VOTE for me HERE!

Autumn is one of the nicest times of the year in Los Angeles. We often have clear, sunny days. They can be bright and warm, without being stifling. Even the sky seems bluer. It's the perfect time of year to pack a lunch and take it on the road. There are so many wonderful places in Los Angeles to enjoy a meal outdoors. The park, the beach, up to the mountains or out to the desert. Beauty is all around us, so it's just a matter of deciding where to go and what setting to enjoy.

But picnics can make a lot of trash. Plastic plates, plastic cups, plastic wrap. All destined to be used once, then spend the next 100 years in a landfill. Well just the thought of all that garbage ruins the occasion for me. It really does. So when I take my meals outdoors I try and give them an environmentally friendly spin. I don't pack our finest china, but I do use real dishes, real glasses and I try to find other creative ways to eliminate the trash.

But let's be clear. The rules for this challenge were to 'whip up' a four part meal (entree, side, drink, and dessert), that was easily transportable and fit into the cooler provided. All these other constraints I took on voluntarily. I even threw in two extra courses (an appetizer and cheese course). Which means my post could have veered into dangerous territory, filled with lots of tedious photos and tons of useless blather. When I say I want to cut down on the garbage, well that is an editorial decision as much as an environmental concern.

So I opted for a video. It clearly shows me packing my meal and transporting it. Saving you (and me) from blog overload. CLICK here or on the screen grab below to watch my Project Food Blog Challenge #6 video.

For this week's Market Matters at the Hollywood Farmers Market I am choosing artichokes.

Coastal California is as close to a perfect growing environment for artichokes as exists on the planet. So we get a wide variety, and they are available nearly year round. But typically when grown in mild weather areas they are planted in fall and the harvest begins in spring. Colder areas use the reverse schedule. Planted in spring and harvested in fall. So artichokes may not yet be found at your farm stands.

I am making a Roasted Artichoke Bruschetta. You might call this an Artichoke Crostini, or you might prefer to call it an Artichoke Spread. Whatever name you use, I predict the word delicious will be on the tip of your tongue.

To achieve this, I want to choose small artichokes. My plan is to peel them down, removing all the tough outer leaves. Small chokes make for less waste.

But do not be fooled, a small artichoke does not necessarily mean baby or immature artichokes. So for this recipe choose your chokes wisely.

If you stop and remember that an artichoke is a flower it will help you choose a good artichoke.

Like a flower, you should look for nicely formed buds that are symmetrical and with out blemishes. They should feel heavy for their size. This indicates freshness. I like artichokes with several inches of stem still attached because those stems are good eating!

it’s happened again. I ripped off KCRW’s Good Food. This time my victim was the chef at Rustic Canyon in Santa Monica, Evan Funke.

When I left the house this morning for the Hollywood Farmers Market I had an open mind about what I would find for my weekly Market Matters post. But when I got there, the market felt a bit off to me. I think we really are transitioning from the winter crops to the early spring stuff. I even saw English peas in the pod. A sure sign that spring is on it way in. But the peas were not really peaking and I’d rather wait a few more weeks and be rewarded with perfect peas.

All the usual suspects were to be found though. I saw great citrus, and the winter greens are still aplenty. There were carrots, carrots, and more carrots. Some nice potatoes too. But nothing really inspired me. Then it hit me. That interview with Evan Funke came bursting to the forefront of my consciousness.