Westwood Village Farmers Market and How to Sauté Mushrooms

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One recent Wednesday, I wanted to walk to our Westwood Village Farmers Market but had forgotten the hours. Google, google, google… where the heck is their website? All I found were press releases from last summer’s reopening after a lengthy absence due to construction, and plenty about our OTHER Farmers Market at the Westwood VA property (Thursdays). Good excuse to tote my camera and document. Here’s the scoop:

View Westwood Village Farmers Market

WESTWOOD VILLAGE FARMERS MARKET

  • LOCATION:  Broxton Avenue, Westwood Village, California, 90024
  • WHEN:  Wednesdays
  • HOURS: 2 to 7 PM
  • PARKING: Broxton Avenue parking lot at 1036 Broxton Ave, first 2 Hours Free (before 5 PM), $3 flat rate after 6 PM
  • NUMBER OF BOOTHS: 19 – organic fresh seasonal fruits, vegetables and herbs, eggs, cut and potted flowers, olive oils, dried fruits, nuts, candles, aprons, stationery, kettle corn, tamales.
  • ENTERTAINMENT: usually a guitarist, plus occasionally a balloon clown
  • NEWEST VENDOR: Le Concierge Mushrooms

Le Concierge Mushrooms joined this farmers market just two weeks earlier. I’m not sure this is the right place for them considering this is less of a foodie enclave and more of a college town. Chef Dirk Hermann, the proprietor told me his goal is to get into the Santa Monica Farmers Market (I’d have to agree, a better match). He showcased 24 varieties of stunning but pricey mushrooms, 70% “forest harvested” from rainy, moist Northern California and 30% farmed. Chef Dirk gave this method for effortlessly preparing his product, dictated in his romantic, lilting French accent.

Recipe for Sautéed Mushrooms a la Chef Dirk Hermann

In a sauté pan, heat oil very hot. “Throw” mushrooms, along with diced onions and garlic, into the pan and cook 1-2 minutes. Add a small amount of butter, reduce heat, add salt, pepper, fresh squeezed lemon juice and flat leaf or Italian parsley. Voila, a topping for pasta, risotto, meats.

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