Tag: #HollywoodFarmersMarket

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crEATe pop-up series

July 23, 2015

Please join us for the crEATe: Food/Art/Community series by Sustainable Kitchen and My Hungry Monster on Sunday, July 26 at 9:30am – 12:00pm
 
at the Hollywood Farmers’ Market
1600 Ivar Ave, Los Angeles, California 90028
 
Chef Kalman, a sustainability advocate, and artist Pou have collaborated on a “Garbagiere” Pickle and collectable recipe card with the goal of inspiring you to turn your awareness about food waste into action. They will be handing out ‘tastes’ and the cards at the Hollywood Farmers’ Market and will be joined by Food Forward, who will share more ways you can help and great volunteering opportunities.
 
Come meet the chef, artist and Food Forward. Learn what you can do to help end Food Waste.
 
This event is free and open to the public.
 
10130602_Hollywood_Farmers_Market_002
 
Please enjoy the card that they will be giving out below.
 

Food Waste “Garbagiere”

 
YIELD: 2 qt
 
SHELF-LIFE: 6 months

 
INGREDIENTS:
For the pickled serranos:
½ lb Serrano chiles, stems removed
2 qt distilled white vinegar
3 ¾ oz granulated sugar
1 ¾ oz Hepps ocean salt
 
PROCEDURE:
In a nonreactive pot, combine the vinegar, sugar and salt and heat to dissolve the sugar and salt completely, bring to a boil
add the serranos and cook until all the chiles are pale green; remove from the heat and transfer to a plastic cambro
Allow to cool completely at room temperature, then refrigerate; allow to brine until soft; strain the brine from the chiles
 
INGREDIENTS:
all pickled serranos, cut in ¾” lengths, and all of the brine
10 oz red bell peppers, stems and seeds removed, 1” dice
½ lb cauliflower leaves, cut in small pieces
1 lb cauliflower core, thin slices
½ lb swiss chard stems, sliced ¼” thick
¾ lb celery tops and leaves, sliced thin
½ lb fennel tops, slice thin, across the grain
3 Tbls garlic, chopped fine
1 Tbls yellow mustard seed
1 Tbls dried oregano
1 ½ C olive oil blend 90/10
 
PROCEDURE:
Fill containers with product and heat the brine to a temperature between 190F and 200F
Fill with hot brine, secure the lids and cool at room temperature overnight