Apr 11, 201104:23 PM

Join Southbay's Food & Wine Editor Bonnie Graves on her various epicurean adventures...

Produce Markets Getting More Esoteric?

Is it just me or has the produce at the markets been getting more and more esoteric?  I am all for cooking up whatever is in season, provided I can figure out a way to cook it up.  I confess that I am really not too sure what to do with crosnes or with purslane for that matter.  Fortunately, a friend gifted me with the excellent Santa Monica Farmers’ Market Cookbook by Amelia Saltsman, a book which has subsequently become a staple in my kitchen.  Her simple approach to seasonal cooking allows the flavors of unique produce to shine without overpowering the skills of a home chef.  I can tell you from years of working with chefs in restaurants, though, that there is one universal rule to making any odd veggie taste good:  sautée in copious amounts of butter.  Repeat.  Even crosnes taste yummy in slightly browned butter with sea salt.   I am curious:  what’s the weirdest thing you’ve even bought at the market and what did you do with it?