’ Kids, where children get to make recipes from ingredients found at the market. Live entertainment will be provided by Masanga Marimba in the cafe area.

The Beverly Hills Farmers' Market is held every Sunday (rain or shine) from 9 a.m.-1 p.m. at the 9300 block of Civic Center Drive. There are more than 60 farmers and vendors offering a wide variety of organic and conventional California-grown seasonal fruits and vegetables. There are also prepared food kitchens with menu items to take out or enjoy at the small on-site cafe.

Parking is available on the neighboring side streets or in the garage attached to the City Hall and library. The market supplies free shopping carts to use and they are located there. If you have any stories or recipes from the market that you wish to share, please contact the site editor at mariec@patch.com.

David De Bacco is a writer living and celebrating life in Los Angeles. He has worked for some of the world's most famous chefs and restaurateurs, and along the way he became a little savvy about food and wine. He has published articles and cookbooks for Shibata Publishing Co. in Tokyo and is a contributing writer for Edge Publications. He is also the creator of the Cookin with Mama blog, a meeting place to share recipes from our mothers.

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